The TVICIŲ team presents a unique carp soup, "Ai sriubelė." That exclamation expresses a range of emotions and reactions. And it all starts with a soaked carp. Look toward Žemaitija—there "ai, all sorts of potatoes, carrots, onions, and garlic" have flourished, and over the neighbor's fence, parsley is still thriving beautifully green. But the soup's ingredient story doesn't end there. This is a recipe where the flavors, traditions, and symbols of different countries meet. We threw all this goodness into one kazan pot.
The main idea for preparing the carp and the recipe came from the Czech Republic. It's easy now to pick up ideas from all over the world. Into the soup goes nutmeg from Egypt, a spirit from Poland, and goji berries from China itself. We simmer the carp head, bones, and scales in a special bag made of Indian silk to extract an exceptionally rich fish stock.
We cook the soup in a kazan pot made in Uzbekistan on a KALMETAL stove. Even heat throughout the pot is essential. We stoke the fire with firewood from Kuršėnai. We borrowed an apple branch from Aukštaitija. Our soup is not just a dish, but an invitation to gather together.
Carp scales also hold an important place in the recipe, resembling small coins. They are served alongside the soup. Don't taste them carelessly! According to traditional belief, a preserved carp scale symbolizes financial success, prosperity, and abundance. You won't eat it, but you'll know you won't run short of money when heating season is just around the corner.
So our recipe contains the whole world: Kurtuvėnai carp, Žemaitija vegetables, Czech tradition, Egyptian nutmeg, Polish spirit, Chinese inspiration, Indian silk, an Aukštaitija apple branch, Kuršėnai firewood, and an Uzbek kazan pot. And that's not all—salt with lavender blossoms, a seven-spice blend from the Hill of Crosses, and the absolute cherry on top for flair—drops of nettle water.
The TVICIŲ team's main recipe ingredient is not just spices or products. Our recipe is internationalism, community, tradition, and people gathered around one plate with their big spoons.
Enjoy!
Ingredients:
- Carp
- Water (cold);
- Onion with clean, yellow skin;
- Bay leaves;
- Allspice (whole peppercorns);
- Herb salt;
- Egg white;
- Butter;
- Carrots;
- Potatoes;
- Parsley root;
- Nutmeg for grating;
- Black pepper (ground);
- Fresh dill and parsley;
- Vodka;
- Love, mood, and improvisation.
Preparation:
Fillet the carp. Score the fillet muscle crosswise every two millimeters to eliminate large bones. Prepare the stock from carp heads, scales, and bones (remove gills and eyes from the fish heads, or it will turn bitter). Cover with cold water, add the onion cut in half with skin on (for golden color), bay leaves and allspice, and salt lightly. Once boiling, constantly skim the foam, then simmer over low heat for 35–40 minutes. Strain the stock through a fine sieve, or cook the fish wrapped in a bundle. Remove the fish meat from the cooled heads. If you want a clear stock, you can add gently whisked egg white, then strain again.
Dice the carrots and parsley root into small cubes. Clean the pot after cooking, then melt the butter and sauté the vegetables until they soften slightly. Peel and dice the potatoes, add them to the pot with the sautéed vegetables, pour in the stock, and simmer for about 20 minutes until the potatoes are completely soft. You can choose several potato varieties—add a few starchy ones for a thicker consistency. The stock can also be thickened with flour toasted in butter.
Add bite-sized pieces of carp fillet to the soup. Grate in nutmeg, add black pepper and salt to taste. Simmer for 10 minutes, then season with fresh parsley and dill, add a splash of vodka. Don't forget to extinguish the burning apple branch by dipping it into the pot. Let it rest for at least 5 minutes. The carp fillet can also be grilled and placed into the bowl when serving.
