How to cook pike perch soup. Classic pike perch fish soup

Ear - Slavic dish with a centuries-old history, which has long been one of the main culinary dishes during holidays and luxurious feasts.

But ear is also universal dish, which did not know class differences: it was on the table of both reigning persons and ordinary peasants.

Ukha, the recipe for which has remained virtually unchanged for hundreds of years, is very popular to this day.

Ukha - recipe and varieties

Ukha is liquid hot fish dish, which is based exclusively on freshly caught fish. If the fish is salted or frozen, then, according to culinary specialists, it is no longer fish soup at all, but regular fish soup. fish soup. Ukha, the recipe for which can be either simple or more complex, should always be prepared from fresh fish, only then will it turn out truly tasty and aromatic.

There are still ongoing debates about how to prepare classic fish soup. There are several recipes for its preparation, each of which has its own adherents.

Fish soup recipes:

1. Fish soup is prepared from only one type of fish. Most often, salmon, trout, sterlet, perch, pike perch, salmon, silver carp, roach, bream and others are used for its preparation. popular types fish, both sea and river.

2. According to the second technology for preparing fish soup, you should take several types of fish, mixing them or cooking them in several stages. For example, first, small fish are boiled, and only then more expensive and tasty fish is cooked in the resulting broth.

3. There is also a so-called triple fish soup, the recipe for which is based on replacing three servings of fish.

4. Tsar's fish soup is prepared according to the principle of triple fish soup, but it is cooked in mushroom or chicken broth. People often call it rooster ear. Also, very delicious recipe how to cook herring and pink salmon baked in the oven.

White, black and red ear:

According to classic recipe Russian ukha is cooked from fish that produces a rich, transparent broth, distinguished by its stickiness, tenderness and some sweetness. Such fish include pike perch, perch, ruffe, whitefish, and if they are used to prepare fish soup, the result will be the best, so-called white ear . Often one third of such fish as catfish, burbot, ide or tench are added to them.

In second place in terms of taste is the fish soup made from crucian carp, carp, asp, carp, rudd, and chub. This kind of ear is called black.

But the fish soup, the recipe for which includes red fish - stellate sturgeon, beluga, sturgeon, salmon - is called amber or red.

How to cook fish soup at home

To prepare a truly delicious fish soup, the quality of the water and the fish itself is of great importance. Thus, frozen or dormant fish significantly reduces the taste of the dish, and lake fish can impart the smell of stagnant water or mud to it. If the fish did not live in running water, then before preparing the fish soup, it should be kept alive in clean water for a while.

Just before cooking, the gills and bile should be removed from the fish; the liver and milk should also be boiled separately, as they will cause the broth to become cloudy.

First, you should boil the broth from smaller fish, allowing it to be completely boiled. The resulting first broth must be filtered and only then cook larger fish in it. Don't forget to strain the fish soup - the broth should be clear and free of turbidity.

Fish soup - recipe and little tricks

If there is no way to prepare fish soup from fresh fish, then you should first boil vegetable broth, and only then cook the fish soup in it. When vegetable broth starts to boil, add to it for 10-20 minutes small fish, then remove it, strain the broth and add large pieces fish or fillet.

The duration of cooking large fish depends on its type: sea fish takes 8-12 minutes, and freshwater fish takes a little longer, about 15-20 minutes. Under no circumstances should you overcook sea fish, since her taste qualities they will only suffer from this, and the broth itself will be less aromatic and sweet.

Seasonings and spices for fish soup:

Traditionally, a minimum amount of vegetables is placed in the ear: some potatoes (preferably not crumbly and sweet), onions and carrots. And you should definitely add as many herbs and all kinds of spices as possible at your discretion: green onions, parsley, dill, bay leaf, black pepper, parsnip, if desired - ginger, saffron, nutmeg, anise The types of spices depend, first of all, on the type of fish - more fatty varieties require more spices.

Cook the fish soup over low or moderate heat and without a lid: in this case the dish will turn out much tastier.

How to check the doneness of fish soup:

The fish soup, the recipe for which was prepared according to all the rules, is different clear broth, the bright whiteness of the fish meat, which easily falls off the bone, as well as the almost complete absence of fishy smell, characteristic of fish soups in which the fish is allowed to be boiled.

To prepare pike perch fish soup you will need 0.5 kg of fish, 2-3 liters of water, 5-6 medium potatoes, 1 onion, 50 g of butter. For spices, take bay leaf, parsley root, black ground pepper, salt, herbs, half a fresh lemon.

Clean the fish and rinse it under running water. Cut off the tail, head and fins, and divide the remaining carcass into two fillet pieces. Sprinkle pike perch fillet with fresh lemon juice.

To prepare aromatic fish soup from pike perch, first boil the broth from the head, fins and tail. To do this, pour the pieces of fish cold water, bring to a boil over low heat, cook for about half an hour, periodically skimming off the foam. When the broth is ready, strain it.

Chop the carrots and lightly fry them butter. Peel the potatoes and parsley root, cut into cubes and chop onions.

Add potatoes, onions, fried carrots, parsley root to the finished strained broth and simmer the vegetables over low heat. A little later, add bay leaf and pepper to the broth and cook until full readiness potatoes, about 25 minutes.

15 minutes before cooking, add pike perch fillet to the boiling broth, and after another 10 minutes, add finely chopped herbs, spices and butter. The result is incredibly tasty and aromatic fish soup from pike perch!

Is it possible to imagine a lunch ritual without soup? Without the first course, the meal will not be as satisfying, tasty and appetizing, and the process of eating food itself will seem incomplete.

No one particularly wondered how healthy it was to eat soups.

Except for one American company that was going to produce ready-made meals in bags. Manufacturers were interested in the benefits of hot liquid dish for consumer health.

They conducted an objective survey and found that those subjects who eat soup for lunch are physically stronger and healthier, have fewer problems with digestive system. Then a study was conducted by scientists at the University of Nebraska, and they proved that light chicken broth helps to recover from a cold.

Is ear soup good for human health?

No less healthy soup is an ear made from pike perch. Such fish soups are useful for weight loss, as they contain a minimal amount of salt and maximum quantity Omega-3.

Ukha prevents dehydration, perfectly dulls the feeling of hunger, quickly satiates, is easily digested and absorbed, contains a lot of useful substances, does not burden the digestive system.

Fish soup recipes are varied, and you can cook it from pike perch, pike, salmon and other types of fish. Today we will tell you recipes delicious fish soup from pike perch and other products. You can diversify such soups with millet, and cook broth from both the head and the carcass of the fish.

How to cook pike perch soup according to the classic recipe?

Pike perch is a freshwater fish and is very demanding on water purity. It is not found in mud, like crucian carp and catfish, etc. Perhaps it is for this reason that it does not have the characteristic “swampy” smell and taste. The meat of this fish contains minerals such as magnesium, sulfur, chromium and iodine. Therefore, it is very pure and healthy, excellent for making fish soup. Taste boiled pike perch a little sweet.

You can buy it mainly according to the fishing season, so soup made from it is not an everyday food and cannot quickly become boring. There are recipes for fish soup from the head and carcass of pike perch, and you have the right to choose the most acceptable one for yourself.

There are certain subtleties in preparing this fish. From the recipe you will learn the technology of preparing the dish and learn how to serve it correctly.

Classic pike perch soup:

Pike perch – 700 grams;
Potatoes – 400 grams;
Carrots – 200 grams;
Onions - two heads;
Black pepper – 5-6 peas;
Laurel – 3 leaves;
Dill, parsley;
Parsley root – 50 grams;
Celery root – 50 grams;
Salt;
Butter – 50 grams;
Vodka – 50 grams.

The fish has scales and you must peel them special knife. Next, remove the gills and cut off the head, tail and large fins. Set the broth to boil from these parts. Immediately add pepper, bay leaf and peeled onion (whole). Cut the carcass into portions and set aside.

Wash, peel and cut the vegetables into cubes of different sizes. First add carrots and roots to the broth strained from the scraps. After about ten minutes, add the potatoes and cook, skimming off the foam regularly. To ensure that the fish soup is transparent and tasty, always cook it over low heat.

Keep the potatoes on the fire for twenty minutes, then place portioned pieces of pike perch into your ear, cook for another fifteen minutes, skim off the foam regularly. After this, add butter, vodka and half of the chopped fresh herbs and simmer for five minutes.

Let the soup simmer, covered, for at least half an hour. Decorate the plate with fish soup with fresh herbs and sour cream.

Fish soup with salmon

The recipe for fish soup from pike perch and salmon is simple, and its result will please even the most notorious gourmets. There is no need to talk long about the benefits and taste of salmon. Now salmon has gained incredible popularity due to its Omega-3 content. According to experts, than more types fish is used to prepare fish soup, the richer and tastier it is.

But the beneficial combination of varieties in soup is a real culinary art. Not all types of fish go well together. But pike perch with salmon is truly a great find, since these two tastes harmonize very well with each other in the dish.

Pike perch and salmon soup:

2 liters of water;
Salmon fillet – 300 grams;
Pike perch – 300 grams;
Potatoes – 400 grams;
Carrots – 150 grams;
Fresh chopped greens;
Black pepper – 5 peas;
Onion - head;
Celery and carrot root - 50 grams each;
Salt to taste.

Clean the pike perch. Salmon fillets can be replaced with trimmings, tails, heads and backbones. In this case, rinse the trimmings well and cook the broth together with the pike perch trimmings. Don't forget to add the onion and roots. Boil the broth for 35-40 minutes, then strain and add grated carrots. coarse grater, as well as potatoes, chopped into cubes.

Cook the soup over low heat and skim regularly for 25 minutes. Prepare the pike perch fillet, cut into portions and place in the broth, then cook for another 15 minutes. At the end of cooking, add salt to your taste and set aside to infuse. Serve with herbs or sour cream, place sliced lemon on the table separately in a plate.

Pike perch and pike soup

Fish soup from pike perch and pike is low in calories, because both types of fish contain a very small percentage of fat.

This dish can be consumed on any diet (except for medicinal ones, in which fish is not allowed).

Water – 2 liters;
Pike and pike perch – one carcass each;
Carrots – 200 grams;
Potatoes – 300 grams;
Lemon - one piece;
Onion - head;
Salt, pepper, bay, herbs.

Clean the fish from husks and entrails. Cut off the heads, remove the gills and eyes. From the carcasses, cut portions for fish soup and marinate the pieces with lemon and salt for 40 minutes.

During this time, you should cook the broth from the heads, tails and fins. To ensure the broth is clean and transparent, skim off the foam and simmer the broth over low heat.

Strain the boiled broth, remove the fish pulp and put on fire. Place potato cubes, carrot strips or slices, and chopped onions into the liquid and cook for fifteen minutes.

Next, put the marinated pieces of pike perch and pike into the broth (remove excess salt first - the meat will not take more than necessary) and cook for another fifteen minutes. At the end, add salt to taste (taking into account that the fish is already salted). Let the soup “rest” and brew, and then you can serve. Garnish the dish with fresh herbs.

Adding millet to soup

Any cereal makes the first dish more filling and appetizing. For this reason, our mothers and grandmothers often diversified classic soups cereal and cereal products. It is not only tasty, but also extremely healthy, and probably even a schoolchild knows about it. Cereals are an integral source of energy for our body. And besides this, they contain a lot of vitamins, amino acids, microelements and other important and valuable micronutrients.

There is nothing complicated in the recipe for pike perch soup with millet. Don't be afraid that you will spoil the soup by adding cereal to it. To prepare something so healthy and aromatic dish, take as a basis the classic recipe for making fish soup with pike perch. While adding food to the broth along with the potatoes, add well-washed millet in a small amount, about half a glass. The fish soup will be nutritious, tasty, rich and satisfying, which is important for the diet of men and physically working women. At the same time, it will be low-calorie.

Step-by-step recipes rich fish soup pike perch with potatoes, millet, tomatoes, rice, egg and pearl barley

2017-10-24 Yulia Kosich

Grade
recipe

9356

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

10 gr.

1 gr.

Carbohydrates

7 gr.

71 kcal.

Option 1: Classic pike perch fish soup recipe

Pike perch is different in its own way unique taste. Therefore, dishes from this fish turn out delicious. Especially if you are lucky enough to purchase a fresh carcass. But if you only have a fresh-frozen option, just leave the fish on the table. It should defrost when natural conditions so that its structure is not damaged. So, let's learn how to cook pike perch soup right now.

Ingredients:

450 grams of pike perch;
3-4 potatoes;
1 onion;
fresh dill;
2-3 peppercorns;
fine salt;
2 large carrots;
fresh parsley;
1 liter of cool water;
bay leaf.

Step-by-step recipe for pike perch soup

Rinse the fresh pike perch carcass, make a through cut on the abdomen and remove all the entrails.

Cut off the tail and head, as well as the upper and lower fins. Place the prepared parts in a pan, and cut the middle part into 3-4 pieces, which are set aside. By the way, they can be cleaned of bones.

Pour water into the pan with the head and tail, add laurel, salt, a couple of peppercorns and dill sprigs with stems. Also add onions and carrots (you don’t have to peel them, just rinse them).

Cook the pike perch soup over low heat, avoiding a strong boil. After 45-47 minutes, carefully remove the ingredients from the pan, and strain the broth well.

Return the soup base to the stove and add small cubes of potatoes and coarsely grated second carrot (it can be cut into thin slices). Be sure to peel and wash both root vegetables.

Cook for the first 19-20 minutes, and then insert the previously set aside fish pieces. After another 10 minutes, turn off the heat and add to the soup a large number fresh parsley, serve.

Parsley is considered ideal for any fish soup. But if you prefer other types, replace it with dill, basil or cilantro. Better yet, use all those greens together.

Option 2: Quick recipe for pike perch soup

Whatever one may say, the fish soup is prepared in two stages. And it would seem that it will not be possible to reduce the cooking time. If you don’t know one secret, these two stages can be combined. And you will learn how to do this in this recipe.

Ingredients:

1 onion;
1 carrot;
2 potatoes;
medium pike perch carcass;
salt;
3-4 peppercorns;
laurel;
1 liter of water;
fresh greens.

How to quickly cook pike perch soup

Pour filtered water into a deep saucepan, add salt and put on maximum heat.

At this time, remove the insides of the carcass, cut off the head and tail. Wash the middle part, removing the fins, well.

Roll up a piece of gauze in two layers and place the onion, cut into 4 slices, and the fish without the middle part in the middle.

Form a kind of knot, fix it firmly, and place it in a pan of bubbling water. This way, we don’t have to strain the broth, which will shorten the entire cooking time.

In addition, throw diced potatoes and grated carrots into the pike perch fish soup. Don't forget to add peppercorns, chopped herbs and bay leaves.

Simmer the fish soup over medium heat, and after 15 minutes add pieces of pike perch (from the middle part). Continue cooking for another 10 minutes. Remove the knot from the finished fish soup and discard it, and pour the soup into bowls, placing a piece of fish in each bowl.

Depending on the quality of the gauze, it can be folded 3-4 times. In addition, tie the knot with the fish and onion as securely as possible. After all, the transparency of the broth, which we will not filter, depends on this.

Option 3: Pike perch soup with millet and herbs

As a rule, potatoes are used to create fish soup. But sometimes it can be replaced with cereal. For example, small and satisfying millet. And to diversify the fish soup with fresh flavor nuances, let's add several types of herbs at once.

Ingredients:

450 grams of pike perch;
parsley, dill and cilantro;
bay leaf;
1 liter of water;
1 onion;
1/2 cup millet;
1 carrot;
pepper in peas.

How to cook

Pour cool water (preferably filtered) into a saucepan and add salt. Add gutted and cut fish into neat pieces. By the way, it is advisable to remove fins and scales only from the middle part, which will be used for feeding.

Also throw peeled onions, a few peppercorns and a couple of bay leaves into the water.

Cook the fish soup at medium temperature for 25 minutes. Now strain the broth, and the spices and onion with fish head, discard the tail and fins.

Return the clean liquid to the stove and immediately add the washed millet. At the same stage, add whole fish pieces and grated carrots.

Leave the pike perch soup on medium heat for another 20 minutes. Before turning off the heat, throw in the greens (washed and chopped), tightly cover the soup with a lid and let it brew.

The amount of time to cook millet may vary depending on the brand you use. Therefore, keep an eye on the cereal and, if necessary, increase the boiling time. Also remember that after turning off, the millet will continue to gain moisture. Therefore, do not boil it too much, so as not to turn the fish soup into mush.

Option 4: Pike perch soup with tomatoes and peppers

Fresh tomatoes and sweet pepper have their own special taste. Therefore, by including these ingredients in the fish soup recipe, you can prepare a slightly unusual fish dish that undoubtedly deserves attention.

Ingredients:

1 liter of filtered water;
450 grams of pike perch;
2 tomatoes;
2 potatoes;
1 onion;
laurel;
fine salt;
green;
1 red bell pepper.

Step by step recipe

Gut the carcass and wash it. Cut off the tail, fins and head, removing the gills. Place everything in the pan except the middle part, as well as pour in water and add laurel, fine salt and a medium onion.

While the broth is cooking, blanch the tomato and cut it into neat slices. Cut off the top of a large red pepper and chop it into relatively thin pieces.

After 40 minutes, remove the onion with fish parts and bay leaves, strain the broth and return to the pan over medium heat.

Throw in the potato cubes and pepper slices, and after 10 minutes add the tomato and identical pieces of pike perch (the middle part, which we set aside before boiling the broth).

Cook the soup for 10-12 minutes. Before serving, place a piece of fish in each plate, pour in a sufficient amount of broth with vegetables and add a lot of chopped herbs. That's all, the pike perch soup is ready.

If you want to provide even more beautiful presentation, regular tomatoes can be replaced with cherry tomatoes. However, it is still necessary to blanch them. Otherwise, during cooking, the skin will curl up a little and spoil the characteristics of our fish soup.

Option 5: Pike perch soup with pearl barley and vegetables

In addition to millet, other grains can be included in the fish soup recipe. We suggest choosing pearl barley. After all, it was with it that once upon a time, even before the appearance of potatoes in our region, fish soups were prepared.

Ingredients:

700 grams of pike perch;
1/3 cup pearl barley;
fine salt;
3-4 peppercorns;
1 carrot;
bay leaf;
1.5 liters of water;
30 grams of celery;
30 grams of green peas;
1 onion;
fresh parsley.

How to cook

Inspect the barley (remove debris if present), wash in a sieve and pour into a saucepan. Pour water inside (3-4 times more than cereal) and cook for 30-32 minutes.

At this time, gut the pike perch, cut off the head and tail, and cut the middle part into equal pieces. In this case, it is better to carefully cut off the fins.

Place the fish pieces (besides the middle part) into a second pan, add onions, peppercorns and bay. Pour in water (1.5 l), add salt and cook the broth for 30-32 minutes.

After the specified time, remove and discard the contents of the pan, and strain the liquid. Returning it to the stove, pour in the almost finished barley and celery cut into small cubes.

Add fresh or defrosted peas and carefully lay in the fish (cut pieces from the middle part).

Let the pike perch soup boil for another 13-14 minutes, after which add herbs to the dish and serve for lunch.

It is very convenient to use a mixture of frozen vegetables for this recipe. So, they are already boiled and chopped, which will greatly simplify culinary process. It is also permissible to include a variety of spices or a special mixture “For fish dishes” in the recipe.

Option 6: Pike perch soup with egg and rice

But this option for preparing fish soup is very rare. But you should try making fish soup with rice and eggs, and perhaps this serving will become your family’s favorite.

Ingredients:

2 eggs;
550 grams of pike perch;
1.5 liters of water;
100 grams of rice;
fine salt;
fresh herbs;
3-4 peppercorns;
laurel;
medium carrot;
onions.

Step by step recipe

Peel the onion and cut in half. Cut the gutted pike perch carcass, then place the head, fins and tail along with the onion in a saucepan. Pour in cool water, add salt, bay leaves and peppercorns. Put the future soup on the fire.

Cook the pike perch soup base for 30 minutes. Then, as always, strain the broth and pour it back into the pan. Return it to the stove.

Wash the rice thoroughly and pour into the broth. In addition, add grated carrots and whole pieces of pike perch.

While the soup is preparing, hard-boil the eggs for 20 minutes. Peel them from the shell, chop them finely and put them in the fish soup. Immediately add chopped greens, cover the dish with a lid and turn off the heat.

Serve the fish soup after it has steeped and partially cooled. And don't forget a slice of crusty bread or a few garlic croutons.

The first dish that will please both lovers gourmet dishes– it’s not too familiar, so it’s for everyone who prefers something simpler. Pike perch fish soup is not prepared so often that it becomes boring, but it is also not a common dish; in addition, there are a number of subtleties in its preparation. From our article you will learn how best to prepare it, what to serve it with, and what other varieties there are besides regular fish soup "fish soup"

Pike perch chooses only very clean bodies of water to “reside”, so its meat is tastier, more aromatic and probably healthier than its pond relatives. Despite the fact that pike perch is freshwater fish, in addition to chromium, sulfur, magnesium and potassium, its meat contains so necessary for most residents middle zone iodine.

With a low calorie content of only 85 kcal, it contains 18.5 g of protein, which is the same as beef, and, just think about these numbers, only 1.1 g of fat! This is incredibly small, almost like low-fat cottage cheese, so on holidays there will be pike perch fish soup excellent option fasting lunch.

Classic double pike perch fish soup

Ingredients

Pike perch (carcass) – 500-600 g + -
— 3-4 pcs. + -
— 2 pcs. + -
— 1 pc. + -
— 3-5 pcs. + -
- 1-2 leaves + -
- 1/2 bunch + -
- 1/2 bunch + -
- 1 tbsp. l. + -

Step-by-step preparation of classic pike perch fish soup

We immediately cut up the pike perch

Let's start with the fish. It is best, of course, to buy it from fishermen or in special shops where they bring freshly caught fish. As a last resort, you can buy ice cream. It will need to be defrosted at room temperature naturally.
We clean the pike perch, as usual, with a special knife. This is a fairly prickly fish - fins, scales, everything can injure your hands, so we take care of them or use gloves.
We cut off the head, fins and tail, but do not throw it away, we will need all this.
We gut the carcass and rinse thoroughly in running water. Cut into portions and set aside.

Now let's start cooking the fish soup

Pour water into a 3-liter pan, put the fins, tail and head in it and set to cook. We also send one carrot cut into quarters and a whole onion there. If the onion is chopped, the taste will become different, and the broth will be richer.
After the water boils, remove the foam, add a bay leaf, peppercorns and cover with a lid. Cook for half an hour.
While the head and fins are cooking, peel the potatoes and cut them into cubes, as in regular soup, do the same with the second carrot.
Strain the finished broth, put it back on the fire and bring to a boil. Salt, add chopped vegetables.
Bring to a boil again and send out the cut pike perch in portions. We wait another 10 minutes, add fresh chopped herbs, cook for literally 5 minutes and that’s it! The fish soup is ready, best served with sour cream, bon appetit!

As you can see, pike perch soup according to the classic recipe is prepared using double broth.

Quick fish and potato soup

If you don’t have time at all or just don’t want to bother, you can cook it like a simple soup.

To do this, put the head of a fish and several portioned pieces, and leave the fins and the rest of the meat until next time.

The volume of water will need to be taken less, not 2.5 liters, but 1.5, otherwise the soup may turn out watery.

Add chopped onions and carrots immediately after the fish boils.
Before adding the potatoes cut into cubes (after about 5-7 minutes), we catch the head and fins, add salt and pepper.
Cook until half cooked and add a couple of tablespoons of butter.

This type of fish soup is less rich, but thanks to the butter, the taste is not inferior to double soup.

For those who prefer boiled vegetables sauteed, nothing prevents you from frying onions and carrots in vegetable or butter. It is best to put the roast in the broth after we remove the head and fins.

There is also another recipe for sauteing lovers! A worthy alternative Ukhe - cream soup.

Unusual rich creamy pike perch soup

Ingredients

Broth from the head and fins of pike perch – 500 ml
Pike perch fillet – 300 g
Onion – 1 pc.
Butter – 1.5 tbsp
Flour – 2 tbsp
Cream – ½ cup
Parsley, dill – 1/3 bunch
Grated celery (optional) – 1 tsp

How to prepare delicious cream soup with pike perch step by step

Peel and chop the onion, fry it in oil immediately in a saucepan. As soon as it becomes transparent, add chopped parsley and add celery. Fry for 5-7 minutes.
Gently add flour to the mixture and mix everything. We wait until the flour turns golden (3 minutes) and pour in the broth and salt.
As soon as everything boils, add raw fillet, pepper and leave to simmer covered over low heat for 15 minutes.
We take the fish out of the fish soup, select the bones from it, there are not many of them, pike perch is not bony, and we send the meat back. Using an immersion blender, grind everything until smooth, pour in the cream, and bring to a boil. Ready!

We serve this creamy soup with white or Borodino bread croutons. Spicy taste the latter is best emphasized by the aroma of celery.

Delicious tomato soup with vegetables and pike perch

Tomato soup made from pike perch will also be very tasty. To prepare it, you can simply saute the vegetables, as in the second recipe, but with the addition tomato paste(about 2 tbsp), or you can add fresh diced tomato directly to the broth.

For 2 liters of liquid, you will need 1 large fresh tomato or 2 smaller ones. We scald them, remove the skin, chop them and, without any additional heat treatment, let them cook together with the potatoes.

How to cook easy fish soup with pike perch step by step

Cut the bread into 1 x 1 cm cubes, preheat the oven and set the crackers to dry. Watch our chef’s video to see how to do this beautifully and easily.

We clean, gut and cut up the pike perch.
Fill the waste (head, tail and fins) with water, add parsley and celery, and cook broth from them.
After 30 minutes, strain the broth, add pike perch fillet, salt, bring to a boil and cook for 20 minutes.
Wash the egg, grind the yolk with vinegar, dilute with hot broth and, as soon as the mixture warms up, pour everything into the pan. Additional heating is necessary to prevent the yolk from curdling in the ear.
Place croutons in a serving plate and fill them with fish soup, garnish with a sprig of parsley. Ready!

This version of pike perch fish soup does not include potatoes, which makes it more dietary, because you can always skip the crackers or use whole grain bread.

As you can see, there is huge amount a wide variety of recipes so seemingly simple folk dish like pike perch fish soup. Most importantly, don't be afraid to experiment!

If you want to surprise your household or treat them with delicious food and at the same time a simple dish, prepare pike perch soup. This is truly one of best first dishes.

They say that real fish soup It is impossible to cook at home. However, this opinion is most often found among fishermen, who cook only one of the many varieties of this dish - fisherman's soup.

Its peculiarity is that it consists of different types fish and is often very rich, which also depends on the amount of catch. Cooked over a fire and may not contain any other ingredients. According to tradition, a little vodka is added to the broth and, at the end of cooking, the burning log is lowered into the cauldron for a few seconds.

If you are cooking at home, and all the fishermen you know say that what you have in the pan is not fish soup at all, but ordinary fish soup, do not believe it. You just don't cook fisherman's soup. All a soup needs to earn a proud title is a rich, rich broth.

Additional Ingredients

Gastronomy experts say that the preparation of pike perch fish soup should not involve large quantity components. It’s good when the broth contains only potato pieces.

However, some housewives, trying to “compact” the first course, prepare pike perch fish soup with millet, semolina or even flour. This recipe is not welcomed by gourmets. But it’s worth noting that these additives slightly change the taste of the soup, but do not spoil them.

Carrots play an important role in the ear. It is most often placed whole in the pan when preparing the broth. Although it is not considered an essential component, the dish is often made without it.

But onions must certainly be included in the ingredients. The soup owes its unsurpassed taste largely to the onion, which is finely chopped into water, and most often put in whole and then taken out.

Fresh herbs often appear at the final stage of cooking. It is finely chopped and sprinkled on a serving plate with the prepared homemade fish soup. Served this way, the dish looks great in the photo. If you are going to eat the soup right away, then dill and onions can be added 3-5 minutes before the end of cooking. In the same case, if you are going to leave the soup in the refrigerator overnight, it is better not to put greens in it, but serve them fresh in plates.

Good broth

A rich broth is obtained when you prepare fish soup from the head of a pike perch, the recipe for which is described a little below. It is best to make the so-called double broth, when you first boil the head in water, then take it out and add others. necessary ingredients, including pieces of fish, and cook for some more time until cooked.

After being in the refrigerator, such a broth can even harden like jelly, it will be so rich. At the stage of preparing the broth, do not forget about the onion, which needs to be boiled whole in it. Whole carrots often appear in the water during this step as well. Be sure to add a bay leaf. It is important to achieve transparency of the broth. To do this, it needs to be filtered.

Many people wonder how long to boil pike perch in water to obtain good broth? The answer is: to get a suitable broth, the fish is boiled for about half an hour. But after this procedure, it loses almost all its taste. Experienced cooks, they know how to cook fish so that it remains juicy. That is why all the pike perch are not put into the water at once. First, the head is boiled - it takes 30 minutes. And the remaining parts of the pike perch are boiled in the soup for only 10-15 minutes.

Variations

There are recipes online for pike perch fish soup, where other parts of the fish are cooked and served separately, that is, not combined with the main dish. In this case, the pieces are fried in oil, first rolled in egg and flour.

There are recipes for making pike perch soup by adding eggs directly to the water. Often the egg is simply beaten with a fork, and then, stirring vigorously, poured into the soup boiling on the stove. However, it would be more correct to add yolk to the ear, thoroughly mixed with vinegar and poured with a small amount of hot broth. It is important to prevent the yolk from curdling.

Preparation

Now, having familiarized yourself with the intricacies of the recipe, you will learn how to prepare pike perch soup by following the instructions, where the process is described step by step.

Ingredients

pike perch carcass – 400-500 g;
potatoes - 5-6 small tubers;
carrots – 1 pc.;
onions – 1 pc.;
bay leaf;
salt and black pepper;
water – 1.5-2 liters.

Clean the pike perch carcass from scales, remove the entrails, and trim the fins. Separate the head and tail. You will need to cook the broth on them. Pour water into a saucepan and place the cut parts of the fish into it.

Peel the onion and place it entirely in water. Place diced carrots in the broth. Add bay leaf, after boiling water, cook for half an hour over medium heat.

After the allotted time has passed, the finished broth must be strained. Peel and cut the potatoes into cubes and place in the pan.

Before straining, you can remove the carrots and put them back into the soup. And here is the onion. the head and tail of the pike perch are no longer needed. If you don’t want to import carrots, use half of the root vegetable in advance, and at this stage grate the other half on a fine grater and put it in the soup.

Cut the remaining parts of the fish into portions and also place in the pan.

Salt and pepper the fish soup to taste. Cook over medium heat until the potatoes are soft. On average, this is 10-15 minutes after boiling, depending on the type of vegetable. Pike perch will cook very quickly.

If desired, you can sprinkle the finished fish soup with fresh dill and green onions when serving.

How and where to buy the main ingredient

You got caught good recipe pike perch fish soup and you decide to cook it for dinner. But simply following the instructions will not be enough. You need to choose a good fish.

Pike perch is a valuable river fish, so its freshness is easier to track. The best way- is to buy it from fishermen. In markets there are sometimes shops where they bring exactly river fish. You can search there too.

In supermarkets you can also find frozen pike perch. Its freshness can be determined by appearance. The carcass should not be winded. The presence of snow and ice in the packaging is evidence of repeated defrosting. It is better not to take such a product. A fresh carcass will be neat in appearance, without chips or faded areas. You can safely cook fish soup from this.