The first mentions of the Slavic national dish with the unusual name “ukha” appeared a long time ago, approximately in the 15th century. Today this dish is considered to be fish soup, and pike perch fish soup is very popular. Each housewife can choose its recipe in accordance with personal taste preferences. Let's expand our culinary horizons.

Ear from pike perch head: recipe with photo

If you believe dictionaries and encyclopedias, the word “ukha” can be translated as compote. It was from the fish fillet, head or tail part of the fish carcass that a clear, rich broth was previously prepared, which was supplemented with roots and root vegetables.

Of course, fish soup is often cooked while fishing, but many housewives already prepare this soup at home.

Compound:

• 750 g pike perch;
• 5 pieces. potatoes;
• 1 carrot;
• parsley root;
• 0.2 kg rice cereal;
• 1 onion;
• seasonings and spices for fish dishes;
• peppercorns and salt - to taste;
• parsley and dill;
• 60 g butter.

Preparation:

We have already figured out how to cook pike perch soup using the simplest recipe. Even a novice housewife can cope with such a culinary task. There are many variations in the preparation of this amazing dish with an extraordinary taste, for example, pike perch soup with millet. Its recipe can be considered universal. If you don't have millet on hand, replace it with rice cereal.

Compound:

• pike perch fillet – 0.6 kg;
• 3 liters of filtered water;
• millet cereal – ½ tbsp.;
• bulb;
• 150 g carrots;
• 5-6 pcs. potatoes;
• allspice ground pepper, salt and blend of spices to taste;
• 2-3 pcs. laurel leaves;
• greens - one bunch;
• 1-2 tbsp. l. refined sunflower oil;
• tomato paste – 1 tbsp. l.

Preparation:

1. Let's take the pike perch carcass out of the freezer in advance.
2. Let's defrost it, rinse it with running water, and cut it up.
3. It's best to work a little and separate the fish fillet from the bone.
4. Place the pike perch head in a pan and fill it with filtered water.
5. Place on the stove and bring to a boil.
6. Boil the broth for several minutes, be sure to remove the foam.
7. Now you need to remove the head from the broth and throw it away.
8. To make the soup tastier, strain the broth through a fine sieve or piece of gauze.
9. We peel and chop the vegetables.
10. Pour the strained broth back into the pan, put it on the stove and bring to a boil.
11. Place chopped vegetables into boiling liquid.
12. Salt, pepper and season with spices to taste.
13. After 10 minutes, place pieces of pike perch fillet into the broth.
14. Cook until the fish is ready.
15. We rinse the millet cereals with running water and place them in a saucepan.
16. When the cereals and potatoes are cooked, season the fish soup with tomato paste and refined sunflower oil.
17. Boil for a few more minutes and set aside from heat.
18. Finely chop the greens with a knife and add to the soup for flavor.

An unusual way to prepare fish soup

Pike perch soup is prepared at home within an hour. You don’t have to go to nature to enjoy this dish. But if you love smoky fish soup, then it’s best to cook it in a cauldron over a fire.

Some housewives have already surprised their households with fish soup with an unusual additive. Try it too.

Compound:

• pike perch fillet – 0.8 kg;
• 7 pcs. potatoes;
• 2 eggs;
• 2 onions;
• 2 pcs. laurel leaves;
• filtered water – 2 l;
• carrots – 0.1 kg;
• seasonings, salt and a blend of spices.

Preparation:

1. As described in previous recipes, prepare the pike perch carcass.
2. Peel and chop potato tubers, carrots and onions.
3. Pour filtered water into a thick-walled container and bring to a boil.
4. Place chopped potatoes, carrots and fish fillets into boiling water.
5. Cook the vegetables until half cooked and add the onion.
6. Break eggs into a bowl.
7. Using a whisk or mixer, beat the eggs until a mass of homogeneous consistency is formed.
8. Salt and pepper the fish soup, add bay leaves.
9. Cook the soup over low heat until all ingredients are fully cooked.
10. Lastly, add the beaten egg mixture.
11. Stir the soup constantly so that the egg mixture does not curdle.
12. Cook the soup for a few more minutes.
13. We wash the greens and finely chop them with a knife.
14. Season the fish soup with chopped herbs.

On a note! The fish soup will turn out to be truly royal if it is prepared from several varieties of fish fillets, for example, you can combine pike perch and salmon. To prevent the soup from having a pronounced fishy smell, it is better to cook it in an open container and over low heat. Don't be afraid to experiment with taste, add herbs and spices.

Step-by-step recipes for preparing fish soup from pike perch with vegetables, pre-catch, pickled cucumber and spices

2018-03-04 Rida Khasanova

Grade
recipe

9231

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

1 gr.

Carbohydrates

8 gr.

90 kcal.

Option 1: Classic pike perch fish soup recipe

Fish first courses are very low in calories, but at the same time nutritious and healthy, since the amount of protein in fish is approximately the same as in beef, and there is very little fat. Therefore, fish soups are popular in dietary nutrition.

Fish soup from pike perch is quite popular because this fish is considered one of the cleanest. It lives in bodies of fresh water, and its meat is tasty and aromatic, unlike fish that live in the pond.

Ingredients:

• pike perch carcass;
• three potatoes;
• carrot;
• salt;
• bulb;
• five tablespoons of rice;
• Bay leaf;
• vegetable oil;
• fresh greens.

Step-by-step recipe for pike perch fish soup

Remove the scales from the fish, cut out the giblets and remove the gills. Wash the carcass in running water.

Using a knife, remove the fins and head from the pike perch and cut off the tail. Cut the fillet into small pieces.

Place the pike perch fillet in a bowl, sprinkle with salt, mix and set aside.

Cut the skin off the carrots, wash the vegetable thoroughly and chop into thin strips.

Remove the skins from the onion and rinse in cool water. Cut into cubes of arbitrary size.

Place the rice grains in a colander and rinse with water until they are clean and not mealy.

Peel the potatoes and chop into squares.

Fill the pan with two liters of cold water. After boiling, add potatoes, rice and vegetables. When the water boils again, reduce the heat to minimum power, cover the pan tightly with a lid and keep on the stove for about 12-15 minutes.

Place pieces of pike perch into the soup, add salt to taste and add one bay leaf.

Wash the greens and finely chop with a knife. Pour it into the soup, add a couple of tablespoons of vegetable oil. After a couple of minutes, you can remove the soup from the stove.

Pike perch soup is ready! Serve hot, garnished with fresh herbs. Rice cereals in soup can be replaced with millet or pearl barley. If desired, some cereals can be combined with each other.

Option 2: Quick recipe for pike perch fish soup

An original and tasty soup with pike perch is obtained if standard vegetables - potatoes, carrots - are replaced with tomatoes, and garlic is added for spiciness. Hot fish soup with a creamy aroma will quickly saturate and warm the body during the cold season.

Ingredients:

• 490 gr. pike perch;
• bulb;
• two large tomatoes;
• a couple of teaspoons of butter;
• a couple of cloves of garlic;
• two tablespoons of heavy cream;
• a bunch of greenery;
• a couple of teaspoons of flour.

How to quickly prepare fish soup from pike perch

Clean the pike perch from scales, cut off the fins, head and tail. Cut the fillet into pieces, removing the bones.

Peel the onion and cut into thin half rings.

In a saucepan, combine the fish head, bones and skin, onion half rings, bay leaf (one) and finely chopped herbs. Cook for half an hour over low heat.

Pass the fish broth through a sieve and pour back into the pan. Place the pike perch fillet in the broth and cook until the fish is completely cooked.

Place a piece of butter on the frying pan. When it melts, add flour, pour in 2 tablespoons of hot broth and sauté, stirring constantly, until the flour turns yellowish. Pour the resulting dressing into the soup.

Wash the tomatoes, remove the skin if desired, and finely chop the pulp. Chop the garlic or put it through a garlic press.

Add chopped tomatoes, cream, chopped garlic, salt and ground pepper to the soup. Stir and wait until it boils.

Remove the soup from the heat, cover with a lid and let sit for 8-12 minutes before serving. If you have time, you can pre-simmer the tomatoes with garlic in a frying pan.

Option 3: Fish soup from pike perch with barley and pickles

The soup with pike perch, pearl barley and pickles is reminiscent of pickle soup. Fish and cucumbers provide an interesting flavor combination, and pearl barley will make the dish thick and satisfying..

Ingredients:

• 0.5 kg. pike perch;
• half a glass of pearl barley;
• three pickled cucumbers;
• carrot;
• parsley root;
• white part of leek;
• vegetable oil;
• fresh dill;
• Bay leaf;
• ground black pepper and peas.

How to cook

Peel the fish, cut off the fins, tail and skin. Cut the fillet into several pieces, remove the bones immediately.

Pour two to three liters of water into a saucepan, put the prepared fish in it and put it on the fire. Cook for about half an hour.

At the same time, let the barley cook, after washing it first. Cook over low heat for about half an hour, then drain the broth.

Peel and wash the vegetables. Chop the onion into half rings, and chop the carrots and parsley root into thin strips.

Rinse the cucumbers with water to remove some of the salt and cut into small cubes. It is best to take small cucumbers that do not have seeds, or peel them.

Place the chopped vegetables in a frying pan, add vegetable oil and fry until golden brown. Add chopped cucumbers, a couple of ladlefuls of soup broth and simmer for 12-15 minutes under a tightly covered lid.

Place the pearl barley and stewed vegetables from the pan into the pan with the pike perch. Add a bay leaf, sprinkle with ground pepper and 4-5 peas. Cook for about another 8-10 minutes. If there is not enough salt, then add.

Sprinkle the soup with dill. To make the soup taste even more interesting, it is recommended to use pickled cucumbers instead of pickles.

Option 4: Fish soup from pike perch in a slow cooker

Fish cooked in a slow cooker turns out to be very juicy and tender in taste, and will retain all the beneficial substances. If you add vegetables to it, you get an excellent dietary dish. You can also add broccoli to fish soup with pike perch, then it will become even healthier, and even children will like the taste.

Ingredients:

• 250-300 gr. pike perch fillet;
• 150 gr. frozen broccoli;
• salt and ground black pepper;
• three chicken eggs;
• two tablespoons of sour cream;
• vegetable oil.

Step by step recipe

Pour one tablespoon of sunflower oil into the multicooker bowl.

Thaw the fish fillet in the refrigerator in advance and transfer it to a cup. Sprinkle with salt and ground black pepper, mix with your hands, as if slightly rubbing the spices into the fillet.

Thaw the broccoli and cut each floret into 2 or 3 pieces.

Remove the fish fillet from the bowl and cut into small pieces. Place in the multicooker bowl. Place chopped broccoli on top.

Break the eggs into a plate and whisk with a fork. Add a portion of sour cream, salt and mix well. Pour the resulting mixture over the fish and broccoli in the multicooker bowl.

Pour water (or fish stock) into the cooking container. Set the multicooker to soup or stew mode for half an hour. After the sound signal about the end of cooking, do not open the multicooker for another 10 minutes to allow the soup to brew.

Pour into plates, garnish with fresh finely chopped herbs if desired. If the dish is not prepared for children, then sour cream can be replaced with mayonnaise.

Option 5: Oriental pike perch fish soup

You can prepare a very unusual and unusual first course from pike perch. The piquant taste, tangy flavor and incredible spicy aroma will appeal to lovers of oriental cuisine. It is not difficult to prepare, so you can try to diversify your lunch or dinner with this soup on a regular weekday.

Ingredients:

• 530 gr. pike perch fillet;
• 100 gr. horseradish;
• a piece of ginger;
• a small bunch of wild garlic;
• one tablespoon of corn starch;
• one tablespoon of soy sauce;
• a teaspoon of sesame oil;
• 2 tbsp. spoons of vegetable oil;
• a tablespoon of vinegar;
• a bunch of parsley;
• black pepper and salt.

How to cook

Thaw the pike perch fillet, rinse and divide into several small parts.

In a separate plate, dilute the starch with clean water and add salt. Dip pieces of pike perch into this mixture and fry a little in a frying pan, heating the vegetable oil.

Pour a liter of water into a saucepan and place it on the stove, bring to a boil. Place pike perch pieces into the pan.

Wash the wild garlic greens, dry them and finely chop them with a knife. Peel the horseradish and ginger, grate them and add to the fish, add wild garlic. After boiling, cook for another quarter of an hour, then remove the fish from the broth onto a plate.

Pass the broth through a strainer, pour it back into the pan and put it on the fire. When the water starts to boil again, add the fish, add soy sauce and vinegar. Season with salt, add ground black pepper and cook over low heat for about 5 minutes. Pour in sesame oil and stir.

When serving, add some fresh herbs to each plate. Bon appetit!

• pike perch head – 3-4 pcs.;
• white onions – 2-3 small heads;
• carrots – 2-3 pcs.;
• potatoes (preferably large) – 2-3 pcs.;
• buckwheat – ½ cup;
• dill greens – 1-2 small bunches;
• bay leaf – 3-4 pcs.;
• water – 2.5-3 liters;
• salt, pepper, fish soup spices - a few pinches.

Pike perch ear soup recipe - step by step instructions:

Pike perch head soup is easy to prepare. First of all, you need to prepare all the components of the dish. Rinse several fish heads thoroughly under cold water, then boil in 2.5-3 liters of drinking water. To do this, you should put a couple of bay leaves, a small onion and a small carrot in it, as well as salt and pepper.

Remove the finished fish head from the broth, cool and separate the meat from it. The onions, bay leaves and carrots used in making the broth can be discarded. Wash several large potato tubers thoroughly, peel, cut into arbitrary pieces and boil in broth until fully cooked. Using a slotted spoon, remove the finished potatoes from the broth and mash until pureed.

Pour half a glass of buckwheat into the broth, boil until fully cooked, adding a little salt and pepper to taste. It is also necessary to replenish the amount of water in the pan. Approximately, the amount of water for such fish soup should be 3-3.5 liters.

Fish soup from pike perch head is impossible to imagine without. To do this, you need to take a few peeled onions and cut into small cubes, a little washed and grated carrots on a medium or coarse grater, as well as a couple of tablespoons of vegetable oil.

You can do the frying in advance, but experienced chefs advise cooking it at the same time as cooking the buckwheat. Fry until the onions acquire a characteristic golden hue and a pleasant aroma.

Pour the meat from the head of the pike perch, mashed potatoes, and the prepared roast into the prepared broth with buckwheat. Cook for 7-10 minutes. Sprinkle the finished soup with finely chopped herbs, remove from heat, cover with a lid and leave for 7-10 minutes, then pour into plates and serve.

Ear from pike perch head - recipe number 2

Delicious fish soup from pike perch heads can be prepared in another way. To implement this idea we need the following set of products:

• 600-800 grams of pike perch;
• 350-500 grams of potatoes;
• 350-500 grams of carrots;
• 1-2 white onions;
• 25-50 grams of parsley root;
• 2-3 bunches of fresh herbs;
• 3-4 liters of drinking water;
• a few pinches of salt, a mixture of peppers and other spices.

Pike perch ear soup recipe:

It is important that to prepare fish soup according to this recipe, you need to take a whole fish. First of all, the pike perch must be thoroughly rinsed under cold running water, scaled and cut.

The broth will be prepared from the head and tail, while the rest of the pike perch will be used to fill the soup.

Pour two liters of drinking water over fish tails and heads, add a few pinches of salt, pepper and spices, then cook over low heat for 40-60 minutes.

During this time, it is necessary to prepare the fish fillet. To marinate, it must be thoroughly rubbed with salt, pepper, “For fish” spices, and also sprinkled with lemon juice.

Wash a couple of large potato tubers, peel them and cut them into small cubes. Like potatoes, wash carrots under warm water, peel thoroughly and cut into small cubes. Peel several onions and chop thoroughly.

Remove from the finished broth, then add vegetables to it, as well as a little parsley root and boil it all for 10-20 minutes, then add the pickled pike perch fillet and cook for 7-10 minutes. It is also worth testing the broth for salt and pepper, adding a little salt if necessary.

Before serving, the finished fish soup should be left to steep for 10-20 minutes, then poured into plates and generously sprinkled with finely chopped herbs.

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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 health benefits of hot liquid food for consumers.

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

Is ear soup good for human health?

An equally healthy soup is pike perch soup. Such fish soups are useful for weight loss because they contain a minimum amount of salt and a maximum amount of Omega-3.

Ukha prevents dehydration, perfectly dulls the feeling of hunger, quickly satiates, is easily digested and absorbed, contains a lot of useful substances, and 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 for preparing 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. Boiled pike perch tastes 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:

1. Pike perch – 700 grams;
2. Potatoes – 400 grams;
3. Carrots – 200 grams;
4. Onions - two heads;
5. Black pepper – 5-6 peas;
6. Laurel – 3 leaves;
7. Dill, parsley;
8. Parsley root – 50 grams;
9. Celery root – 50 grams;
10. Salt;
11. Butter – 50 grams;
12. Vodka – 50 grams.

The fish has scales and you must peel them with a 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, the more types of fish are 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 flavors harmonize very well with each other in the dish.

Pike perch and salmon soup:

1. 2 liters of water;
2. Salmon fillet – 300 grams;
3. Pike perch – 300 grams;
4. Potatoes – 400 grams;
5. Carrots – 150 grams;
6. Fresh chopped greens;
7. Black pepper – 5 peas;
8. Onion - head;
9. Celery and carrot root - 50 grams each;
10. 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. Cook the broth for 35-40 minutes, then strain and add coarsely grated carrots and diced potatoes.

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 made 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).

1. Water – 2 liters;
2. Pike and pike perch – one carcass each;
3. Carrots – 200 grams;
4. Potatoes – 300 grams;
5. Lemon - one piece;
6. Onion - head;
7. 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 with cereals 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'll spoil the soup by adding cereal to it. To prepare such a healthy and flavorful dish, take the classic recipe for making fish soup with pike perch as a basis. 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.

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

They say that it is impossible to prepare real fish soup 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 of 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. It's just that you're not preparing fish 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 a large number of ingredients. 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 ready-made 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, add other necessary ingredients, including pieces of fish, and cook for some more time until done.

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 cook pike perch in water to get a 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 chefs 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 came across a good recipe for pike perch soup, and you decided 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 river fish is brought in. You can search there too.

In supermarkets you can also find frozen pike perch. Its freshness can be determined by its appearance. The carcass should not be weathered. The presence of snow and ice in the package 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.