How to properly cook pike perch soup; the usual step-by-step recipe and useful tips

How to properly cook pike perch soup - a simple step-by-step recipe and useful tips

Using step-by-step instructions, we will prepare fish soup from excellent fish.

Let's take a step-by-step look at how to cook pike perch soup at home. Pike perch is a delicious, delicious fish that cooks quickly and produces a very rich broth. Ukha differs from soup only in that it contains absolutely not enough ingredients and a lot of fish. Let's cook the broth with all the spices, herbs and vegetables, then take everything out and add the fish. So, let’s carefully wash and clean the pike perch, collect all the other ingredients and begin production.

Ingredients

Our recipe with photos

Video recipe

Other recipes

Traditional fisherman's soup

True “seasoned” fishermen cook triple fish soup in a cauldron over a fire. We collect all the small fish, clean them from the entrails, remove the gills, divide them into 3 parts and, without removing the scales, send the first part into cool water.

Cook over live fire for 35-40 minutes. Then we filter the broth and take out the fish. In the same broth we cook the 2nd part, filter the broth again and cook the 3rd part. We throw away all the boiled small fish, and drop large fish, for example, pike perch, cut into large pieces, into the rich broth.

Whole onions, coarsely chopped carrots and celery root are added to this soup. Be sure to add dark peppercorns, bay leaf and salt. Next, cook the fish soup until the fish is ready. We remove the foam - be sure to ensure that the broth remains transparent. You can add potatoes to this soup, although I don’t recommend it, because the broth itself is so rich and savory that it doesn’t ask for anything extra.

Pike perch soup with millet

To create the most saturated soup, and simply put, transform it into fish soup, we will add a little millet. The beautiful yellowish cereal cooks very well and saturates the broth. The soup becomes thicker, softer, and tastier. This option goes great with potatoes, carrots, onions, celery and various greens. I like to add parsley, but you need to keep in mind that it will take away the flavor.

If you want to preserve the taste of the fish soup, use dill. This fish soup can be prepared both outdoors and at home. It is perfect for Sunday lunch, it will warm and satisfy the whole family.

From pike perch and salmon

In this version we make a triple bookmark. First, cook for 15 minutes. heads and tails of pike perch and salmon. Then add coarsely chopped pike perch and boil again for 15-20 minutes, then add salmon and cook for 5-10 minutes. We don’t add anything to this fish soup, except for salt and peppercorns. Be sure to sprinkle the fish soup with greenish dill for flavor. Pike perch and salmon soup is super tasty and super rich! There is a lot of fish on each plate, which is nice.

From the head and tail with semolina

In my opinion, fish soup from the head and tail of pike perch is a very unusual dish. Cook the head and tail for 25-30 minutes to cook them perfectly. Then we season with vegetables and boil again for 5-7 minutes, and season the already prepared fish soup with semolina. For a medium saucepan you will need 2-3 tablespoons of cereal. The main thing here is not to overdo it, so as not to turn your fish soup into mush! If everything is created correctly, we will get the most delicious, soft, tender dish. Worth trying!

In a slow cooker

Cooking in a slow cooker is a pleasure. I put everything in the pan - and while she cooks for herself, we remove everything unnecessary, wash the dishes and set the table. But it is necessary to follow the manufacturing technology. First, add all the vegetables and set the pan to the “steam” mode, then add the fish itself and cook again in the same mode until the readiness signal. You need to let the fish soup sit for 15 minutes so that all the ingredients have time to exchange flavors and the dish becomes flawless!

Benefits for the body

The current recipe uses a delicious fish - pike perch - “a dietary find and a natural cosmetologist.” Depending on your ability, I advise you to cook fish soup specifically from pike perch, so what is this fish:

rich in B vitamins, PP, which are directly involved in protein and carbohydrate metabolism, support the functioning of the adrenal glands, participate in redox reactions, and help maintain the normal condition of the dermatological integument;
has a very low calorie content, which allows you to retain or even lose weight (boiled - 97 kcal/100 g);
lives only in freshwater bodies of water with clear water and high oxygen content, as pike perch meat varies in purity;
has a minimum of bones, which is very convenient to make and great to eat;
It moves a lot, getting food for itself, therefore its meat does not have enough fat, which makes the fish dietary;
rich in selenium, an element of the body's antioxidant system, which has an immunomodulatory effect;
has an increased content of chromium, which is involved in stabilizing blood sugar levels (the internal environment of the human and animal body) , due to its effect on insulin production;
is rich in caviar, which is used in the manufacture of various cosmetics and, namely, face masks.

We could go on and on about the benefits of pike perch for the human body, although it is clear that this is a unique fish. I advise you to cook the most delicious healthy dishes from it more often, taking care of your own health.

Useful tips

There is a lot of debate on the Internet about how to cook fish soup correctly. There are a huge number of options. From traditional “naked” to rich, thick fish soup. I advise you to read as much as possible on this topic, and later use our usual recipe.
Pike perch fish soup is considered the best option; other excellent choices include perch, ruffe, whitefish, asp, carp, crucian carp, carp, and rudd. Not suitable for fish soup are roach, sabrefish, gobies, ram, herring, mackerel, roach, bream, gudgeon.
It is imperative to clean the fish from scales and remove the entrails and gills. If the fish is small, it is easier to cut off the head than to remove the gills.
For smell and taste, add herbs and vegetables completely to the broth. Then they take them out and put in the freshest carrots and potatoes.
The broth of true fish soup should be transparent, so skim off the foam a couple of times when cooking.
You can put milk and caviar in the ear, having previously washed them very well.
It is believed that adding a glass of vodka to your ear is beneficial. In fact, this is only necessary when the broth is cooked on small fish, which have a nasty smell. Vodka beats him unsurpassedly.
At the very end of production, you can optionally add a spoonful of butter and herbs to the ear. Well, just to make it even tastier!
To vary the dish, you can add milk, cream, processed cheese, various cereals and vegetables to the fish soup. Freedom of creativity!

Conclusion

Now we have examined in detail how to prepare fish soup at home. Ours turned out unsurpassed! Next up is trout fish soup and salmon fish soup. And if you have your own unusual recipe, share it in the comments.

Pike perch soup: 4 favorite recipes

Pike perch soup is a common fish dish. It is not only healthy, but also dietary, so you can eat it without the risk of gaining extra pounds. The recipe for making pike perch fish soup at home is no different from the traditional one. The same vegetables, spices, herbs and cereals, but you can also cook double or royal in chicken broth. You can treat your guests or relatives with such a treat. In order for the fish to live up to your expectations, it is better to use only the freshest catch. Below we will look at some of the most delicious recipes with photos, examining each step step by step.

How long does it take to cook pike perch in the ear?

To ensure that the fish soup comes out tasty and the pieces are intact, making pike perch soup at home should not last longer than an hour. And if anyone doesn’t understand how long to cook fish, then the process takes no more than half an hour.

Calorie content of pike perch fish soup

How many calories are in pike perch ear depends on the food set. For example, yushka without potatoes contains only 33.4 kcal per 100 grams, but with potatoes there is already 89 kcal in the same amount. The use of cereals or cream will increase the energy value of the yushka by an order of magnitude.

Recipe for pike perch fish soup at home

Calorie content per 100 g: 89 kcal.

Ingredients:

A step-by-step recipe for fish soup in the home kitchen usually starts with cleaning the carcasses. We cut off the fins, gut the carcasses, cut off the heads and tails. Fill the scraps with clear water and prepare the broth for the fish soup for half an hour. After this, strain the broth, throw out the heads, and return the pan with the broth to the stove.

Almost always making ushitsa at home is done with potatoes. Peel the root vegetables, cut them into large pieces, and place them in a saucepan. We wait for it to boil again, send the fillet, cut into portions. Reduce the heat to a minimum and cook the tasty fish soup for a quarter of an hour.

To prepare this dish deliciously, peel the roots and onions. We cut the parsley into narrow strips, the carrots into medallions, and the onion into cubes. Traditional fish soup is constantly seasoned with herbs, so we wash and coarsely chop the parsley.

After 15 min. add crushed ingredients, bay leaves and spices. We continue to cook the delicious pike perch soup at home for another 5-7 minutes. Set the pan aside, cover, and leave for a little while.

Below you can watch a video of how delicious fisherman's soup with vodka is prepared.

Recipe for making pike perch fish soup over a fire

Calorie content: 85 kcal per 100 g.

Ingredients:

Fish soup cooked over the fire comes out fragrant and more delicious than homemade fish soup. First, we make a fire, put the heads (without gills), tails, fins, and bubbles into the pot. After boiling, remove the foam. It takes about an hour to prepare the base for fishing pike perch soup. Later, strain the broth, add coarsely chopped potatoes, whole onions, carrots, and chopped celery.

We continue the recipe for making traditional pike perch fish soup for another 40 minutes. Later, remove the onion and carrots and add peeled, diced tomatoes. After 10 minutes, throw in the fish fillet, spices, and bay leaf. Prepare the fish soup with pike perch fillet in no more than a quarter of an hour. 5 minutes before readiness, add chopped parsley and remove.

Often fish soup is cooked over a fire with vodka. Alcohol is added to the finished dish and covered with a lid. This makes the taste mild. More details about the process can be found in the video.

How to cook double pike perch soup

Calorie content: 89 kcal per 100 g.

Ingredients:

Dip the cleaned, gutted carcasses of the main type of fish into cool water, add salt, and simmer for 40 minutes. with moderate heat. Drain the first broth, pour in fresh water, and boil the fish again for 40 minutes. We repeat the process, but at the same time add the onion (whole), boil for only 20 minutes.

Meanwhile, peel the carrots and remaining onions. Cut the potatoes into large pieces, the carrots into thin half rings, and the onion into cubes. Place the chopped vegetables in a saucepan.

Wash and cut fillets of the second type of fish into pieces. After 20 minutes, add pieces of salmon, salmon, perch, pike or carp to the fish soup. Immediately add spices, chopped parsley root, bay leaf, and salt. Cook pike perch and salmon soup or pike perch and pike soup until all ingredients are cooked.

At the very end, add the greens and turn off the heat. After 5-10 minutes. serve on the table.

Pike perch soup and rooster

Calorie content: 33 kcal per 100 g.

Ingredients:

The recipe for making pike perch fish soup with millet begins by cooking the broth. We thoroughly wash the cockerel, place the whole carcass (with giblets) in a saucepan, and fill it with water. Heat the contents to 100 degrees, boil for 5-7 minutes, drain the water. We wash the bird, fill it with fresh water, and after boiling, cook over medium heat for 2-2.5 hours.

Meanwhile, we clean and gut the fish. We cut off the heads (we immediately remove the gills), tails, and cut off the fins. We cut the finished carcasses into portions.

When the rooster broth is ready, remove the bird and add fish trimmings. Cook them for 30 minutes.

Strain the prepared base for the Usha at home. Return to the stove, add fish, millet washed with hot water (can be cooked with pearl barley), chopped garlic, coarsely chopped onions and carrots, spices, a bunch of herbs. After 15 min. add peeled, diced tomatoes. Cook the recipe for fish soup with millet and tomatoes for 5-7 minutes. Later, take out the greens, add salt, pour in vodka, stir, cover with a lid, and remove from heat.

All the intricacies of making the dish can be seen in the video below.

Useful tips

Ushitsa is a simple matter, and not entirely ordinary. There are many subtleties in the process:

to make the carcass easier to clean, you can rub it with salt;

double fish soup can also be prepared from trout or sterlet;

if the yushka is intended for children, then it is recommended to remove the backbone from the carcass and not add alcohol.

Pike perch soup

Pike perch soup is one of the most ancient dishes of Russian state cuisine. Valuable freshwater fish is quite huge in size, can reach 15 kg in weight. According to one version, the name “ear” came from the Indo-European word jus, meaning “liquid” or “decoction”. From it were formed: yushka in Ukraine and Belarus, stew in Serbia and Croatia, sauce in the Czech Republic, soup in Slovenia.

About production

On a note! Pike perch soup can be cooked only from pike perch, or you can create a broth from small fish (ruffs, perches) in advance. When making snow-white fish soup, not counting pike perch, usually add 1/3 of ide, burbot or catfish.

There are several techniques for preparing fish soup:

Cook the dish over medium heat in an enamel or clay pot without covering with a lid.
Pieces of fish and onions are placed in salted boiled broth or broth, followed by carrots and potato slices. If only onions are used, then a stock of goods is created immediately. The carrots and onions are removed at the end of production. Onions can also be added to the broth in crushed form.
Greens are placed on plates or served separately. Otherwise, the soup will quickly turn sour.
To make pike perch soup, various spices and herbs are used - bay leaf, parsley, dark pepper, dill. There is a certain rule here - the leaner the fish meat, the less spices are added. As follows, for a dish of low-fat pike perch, you can limit yourself to pepper, bay leaf, dill and parsley, so as not to overpower the fishy taste.
It is unacceptable to lighten the broth with pulls. It's better to strain it.
Cook the fish soup for about 10 minutes, then let it sit with the lid closed.

Usually pike perch fish soup is served with pies, pies or rye bread.

Preparing the fish

If the pike perch is frozen, then it should be moved from the freezer to the refrigerator, in the latter case - thawed at room temperature or in cold water.

Next, the pike perch is cleaned, freed from the entrails, the tail, fins, and head are cut off - they will be needed for the broth. The carcass is washed and cut into large pieces.

How long to cook pike perch in the ear

Small pieces of fish given to us cook quickly - 8 minutes, large ones - 10-12. In a double boiler and multicooker (“steamed” mode) – 14-15 minutes each.

Calorie content of the dish

With low fat content (1%), the protein content in boiled pike perch meat is 18%, it contains 20 amino acids, of which 8 are essential. In addition, there are: phosphorus, manganese, potassium, molybdenum, etc. Energy value is 83 kcal.

Pike perch soup at home

To make this soup recipe you will need:

pike perch carcass or fillet – 600 g;
water – 2.2 l;
3-4 large potatoes;
onion – 1 pc.;
carrots – 1 pc.;
parsley root – 1 pc.;
bay leaf – 1 pc.;
peppercorns – 3-4 pcs.;
greens – 1 bunch;
salt, pepper - to taste.

Homemade pike perch soup is prepared as follows:

The broth is boiled from the head, tail and fins for 20-30 minutes, and then filtered.
Then the broth is returned to the stove, salt is added to it and coarsely chopped carrots, a whole onion, pepper and parsley are added. After 5 minutes of boiling, add the potatoes and pieces of fish.
After 7 minutes of boiling over low heat, remove the onion and parsley root. Add bay leaf and ground pepper.
When the potatoes soften, the soup is ready. Remove it from the heat, close the lid and let it brew for 5-6 minutes.

Serve in portioned plates, give separately chopped greens, pies with eggs and green onions.

Pike perch soup with millet

Due to the cereal, this dish is quite filling and has the highest calorie content. To do this you should prepare:

pike perch – 500 g;
half a glass of millet cereal.;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
bay leaf – 1 pc.;
pepper, salt, dill - to taste.

To prevent the cereal from becoming bitter, spoiling the taste of the broth, it should first be boiled in a large amount of water for 2 minutes, then washed with cool water and set to cook. When it boils, add salt and add carrots and onions to the soup, after 5 minutes add potatoes and pieces of pike perch. 3 minutes before it’s ready, add a bay leaf to the broth. When serving, sprinkle with chopped dill.

From the head of a pike perch

Every fisherman has his own delicious recipe for pike perch soup. But there is also a common all-purpose recipe, for which you need:

pike perch heads - 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
large potatoes - 2 pcs.;
buckwheat – 12 tbsp.;
dill – 1 bunch;
bay leaf – 1 pc.;
salt, pepper, spices - to taste;
water – 2.5 l.

Manufacturing process step by step:

The gills are removed from the heads, washed and cooked together with onions and carrots in salted water.
The finished heads are taken out, cooled and the pulp is separated, the vegetables are removed. The broth can be strained.
Randomly chopped potatoes are boiled in the purchased broth. Then they take it out and puree it.
The boiled liquid is added to the initial size, buckwheat is added and cooked until ready.
After this, the pulp removed from the heads, mashed potatoes, and bay leaves are placed in the soup and cooked for 3 minutes. Later remove from the stove and leave for a couple of minutes. Serve sprinkled with chopped dill.

You can also prepare fish soup from the heads without adding buckwheat and do not mash the potatoes. In this case, the soup is cooked like a regular fish soup and, when serving, the heads are placed completely in plates, without disassembling into fillets.

Pike perch fish soup on fire

In addition to 2 kg of freshly caught zander, you will need:

water – 4.5 l;
carrots – 2 pcs.;
onions – 2 pcs.;
young potatoes – 1 kg;
celery – 1 stalk;
tomatoes – 3 pcs.;
greens – 1 bunch;
salt, pepper - to taste.

Fins, tails and heads, cleared of gills, are poured with cool water and salted. Skim off the foam before boiling. After half an hour of leisurely boiling, everything is removed from the broth. Then add coarsely chopped potatoes, onions and carrots (entirely), chopped celery. Then the onions and carrots are removed, skinless tomatoes are added, and after 5 minutes - pieces of pike perch. After another 8 minutes - bay leaf, pepper, chopped herbs. After 7 minutes, the soup on the fire is ready.

Pike perch fish soup

Ceremonial pies with fish and tarragon butter

Why “solemn”. Therefore, pies are a decoration for any feast! I tried different entrails: with rice, with a whole piece of fish, etc., but I like this one the most! Two types of fish, no rice and tarragon oil make the filling very juicy and fragrant. Absolutely, tarragon oil mixes very well with fish of all types. There are variations of the pie on the website, but try mine and I'm sure you won't be disappointed!

Pike perch fish soup Rostov style

There are a lot of fish soup recipes, and each of them has its own subtleties. I would like to share ours, Rostov. An indispensable condition is the presence of pike perch or sula, as this fish is called here on the Don. And if there is caviar in your fish, then it will be aerobatics! There are other little tricks, come in and I’ll teach you!

Ear with crayfish

Lent is in the yard, if anyone has forgotten... But it’s Holiday time. Transfiguration. I run the risk of getting scolded by the mods, but if anyone is interested, then here I have about Mount Tabor and the Monastery of the Transfiguration of the Lord. http://pensioner58.l ivejournal.com/52390 .html In general, now you can eat fish, so... let's cook fish soup. If anything, the decanter is broken. cherry

Ukha “City Saturday” – retro

This is my first recipe that I published on the Internet. Since that time, 5 and a half years have passed (how time flies through your fingers!) years. Unfortunately, my friend who shared this meal also passed away. If you don’t like it, don’t blame me, I liked it 6 years ago.

Fisherman's soup in Kazakhstan

Fishing in Kazakhstan is excellent! Not fishing, but work. And at work, as you know, it’s important to have a great meal. I went as a cook, so while the guys were working, my task was to feed them tasty and satisfying food. The photo shows a simple, “lazy” soup, but I would like to offer a recipe that has been tested over the years. At home it’s easier than usual.

Pike-perch “Summer Lunch”

And yet, no matter what anyone says, the fish, even if it’s “just pike perch from the Moscow region,” if it’s freshly caught, then it’s even tastier and in all respects superior to some frozen sturgeon, or let’s say even natatenia…. These are the...summer...miracles that were on the table.... And the ear is fragrant...

Bishop's ear

Hi all. There are quite a lot of recipes for this fish soup on the Internet; whoever likes it writes it. Here for you are potatoes and carrots, you will also add cereals or celery root with the next cleaning of the broth with whipped egg white. The fish are also suitable: pike, pike perch, perch and similar low-grade fish. Yeah. But we'll use the other method and see what happens.

Double breaded pike perch

Pike perch or sula is an impeccable fish: not enough bones, no excess fat. And if you fry it correctly, it is also juicy and aromatic and spicy, thanks to the special method of breading. But bad luck, cleaning it is a hassle! I'll tell you all the secrets, cooks, come in!

Ukha almost Samara style

My entire childhood and youth were spent among fishermen - my grandfather “specialized” in lake fish - crucian carp, carp, and my dad - in the Volga predators - pike perch and pike. Naturally, the most unforgettable childhood memories are those of fishing together. Grandfather always, when he cooked fish soup, added vodka and stewed a firebrand from the fire in a pot with fish soup. The soup acquired a unique campfire smell! I decided to repeat this experience at home, of course, it’s not exactly the same as soup from a pot, but still.

Ukha in Kerzhak style

Ukha cooked in the oven is simply delicious.

Pike perch fish soup . Pike perch soup is a delicious hot fish dish. The fish soup from this type of fish is low in calories and not fatty, because pike perch is not a very fatty or oily fish.

The advantage of pike perch is that its meat is virtually devoid of small bones, of which there are few in this fish. In addition, pike perch meat is very tasty, tender, almost milky. But due to the fact that the meat is not nutritious enough, to increase the nutritional value of the soup, you can season it with vegetables sautéed in vegetable oil (onions, carrots), or add butter or vegetable oil in small quantities when cooking the soup.

For pike perch fish soup, not only a fillet of fish clean from scales and entrails is suitable, but also the head of the pike perch, its fins, and the tail part.

You can prepare pike perch soup using 2 methods. 1st - boil the fish in advance, place the boiled pike perch on a separate dish, and cook the fish soup in the broth.

The second method is to cook vegetables and cereals in ordinary water, then add fish 10 minutes before the soup is ready, bring it to readiness, season the dish with spices and you can pour the fish soup into portions.

Before serving, pike perch fish soup is best seasoned with chopped fresh herbs - dill, green onions, parsley.

You can cook pike perch soup in a kettle over an open fire, also on the stove in a saucepan, or in an electronic multicooker.

If pike perch fish soup is being prepared for children, you should carefully examine the fish for the absence of bones, both large and small, in the portion that will be served to the child.