Homemade pike perch soup

Homemade pike perch soup

Ingredients

Onions – 1 pc.

Carrots – 2 pcs. (small size)

Parsley root – 1-2 pcs.

Parsley – 0.5 bunch

Bay leaf – 2-3 pcs.

Allspice – 10 peas

Potatoes – 2-3 pcs. (taste)

Butter – 1 tbsp. (optional)

• 40 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Video recipe: Homemade pike perch soup

Step-by-step recipe with photos and videos

Homemade pike perch soup is an indescribably tasty, nutritious, light and unpretentious dish that even a novice cook can handle. The traditional version of any fish soup involves a small composition of ingredients: water, fish and few spices. Now I propose to prepare a slightly less ascetic version of fish soup. Let's prepare the most delicious homemade pike perch soup, with the addition of vegetables, roots, spices and new herbs, based on a rich, fragrant broth. Shall we begin?!

Prepare the ingredients according to the list.

Wash the fish and remove the fins, slightly moving away from the base of the fins so as not to break the integrity of the skin. Remove scales, entrails, eyes and gills. Cut the fish into portions.

Place the fish heads and tails in a saucepan and fill with cool water.

Over medium heat, bring the water to a boil, skimming off any foam that forms.

When the water boils, reduce the heat to low. Add to the broth a cross-cut head of onion, carrots, parsley root, the bottom of a bunch of parsley, 2-3 bay leaves and 10 peppercorns.

Bring the broth to a boil again, and then, reducing the heat, cook for another 25-30 minutes, uncovered and skimming off any foam that forms as necessary.

Then remove the roots, tails and heads of the fish - they will no longer be useful to us.

Strain the broth and bring to a boil. Add the potatoes cut into small pieces and a few pinches of salt.

When the broth with potatoes boils, add chopped carrots.

When the broth boils again, add pieces of fish. Bring the broth to a boil again and cook the fish soup over low heat for another 10-15 minutes, until the fish is cooked.

Turn off the heat, taste the broth and, if necessary, add more salt or your favorite spices to taste. If desired, add 1 tbsp. butter and a few pinches of fresh herbs. Then cover the pan with a lid and allow the soup to brew for another 10-15 minutes before serving.

Homemade pike perch soup is ready. Bon appetit!

Pike perch fish soup

Pike perch ear has long been called snow-white ear because it comes out transparent and sticky. Read more about pike perch ear .

The pike perch soup is tasty, fragrant and quickly prepared.

A light and very tasty fish soup can be prepared from almost any river fish. But it tastes best if the broth is prepared from the freshest pike perch with the addition of onion, parsley root, bay leaf and peppercorns.

The usual recipe for pike perch fish soup, summer-style, light and satisfying.

There are many options for making Finnish fish soup. This is my version of the Finnish fish soup recipe. It is very important: do not be lazy to use the indicated spices; believe me, without them the soup will lose at least 50% of its taste. Cook it in the evening - Finnish soup, like cabbage soup, will taste better only tomorrow. =))

A fragrant and rich fish soup is prepared in chicken broth – royal, there’s no other way to say it. excellent first course. The royal chowder recipe requires a more spiritual approach than ordinary soup. Royal fish soup is a dish that is great to invite guests to. So.

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Pike perch fish soup is a recipe for dietary fish soup, and one of the best. Pike-perch, perch and ruff have a special mucus, which is why fish soup made from these fish, namely pike-perch fish soup, is highly valued. You don’t have to think about how to prepare transparent pike perch soup, nature has already taken care of this for you. The main thing is to know how to cook pike perch soup correctly. Pike perch soup is not necessarily prepared from a whole pike perch; it is also possible to prepare pike perch soup from the head of a pike perch. But usually the fish soup is made from pike perch heads, tail and fins. The recipe for pike perch fish soup is simple: first, cook the pike perch for about 30 minutes, then remove the fish, strain the broth, add chopped potatoes, carrots, onions and spices to it and cook for another 15-20 minutes. If you don’t like boiled onions, you can put a whole onion in the pike perch fish soup and take it out later. Pike perch soup is dressed directly in the plate with herbs and grated garlic.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. The broth of true fish soup should be transparent, so skim off the foam a couple of times when cooking.
6. You can put milk and caviar in the ear, having previously washed them very well.
7. 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.
8. 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!
9. 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 fish soup

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Pike-perch “Summer Lunch”

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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 will use a different method and see what comes of it.

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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.