Composition / ingredients
Step-by-step cooking
Step 1:
How to cook a pike perch soup? To prepare fish soup, take fresh pike perch and prepare the products according to the list. Wash the vegetables well and dry them before removing the skin.
Step 2:
Peel the pike perch from scales and entrails. Rinse well under cold water. Drain the fish with a kitchen towel. Cut off the fish's head with part of the carcass, tail, cut fillets from the dorsal part.
Step 3:
Put all the fish in a saucepan, except the fillet. You can put the fillet in large pieces at the very end of cooking, especially if the ear is being prepared for a special occasion - a festive lunch or dinner. Otherwise, fillets can be used for baking or frying in batter, for example. Fill the fish with water and put it on the fire. Bring to a boil. Remove the foam and add the roots (a piece of carrot, onion) and stems of greens.
Step 4:
Peel and dice potatoes, carrots and onions.
Step 5:
When the fish is cooked, remove it and the roots from the broth, cool and remove the pulp from the bones. Strain the broth. Then pour the broth back into the pan.
Step 6:
Add cooked vegetables and spices to the broth, cook over low heat until the potatoes are half cooked.
Step 7:
Lower the fish pulp into the ear. Warm up the ear well. Remove from the heat as soon as the fish is cooked.
Step 8:
Serve fish soup with fresh herbs and a slice of lemon. Fresh, fragrant pike perch ear is ready! Enjoy your meal!
Fish soups are characterized by lightness and freshness of taste, so it's good to include them in your menu. Besides, where to put the heads and tails of fresh fish? In the ear, they perfectly find their application. Pike perch soup can be cooked outdoors on a campfire - it will be an unforgettable dish in general, because with the smoke of the campfire, this simple soup acquires an incomparable aroma and taste!
For this recipe, it is better to take not frozen, but fresh fish.
Root vegetables are best washed with a brush or a hard sponge under running water.
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Bay leaf - 313 kcal/100g
- Cumin - 333 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
