Pike Fish Soup with Tomatoes
A nourishing, tasty, wholesome soup that's sure to lift your spirits! Whenever my family heads out into nature, we always make fish soup. But this fragrant, delicious soup turns out wonderfully at home, too. This recipe has been tried and tested for years, so go ahead and make it with confidence — you're going to love it!
pegama
Recipe author
Pike Fish Soup with Tomatoes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 57 %
4 g
Fats 0 %
0 g
Carbohydrates 43 %
3 g
31 kcal
GI:
100
/
0
/
0
- To make the soup, start by cleaning the fish. Scrape off the scales, remove the gills, and be sure to take out the dark membrane inside. Cut the fish into pieces or leave it whole, then put it in the pot. Cover with water and set it on the stove. Keep the heat low so the broth stays clear. As foam rises, skim it off with a slotted spoon. 2. Once the pike is cooked through, lift it out and strain the broth through a sieve or cheesecloth. 3. Add the diced vegetables to the hot broth. Season with salt, stir, and cook for 15 to 20 minutes until tender. Ladle into bowls, add a piece of fish to each, and sprinkle with fresh herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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