Composition / ingredients
Cooking method
And now let's get started. The caught pike must be cleaned and gutted, then thoroughly rinsed. Now you need to cut it into large pieces and put it in a saucepan, pour cold water. Cook until the water boils.
Next, turn down the heat, add a little salt and cook for about 40-50 minutes until tender. And do not forget to periodically remove the foam with a slotted spoon. While the broth is cooking, it is necessary to peel the onion and carrot and cut into cubes. Then the parsley roots should be cleaned and chopped into strips. When there are ten minutes left before the end of cooking, add carrots, onions, bay leaves, roots, peppers to the broth. When the time is up, add ground black pepper to the ear and turn off the fire. Pike soup is served on the table in a plate with the addition of chopped dill greens.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Parsley root - 49 kcal/100g
