Ear from pike perch: the most successful recipes. Pike-perch fish soup traditional and original: with potatoes, millet, mushrooms

Pike perch fish soup recipe is one of the simplest and most delicious dishes, the benefits of which are undeniable. Fish meat contains a lot of useful substances, vitamins. Fish dishes are recommended to be consumed to improve vision, prevent high cholesterol, atherosclerosis, stroke, heart attack, and improve blood circulation.

Pike-perch ear is a dietary dish that is quickly digested. For her, it is recommended to use a fresh catch, it contains a maximum of useful substances. Cooking a light, tasty fish soup at home is not difficult.

Ingredients

Ear from pike perch at home involves the use of such ingredients:

• fish - 1 kilogram.
• potatoes - 800 grams.
• carrots - 150 grams.
• onion - 150 grams.
• pepper - 5 peas.
• bay leaf - 3 pieces.
• greenery.
• salt pepper.

Cooking

Delicious fish soup from pike perch will become a favorite second course. It is prepared quickly, does not require many processes, long-term processing of products and other things. How to cook fish soup from pike perch:

• The fish is cleaned and gutted.
• Heads, tails are cut off, washed thoroughly, poured with cold water, sent to boil in broth. The rest of the carcass is cut into small pieces.
• While the broth is cooking, potatoes, carrots, onions are peeled. The carrots are grated, the potatoes are cut into cubes.
• Fish heads and tails are boiled for 30 minutes. After this time, they are removed from the broth (if necessary, it is filtered), potatoes and onions are added to it.
• Carrots are slightly poached in a pan.
• A few minutes after boiling the broth with potatoes, put fish, carrots, bay leaves, salt, pepper into it. At the end, add chopped greens (optional).

In order for the dish to turn out delicious, the fish does not fall apart, does not fall apart, you need to know how much to cook pike perch in your ear. This time should not exceed 25 minutes. The specified amount of products is provided for the preparation of delicious fish soup in a 4-liter pan. For a smaller volume, the number of products should be reduced, and vice versa. Knowing how to cook fish soup from pike perch, you can always cook a delicious soup from a fresh catch, the taste of which will become even richer on the second day.

Ukha is an incredibly tasty and popular dish in many countries. Pike-perch fish soup is especially tasty, because this fish has the most delicate flesh, in addition, it is healthy. At home, you can cook this dish no worse than in nature.

Classic recipe

Ingredients	Quantity
zander -	1 kg
water -	2 l
potatoes -	600 grams
carrots -	200 grams
onion -	150 grams
butter -	20 grams
black pepper -	5-6 peas
ground pepper -	pinch
bay leaf -	2 -3 pieces
parsley -	beam
salt -	10-15 grams
Cooking time: 60 minutes	Calories per 100 grams: 42 kcal

Clean the zander from the insides, carefully remove the gills and eyes. Then divide into small pieces and put to boil in a saucepan for 2 liters of water. Add the head and fins there. After boiling, you need to remove the resulting foam.

Add a whole onion, spices to the broth. Simmer over low heat for 20 to 25 minutes. Cut carrot into small cubes. Wash and cut potatoes into medium sized cubes. Remove the onion and bay leaf from the pan.

Strain the broth, take out the fish. Add butter to the broth, light the fire. Send chopped vegetables to the pan, salt, pour a pinch of ground pepper. When the vegetables are fully cooked, put the pieces of fish in the broth and cook for a few more minutes.

Add chopped parsley to the cooked soup, let the ear brew for a while. After that, you can serve it to the table.

A simple egg soup recipe

Ingredients:

• 800 grams of pike perch;
• 2 liters of water;
• 6-7 pieces of potatoes;
• 100 grams of carrots;
• 2 heads of onions;
• 1-2 grams of ground pepper;
• 1-2 bay leaves;
• 2 eggs;
• salt, to taste.

Cooking time: 35-40 minutes.

Calories: 8 servings, 1 serving - 34 kcal.

The fish must be cleaned, get rid of the insides. Then cut into pieces. Dice potatoes and carrots, finely chop the onion. Add 2 liters of water to the dishes, after boiling, send fish, potatoes and carrots there. Cook until half cooked, then add the onion.

Break 2 eggs into a separate bowl and beat thoroughly with a whisk. Add spices and salt to the pot. Then pour in the beaten egg mixture. Boil.

The soup needs to brew for a few minutes. Finely chop the dill and parsley and sprinkle over the finished dish. Pour into plates, you can enjoy homemade fish soup.

Tomato ear from the head of pike perch with millet

Ingredients:

• 600 grams of pike perch fillet;
• 1 head of pike perch;
• 3 liters of water;
• 0.5 cups of millet flour;
• 5-6 pieces of potatoes;
• 130 grams of carrots;
• 1 head of onion;
• 2-3 grams of ground pepper;
• 2-3 bay leaves;
• 20 grams of salt;
• a bunch of fresh herbs;
• a tablespoon of oil;
• a tablespoon of tomato paste.

Cooking time: 50 minutes.

Calories: 12 servings, 1 serving - 43 kcal.

Pour 3 liters of water into a saucepan. When the water begins to boil, put the fish head into the pan. Cut the zander fillet into medium-sized pieces and set aside. Soup made from fish heads will be less fatty, dietary. When the heads are cooked, it is necessary to remove the foam from the soup, strain it.

Cut the potatoes and carrots into cubes, peel the onion from the husk. Put the broth on the fire and send the vegetables to boil, add salt to taste and spices. There we add the pike perch fillet, cut into pieces.

Pour in vegetable oil. Rinse the millet until the vegetables are fully cooked and add to the soup, put a spoonful of tomato paste. Boil.

When the soup is completely ready, you can add chopped greens. Leave to brew for a while and serve.

Recipe for pike-perch fish soup with salmon

Ingredients:

• 2 heads of zander;
• 500 grams of salmon fillet;
• 2 liters of water;
• 4 pieces of potatoes;
• 250 grams of carrots;
• 2 heads of onions;
• 3-4 grams of ground pepper
• 3-4 bay leaves;
• 25 grams of salt;
• a bunch of fresh parsley;
• a bunch of fresh dill.

Cooking time: 45-50 minutes.

Calories: 12 servings, 1 serving - 62 kcal.

Pour 2 liters of water into the container, send to boil. In boiling water, put to boil, 2 heads of pike perch. Boil until boiling, then remove the resulting foam. Get the heads, you won't need them anymore.

Put the pan with the broth on the gas. Send potatoes to boil. Then finely chop the onion and grate the carrots, add to the potatoes. Add salt and spices. Cut the salmon fillet into small pieces and put in a saucepan.

Bring to readiness, then finely chop the parsley and dill, sprinkle on top. The pikeperch soup should stand for a few minutes, then it can be consumed.

Cooking Tricks

1. The ear will be tastier if it is prepared from different types of fish;
2. For a fuller taste of water, you need to pour less, and put more fish;
3. If you add an onion cut in half into your ear, the aroma will be much more pleasant;
4. So that the ear does not acquire a pungent smell of fish, you need to cook only in the open, preferably over low heat;
5. Any fish will retain its true taste much more if you send it to boil, to a vegetable broth;
6. It is impossible to allow the broth to boil strongly during the cooking of fish;
7. To get a clear broth, after cooking the fish, you must definitely remove the foam;
8. You can not mix the soup with a metal or wooden spoon, just shake it. So it will not turn into porridge;
9. Sea salt is the most suitable for zander fish soup. It should be added only after the entire cooking process so that the taste of the fish is not lost;
10. If the fish turned out to be too bony, it is advisable to strain the broth several times;
11. To improve the taste, a little butter and fresh herbs are added to the broth;
12. If you add an onion with a husk to the broth (pre-wash it thoroughly), then the finished soup will acquire an unusual, golden color;
13. To get rid of the unpleasant fishy smell, the fillet can be lightly sprinkled with lemon juice;
14. The head and fins of pike perch are not recommended to be thrown away, they give the finished soup a special, piquant taste;
15. If the ear is prepared from frozen fish, then chopped into pieces, it is placed in water in this form;
16. If you cook fish for fish soup for a long time, the meat will completely lose its taste and the fish will no longer be soft;
17. When cooking sea fish, it is advisable to put more spices in the broth to remove the specific smell;
18. If the ear is prepared from fresh fish, then apart from onions and potatoes, you can put nothing else in the broth;
19. If you do not remove the scales from the pieces of fish, the broth will become sticky and will be fragrant;
20. To lighten the fish broth, you can add a little vodka during cooking;
21. During the preparation of fish soup, water should not be added to the broth, otherwise the taste of the finished soup will be irrevocably spoiled;
22. It is better to remove the bay leaf from the pan after cooking the soup, otherwise after standing for a while, it will spoil the taste;
23. To make the soup light, before pouring water, it must be cleaned and cooled;
24. Meat lagging behind the bones is a sign of fish readiness;
25. Pike-perch fish soup will turn out tastier if you cook it from large pieces of fish;
26. For a classic fish soup, all the vegetables included in the composition are cut into large cubes;
27. The egg-white mixture, when added to the soup, will significantly lighten the broth;
28. It is not recommended to put a lot of vegetables in the ear, the main ingredient is fish.

Probably, there is no such person who would not try fish soup. This seemingly simple soup is associated by many with happy moments of spending time in nature. You can recreate this atmosphere at home by preparing pikeperch fish soup according to the most exquisite recipes. In addition, you can experiment, combine different recipes, add several varieties of fish.

Fish soup with the addition of pike perch is national, it appeared around the 12th century. They called all liquid dishes, also compotes without sugar. For royal soup, it is a classic option, but a small number of housewives know the cooking rules.

According to the culinary specialist Pokhlebkin V.V., it has some features. For example at:

• Broth - completely transparent, concentrated.
• The fish is the freshest, definitely not frozen.
• You can cook on the stove, in the oven.
• The ear cooked on a fire will be very tasty and original.

• You should choose a fish thoroughly, check the color of the eyes (they must be clean, without impurities), the gills of fresh and healthy fish should be red.
• Cutting at unsuitable housewives can bring some inconvenience, but if desired, it can be cleaned quickly and without problems.
• To work, you will need a sharp knife, special scrapers, a vegetable peeler, you can use an old kitchen grater.
• Before proceeding with the cleansing, you need to cut off the fins (so as not to injure your hands during work).
• The scales are quite small, when cleaning it is better to place it in a container of water.
• Brushing should start from the tail towards the head.
• When finished, rinse well in running water.
• Gut carefully without damaging the gallbladder. If this happens, the bile will get on the fish meat, and it will taste bitter.
• Carefully remove the black strip that runs inside along the ridge. Otherwise, the meat will be bitter.
• Thoroughly rinse the cleaned carcass.

What can be put in the ear of pike perch?

It can be prepared according to various recipes, adding all kinds of products. These include vegetables, various cereals, spices, herbs, a different type of fish (usually small in size, to saturate the broth).

Vegetables

Various vegetables can be added. These include:

• Potato.
• Carrot.
• Tomatoes.

Note! Onions and carrots can be laid raw, also fried before laying out in the broth. There are a huge number of recipes, it should be noted that in each locality the fish soup is cooked differently.

Groats

In order for the fish soup to be the most satisfying, you can put grits in it. Best of all, pearl barley is suitable for this purpose.

It will give the broth some viscosity and a little density. Most importantly, do not overdo it with the amount of cereal. If it is more than necessary, the soup will turn out to be quite thick and resemble more porridge than hearty rich soup.

Note! In addition, the addition of millet, rice, semolina is perfect. These types of cereals (except semolina) should be added before laying out the potatoes, boil for 15 minutes.

Spices and seasonings

The following spices are traditionally added:

• Allspice and black pepper.
• Laurel leaf.
• Fresh herbs (dill, parsley).
• Parsley celery roots are laid at the very beginning of cooking.
• Nutmeg and hot pepper are suitable for lovers of spicy food.
• Sage gives a slightly bitter taste.
• To give the dish a subtle aroma of pine needles, a little rosemary is added.

Note! The listed spices should be added with caution and the required dosage, because. they can ruin a delicious fish soup.

Delicious recipes for zander fish soup in nature and at home

Double ear (classic)

Ingredients:

• Fish - 0.6 kg.
• Potato - 4 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Pepper (peas) - 5 pcs.
• Parsley, dill - 0.5 bunch each.
• Salt.

Cooking:

• Clean, wash and cut the fish.
• Boil 3 liters. water.
• Place the head (cleaned of gills), fins, tail.
• Lay a whole onion, a piece of carrot, pepper, bay leaf.
• Boil 30 min.
• Strain the finished broth, boil again.
• Add potatoes, onions, carrots (cut vegetables).
• After boiling, put the chopped pike perch, cook for 10 minutes.
• Add finely chopped greens, turn off the stove.
• Let it brew for 5 min.
• Serve with sour cream.

cream soup

Required:

• Ready broth (from the head and fins) - 0.5 l.
• Pike perch (without bones) - 300 gr.
• Onion - 1 pc.
• Butter - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Cream - 100 gr.
• Parsley.
• Dill.
• Celery.

Cooking:

• Fry in a saucepan for 5 minutes. chopped onion, parsley, celery in butter.
• Add flour, fry.
• Pour in water, salt, after boiling, put the raw fish fillet and simmer for 15 minutes.
• Remove the fish from the broth, remove the bones, crumble and put back into the pan.
• Grind with a blender.
• Add cream and bring to a boil.

vitamin ear

Ingredients:

• Water - 1.5 liters.
• Pike perch - 400 gr.
• Parsley root - ½ pc.
• Chopped celery - ½ bunch.
• Onion - 1 pc.
• Egg yolk.
• Vinegar (6%) - 1 tsp
• Salt pepper.

Cooking method:

• Clean, wash and cut the fish.
• Pour water over fish waste (head, fins, tail), add seasonings and cook for 20 minutes.
• After 30 min. strain the broth, put the fish fillet and cook for half an hour.
• Grind the raw yolk with vinegar, dilute with hot broth, heat the mixture well and pour into a common pan.
• Serve with crackers (preferably white bread).

The fish soup cooked in nature (at the stake) according to any of the proposed recipes will be very tasty. She will smell of smoke and the pleasure of eating will be indescribable!

Ukha is one of the simplest, but quite tasty dishes. Fish meat includes a huge amount of vitamins and nutrients.

Dishes help improve vision, lower blood cholesterol levels, prevent heart attacks and strokes. Refers to a dietary, easily digestible dish.

A fish soup cooked in nature from fresh fish on a fire smells of smoke and cannot be compared with the one cooked in a home kitchen. And she cooks from what she managed to catch.

Delicious fish soup from zander

To make the ear with a rich taste, first boil the fish trifle. And then the main large fish is already placed. For fish soup, there are several different techniques that are not always justified. Adding vodka doesn't add anything special. It does not sterilize, as they say, our ear, since everything has already been cooked. There is no special aroma either, since alcohol evaporates at high temperatures. Perhaps there is a slight spicy aftertaste. Another option is more justified, but not necessary: ​​a burning firebrand stuck in the ear supposedly disinfects it, which is also little substantiated.

By that time, the ear is already at the stake, at least 40 minutes. The fact that it acts as an adsorbent or to purify the broth is fish's soup, not consommé. Stick a log in your ear for the smell of smoke - the only excuse, but it does not stand up to criticism, since the ear on the fire already absorbed this smell. There is one more rule that the small fish for the broth does not need to be gutted, supposedly it gives a special rich taste. If the first two rules for fishermen are almost inviolable, then not everyone adheres to the third.

Ingredients:

• pike perch - 1500 g,
• small fish - 800 g,
• onions - 2 pcs.,
• potatoes - 8-10 pcs.,
• pepper - 5 peas.,
• bay leaf - 1 pc.,
• salt.

Gut the fines and remove the gills. The scales do not need to be removed, it adds gelling properties to the broth. For gutting, you can choose the method when the abdomen remains intact, that is, the head is cut off, all the insides are removed with it. A fish with a whole belly is less boiled, which means there is less chance that small bones will fall into the ear. There is another way to prevent the bones from falling into the broth, when you go fishing, grab a piece of gauze or cotton fabric.

Put small fish in it, tie it in a knot and lower it into cold water. And only now the pot can be hung over the fire. So the fish stock will slowly turn into the broth. The longer the fish mince is cooked, the richer the fish soup will be (30-60 minutes). With this method, you do not need to catch the fish and bones from the pot or filter into other dishes that may not be at hand.

Note: the water in the pot should not boil too much when cooking fish soup.

Peeled and gutted pike perch need to cut off the fins, tail and head. Cut the carcass into pieces 5 centimeters wide. Remove the bundle with the fish from the pot, put the fish out of the gauze. Put the head, tail, fins, liver, heart, pike perch bubble there. Re-tie and lower to cook for 15 minutes.

At the same time, lower the whole unpeeled onions into the pot. Peel the potatoes and cut them in half, if the tubers are medium in size, then you do not need to cut them. After taking out the head with fins, you need to throw a potato in your ear. And cook for about 15 minutes so that it remains slightly undercooked. Dip pieces of pike perch into the pot, put spices. Boil 5 min. Put a bay leaf. Remove the ear from the fire. Let her sit for another ten minutes.

Some fishermen do not recognize potatoes in the ear, but with it the ear is more satisfying. Often, fish is taken out of the broth into one plate, potatoes into another, and the yushka is poured into mugs or bowls and everyone is eaten separately.

Classic fish soup

Ukha does not have to be cooked by the fire. You do not need to add seasoning spices to the pikeperch ear, since the taste of the fish is delicate and you do not need to clog it with other flavors.

• pike perch - 1200 g,
• potatoes - 600 g,
• carrots - 200g,
• onion - 150g,
• butter - 60 g,
• dill - 1 bunch,
• bay leaf - 1 pc.,
• pepper - 5 peas.,
• salt.

Pike perch must be washed, scaled and gutted. Rinse the fish and remove the head, tail and fins. Tripe: fish bladder, heart, liver, milk, lower into water, put on the stove. The foam must be removed and the fire reduced.

Wash the bulb, but do not peel. Cut the carrot lengthwise into four pieces. Put the vegetables in your ear.

Peel potatoes, wash cut into large pieces.

After the head and entrails have been boiled for half an hour, strain the broth, dip the potatoes into it and cook for 7 minutes. Cut the pike perch into pieces of 4-5 cm and add to the potatoes. Remove foam. Salt, put pepper, lower the greens tied with a bunch. If someone does not know how long to cook pike perch for fish soup, then it all depends on the size of the pieces. One minute is given for each centimeter of a piece of fish. Pieces 5 cm thick will cook in five minutes. Put the bay leaf and take out the greens.

Let the ear brew for another five minutes, add butter. Put chopped greens on a plate.

Step by step recipe for zander fish soup

In some recipes, tomato is included among the ingredients. It gives a slight acidity to the fish broth. I must say that the calorie content of pikeperch fish soup is low, since this fish is low-fat and can be used in dietary nutrition. 100 grams of fish soup with a piece of fish contains 104 kcal, even if it is seasoned with butter.
An ear with tomatoes is called Rostov.

Ingredients:

• pike perch - 1000 g,
• potatoes - 500 g,
• parsley - 1 root,
• onion - 250 g,
• fresh tomatoes - 500 g,
• butter - 100g,
• pepper - 6 peas.,
• bay leaf - 1 pc.,
• dill - 1 bunch,
• salt.

Step-by-step recipes for rich zander fish soup with potatoes, millet, tomatoes, rice, egg and barley

2017-10-24 Julia Kosich

Grade
prescription

9356

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

1 gr.

carbohydrates

7 gr.

71 kcal.

Option 1: Classic zander fish soup recipe

Pike perch is distinguished by its unique taste. Therefore, dishes from this fish are exquisite. Especially if you are lucky enough to get a fresh carcass. But if you only have the fresh-frozen option, just leave the fish on the table. It must be thawed under natural conditions so that its structure is not damaged. So, we are learning to cook zander fish soup right now.

Ingredients:

• 450 grams of pike perch;
• 3-4 potatoes;
• 1 onion;
• fresh dill;
• 2-3 peppercorns;
• fine salt;
• 2 large carrots;
• fresh parsley;
• 1 liter of cool water;
• Bay leaf.

Step by step recipe for zander fish soup

Rinse the fresh carcass of pike perch, make a through incision on the abdomen and remove all the insides.

Cut off the tail and head, as well as the upper and lower fins. Place the prepared parts in a saucepan, and cut the middle part into 3-4 pieces, which are set aside. They, by the way, can be cleaned of bones.

Pour water into a saucepan with a head and tail, add laurel, salt, a couple of peppercorns and dill sprigs with stems. Also introduce onions and carrots (they can not be peeled, just washed).

Boil zander fish soup over low heat, avoiding a strong boil. After 45-47 minutes, carefully remove the ingredients from the pan, and strain the broth itself well.

Return the base of the soup to the stove and throw in small cubes of potatoes and a coarsely grated second carrot (it can be cut into thin slices). Both root crops must be peeled and washed.

Cook the first 19-20 minutes, and then put the previously set aside fish pieces inside. After another 10 minutes, turn off the heat and, adding a lot of fresh parsley to the fish soup, serve it on the table.

Parsley is considered ideal for any fish soup. But if you prefer other types, replace it with dill, basil or cilantro. Better yet, use all those greens together.

Option 2: A quick recipe for zander fish soup

Like it or not, but the ear is prepared in two stages. And, it would seem, to reduce the cooking time will not work. If you do not know one secret, these two stages can be combined. And how to do it, you will learn in this recipe.

Ingredients:

• 1 onion;
• 1 carrot;
• 2 potatoes;
• medium carcass of pike perch;
• salt;
• 3-4 peppercorns;
• laurel;
• 1 liter of water;
• fresh greens.

How to quickly cook an ear from pike perch

Pour filtered water into a deep saucepan, add salt and put on maximum heat.

At this time, remove the insides from the carcass, cut off the head and tail. The middle part, removing the fins, wash well.

Roll up a piece of gauze in two layers and put onion, cut into 4 slices, and fish without the middle part in the middle.

Form a kind of knot, firmly fixing it, and lower it into a pot of boiling water. Thus, we do not have to strain the broth, which will reduce the entire cooking time.

In addition, throw diced potatoes and grated carrots into the zander ear. Do not forget to add peppercorns, chopped herbs and bay leaf.

Simmer fish soup over medium heat, and after 15 minutes add pieces of pike perch (from the middle part). Continue cooking for another 10 minutes. Remove and discard the bundle from the finished fish soup, and pour the soup itself into bowls, placing a piece of fish in each.

Depending on the quality of the gauze, it can be folded 3-4 times. In addition, tie the knot with fish and onions as securely as possible. After all, the transparency of the broth, which we will not filter, depends on this.

Option 3: Pike-perch fish soup with millet and herbs

As a rule, potatoes are used to create fish soup. But sometimes it can be replaced with cereals. For example, small and satisfying millet. And in order to diversify the fish soup with fresh flavor nuances, let's add several types of greens at once.

Ingredients:

• 450 grams of pike perch;
• parsley, dill and cilantro;
• Bay leaf;
• 1 liter of water;
• 1 onion;
• 1/2 cup millet;
• 1 carrot;
• peppercorns.

How to cook

Pour cool water (preferably filtered) into a saucepan and add salt. Add inside the gutted and cut into neat pieces of fish. By the way, it is desirable to clean from fins and scales only the middle part, which will go to the feed.

Also throw peeled onions, a few peppercorns and a couple of parsley into the water.

At medium temperature, cook the ear for 25 minutes. Now strain the broth, and discard the spices and onion with the fish head, tail and fins.

Return the clean liquid to the stove and immediately pour in the washed millet. At the same stage, add whole fish pieces and grated carrots.

Leave the zander fish soup on medium heat for another 20 minutes. Before turning off the fire, throw greens (washed and chopped) inside, tightly cover the soup with a lid and let it brew.

The amount of time to cook the millet will vary depending on the brand you are using. Therefore, watch the cereal and, if necessary, increase the time of its boiling. Also remember that after turning off, the millet will continue to gain moisture. Therefore, do not boil it too much, so as not to turn the ear into porridge.

Option 4: Pike-perch fish soup with tomatoes and peppers

Fresh tomatoes and sweet peppers have their own special taste. Therefore, by including these ingredients in the fish soup recipe, you can cook a slightly unusual fish dish that undoubtedly deserves attention.

Ingredients:

• 1 liter of filtered water;
• 450 grams of pike perch;
• 2 tomatoes;
• 2 potatoes;
• 1 onion;
• laurel;
• fine salt;
• greenery;
• 1 red bell pepper.

Step by step recipe

Gut the carcass and wash. Cut off the tail, fins and head, removing the gills. Put everything in the pan, except for the middle part, and also pour in water and add laurel, fine salt and a medium onion.

While the broth is cooking, blanch the tomato and cut it into neat slices. Cut off the top of a large red pepper and chop into relatively thin sticks.

After 40 minutes, remove the onion with fish parts and laurel, strain the broth and return to the saucepan over medium heat.

Throw potato cubes and pepper sticks inside, and after 10 minutes add tomato and identical pieces of pike perch (the middle part, which we set aside before boiling the broth).

Boil the soup for 10-12 minutes. Before serving, put a piece of fish in each plate, pour in a sufficient amount of broth with vegetables and add a lot of chopped greens. That's all, the pike perch ear is ready.

If you want an even prettier presentation, cherry tomatoes can be substituted for regular tomatoes. However, they still need to be blanched. Otherwise, when cooking, the skin will curl up a little and spoil the characteristics of our fish soup.

Option 5: Pike-perch fish soup with pearl barley and vegetables

In addition to millet, other cereals can be included in the fish soup recipe. We suggest opting for pearl barley. After all, it was with her that once, even before the appearance of potatoes in our region, they prepared fish soups.

Ingredients:

• 700 grams of pike perch;
• 1/3 cup barley;
• fine salt;
• 3-4 peppercorns;
• 1 carrot;
• Bay leaf;
• 1.5 liters of water;
• 30 grams of celery;
• 30 grams of green peas;
• 1 onion;
• fresh parsley.

How to cook

Review barley (remove debris, if present), wash in a sieve and pour into a saucepan. Pour water inside (3-4 times more than cereals) and cook for 30-32 minutes.

At this time, gut the pike perch, cut off the head and tail, and cut the middle part into equal pieces. In this case, it is better to carefully cut the fins.

Transfer the fish pieces (in addition to the middle part) to the second pan, add onions, peppercorns and laurel. Pour in water (1.5 l), add salt and cook the broth for 30-32 minutes.

After a predetermined time, select and discard the contents of the pan, and strain the liquid. Returning it to the stove, pour almost ready-made barley and celery cut into small cubes inside.

Pour fresh or thawed peas and carefully lay the fish (chopped pieces from the middle part).

Let the pikeperch fish boil for another 13-14 minutes, after which add greens to the dish and serve for lunch.

It is very convenient to use a mixture of frozen vegetables for this recipe. So, they are already boiled and sliced, which will greatly simplify the culinary process. It is also permissible to include in the recipe a variety of spices or a special mixture "For fish dishes".

Option 6: Pike-perch fish soup with egg and rice

But this cooking option is very rare. But you should try making fish soup with rice and eggs, and perhaps this serving will become a favorite in your family.

Ingredients:

• 2 eggs;
• 550 grams of pike perch;
• 1.5 liters of water;
• 100 grams of rice;
• fine salt;
• fresh greens;
• 3-4 peppercorns;
• lavrushka;
• medium carrot;
• onion.

Step by step recipe

Peel the onion and cut in half. Cut the gutted pike perch carcass, then send the head, fins and tail together with the onion to the pan. Pour in cool water, add salt, parsley and peppercorns. Put the future soup on fire.

Cook the base of fish soup from pike perch for 30 minutes. Then, as always, strain the broth and pour back into the pan. Return it to the stove.

Rice thoroughly wash and pour into the broth. In addition, throw in grated carrots and whole pieces of pike perch.

While soup is cooking, boil hard-boiled eggs for 20 minutes. Peel them from the shell, finely chop and send to the ear. Immediately add chopped greens, cover the dish with a lid and turn off the heat.

Serve fish soup after it has infused and partially cooled. And don't forget a slice of crispy bread or a few garlic croutons.