Pike perch soup - recipe. Pike perch soup: step-by-step cooking instructions and cooking tricks Pike perch soup recipes with millet

15.12.2023 Soups

Homemade pike perch soup is an incredibly tasty, nutritious, light and unpretentious dish that even a novice cook can prepare. The classic version of any fish soup involves a minimal composition of ingredients: water, fish and some spices. Today I propose to prepare a slightly less ascetic version of fish soup. Let's prepare a delicious homemade pike perch soup, with the addition of vegetables, roots, spices and fresh herbs, based on a rich, aromatic 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 cover with cold 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 a cross-cut onion, carrots, parsley root, the bottom of a bunch of parsley, 2-3 bay leaves and 10 allspice peas to the broth.

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 if necessary.

Then remove the roots, tails and heads of the fish - we will no longer need them.

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 the fish pieces. 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 let the fish soup sit for another 10-15 minutes before serving.

Homemade pike perch soup is ready. Bon appetit!

Pike perch fish soup is one of the most ancient dishes of Russian national cuisine. Valuable freshwater fish is quite large in size, can reach 15 kg in weight. According to one version, the name “ear” comes from the Indo-European word jus, meaning “liquid” or “decoction”. From it were formed: yushka in Ukraine and Belarus, stew in Serbia and Croatia, sauce in the Czech Republic, soup in Slovenia.

Classic fish soup is a clear, rich broth with large pieces of only caught fish, onions and salt. In other cases, add carrots, some potatoes or cereals, spices and seasonings.

On a note! Pike perch soup can be cooked only from pike perch or you can first make a broth from small fish (ruffs, perches). When preparing white fish soup, in addition to pike perch, usually add 1/3 of ide, burbot or catfish.

There are several techniques for preparing fish soup:

Cook the dish over medium heat in an enamel or ceramic bowl without covering with a lid.
Pieces of fish and onions are placed in salted boiled broth or broth, after carrots with potato slices. If only onions are used, then the products are added at the same time. Remove the carrots and onions at the end of cooking. Onions can also be added to the broth in chopped form.
Greens are placed on plates or served separately. Otherwise, the soup will quickly turn sour.
To prepare pike perch soup, various spices and herbs are used - bay leaf, parsley, black pepper, dill. There is a rule here - the leaner the fish meat, the less spices are added. Therefore, for a dish of low-fat pike perch, you can limit yourself to pepper, bay leaf, dill and parsley, so as not to overshadow the fishy taste.
It is unacceptable to lighten the broth with brads. It's better to strain it.
Cook the fish soup for about 10 minutes, then leave with the lid closed.

Traditionally, pike perch fish soup is served with pies, pies or rye bread.

Preparing the fish

For soup, it is best to use freshly caught or chilled fish.

If the pike perch is frozen, then it should be moved from the freezer to the refrigerator, or, as a last resort, thawed at room temperature or in cool water.

How long to cook pike perch in the ear

Small pieces of this fish cook quickly - 8 minutes, large pieces - 10-12. In a double boiler and multicooker (“steamed” mode) – 14-15 minutes each.

Calorie content of the dish

With minimal fat content (1%), the protein content in boiled pike perch meat is 18%, it contains all 20 amino acids, of which 8 are essential. In addition, there are: phosphorus, manganese, potassium, molybdenum, etc. Energy value is 83 kcal.

Pike perch soup at home

To make this soup recipe you will need:

pike perch carcass or fillet – 600 g;
water – 2.2 l;
3-4 large potatoes;
onion – 1 pc.;
carrots – 1 pc.;
parsley root – 1 pc.;
bay leaf – 1 pc.;
peppercorns – 3-4 pcs.;
greens – 1 bunch;
salt, pepper - to taste.

Homemade pike perch soup is prepared as follows:

The broth is boiled from the head, tail and fins for 20-30 minutes and then filtered.
Then the broth is returned to the stove, salt is added to it and coarsely chopped carrots, a whole onion, pepper and parsley are added. Five minutes after boiling, add potatoes and pieces of fish.
After 7 minutes of boiling over low heat, remove the onion and parsley root. Add bay leaf and ground pepper.
When the potatoes soften, the soup is ready. Remove it from the heat, close the lid and let it brew for 5-6 minutes.

Served in portioned plates, chopped greens, pies with eggs and green onions are offered separately.

Pike perch soup with millet

Due to the cereal, this dish turns out to be quite filling and higher in calories. To do this you should prepare:

pike perch – 500 g;
half a glass of millet cereal.;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
bay leaf – 1 pc.;
pepper, salt, dill - to taste.

To prevent the cereal from becoming bitter, spoiling the taste of the broth, it should first be boiled in a large amount of water for 2 minutes, then rinsed with cold water and set to cook. When it boils, add salt and add carrots and onions to the soup, after 5 minutes - potatoes and pieces of pike perch. 3 minutes before readiness, add bay leaf to the broth. When serving, sprinkle with chopped dill.

From the head of a pike perch

Every avid fisherman has his own delicious recipe for pike perch fish soup. But there is also a simple universal recipe for which you need:

pike perch heads - 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
large potatoes – 2 pcs.;
buckwheat – 1\2 tbsp.;
dill – 1 bunch;
bay leaf – 1 pc.;
salt, pepper, spices - to taste;
water – 2.5 l.

Cooking process step by step:

The gills are removed from the heads, washed and boiled together with onions and carrots in salted water.
The finished heads are taken out, cooled and the pulp is separated, the vegetables are removed. The broth can be strained.
Randomly chopped potatoes are boiled in the resulting broth. Then take it out and puree it.
The boiled liquid is added to the original volume, buckwheat is added and cooked until ready.
After this, the pulp removed from the heads, mashed potatoes, and bay leaves are dipped into the soup and cooked for 3 minutes. Then remove from the stove and leave for a few minutes. Serve sprinkled with chopped dill.

You can also prepare fish soup from the heads without adding buckwheat and do not mash the potatoes. In this case, the soup is cooked like an ordinary fish soup and, when serving, the heads are placed in plates whole, without being separated into fillets.

Pike perch fish soup on fire

To prepare fish soup over a fire, as a rule, fresh, recently caught fish is used.

In addition to 2 kg of freshly caught zander you will need:

water – 4.5 l;
carrots – 2 pcs.;
onions – 2 pcs.;
young potatoes – 1 kg;
celery – 1 stalk;
tomatoes – 3 pcs.;
greens – 1 bunch;
salt, pepper - to taste.

Fins, tails and heads, cleared of gills, are poured with cold water and salted. Skim off the foam before boiling. After half an hour of slow simmering, remove everything from the broth. Then add coarsely chopped potatoes, onions and carrots (whole), chopped celery. Then the onion and carrot are removed, skinless tomatoes are added, and after 5 minutes - pieces of pike perch. After another 8 minutes - bay leaf, pepper, chopped herbs. After 7 minutes, the soup on the fire is ready.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

This national dish of Russian cuisine supposedly appeared in the 12th century, but its current name was assigned to it several centuries later. Before that, fish soup meant all liquid first courses, including unsweetened compotes. Pike perch is a classic basis for royal fish soup, but few housewives know how to cook it with this fish.

How to cook pike perch soup

First of all, professionals (and especially the famous Soviet culinary specialist V.V. Pokhlebkin) advise distinguishing between the concepts of “fish soup” and “fish soup”, since the latter has a number of unique features. The broth should be concentrated and transparent, and the fish should only be fresh. Traditionally, a fire is lit or a stove is lit for cooking; at home, you should use the oven for simmering.

The general scheme is this:

Using an enamel/clay pot, boil water and cook briefly with the onions.
Throw it away, salt it.
Add the fish and cook without a lid, setting the heat to medium.
Pike perch fish soup can be flavored with any number of spices, but for fish soup only parsley roots, pepper, bay leaf and dill are used.
After cooking the ear, it will infuse for 8 minutes (at this stage a lid is required).

Recipe for pike perch soup at home

A large number of strict rules for cooking this hearty dish are compensated by several technologies for its creation, so there is far more than one correct recipe for pike perch fish soup. Even within the framework created by national cuisine, chefs have the opportunity to create. Below we consider almost all the options suitable for this freshwater fish: baked fish soup, mixed fish soup, sweet fish soup and even Greek fish soup.

Pike perch head soup - recipe

Cooking time: 1 hour 5 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1612 kcal.
Purpose: for lunch.
Cuisine: Russian.

If you need a simple step-by-step recipe for classic fish soup, try cooking it using the technology described below. The only difference with the traditional version is the increased proportion of carrots, which is typical for the sweet variety of this dish. Pike perch fish soup can also be prepared with fillets of other fish: both white and red species. It will “sound” even more interesting if you take not a fresh, but a salted carcass.

Ingredients:

pike perch heads – 3 pcs.;
pike perch fillet – 500 g;
potatoes – 2 pcs.;
bulb onions;
carrots – 400 g;
bay leaf – 2 pcs.;
salt – 5 g.

Cooking method:

Fill the heads (without gills) with water. After boiling, cook for half an hour, monitoring the appearance of foam, which needs to be removed.
Strain the broth and pour into a saucepan. Wait for it to boil again.
Throw in the bay leaf, halved onion, potato and carrot cubes.
After 4 minutes, add the pike perch pieces. Time a quarter of an hour.
After the timer signal, add salt to the fish soup and remove the onion with a slotted spoon. Cover the pan with a lid and leave for 8 minutes.

Pike perch fish soup – recipe with photo

Number of servings: 5 persons.
Calorie content of the dish: 3063 kcal.
Purpose: for lunch.
Cuisine: Greek.

Do you want something familiar in appearance, but capable of surprising? Try this delicious pike perch fillet soup, which uses a technique from a Greek dish called kakavia. Here it is important to combine several types of fish; be sure to fry their fillets before cooking. Traditionally, this fish soup, like Russian ukha, was simple in its ingredients, but later it was supplemented with shrimp, lemon juice and tomatoes.

Ingredients:

cod – 1 kg;
pike perch – 1 kg;
onion – 300 g;
potatoes – 400 g;
olive oil – 100 ml;
water – 1 l;
salt;
lemon.

Cooking method:

Cut pike perch and cod fillets into small equal pieces, wash, remove bones.
Chop the onion, fry until it becomes transparent.
Cut the potatoes vertically into 8 wedges and add to the onion. Cook for 8 minutes, lowering the burner power.
Separately, brown the pieces of fish fillet and place on a potato-onion layer in a saucepan. Fill with water (it may take less than a liter - it should cover the fish by a couple of centimeters). Add salt.
Cook for half an hour without using the lid and setting the stove to medium power. No need to stir.
After a quarter of an hour, pour in lemon juice, stir, turn off the stove. Cover with a lid and wait 10 minutes.

Rostov fish soup - recipe

Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1788 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Some regions of Russia have their own subtleties on how to prepare fish soup, mainly depending on the type of fish that is found there. However, this is not the only thing that can become a distinctive feature of a regional recipe. Ukha in Rostov or Don style is characterized by the obligatory addition of tomatoes, and the broth is prepared with small fish, but without filtration.

Ingredients:

small fish – 0.9 kg;
pike perch – 0.5 kg;
tomatoes – 0.4 kg;
potatoes – 0.5 kg;
carrots – 2 pcs.;
water – 2.2 l;
spices;
a bunch of greenery.

Cooking method:

Clean small fish and wrap in gauze. Tie the resulting bag and put it in boiling water. Cook the fish soup broth for 17 minutes, uncovered.
Pour onion and carrot slices (cut especially thinly) there, accompanied by potato cubes.
When all 3 elements become softer, you need to add pike perch fillet cut into large portions.
Time it for 12 minutes - after that you will need to insert tomato slices into your ear.
Another 4 minutes - and the spices are used, and the fire under the pan is turned off.
Cover it with a lid, and after 7 minutes, pour the fish soup into plates, flavoring with herbs.

Recipe for pike perch soup with millet

Cooking time: 1 hour 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1002 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pike perch soup with millet, as with any cereal, tends to turn out thicker than the classic one. You can do it similarly with pearl barley, rice, even wheat - this will only affect the taste of the stew. Keep in mind that the millet needs to be rinsed well until the draining water is clear, and, if possible, soaked for half an hour to an hour, or boiled separately before adding to the broth.

Ingredients:

pike perch – 400 g;
onion;
millet – half a glass;
water – 2.3 l;
carrots – 150 g;
potatoes – 2 pcs.;
peppercorns – 4 pcs.;
salt – 7 g.

Cooking method:

Rinse the millet thoroughly to remove any bitterness.
Cut off the head and tail from the pike perch carcass, lightly scrape the scales, and remove the entrails. Fill with water and cook for half an hour.
Catch the fish, filter the broth twice through cheesecloth and let it boil again.
Throw in the millet, and at the same time add not too coarsely chopped potatoes and carrot slices.
Cut the pike perch into portions and put back after 10 minutes.
Add onion rings and salt. You can add bay leaf.
When the cereal and potatoes are cooked, pepper the fish soup. Turn it off and let it brew.

Pike perch soup in a slow cooker

Cooking time: 1 hour 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 887 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Pike perch soup in a slow cooker is a simple and tasty dinner that even a child can be trusted to create. You can also feed your baby this dish, since the fish thrown at him is one of the least allergic. The set of components is basic, there are no extra fats, so you don’t have to worry about children’s digestion. Choose round rice - it cooks better.

Ingredients:

pike perch – 450 g;
water – 1.7 l;
rice – 110 g;
carrots – 200 g;
bulb onions;
sprigs of dill;
salt, bay leaf.

Cooking method:

Gut the pike perch, remove the gills, wash, and remove the tail and fins.
Place in the bottom of the multicooker bowl and add boiled hot water. Set the “Extinguishing” mode for 20 minutes.
Remove the pike perch, remove the bones, cut into small pieces, and send back.
Wash the rice, grate the carrots, chop the onion. Pour it in there too. Cook on “Soup” mode for 15 minutes.
Add salt, bay leaf, cook for another 10 minutes.
Add dill and let the soup sit for half an hour under a closed lid.

Ear from the heads and tails of pike perch

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 2102 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The baked fish soup made from the heads and tails of pike perch differs from the classic one in the additional heat treatment of the fish fillet, which must be removed from the broth towards the end of cooking. Small pieces are treated with a traditional egg and flour batter, quickly fried in butter and returned. At the final stage, a beaten (!) large egg is poured into it. The soup turns out fattier, more aromatic and more nutritious.

Ingredients:

pike perch heads and tails – 600 g;
pike perch fillet – 1 kg;
onions – 2 pcs.;
carrot;
potatoes – 2 pcs.;
butter – 40 g;
bay leaf – 3 pcs.;
eggs – 2 pcs.;
salt, ground pepper;
flour – 12 g.

Cooking method:

Pour cold water (2.5 l) over the heads with the gills removed and the tails. Cook without adding salt for about half an hour. The heat is medium, no need to use a lid. It is advisable to take a pan without plastic elements, i.e., so that it is suitable for the oven.
Strain the broth, discard the fish waste, and bring the liquid to a boil again.
Place the pike perch fillet cut into pieces into a pan, add spices, cubes of potatoes and carrots, and onion slices. Cook for 6 minutes.
Beat the egg, add a spoonful of flour. Heat a frying pan with butter.
Use a slotted spoon to catch the fish from the pan, dip it in this mixture, fry it lightly and throw it back into the fish soup.
Cook for another 6 minutes, maintaining the same burner power.
Preheat the oven to 160°C. Beat the remaining egg and pour into the ear.
Place the pan in the oven and wait 10 minutes.

Pike-perch and perch soup

Cooking time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1757 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The fisherman's version of this nutritious, tasty dish is characterized by 2 details: firstly, before the end of cooking, a little vodka is poured into the pan. It must be clean - this is the basic rule. Secondly, fish soup is cooked from pike perch and perch, which can be replaced with any small river fish. According to the classic technology for fisherman's stew, they light a fire and use a kettle, but on the stove it will turn out just as good.

Ingredients:

water – 1.7 l;
pike perch – 1 kg;
perch – 0.5 kg;
potatoes – 0.4 kg;
onions – 2 pcs.;
carrots – 1 pc.;
vodka – 50 g;
spices.

Cooking method:

Without cleaning the perches, but after rinsing them well, wrap them in gauze folded four times, making a bag. Tie very tightly, otherwise you will have to strain the broth. Place in a saucepan, add cold water, wait until it boils.
Without adding salt, cook for 40 minutes in an open pan. Stove power – 55-60%. Remove the foam periodically to prevent the broth from becoming cloudy.
Throw away the bag with perch, and in its place put onion half rings, potato cubes and carrots.
After boiling again, add the pike perch cut into pieces (gut and rinse first). Cook for 20 minutes, or a little less if the vegetables are ready earlier.
Pour in a shot of vodka, turn off the stove, and leave the fisherman's soup under the lid to simmer for 10 minutes.

Pike perch and salmon soup

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 2011 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The technology of cooking prefabricated fish soup is popular among chefs, when the recipe involves the use of 2 different types of fish: red and freshwater - the most successful option. The dish is guaranteed to have an interesting taste, aroma and appearance. A hearty and beautiful fish soup with red fish and pike perch is worthy of a royal table, especially if you figure out how to cook it correctly.

Ingredients:

salmon – 0.6 kg;
pike perch – 0.6 kg;
onion – 160 g;
carrots – 100 g;
potatoes – 700 g;
parsley root;
water – 3 l;
peppercorns, salt;
saffron – 2 g;
greenery.

Cooking method:

Gut both types of fish, be sure to remove the gills so that the fish soup does not taste bitter. Cut the fillet into large pieces.
Wrap the salmon head in gauze three times and place it in boiling water. Remove any foam that appears, reduce the burner power to 60%, and cook for 25 minutes.
Discard the head, add potato cubes.
After a few minutes, add thin slices of carrots and onions. At the same time, add fillets of both types of fish.
Cook at less than medium power (40%), without using a lid, for 20 minutes.
Add some salt, add parsley root, pepper, saffron. Leave for 8 minutes, wrapped in a towel.

If you have taken into account the basic characteristics of this dish and distinguish it from simple fish soup, you are already on the right track. However, it doesn’t hurt to know a few more important points:

Don't mix! This rule is the key to the correct structure of the fish soup.
If you are making a stew for future use, place the greens on plates rather than in the pan.
The fish soup with pike perch is cooked with a timer: it will take 7-20 minutes, depending on the size of its pieces.
The base can be made on any fish, even if the main one is pike perch, but it is not recommended to take representatives of herring, gudgeons, bream, roach and roach.
If you are using saffron (a couple of grams will give the broth a golden hue), omit the bay leaf.
Are you planning to light a fire to cook fish soup? Take a stainless steel pot under it.

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Pike perch soup - recipes with photos. How to cook delicious pike perch soup at home step by step

Pike perch soup is a delicious dietary dish that is very easy to prepare in just one hour. Fish soup is prepared not only from pike perch fillets; cooks use whole carcasses or tails and heads left over from whole fish. A tasty and aromatic low-fat broth is especially suitable for a summer lunch on the river bank after fishing. But don’t be upset if you can’t catch fish yourself. You can prepare delicious pike perch soup at home by purchasing all the necessary ingredients at the market.

About the dish

Classic pike perch fish soup is a truly royal dish that originated around the 12th century. Back then, fish soup was a name for concentrated, rich broth made from various types of meat or even unsweetened fruit compote. Later, the name was assigned only to fish soup. The traditional idea of the ear is associated with fishing. The soup is often prepared from freshly caught fish over a fire in a cauldron or kettle.

Ukha has several features and cooking secrets. The broth is cooked only from fresh fish, and it should turn out transparent and clean. Some cooks add vodka to the fish soup during the final stages of cooking to remove turbidity.

To prepare fish soup, use only clay or enamel dishes. Among the variety of herbs and spices, it is best to choose bay leaf, parsley and its root, black pepper - ground or peas.

Below is a simple and tasty recipe for preparing a delicious soup from fresh pike perch with step-by-step photo instructions.

Ingredients

Servings: – +

zander 1 kg
onion 1 PC
carrot 2 pcs
parsley root 1 PC
fresh parsley 1 bunch
Bay leaf 2 pcs
allspice peas10 pieces
salt to taste
potato 3 pcs
butter 20 gr

Calories: 29.43 kcal

Proteins: 4.71 g

Fats: 0.55 g

Carbohydrates: 1.38 g

60 min. Video recipe Print

Prepare and measure all the necessary ingredients, peel the vegetables, wash the herbs.

Clean the pike perch, remove the gills and fins, remove the entrails and rinse the fish thoroughly under running water.

Cut the pike perch into small pieces. Separate the head and tail, rinse the remaining parts and put them away for a short time; they will be needed at the end of cooking. Place the tails and heads in a pan of water, put on the fire and bring to a boil. Reduce heat to low. Remove the foam formed during the cooking process.

When the broth boils, reduce the heat to minimum, add the onion head to the pan, which is cut in two or four places. Also put parsley root, one whole peeled carrot, bay leaf, allspice peas and half a bunch of herbs into the pan. Bring the soup to a boil again and cook for 25 minutes over medium heat.

Remove vegetables, roots, fish heads and tails from the pan. Cut the potatoes and remaining raw carrots into small pieces. Strain the broth, bring to a boil and add chopped vegetables and salt. When the water boils again, drop the pike perch pieces into it and cook the fish soup over low heat for about 15 minutes. At this stage, the broth no longer needs to be stirred so that the pike perch does not fall apart. At the very end, add butter, fresh herbs, salt the fish soup if necessary. Cover with a lid and let it brew for a while.

Pike perch soup is served hot in separate portions. When serving, the fish can be caught from the pan and placed in a separate plate, and the broth can be poured into deep cups. It’s quite easy to cook pike perch fish soup correctly and please your loved ones and guests with a flavorful, low-calorie dinner.

Step-by-step video recipe

The general scheme is this:

Using an enamel/clay pot, boil water and cook briefly with the onions.
Throw it away, salt it.
Add the fish and cook without a lid, setting the heat to medium.
Pike perch fish soup can be flavored with any number of spices, but for fish soup only parsley roots, pepper, bay leaf and dill are used.
After cooking the ear, it will infuse for 8 minutes (at this stage a lid is required).

Recipe for pike perch soup at home

Pike perch head soup - recipe

Cooking time: 1 hour 5 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1612 kcal.
Purpose: for lunch.
Cuisine: Russian.

pike perch heads – 3 pcs.;
pike perch fillet – 500 g;
potatoes – 2 pcs.;
bulb onions;
carrots – 400 g;
bay leaf – 2 pcs.;
salt – 5 g.

Fill the heads (without gills) with water. After boiling, cook for half an hour, monitoring the appearance of foam, which needs to be removed.
Strain the broth and pour into a saucepan. Wait for it to boil again.
Throw in the bay leaf, halved onion, potato and carrot cubes.
After 4 minutes, add the pike perch pieces. Time a quarter of an hour.
After the timer signal, add salt to the fish soup and remove the onion with a slotted spoon. Cover the pan with a lid and leave for 8 minutes.

Pike perch fish soup – recipe with photo

Number of servings: 5 persons.
Calorie content of the dish: 3063 kcal.
Purpose: for lunch.
Cuisine: Greek.

cod – 1 kg;
pike perch – 1 kg;
onion – 300 g;
potatoes – 400 g;
olive oil – 100 ml;
water – 1 l;
salt;
lemon.

Cut pike perch and cod fillets into small equal pieces, wash, remove bones.
Chop the onion, fry until it becomes transparent.
Cut the potatoes vertically into 8 wedges and add to the onion. Cook for 8 minutes, lowering the burner power.
Separately, brown the pieces of fish fillet and place on a potato-onion layer in a saucepan. Fill with water (it may take less than a liter - it should cover the fish by a couple of centimeters). Add salt.
Cook for half an hour without using the lid and setting the stove to medium power. No need to stir.
After a quarter of an hour, pour in lemon juice, stir, turn off the stove. Cover with a lid and wait 10 minutes.

Rostov fish soup - recipe

Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1788 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

small fish – 0.9 kg;
pike perch – 0.5 kg;
tomatoes – 0.4 kg;
potatoes – 0.5 kg;
carrots – 2 pcs.;
water – 2.2 l;
spices;
a bunch of greenery.

Clean small fish and wrap in gauze. Tie the resulting bag and put it in boiling water. Cook the fish soup broth for 17 minutes, uncovered.
Pour onion and carrot slices (cut especially thinly) there, accompanied by potato cubes.
When all 3 elements become softer, you need to add pike perch fillet cut into large portions.
Time it for 12 minutes - after that you will need to insert tomato slices into your ear.
Another 4 minutes - and the spices are used, and the fire under the pan is turned off.
Cover it with a lid, and after 7 minutes, pour the fish soup into plates, flavoring with herbs.

Recipe for pike perch soup with millet

Cooking time: 1 hour 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1002 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

pike perch – 400 g;
onion;
millet – half a glass;
water – 2.3 l;
carrots – 150 g;
potatoes – 2 pcs.;
peppercorns – 4 pcs.;
salt – 7 g.

Rinse the millet thoroughly to remove any bitterness.
Cut off the head and tail from the pike perch carcass, lightly scrape the scales, and remove the entrails. Fill with water and cook for half an hour.
Catch the fish, filter the broth twice through cheesecloth and let it boil again.
Throw in the millet, and at the same time add not too coarsely chopped potatoes and carrot slices.
Cut the pike perch into portions and put back after 10 minutes.
Add onion rings and salt. You can add bay leaf.
When the cereal and potatoes are cooked, pepper the fish soup. Turn it off and let it brew.

Pike perch soup in a slow cooker

Cooking time: 1 hour 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 887 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

pike perch – 450 g;
water – 1.7 l;
rice – 110 g;
carrots – 200 g;
bulb onions;
sprigs of dill;
salt, bay leaf.

Gut the pike perch, remove the gills, wash, and remove the tail and fins.
Place in the bottom of the multicooker bowl and add boiled hot water. Set the “Extinguishing” mode for 20 minutes.
Remove the pike perch, remove the bones, cut into small pieces, and send back.
Wash the rice, grate the carrots, chop the onion. Pour it in there too. Cook on “Soup” mode for 15 minutes.
Add salt, bay leaf, cook for another 10 minutes.
Add dill and let the soup sit for half an hour under a closed lid.

Ear from the heads and tails of pike perch

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 2102 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

pike perch heads and tails – 600 g;
pike perch fillet – 1 kg;
onions – 2 pcs.;
carrot;
potatoes – 2 pcs.;
butter – 40 g;
bay leaf – 3 pcs.;
eggs – 2 pcs.;
salt, ground pepper;
flour – 12 g.

Pour cold water (2.5 l) over the heads with the gills removed and the tails. Cook without adding salt for about half an hour. The heat is medium, no need to use a lid. It is advisable to take a pan without plastic elements, i.e., so that it is suitable for the oven.
Strain the broth, discard the fish waste, and bring the liquid to a boil again.
Place the pike perch fillet cut into pieces into a pan, add spices, cubes of potatoes and carrots, and onion slices. Cook for 6 minutes.
Beat the egg, add a spoonful of flour. Heat a frying pan with butter.
Use a slotted spoon to catch the fish from the pan, dip it in this mixture, fry it lightly and throw it back into the fish soup.
Cook for another 6 minutes, maintaining the same burner power.
Preheat the oven to 160°C. Beat the remaining egg and pour into the ear.
Place the pan in the oven and wait 10 minutes.

Pike-perch and perch soup

Cooking time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1757 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

water – 1.7 l;
pike perch – 1 kg;
perch – 0.5 kg;
potatoes – 0.4 kg;
onions – 2 pcs.;
carrots – 1 pc.;
vodka – 50 g;
spices.

Without cleaning the perches, but after rinsing them well, wrap them in gauze folded four times, making a bag. Tie very tightly, otherwise you will have to strain the broth. Place in a saucepan, add cold water, wait until it boils.
Without adding salt, cook for 40 minutes in an open pan. Stove power – 55-60%. Remove the foam periodically to prevent the broth from becoming cloudy.
Throw away the bag with perch, and in its place put onion half rings, potato cubes and carrots.
After boiling again, add the pike perch cut into pieces (gut and rinse first). Cook for 20 minutes, or a little less if the vegetables are ready earlier.
Pour in a shot of vodka, turn off the stove, and leave the fisherman's soup under the lid to simmer for 10 minutes.

Pike perch and salmon soup

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 2011 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

salmon – 0.6 kg;
pike perch – 0.6 kg;
onion – 160 g;
carrots – 100 g;
potatoes – 700 g;
parsley root;
water – 3 l;
peppercorns, salt;
saffron – 2 g;
greenery.

Gut both types of fish, be sure to remove the gills so that the fish soup does not taste bitter. Cut the fillet into large pieces.
Wrap the salmon head in gauze three times and place it in boiling water. Remove any foam that appears, reduce the burner power to 60%, and cook for 25 minutes.
Discard the head, add potato cubes.
After a few minutes, add thin slices of carrots and onions. At the same time, add fillets of both types of fish.
Cook at less than medium power (40%), without using a lid, for 20 minutes.
Add some salt, add parsley root, pepper, saffron. Leave for 8 minutes, wrapped in a towel.