Pike perch soup: (very tasty fish soup at home and over the fire)

Pike perch fish soup recipe for an experienced fisherman

It’s worth starting with the traditional fish soup recipe, which is used by many fishermen. Only affordable products are used - you can take them with you to the pond to please your loved ones with a fragrant dish in the fresh air.

The list of ingredients is as follows:

• pike perch head - 1 pc.;
• water - 3 l;
• potatoes - 3 pcs.;
• one onion;
• several bay leaves;
• peppercorns - 5-7 pcs.;
• salt - to taste;
• fresh herbs - a small bunch;
• water - 50 ml.

All fishermen prefer to add a shot of vodka to the finished fish soup to remove the smell of mud and cleanse the water of bacteria. When cooking at home, many people skip this step, just like stewing logs in a stew.

Cooking begins with cutting the carcass: rinse the head, remove the gills and eyes. It is advisable to cook the fish soup in a vessel with a thick bottom, such as a cauldron. Place the pike perch in a container, add water and bring to a boil. Next, you need to reduce the heat and simmer for about 15 minutes without a lid, skimming off the foam.

Peel the potatoes, cut into small pieces and add to the pike perch. It is not customary to fry onions for fish soup, so they simply chop them finely and add them to the pan when the potatoes become soft. At the same moment, you can salt the dish, add pepper and bay leaves. It is better to add greens after turning off the heat.

5-7 minutes before it’s ready, pour in a glass of vodka (although some use cognac and even wine) and let the fish soup boil. When cooking outdoors, it is customary to lower the smoldering log at the end to achieve the unique aroma of the campfire. Now you can add the chopped herbs, cover the cauldron with a lid and leave for 10-15 minutes before serving.

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Pike perch soup – cream soup

If you are preparing cream soup from fish, then you need to first clean it of all the bones.

The airy soup will delight you with its unforgettable taste.

Ingredients:

• Pike perch – 600 gr.
• Cream – 20 ml.
• Shrimp – 150 gr.
• Carrots – 2 pcs.
• Potatoes - 3 pcs.
• Onion – 1 pc.
• Cucumbers – 2 pcs.
• Salt
• Spices

Preparation:

Let the fish and potatoes cook; when ready, remove all the bones.

Chop the vegetables finely and fry until cooked.

Combine all ingredients, add broth, salt and blend with a blender.

Reheat and garnish with boiled shrimp.

You can serve it to the table in portions.

“Head and tail” with potatoes

Often, when buying large fish, it is cut into fillets for preparing hot dishes, frying or baking. But not everyone knows what to do with the remains (head, tail, ridge). And they make incredibly tasty pike perch soup at home. Let's figure out how to prepare it step by step.

We will need:

• Pike perch head and tail from a large specimen (or from several small ones) - with a total weight of about 600 g;
• Potatoes – 3-4 pcs.;
• Water – 1.5 liters;
• Onion – 1 head;
• Medium sized carrots;
• Greens (any) – 0.5 bunch;
• Butter – 1 tbsp. spoon;
• Bay leaves - a couple of pieces.

1. Rinse the fish and remove the gills. Place in a saucepan and cover with cold water. Add bay leaf and, if desired, 3-4 allspice peas. Let it boil.
2. When the fish broth boils, skim off the foam and leave to simmer for 10 minutes.
3. Peel the vegetables and cut everything into cubes.
4. Remove the fish from the broth and let the root vegetables cook.
5. When the potatoes are almost cooked, salt the fish soup to taste, add freshly ground black pepper and butter. As soon as it boils, add finely chopped herbs, bring to a boil again and remove from heat.
6. You can serve this version of pike perch fish soup just like that, or you can add to the plates those parts of the fish from which the broth was cooked.

Tip: Pike perch soup is not too rich. Therefore, in most recipes for preparing fish soup from this predator, it is recommended to add a little butter at the very end of cooking.

In Rostov style

The city of Rostov stands on the banks of one of the largest rivers in Russia - the Don. It is not surprising that there are many authentic options for preparing fish outdoors and at home, including an original recipe for how to prepare pike perch fish soup.

We will need:

• Pike perch – 2-3 small fish with a total weight of 600-700 grams;
• Potatoes – 5-6 tubers;
• Water – 2.5 liters;
• Wheat groats (not millet!) – 100 gr. optional;
• Onion - one large head;
• Ghee – 2 tbsp. spoons;
• Tomatoes – 2-3 medium;
• Dill – 5-6 sprigs;
• Parsley root (optional) – 15-20 grams;
• Salt and pepper - to taste.

1. Clean the fish, gut it and rinse thoroughly. Don't forget to remove the gills from the heads. Cut the pike perch into portions.
2. Place the heads, tails, ridges and fins in a saucepan - the most important fat from them will be in the ear. Fill with cold water, add bay leaves and peppercorns, put on fire. As soon as it boils, remove the foam with a slotted spoon and leave to cook for 20 minutes.
3. Meanwhile, peel the onions and potatoes. Cut the potatoes into cubes - large, and the onion and parsley root - as small as possible.
4. Remove the broth from the heat, remove the fish, and strain. Return to the stove, add vegetables and grains. Cook until the potatoes are half cooked for about 10 minutes. Then add portioned pieces of pike perch and diced tomatoes. Boil for another 10 minutes, add salt to taste.
5. Pour the finished Rostov-style fish soup into plates, add a little melted butter and herbs to each.

Tip: If you decide to cook pike perch soup with cereal at home, then boil it separately, and add it to the soup at the very end of cooking, after the potatoes are almost ready. This little trick will help keep the broth as clear as possible, which is especially important if you want to post a photo of what you cooked today.

How to cook double pike perch soup

Recipe:

• 0.5 kg of fish;
• 0.25 kg of pike or salmon;
• 3 liters of spring water;
• 3 potatoes;
• 0.5 parsley root;
• 2 onions;
• 1 bunch of dill;
• 3 bay leaves;
• 6-8 black peppercorns;
• a little salt.

Dip the cleaned, gutted carcasses of the main type of fish in cold water, add salt, and simmer for 40 minutes. with moderate heat. Drain the first broth, pour in fresh water, and boil the fish again for 40 minutes. We repeat the process, but add the onion (whole) and boil for only 20 minutes.

Meanwhile, peel the carrots and remaining onions. Chop the potatoes coarsely, the carrots into thin half rings, and the onion into cubes. Place the chopped vegetables in a saucepan.

We wash and cut the fillets of the second type of fish into pieces. After 20 minutes, add pieces of salmon, salmon, perch, pike or carp to the fish soup. Immediately add spices, chopped parsley root, bay leaf, and salt. Cook pike perch and salmon soup or pike perch and pike soup until all ingredients are cooked.

At the very end, add the greens and turn off the heat. After 5-10 minutes. serve on the table.

Classic pike perch fish soup

Without relying on large fish, a luxurious, clear broth can be prepared from small fresh pike perch. Ukha made from such fish is called white, it is considered simple, but especially tasty. Its calorie content is low; without adding spices, the dish can be included in the diet of one-year-old children.

Ingredients:

• pike perch carcasses, weighing about 300 g – 4 pcs.;
• a pair of medium potatoes - up to 350 g in total;
• large onion;
• 250 g carrots;
• a pair of bay leaves;
• salt - as needed.

The skin of pike perch is covered with small scales; it is not easy to clean it, but this must be done with special care. Next, the bellies of the fish are ripped open, the entrails are removed, the tails and heads are cut off, and the carcasses are cut into slices of 2-3 pieces. per serving.

After removing the gills, pour 2.5 liters of water into the heads and tails in a pot. If caviar or milt is found during gutting, they are also placed in the first broth. Heat over medium heat, cook by reducing the temperature.

After a moderate boil for half an hour, parts of the pike perch are caught, the broth is filtered and put back on the stove. Dip laurel and potatoes cut into large cubes into it. Before adding, peel the carrots, dissolve them into circles, and cut the onion in half.

After 4-5 minutes, slices of fish are dipped into the slowly boiling broth and a pinch of salt is added. Boil for a quarter of an hour from boiling, then check the readiness of the potatoes. The onion is taken out and removed, the fish soup is added to taste, and allowed to brew for a short time.

It is not necessary to add dill or parsley; pike perch soup is valued for its natural taste. However, it is worth chopping the greens and offering them to guests in small plates; boiled pike perch heads are also served separately.

Traditional ear

In any case, you will have to clean and gut the fish. Tails, heads and fins are useful for broth. They are filled with water and boiled for half an hour. Afterwards, these “offal” are taken out and thrown away - there is nothing to eat there. The main part of the carcass (about a kilogram) is cut into medium-sized pieces. Two onions are crumbled into squares, two carrots - into cubes (or coarsely rubbed, as you like). Potatoes (800 g) are cut either into slices or into the same cubes. Potatoes are first added to the boiling broth made from fish remains, followed immediately by salt and pepper. After boiling, pike perch is introduced, and after a quarter of an hour - vegetables. After literally five minutes, the fire turns off, and the pike perch soup infuses a little. You can eat!

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:

1. 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.
2. 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.
3. Discard the head, add potato cubes.
4. After a few minutes, add thin slices of carrots and onions. At the same time, add fillets of both types of fish.
5. Cook at less than medium power (40%), without using a lid, for 20 minutes.
6. Add some salt, add parsley root, pepper, saffron. Leave for 8 minutes, wrapped in a towel.

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:

1. 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.
2. 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.
3. Throw away the bag with perch, and in its place put onion half rings, potato cubes and carrots.
4. 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.
5. 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 soup with vegetables

This soup is full of healthy ingredients and minerals.

Ingredients:

• Pike perch – 500 gr.
• Tomatoes – 2 pcs.
• Carrots – 2 pcs.
• Green peas – 1 can
• Salt
• Pepper
• Spices
• Onion – 1 pc.
• Olives – 100 gr.

Preparation:

To begin, clean and cut the fish, set the broth to simmer, and add salt.

Wash all vegetables and chop into cubes.

Fry the vegetables in enough oil until tender.

At the end of cooking, add them to the soup.

Boil for 2 minutes and you can serve.

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.

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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:

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

Pike perch fish soup

Pike perch is the most suitable fish for classic fish soup. In addition, pike perch contains a large amount of vitamins and microelements. Cooking pike perch soup correctly!

Ingredients:

• Pike perch – 1 Kilogram
• Potatoes – 800 grams
• Carrots – 150 grams
• Onion – 150 grams
• Parsley root - To taste (optional)
• Bay leaf - To taste
• Greens - To taste (parsley, dill, green onions)
• Peppercorns - 5-7 pieces
• Salt - To taste

Number of servings: 10-12

How to cook “Pike-perch soup”

1. Clean the fish. Fill fish heads and tails with water and cook for 25-30 minutes. After this time, we take them out and throw them away - we will no longer need them in our ears. Strain the broth and put it back on low heat. 2. Cut the pike perch into pieces. 3. Then finely chop the onion. 4. Grind the parsley root. 5. Cut the carrots into circles or grate them on a coarse grater (whichever you prefer). 6. Cut the potatoes into small pieces. 7. Next, add potatoes to the boiling broth. Salt and pepper. 8. When the potatoes boil, add the fish to the pan. Cook over low heat for 15 minutes. 9. After 15 minutes, add carrots, onions, herbs, parsley root, bay leaf, and pepper to the soup. Just don’t overdo it with seasonings, otherwise they will drown out the taste of the main ingredient of the fish soup - fish. Continue cooking for another 5-7 minutes, then turn off the stove and let the fish soup brew for about 15 minutes. 10. Pike perch fish soup can be served! Bon appetit!

Pike perch soup with pasta

You and your guests will love this nutritious soup.

Ingredients:

• Pike perch – 600 gr.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Pasta – 150 gr.
• Potatoes – 2 pcs.
• Greenery
• Salt
• Spices

Preparation:

Peel the pike perch, rinse, and chop into large pieces.

Boil the broth until tender, add salt, add potatoes, cut into cups.

Sauté onions and carrots in vegetable oil.

Add to soup along with pasta.

Once all the ingredients are ready, you can serve it with various sauces.

How to properly cook pike perch soup - a simple step-by-step recipe and useful tips

Using step-by-step instructions, we will prepare fish soup from magnificent fish.

Let's take a step-by-step look at how to cook pike perch soup at home. Pike perch is a wonderful, delicious fish, it cooks quickly and produces a very rich broth. Ukha differs from soup only in that it contains very few ingredients and a lot of fish. Let's cook the broth with all the spices, herbs and vegetables, then take everything out and add the fish. So, let’s thoroughly wash and clean the pike perch, collect all the other ingredients and start cooking.

Ingredients

Number of servings: Pike perch 1.2 kg. Water 2.5 l. Onions 1 pc. Carrots 2 pcs. Potatoes 3 pcs. Bay leaf 3 pcs. Black pepper 8 pcs. Parsley (root and stems) 20 g. Salt to taste. Butter as desired.

Our recipe with photos

1 hour

Wash the fish thoroughly. We remove the fins, slightly retreating from the base of the carcass so as not to disrupt the integrity of the skin. We remove scales, entrails, gills.

Cut the fish into portions. Let's prepare 2 fish like this.

Place the heads and tails in the pan. Fill with cold water and place on the stove.

Bring to a boil over medium heat. Skim off any foam that forms so that the broth remains clear.

When the water boils, reduce the heat to minimum. Add to the broth a cross-cut onion, carrots, parsley root and the bottom of a bunch of parsley, 2 bay leaves and black peppercorns. Bring the broth to a boil again, then reduce the heat and cook for another 25 minutes, uncovered, skimming off the foam if necessary.

Remove everything from the broth. Strain and bring to a boil again.

Add coarsely chopped potatoes. Salt to taste.

Bring the broth to a boil and add carrots, cut into half rings.

When the broth boils again, add the fish pieces. Cook the fish soup for another 10-15 minutes. over low heat until the fish is cooked. We don’t mix the fish soup anymore so as not to destroy the integrity of the pieces. Turn off the heat and taste the broth to determine whether to add salt or not.

Add butter (optional), parsley. Close the lid and let it brew for 15 minutes.

Ready! Serve on the table in beautiful dishes.

Tomato soup from pike perch head with millet

Ingredients:

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

Cooking time: 50 minutes.

Calorie content: 12 servings, 1 serving – 43 kcal.

Pour 3 liters of water into the pan. When the water starts to boil, place the fish head in the pan. Cut the pike perch fillet into medium-sized pieces and set aside. Soup made from fish heads will be less fatty and dietary. When the heads are cooked, you need to remove the foam from the soup and strain it.

Cut the potatoes and carrots into cubes, peel the onions. Put the broth on the fire and send the vegetables to cook, add salt to taste and spices. Add pike perch fillet, cut into pieces.

Pour in vegetable oil. Until the vegetables are fully cooked, rinse the millet and add to the soup, add 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.