How to properly cook pike perch soup. Cooking pike perch soup

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).

Cooking original soup with salmon, zucchini and buckwheat

First of all, let's take care of the salmon - wash it, remove the gills and send it to simmer over low heat in a three-liter saucepan. When boiling, be sure to remove the foam, salt, add bay leaf and peppercorns.

While the broth is cooking, melt the butter in a frying pan. Fry finely chopped onion, a little later - grated carrots. We also add the zucchini, cut into cubes, into the frying pan. Cook for 3 minutes, stirring.

Peel the potatoes, cut them into cubes, and wash the buckwheat well. We take the fish out of the broth. Place potatoes and buckwheat in a saucepan, let simmer for 8 - 10 minutes, add fried salmon meat and deboned salmon. Cook until the potatoes are ready.

At the end of cooking, add chopped parsley and dill and remove from heat. A hearty and healthy dish with a minimum of calories is ready. When serving, pour the soup into portioned plates, add half a boiled egg each and enjoy the result.

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.
Difficulty of preparation: easy.

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

Cooking time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 3063 kcal.
Purpose: for lunch.
Cuisine: Greek.
Difficulty of preparation: medium.

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.;
onion;
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.

Recipe with lemon

This recipe is popularly called “fisherman’s”, since the finished dish is most similar to what fishermen prepare from fresh fish. The dish is prepared from: • fish – 450 g; • onions, carrots; • garlic cloves – a couple of pieces; • lemon – a couple of slices; • peppercorns; • bay leaves; • potatoes – 180 g; • vodka – 40 g; • greenery. The fish is washed and cleaned of its entrails. Next, the head with fins is removed. The carcass is divided into neat pieces, filled with water and cooked after boiling for 25-40 minutes.

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Vegetables are peeled separately and cut into small pieces. They are introduced into the broth, and after boiling, spices are added. At the end, when the vegetables are ready, lemon and vodka are added to the brew. After 2 minutes, turn off the brew, add herbs, and leave.

You won't notice any alcohol in the soup. It is needed to soften meat and improve taste.

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.

How to cook soup in a slow cooker?

There are several recipes for making pike perch soup: some cook it over a fire, some over a fire, or in a slow cooker. The latter will seem faster and more convenient. To prepare pike perch soup in a slow cooker, you will need the same ingredients as for the standard process of cooking over a fire: potatoes, carrots, onions, pike perch, water, spices and salt. All components need to be processed (cleaned, cut) and all ingredients immediately placed into the multicooker container.

In this case, you need to add a little less water - 2 liters will be enough. When all the products have been added, close the lid and set the multicooker to “stew” mode for about 1 hour. When the allotted time has passed, remove the fish from the slow cooker, remove the meat, pour the soup into bowls and add a piece of fish to each person. In a slow cooker, the soup turns out to be very healthy and dietary.

As you can see, the recipe for pike perch fish soup is quite simple and easy. Anyone can prepare such a healthy soup, spending 50-60 minutes on it.

Fish soup with millet should be served hot. You can decorate the dish with herbs sprinkled on top (use dill or parsley). You can serve with crackers or black bread.

We arrange lunch based on a country picnic/fishing trip - we serve delicious pike perch fish soup. Tender, fairly lean fish with golden stripes on the back does not cause much trouble when cutting and has a subtle, pleasant aroma. This recipe will convince you that you can cook delicious fish soup at home.

Ingredients

to prepare pike perch fish soup:

pike perch – 350-450 g
carrots – 1-2 pcs.
onions – 1-2 pcs.
potatoes – 3-4 pcs.
celery root – 20 g
peppercorns, bay leaf, salt, herbs - to taste
butter (optional) – 20-30 g

Recipe

pike perch fish soup:

Before cutting, remove the scales from the fish carcass, then, after ripping open the abdominal cavity, remove the entrails, rinse thoroughly under running cold water, and cut the fish into 4-5 pieces. We immerse the workpieces in a saucepan (it is more convenient to use a container with a thick bottom so that the soup is cooked faster), pour in 1.5-1.6 liters of water and put it on high heat (under the lid).

If a lot of foam appears in the boiling liquid, remove it and only then add the vegetable set that is traditional for most first courses. So, finely chop the onion, stems of parsley, dill and, together with a small segment of spicy celery root, lower it to the fish.

Chop the peeled, juicy carrots into short strips or in another way and throw them in next. In camping conditions, root vegetables are placed whole or cut into large pieces. Preferring to shorten the cooking process, chop the fish soup, onion and carrot.

Divide the peeled potato tubers not too coarsely and add black peppercorns and bay leaves immediately. At this stage we don’t add salt to the fish soup! After boiling again, lower the temperature, set the lid on one side and cook until the assorted vegetables soften.

After 15-20 minutes, season the pike perch fish soup with salt and ground pepper, add butter to soften the taste, discard the celery, stir, taste, and remove from the stove.

Pour a handful of finely chopped fresh herbs into the hot soup.

Let it sit for a couple of minutes and pour the tender, aromatic pike perch soup into plates.

Bon appetit!

A 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 and vitamins. It is recommended to consume fish dishes to improve vision, prevent high cholesterol, atherosclerosis, stroke, heart attack, and improve blood circulation.

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

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.

Fish soup - recipe and little tricks

If there is no way to prepare fish soup from fresh fish, then you should first cook vegetable broth, and only then cook the fish soup in it. When the vegetable broth begins to boil, add small fish to it for 10-20 minutes, then remove it, strain the broth and add large pieces of fish or fillets.

The duration of cooking large fish depends on its type: sea fish takes 8-12 minutes, and freshwater fish takes a little longer, about 15-20 minutes. Under no circumstances should you overcook sea fish, as its taste will only suffer and the broth itself will be less aromatic and sweet.

Seasonings and spices for fish soup:

Traditionally, a minimum amount of vegetables is placed in the ear: some potatoes (preferably not crumbly and sweet), onions and carrots. And you should definitely add as many herbs as possible and all kinds of spices at your discretion: green onions, parsley, dill, bay leaf, black pepper, parsnips, and, if desired, ginger, saffron, nutmeg, anise. The types of spices depend, first of all, on the type of fish - fattier varieties require more spices.

Cook the fish soup over low or moderate heat and without a lid: in this case the dish will turn out much tastier.

How to check the doneness of fish soup:

The fish soup, the recipe for which was prepared according to all the rules, is distinguished by a transparent broth, bright white fish meat, which easily lags behind the bone, as well as an almost complete absence of fishy smell, characteristic of fish soups in which the fish is allowed to be boiled.

To prepare pike perch fish soup you will need 0.5 kg of fish, 2-3 liters of water, 5-6 medium potatoes, 1 onion, 50 g of butter. For spices, take bay leaf, parsley root, ground black pepper, salt, herbs, and half a fresh lemon to taste.

Clean the fish and rinse it under running water. Cut off the tail, head and fins, and divide the remaining carcass into two fillet pieces. Sprinkle pike perch fillet with fresh lemon juice.

To prepare aromatic fish soup from pike perch, first boil the broth from the head, fins and tail. To do this, pour cold water over the pieces of fish, bring to a boil over low heat, cook for about half an hour, periodically skimming off the foam. When the broth is ready, strain it.

Chop the carrots and lightly fry them in butter. Peel the potatoes and parsley root and cut into cubes, chop the onion.

Add potatoes, onions, fried carrots, parsley root to the finished strained broth and simmer the vegetables over low heat. A little later, add bay leaf and pepper to the broth and cook until the potatoes are fully cooked, about 25 minutes.

15 minutes before cooking, add pike perch fillet to the boiling broth, and after another 10 minutes - finely chopped herbs, spices and butter. The result is an incredibly tasty and aromatic pike perch soup!

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.

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.

How to cook pike perch soup - tips from chefs

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 in plates rather than in a 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.

About cooking

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.