Pike perch soup - homemade recipes step by step with photos

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).

Pike perch soup - tricks and useful tips

To make it easier to clean the scales, you can rub the fish carcass with salt. This will get rid of mucus, your hands will not slip.
Pike perch have spiny fins. To protect your hands, you can wear rubber gloves. To protect the kitchen surface, it is better to clean the fish under water or in a plastic bag.
Pike perch meat is very healthy. It contains many vitamins, amino acids and protein.
There are few bones in pike perch. The only bony part is the spine. If children will eat the fish soup, it is better to cut it out altogether or cook it together with the goloviz for fat, and then strain the broth.
To make the fish broth more rich, you do not need to cut the onion. In addition, you can add stems of parsley and dill during cooking, tying them with culinary thread.
Vodka in the ear makes the taste of the dish sweetish and the fish meat soft.
The triple fish soup is very tasty. It is cooked simultaneously from three types of fish: pike perch, perch and ruff.

Useful links:

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 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 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.

Cooking from the head and tail of pike perch

To prepare a delicious fish soup, you should stock up on:
• pike perch – 750 g; • potatoes – 400 g; • carrots – 400 g; • onions – 370 g; • root part of parsley – 45 g; • greens; • clean liquid – 3.5 l; • salt, pepper, spices. The fish is washed under running water, cleaned of scales and giblets.

To get rid of mucus, you can rub the carcass with salt.

The head and tail are used to cook rich broth. Fill them with water and put on fire. After boiling, cook over low heat for 30 minutes, add spices and salt at the end.

Separately, the fillet is marinated in spices and lemon juice. Vegetables are peeled and cut into cubes. After preparing the broth, the head and tail are removed, and all remaining ingredients, except the fillet, are placed in the pan. Cook until vegetables are ready, add fish meat. Boil for 8 minutes, add salt and leave. Pike perch head soup served with greens.

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.

Pike perch fish soup on fire

To cook 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.

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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.

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 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 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:

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.

Fish belly soup with millet

This soup turns out to be very satisfying, as it has a rich composition. To prepare the dish you should stock up on: • pike perch – 480 g; • millet cereal – 100 g; • potatoes – 4 tubers; • onions, carrots; • laurel; • salt; • black peppercorns; • fresh sprigs of dill. Pour water over the fish bellies, add salt and spices after boiling. Cook over low heat until the meat is soft, remove it, strain the broth. Add millet, cook for about 12 minutes.

Peel the vegetables, chop, add to the cereal. After the vegetables are ready, add boiled boneless meat to them. Infuse, pour into plates, sprinkle with herbs.

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.