Ear cooking recipe. Pike perch ear

Irina Kamshilina

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

Content

This national dish of Russian cuisine appeared presumably in the 12th century, but its current name stuck with it several centuries later. Prior to that, fish soup was understood as all liquid first courses, including unsweetened compotes. Pike perch is a classic basis for royal fish soup, but how to cook it on this fish is known to a small number of housewives.

How to cook fish soup from pike perch

First of all, professionals (and especially the famous Soviet cook VV Pokhlyobkin) advise to distinguish 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, for cooking, a fire is kindled or a stove is flooded, at home it is worth using an oven for simmering.

The general scheme is as follows:

1. Using enamel / earthenware, boil water and cook a little with onions.
2. Throw it away, add salt.
3. Add fish, cook without a lid, setting medium heat.
4. Pike perch fish soup can be flavored with any amount of spices, but only parsley roots, pepper, bay leaves and dill are used for fish soup.
5. After boiling, the ear will be infused for 8 minutes (at this stage, the lid is required).

Homemade pike perch fish soup recipe

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

Pike perch head ear - recipe

• Cooking time: 1 hour 5 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1612 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

If you need a simple step by step recipe classic fish soup, try to cook it using the technology described below. The only discrepancy 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 fresh, but salted carcass.

Ingredients:

• pike perch heads - 3 pcs.;
• pike perch fillet - 500 g;
• potatoes - 2 pcs.;
• onion;
• carrots - 400 g;
• bay leaf - 2 pcs.;
• salt - 5 g.

Cooking method:

1. Fill the heads (without gills) with water. After boiling, cook for half an hour, monitoring the appearance of the foam that needs to be removed.
2. Strain the broth, pour into a saucepan. Wait for it to boil again.
3. Toss in the bay leaf, half-cut onion, potato and carrot cubes.
4. After 4 minutes add pieces of pike perch. To catch a quarter of an hour.
5. After the timer beep, add salt to the ear, catch the onion with a slotted spoon. Cover the pan with a lid and leave for 8 minutes.

Pike perch fish soup - recipe with photo

• Servings Per Container: 5 Persons.
• Calorie content: 3063 kcal.
• Purpose: for lunch.
• Cuisine: Greek.

Do you want something familiar to look at, but capable of surprising? Try this one tasty soup from pike perch fillet, for which the technology of a Greek dish called kakavya was used. It is important here to combine several types of fish, before cooking their fillets, be sure to fry them. Traditionally this fish soup, like the Russian ukha, was simple in terms of the set of components, but later it was supplemented with shrimp, lemon juice and tomatoes.

Ingredients:

• cod - 1 kg;
• pike perch - 1 kg;
• onions - 300 g;
• potatoes - 400 g;
• olive oil - 100 ml;
• water - 1 l;
• salt;
• lemon.

Cooking method:

1. Cut pike perch and cod fillets into small equal pieces, wash, remove bones.
2. Chop the onion, fry until transparent.
3. Cut the potatoes vertically into 8 slices, add to the onion. Cook for 8 minutes, turning the power down.
4. Separately brown the fish fillet pieces, transfer to the 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). Salt.
5. Cook for half an hour without using the lid and setting the stove to medium power. You don't need to stir.
6. After a quarter of an hour, pour in lemon juice, stir, turn off the stove. Cover with a lid, wait 10 minutes.

Rostov fish soup - recipe

• Cooking time: 1 hour 10 min.
• Servings Per Container: 5 Persons.
• Calorie content: 1788 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

Some regions of Russia have their own subtleties of how to cook fish soup, mainly depending on the type of fish that is found there. However, not only this can become a distinctive feature of the regional recipe. Rostov or Don fish soup is characterized by the obligatory addition of tomatoes, and the broth is prepared on 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 greens.

Cooking method:

1. Peel small fish, wrap with gauze. Tie the resulting bag, put in boiling water. Cook soup broth for 17 minutes, uncovered.
2. Pour slices of onions and carrots (cut especially thinly) there, accompanying them with potato cubes.
3. When all 3 elements become softer, you need to add pike perch fillet, cut into large portions, to them.
4. Timed 12 minutes - after that you will need to insert tomato slices into the ear.
5. Another 4 minutes - and spices are used, and the fire under the pan turns off.
6. Cover it with a lid, and after 7 minutes pour the fish soup into bowls, seasoning with herbs.

Pike perch fish soup with millet

• Cooking time: 1 hour 30 min.
• Servings Per Container: 5 Persons.
• Calorie content: 1002 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

Pike perch soup with millet, as with any cereal, tends to be thicker than the classic one. Similarly, you can do it with barley, rice, even wheat - this will only affect the taste of the chowder. Keep in mind that millet needs to be washed well, until the water is clear, and if possible, soak for half an hour or an hour, or boil separately before adding it 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:

1. Rinse the millet thoroughly to remove the bitterness.
2. Cut off the head and tail from the pike perch carcass, slightly scrape the scales, remove the insides. Fill with water, cook for half an hour.
3. Catch the fish, filter the broth twice through cheesecloth and let it boil again.
4. Throw millet there, at the same time add potatoes, cut not too coarsely, and carrot circles.
5. Cut the pike perch into portions, put back after 10 minutes.
6. Enter onion rings, salt. You can add bay leaves.
7. When the cereals and potatoes are cooked, pepper the ear. Turn off, let it brew.

Pike perch ear in a slow cooker

• Cooking time: 1 hour 20 min.
• Servings Per Container: 3 Persons.
• Calorie content: 887 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

A pike perch ear in a multicooker is a simple and delicious lunch, the creation of which can be entrusted even to a child. It is also possible to feed a baby with such a dish, since the fish put on it is one of the least allergic. The set of components is basic, there are no extra fats, so there is no need to worry about children's digestion. Choose round rice - it boils better.

Ingredients:

• pike perch - 450 g;
• water - 1.7 l;
• rice - 110 g;
• carrots - 200 g;
• onion;
• dill sprigs;
• salt, bay leaf.

Cooking method:

1. Gut the pike perch, remove the gills, rinse, remove the tail with fins.
2. Put on the bottom of the multicooker bowl, pour boiled hot water. Set the "Extinguishing" mode for 20 minutes.
3. Remove the pike perch, remove the bones, cut into small pieces, send back.
4. Rinse the rice, grate the carrots, chop the onion. Pour in there. Cook on the "Soup" mode for 15 minutes.
5. Add salt, bay leaves, cook for another 10 minutes.
6. Introduce the dill, under the closed lid, infuse the ear for half an hour.

Ear from the heads and tails of walleye

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 2102 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

The patronized ear made from the heads and tails of pike perch differs from the classical one by additional heat treatment of fish fillets, which must be removed from the broth towards the end of cooking. Small pieces are treated with traditional egg batter with flour, quickly fried in butter and returned back. At the final stage, a beaten (!) Large egg is poured into the same place. The ear turns out to be fatter, more aromatic and more nutritious.

Ingredients:

• heads and tails of pike perch - 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:

1. Fill the heads with removed gills and tails with cold water (2.5 l). Cook without adding salt for about half an hour. Medium fire, no cover required. It is advisable to take the pan without plastic elements, that is, to be suitable for the oven.
2. Strain the broth, discard the fish waste, and bring the liquid to a boil again.
3. Put the sliced ​​pike perch fillet in a saucepan, add spices, potato and carrot cubes, onion slices. Cook for 6 minutes.
4. Beat the egg, add a spoonful of flour. Heat a frying pan with butter.
5. Catch the fish from the pan with a slotted spoon, dip it in this mixture, fry it lightly and throw it back into the ear.
6. Cook for another 6 minutes at the same power level.
7. Preheat oven to 160 ° C. Beat the remaining egg, pour into the ear.
8. Transfer the pan to the oven, wait 10 minutes.

Pike perch and perch fish soup

• Cooking time: 1 hour 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1757 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

The fisherman's version of this nutritious delicious food are characterized by 2 details: firstly, a little vodka is poured into the pan before the end of cooking. 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. By classical technology for fishing stew, they light a fire and use a pot, but on the stove it will turn out no worse.

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 peeling the perches, but after rinsing well, wrap them in cheesecloth folded four times, making a bag. Tie very tightly, otherwise you will have to filter the broth. Dip in a saucepan, cover with cold water, wait for a boil.
2. Without adding salt, cook for 40 minutes in an open saucepan. The capacity of the plate is 55-60%. Skim off the foam periodically to keep the broth from cloudy.
3. Throw out the bag of perches, put onion half rings, potato cubes with carrots in its place.
4. After boiling again, add the pike perch cut into pieces (pre-gut and rinse). Cook for 20 minutes, or less if the vegetables are cooked earlier.
5. Pour in a glass of vodka, turn off the stove, leave the fish soup under the lid to rise for 10 minutes.

Pike perch and salmon fish soup

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 2011 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

The technology of cooking prefabricated fish soup is popular among cooks, when the recipe involves the use of 2 different types of fish: red and freshwater - the most successful option. An interesting taste, aroma and look are provided for the dish. A hearty and beautiful fish soup with red fish and pike perch is worthy of a king's table, especially if you figure out how to cook it correctly.

Ingredients:

• salmon - 0.6 kg;
• pike perch - 0.6 kg;
• onions - 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 ear does not taste bitter. Cut the fillets into large pieces.
2. Wrap the salmon head with gauze three times, lower it into boiling water. Remove the foam that appears, reduce the power of the burner to 60%, cook for 25 minutes.
3. Throw away the head, add the potato cubes.
4. After a few minutes, add thin slices of carrots and onions. Simultaneously introduce fillets of both types of fish.
5. Cook on less than medium power (40%), without using the lid, for 20 minutes.
6. Season with salt, toss in parsley root, pepper, saffron. Infuse for 8 minutes, wrapped in a towel.

If you've taken into account the basic characteristics of this dish and differentiated it from simple fish soup, you are already on the right track. However, it does not hurt to learn a few more important points:

• Do not stir! This rule is the key to the correct structure of the fish soup.
• If you cooked a stew for future use, put the herbs in the plates, not in the pan.
• Ukha 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, minnows, bream, roach and roach.
• If you are using saffron (a few grams will give the broth a golden hue), do not use the bay leaf.
• Planning to light a fire to cook your fish soup? Take a stainless steel pot under it.

Video

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

• pike perch head - 3-4 pcs.;
• white onions - 2-3 small heads;
• carrots - 2-3 pcs.;
• potatoes (preferably large) - 2-3 pcs.;
• buckwheat groats - ½ cup;
• dill greens - 1-2 small bunches;
• bay leaf - 3-4 pcs.;
• water - 2.5-3 liters;
• salt, pepper, spices for fish soup - a few pinches.

Pike perch ear recipe for cooking - step by step instructions:

It is easy to prepare fish soup from a pike-perch head. First of all, you need to prepare all the ingredients of the dish. Rinse several fish heads thoroughly under cold water, then boil in 2.5-3 liters of drinking water. To do this, put a couple of bay leaves, a small onion and a small carrot in it, as well as salt and pepper.

Remove the finished fish head from the broth, cool and separate the meat from it. The onions, bay leaves, and carrots used in the broth can be thrown away. Rinse several large potato tubers thoroughly, remove the peel, cut into arbitrary pieces and boil in the broth until fully cooked. Using a slotted spoon, remove the finished potatoes from the broth and mash until mashed.

Pour half a glass of buckwheat into the broth, boil until fully cooked, adding a little salt and pepper to taste. You also need to replenish the amount of water in the pot. Approximately, the amount of water for such fish soup should be 3-3.5 liters.

It is impossible to imagine fish soup made from pike perch head without. To do this, you need to take several onions peeled and cut into small cubes, slightly washed and grated carrots, as well as a couple of tablespoons of vegetable oil.

Frying can be done in advance, however experienced chefs it is advised to cook it at the same time as cooking buckwheat. Fry until the onion acquires a characteristic golden hue and pleasant aroma.

Pour the meat from the pike perch head into the finished broth with buckwheat, mashed potatoes, as well as cooked frying. Cook for 7-10 minutes. Sprinkle the prepared ear with finely chopped herbs, remove from heat, cover and insist for 7-10 minutes, then pour into plates and serve.

Pike perch head ear - recipe number 2

Delicious fish soup from pike perch heads can be prepared in another way. To implement this idea, we need the following set of products:

• 600-800 grams of pike perch;
• 350-500 grams of potatoes;
• 350-500 grams of carrots;
• 1-2 white onions;
• 25-50 grams of parsley root;
• 2-3 bunches of fresh herbs;
• 3-4 liters of drinking water;
• a few pinches of salt, a mixture of peppers and other spices.

Pike perch ear recipe:

It is important that for the preparation of fish soup according to this recipe, it is necessary to take a whole fish. First of all, the pike perch must be thoroughly rinsed under a stream of cold running water, cleaned of scales and cut.

The broth will be prepared from the head and tail, while the rest of the pike perch will be used to fill the soup.

Pour fish tails and heads with two liters of drinking water, add a few pinches of salt, pepper and spices, then cook over low heat for 40-60 minutes.

During this time, it is necessary to prepare the fish fillet. To marinate, it must be thoroughly grated with salt, pepper, spices "For fish", and sprinkled with lemon juice.

Wash a couple of large potato tubers, peel them and cut into small cubes. Carrots, similar to potatoes, wash under warm water, carefully peel and cut into small cubes. Peel a few onions and chop thoroughly.

Remove from the finished broth, then add vegetables to it, as well as a little parsley root and boil it all for 10-20 minutes, then add the pickled pike perch fillet and cook for 7-10 minutes. It is also worth trying the broth with salt and pepper, if necessary, add a little salt.

Before serving, ready-made ear should be infused for 10-20 minutes, then pour into plates and sprinkle with plenty of finely chopped herbs.

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Pike perch fish soup is a simple fish dish. It is not only healthy, but also dietary, so you can eat without risking to gain extra pounds. The recipe for making pike perch fish soup at home is no different from the classic one. The same vegetables, spices, herbs and cereals, but you can also cook double or royal in chicken broth. You can already treat guests or relatives with such a treat. In order for the ear to meet your expectations, it is advisable to use only fresh catch. Below we will consider some of the most delicious recipes with photos, step by step considering each stage.

How much pike perch is cooked in the ear

To make the soup tasty, and the pieces are whole, cooking pike-perch fish soup at home should not be continued for more than an hour. And if someone does not know how much to cook a fish, then the process takes no more than half an hour.

Calorie fish soup from pike perch

How many calories are in the ear from the perch depends on the food set. For example, in a yushka without potatoes there is only 33.4 kcal per 100 grams, and with potatoes it is already 89 kcal in the same amount. The use of cereals or cream will increase the energy value of the yushka by an order of magnitude.

Homemade pike perch fish soup recipe

Servings: 8-10.

Time: 1 hour.

Caloric content per 100 grams: 89 kcal.

Ingredients:

The step-by-step recipe for fish soup in the home kitchen traditionally begins with cleaning the carcasses. We cut off the fins, gut the carcasses, cut off the heads with tails. Pour the cuttings with clean water, we will cook the broth for the fish soup for half an hour. After that we filter the broth, discard the heads, return the pan with the broth to the stove.

Almost always, home cooking is done with potatoes. Peel the root vegetables, cut into large pieces, put them in a saucepan. We wait for the second boiling, send the fillet, cut into portions. We reduce the heating to a minimum, cook a delicious fish soup for a quarter of an hour.

To prepare this dish deliciously, peel the roots and onions. Cut the parsley into thin strips, the carrots into medallions, and the onion into cubes. The classic fish soup is always seasoned with herbs, so we chop the parsley and chop it coarsely.

After 15 minutes. put chopped ingredients, lavrushka and spices. We continue to cook delicious pike perch fish soup at home for another 5-7 minutes. Set aside the pan, cover, insist a little.

Below you can watch a video on how delicious fish soup with vodka is prepared.

Recipe for cooking pike-perch fish soup on a fire

Servings: 12.

Time: 2.5 hours

Caloric content: 85 kcal per 100 g.

Ingredients:

The fish soup on the fire turns out to be fragrant and tastier than homemade one. To begin with, we make a fire, we send heads (without gills), tails, fins, bubbles to the pot. After boiling, remove the foam. Preparing the basis for fishing fish soup from pike perch for about an hour. Then we filter the broth, lay in coarsely chopped potatoes, a whole onion, carrots, and chopped celery.

We continue the recipe for the classic pike perch fish soup for another 40 minutes. Then we remove the onion with carrots, put the tomatoes, peeled from the skin, cut into cubes. After 10 minutes, throw in the fish fillet, spices, bay leaf. Prepare fish soup with pike perch fillet for no more than a quarter of an hour. 5 minutes before cooking add chopped parsley, remove.

Often fish soup is cooked on a fire with vodka. Alcohol is added to the finished dish, covered with a lid. This makes the taste mellow. You can learn more about the process from the video.

How to cook zander double ear

Servings: 6.

Time: 1.5 hours

Caloric content: 89 kcal per 100 g.

Ingredients:

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

Meanwhile, peel the carrots and the remaining onion. Cut the potatoes coarsely, carrots into thin half rings, and onions into cubes. We send the chopped vegetables to the pan.

We wash, cut into pieces the fillet of the second type of fish. After 20 minutes, add pieces of salmon, salmon, perch, pike or carp to the soup. Immediately add spices, chopped parsley root, lavrushka, salt. Pike-perch and salmon ear or pike-perch and pike ear is cooked until all the ingredients are cooked.

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

Pike perch and rooster ear

Servings: 5-6.

Time: 4 hours.

Caloric content: 33 kcal per 100 g.

Ingredients:

The recipe for making pike perch fish soup with millet begins with boiling broth. We wash the rooster well, put the whole carcass (with offal) in a saucepan, fill it with water. We heat the contents to 100 grams, boil for 5-7 minutes, drain the water. We wash the bird, fill it with fresh water, after boiling, cook over medium heat for 2-2.5 hours.

In the meantime, we clean, gut the fish. Cut off the heads (immediately take out the gills), tails, cut off the fins. Cut the finished carcasses into portioned pieces.

When the broth from the rooster is ready, we take out the bird, put the fish trimmings. Cook them for 30 minutes.

We filter the finished base for the ears at home. We return to the stove, put the fish, millet washed with hot water (you can cook with pearl barley), chopped garlic, coarsely chopped onions and carrots, spices, a bunch of greens. After 15 minutes. add the peeled diced tomatoes. Cook the fish soup recipe with millet and tomatoes for 5-7 minutes. Then we take out the greens, salt, pour in vodka, stir, cover, remove from heat.

All the subtleties of cooking can be seen in the video below.

The ear is a simple matter, but not entirely simple either. There are many subtleties in the process:

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

Classic recipe

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

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

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

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

A simple recipe for making fish soup with an egg

Ingredients:

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

Cooking time: 35-40 minutes.

Calories: 8 servings, 1 serving - 34 kcal.

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

Break 2 eggs into a separate bowl and beat thoroughly using a whisk. Add spices and salt to the pan. Then pour in the beaten egg mass. Boil.

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

Tomato ear from pike perch head with millet

Ingredients:

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

Cooking time: 50 minutes.

Calories: 12 servings, 1 serving - 43 kcal.

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

Cut the potatoes and carrots into cubes, peel the onions. Put the broth on the fire and send vegetables to boil, add salt to taste and spices. Add the sliced ​​pike perch fillet there.

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

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

Recipe for fish soup from pike perch heads with salmon

Ingredients:

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

Cooking time: 45-50 minutes.

Calories: 12 servings, 1 serving - 62 kcal.

Pour 2 liters of water into a container, send to boil. Put 2 heads of pike perch in boiling water. Cook until boiling, then remove the resulting foam. Heads out, they will no longer be needed.

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

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

Culinary tricks

1. The fish soup will be tastier if prepared from different types of fish;
2. For a fuller taste, pour less water, and put more fish;
3. If you add an onion cut in half to your ear, the aroma will be much more pleasant;
4. So that the ear does not acquire a pungent smell of fish, you need to cook only open, preferably over low heat;
5. Any fish will retain its true taste much more if you send it to boil, to a vegetable broth;
6. The broth should not be allowed to boil strongly during cooking;
7. To get a clear broth, after boiling the fish, it is imperative to remove the foam;
8. You cannot stir the soup with a metal or wooden spoon, just shake it. So it will not turn into mush;
9. For pike-perch fish soup, sea salt is most suitable. It should be added only after the entire cooking process so that the taste of the fish is not lost;
10. If the fish is too bony, it is advisable to strain the broth several times;
11. To improve the taste, add a little butter and fresh herbs to the broth;
12. If you add the onion with the husk to the broth (rinse thoroughly beforehand), then the finished soup will acquire an unusual, golden color;
13. To get rid of the unpleasant fishy smell, the fillets can be lightly sprinkled with lemon juice;
14. It is not recommended to throw away the head and fins of pike perch; they give the finished soup a special, piquant taste;
15. If the fish soup is prepared from frozen fish, then chopped into pieces, it is put in water in this form;
16. If you cook fish for fish soup for a long time, the meat will completely lose its taste and the fish will cease to be soft;
17. When cooking sea fish, it is advisable to put more spices in the broth in order to remove a specific smell;
18. If the ukha is prepared from fresh fish, then besides onions and potatoes, you can not put anything else in the broth;
19. If you do not remove the scales from the pieces of fish, the broth will become sticky and fragrant;
20. To lighten fish broth, during cooking, you can add a little vodka;
21. During the preparation of fish soup, water must not be added to the broth, otherwise the taste of the finished soup will be irretrievably spoiled;
22. It is better to remove the bay leaf from the pan after cooking the soup, otherwise, after standing for a while, it will ruin the taste;
23. To make the soup light, before pouring water, it must be cleaned and cooled;
24. Meat lagging behind the bones is a sign of fish readiness;
25. Pike perch fish soup will be tastier if prepared from large pieces of fish;
26. For the classic fish soup, all the vegetables included in the composition are cut into large cubes;
27. The egg-white mixture, when added to the soup, will significantly lighten the broth;
28. It is not recommended to put a lot of vegetables in the ear, the main ingredient is fish.

Probably, there is no such person who would not have tried the fish soup. Many people associate this seemingly simple soup with happy moments of spending time in nature. You can recreate this atmosphere at home by preparing pike perch fish soup according to the most refined recipes. In addition, you can experiment, combine different recipes, add several varieties of fish.

Light, with a pure fragrant broth, pike perch ear has long been revered in Russia. It traditionally includes vegetables and spices - dill, pepper, lavrushka, parsnip. Spices necessarily complement the fishy taste, favorably set off it, but in no case interrupt. Serve the dish with suitable baked goods- buns, pies, pies, donuts or croutons. Such food will help satisfy hunger, enrich the body with useful substances.

Pike perch is distinguished by its sweetish fatty meat - an excellent base for fish soup. This fish is noble, as it is found in clean waters. The soup will come out rich, light and tasty.

The best fish for a rich soup is fresh, freshly caught from the water. However, if it is not possible to purchase one, you can use a frozen carcass, only of good quality. Any part of the pike perch is suitable for cooking fish soup. So from the head, tail, fins, you can cook an excellent rich broth, and the fins and sirloin will add taste and aroma to the food.

Before cooking the broth, peel and gut the pike perch. Then it is recommended to remove sharp fins, divide the fish into parts, wash. Then prepare the dish using one of your favorite recipes.

Calorie content of the finished first course

Fish soup is a great lean dish that can be eaten for lunch and dinner. Calorie content will depend on the constituent components. So in a fresh pike perch weighing about 0.5 kg, about 430 calories. In carrots and onions 25-27 calories, in butter about 360. Together with spices, one serving of a ready-made dish weighing 100 g is about 89 calories.

If the food contains cream, several types of fish, cereals, its calorie content will slightly increase. Simple ear by classic recipe- a low-calorie dish that cannot harm the figure. It can be eaten by people of all ages, including children over one year old.

Classic recipe

It will take a little over 60 minutes to prepare the dish. It is prepared from:
fish head - 2 pcs.;
sirloin - 400 g;
potatoes - 3 small tubers;
onions;
carrots - 350 g;
lavrushki, salt.
First, the pike perch heads are boiled for 30 minutes.

The broth should be boiled over low heat, then it will turn out clean, with a beautiful golden hue.

Then the liquid is filtered and sent back to the fire. After boiling, peeled and diced carrots, potatoes, onion halves and lavrushka are added to the container. After 5 minutes, add fish meat, cut into portions. After 20-25 minutes, the brew is salted, the onion is removed from it. Insist covered for 10 minutes, serve.

Delicate fish soup with Finnish cream

The advantage and distinctive feature of this dish is an amazing creamy taste that reveals and complements the fish. The longer the dish is infused, the tastier it will become in the end.

To prepare the soup, you should stock up on:

Loin of pike perch - 650 g;
potatoes - 550 g;
cream - 200 ml;
green onions - 250 g;
greens;
several types of pepper;
basil, thyme, coriander;
spices, salt.
Put peppercorns in a suitable container. Then peeled and chopped onions, fish meat, potatoes are laid out in layers. Everything is poured with clean liquid a couple of centimeters above the food, put on a fire, which, after boiling water, is reduced to a minimum. Cook until the food is ready, add spices, herbs.

At the end, add the required amount of cream, season with salt, cook for 4 minutes. Insist, serve with fresh herbs.

Cooking from the head and tail of pike perch

To prepare delicious fish soup, you should stock up on:

Pike perch - 750 g;
potatoes - 400 g;
carrots - 400 g;
onions - 370 g;
the root part of parsley - 45 g;
greens;
clean liquid - 3.5 liters;
salt, pepper, spices.
The fish is washed under running water, cleaned of scales and offal.

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

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

Fillet is separately marinated in spices and lemon juice. The vegetables are peeled and diced. After cooking the broth, the head and tail are removed, and all the remaining ingredients, except for the fillets, are placed in the pan. Cook until vegetables are ready, add fish meat. Boil for 8 minutes, salt, insist. Pike perch head soup is served with herbs.

Fish belly ear with millet

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

Peel vegetables, cut, add to cereals. After the vegetables are ready, add boiled boneless meat to them. Insist, pour on plates, sprinkle with herbs.

Lemon recipe

This recipe is popularly called "fisherman's", since the finished dish is most similar to that prepared by fishermen from fresh fish. A meal is prepared from:
fish - 450 g;
onions, carrots;
garlic cloves - a couple of pieces;
lemon - a couple of slices;
peppercorns;
lavrushka;
potatoes - 180 g;
vodka - 40 g;
greenery.
The fish is washed, cleaned of entrails. The head with fins is then removed. The carcass is divided into neat pieces, filled with water and cooked after boiling for 25-40 minutes.

Vegetables are peeled separately and cut into small pieces. They are introduced into the broth, 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, insist.

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

Royal option

The basis of this fish dish is chicken broth. To cook royally zander fish soup, you should stock up on:
chicken;
pike perch - 450 g;
pike - 280 g;
small fish - 570 g;
potatoes - 3-5 pcs.;
carrots;
onions;
butter - a couple of tablespoons;
protein - a couple of pieces.
Broth is cooked from chicken and small fish. After readiness, it is filtered, followed by pieces of pike perch and pike, boiled until tender. Whipped proteins are added to the finished brew, slightly chilled, for clarification. To prepare tasty and healthy food, you should stock up on:

Pike perch and salmon (sirloin) - 340 g each;
potatoes - 420 g;
carrots;
herbs, spices;
onions;
celery root.
Broth is cooked from peeled fish, celery root and onion for 45 minutes. After the liquid is filtered, vegetable slices are added to it. Simmer for 20 minutes, add fish fillets, spices to taste. Cook for another 12 minutes, insist, serve with sour cream sauce and greens.

In a multicooker

A dish is being prepared based on:

Pike perch - 340 g;
potatoes, carrots - a couple of pieces;
Luke;
rice groats - 0.5 cups;
water - 2.3 l;
dill, spices.
The fish is cleaned, washed and salted for 10 minutes. Then it should be put in a multicooker bowl, filled with clean hot liquid. Cook on Soup for 23 minutes (approx.). After the meat is ready, the fish is removed and milled.

Sliced ​​vegetables are introduced into the broth. After the liquid boils, washed cereals and spices are introduced. 7 minutes before the end of cooking - fish, herbs, salt. Insist, pour into plates. Add some seafood if desired. If there is no "Soup" mode, you can use the "Stew" mode. The soup is served with your favorite sauce and homemade pancakes (croutons, donuts).