Pike perch soup: 4 popular recipes at home over a campfire with step-by-step photos, homemade preparation of rooster, pike, salmon, salmon and carp

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).

About cooking

Classic fish soup is a clear, rich broth with large pieces of only caught fish, onions and salt.
In other cases, add carrots, some potatoes or cereals, spices and seasonings. On a note! Pike perch soup can be cooked only from pike perch or you can first make a broth from small fish (ruffs, perches). When preparing white fish soup, in addition to pike perch, usually add 1/3 of ide, burbot or catfish.

There are several techniques for preparing fish soup:

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

We recommend reading: How to deliciously cook sea bass in the oven

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

Preparing the fish

For soup, it is best to use freshly caught or chilled fish.
If the pike perch is frozen, then it should be moved from the freezer to the refrigerator, or, as a last resort, thawed at room temperature or in cool water.

Next, the pike perch is cleaned, freed from entrails, the tail, fins, and head are cut off - they will be useful for the broth. The carcass is washed and cut into large pieces.

How long to cook pike perch in the ear

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

Calorie content of the dish

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

Pike perch 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.

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.

Clean the fish, gut it and rinse thoroughly. Don't forget to remove the gills from the heads. Cut the pike perch into portions.
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.
Meanwhile, peel the onions and potatoes. Cut the potatoes into cubes - large, and the onion and parsley root - as small as possible.
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.
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.

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.

Additional Ingredients

Gastronomy experts say that the preparation of pike perch fish soup should not involve a large number of ingredients. It’s good when the broth contains only potato pieces.

However, some housewives, trying to “compact” the first course, prepare pike perch fish soup with millet, semolina or even flour. This recipe is not welcomed by gourmets. But it’s worth noting that these additives slightly change the taste of the soup, but do not spoil them.

Carrots play an important role in the ear. It is most often placed whole in the pan when preparing the broth. Although it is not considered an essential component, the dish is often made without it.

But onions must certainly be included in the ingredients. The soup owes its unsurpassed taste largely to the onion, which is finely chopped into water, and most often put in whole and then taken out.

Fresh herbs often appear at the final stage of cooking. It is finely chopped and sprinkled on a serving plate with ready-made homemade fish soup. Served this way, the dish looks great in the photo. If you are going to eat the soup right away, then dill and onions can be added 3-5 minutes before the end of cooking. In the same case, if you are going to leave the soup in the refrigerator overnight, it is better not to put greens in it, but serve them fresh in plates.

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.

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.

“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.

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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.

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.
When the fish broth boils, skim off the foam and leave to simmer for 10 minutes.
Peel the vegetables and cut everything into cubes.
Remove the fish from the broth and let the root vegetables cook.
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.
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.

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.

Fish soup in a cauldron over a fire: a simple recipe

Photo @bellaastra8

Ingredients

1.5 kg of fresh fish;
3-4 medium potatoes (preferably young ones);
1 medium onion;
2 carrots;
2-3 liters of water;
Seasonings to taste.

How to cook

Boil the vegetables. First, place the potatoes in boiling water with salt and wait until the water boils again, skimming off any foam that appears. Then add carrots, cut into large circles, and a whole peeled onion.
When the potatoes begin to pierce slightly, place the gutted fish in the water. We remind you: small ones - whole, large ones - cut into several pieces.
After about five minutes, add spices. Stir the fish soup and let it cook for another 5-8 minutes until the fish is completely cooked.
Remove the cauldron from the heat, cover with a lid and wait. For now, you can chop some fresh herbs - onion, dill or parsley, and then let everyone add it to their fish soup to taste. Don't forget to also cut the lemon into quarters (no need to chop) so that everyone can squeeze and throw a quarter on their plate.

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.