Recipe for classic pike soup with pearl barley. Calorie, chemical composition and nutritional value.

Pearl barley or other cereals?

In ancient recipes you will not find the use of any cereals. But this product adds richness to the soup and allows the dish to reveal new culinary colors. In recipes from past centuries you will find the simplest set of ingredients: fish, roots and herbs. It was customary to eat this soup with bread and pies.

If we consider adding any cereals, then pearl barley will be more advantageous in terms of flavor additives. It adds some viscosity and density to the ear. But before sending the cereal into the soup, it needs preparation: it needs to be soaked in water for a while, this will speed up the process of preparing the main dish. It is important to take into account its quantity - if you overdo it, you will get not soup, but fish porridge. Maintaining proportions when using any grain in soup is extremely important.

Other alternative options are rice and millet. This cereal is pre-washed well and dipped into the soup 10-15 minutes before it is ready. True, such a fish soup will be more reminiscent of fish soup than fish soup.

Calorie content of dishes

Many people love fish first courses, if only because they are much faster to prepare than meat ones. However, when using cereal, the cooking time increases. You can shorten it a little if you know some tricks.

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Classic recipe for fish soup with barley

The photo of this dish demonstrates its appetizing quality. Let's start with the classic recipe for our dish with pearl barley. Below is a list of products we need:

• pink salmon - 1 large fish (900-1000 g);
• potato tubers - 400-500 g;
• a couple of tomatoes;
• one carrot;
• onion;
• salt pepper.

At the first stage, you need to rinse the pearl barley well and let it cook for twenty minutes. Next comes carrots cut into cubes or rings, and after another twenty minutes fish and a whole onion are used.

After another twenty minutes, throw in the potatoes, but at the same time remove the fish (bones and backbone are removed) from the broth. Next come the seasonings: bay leaf, spices, salt. Washed tomatoes (with the skin cut into a cross) are dipped into the soup.

After 10 minutes, add the fish pulp (without bones) to the broth. Salt and pepper, bring to full readiness. When the soup with pearl barley is ready, serve it along with the greens.

The head of a fish is the key to a rich fish soup

If you are a lover of rich and healthy fish soup, then the head of the fish will allow you to achieve exactly these taste qualities of the dish. We present to your attention head soup with pearl barley. In order not to spend enough time on cooking, you should take care of soaking the cereal in advance.

When everything is ready, let's proceed:

• pink salmon head and tail;
• 3 pcs. potatoes;
• 1 onion and carrot;
• 2 liters of water;
• 1/3 cup pearl barley;
• spices, herbs.

Prepare a broth based on the head and tail of pink salmon. Strain the broth, remove the fish base and add the swollen pearl barley to it. Cook in this way for about 15 minutes, then add the potatoes and cook for another 15 minutes.

Next, fish pulp, spices, bay leaves and herbs are used. In about 20 minutes the soup will steep and be ready to serve.

How to cook trout fish soup, recipes and tips

The key to the success of any fish soup is proper preparation of the broth. To do this, place the prepared carrot-onion mixture in a saucepan and lightly fry. Add fish or any of its parts except giblets and gills. Next comes seasonings and salt. All this is poured with water, after which it is boiled for about 20 minutes. The broth is passed through a sieve and the actual preparation of the fish soup begins.

Finnish soup with cream

Since half of Finland is washed by the sea, there is no doubt that the population knows a lot about cooking fish soup.
To prepare Finnish soup at home you will need:

• fish fillet – 400 g;
• three medium potatoes;
• cream – 200 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• a bunch of greenery;
• pepper, salt - to taste.

The process of preparing fish soup consists of several steps:

1. First, you should cut the fish and cut into portions.
2. Chop the potatoes coarsely and cook in prepared broth or salted water.
3. Saute the grated carrots and onion cubes in butter.
4. Then add fish to the potatoes, fry and after 5 minutes - cream.
5. Remove from heat and let stand for a few minutes (5-10).

Vegetables are first placed in the plates, then fish, then poured with broth and sprinkled with chopped herbs. Onions can be replaced with leeks, and cream with milk.

We recommend reading: Recipes for pike perch cutlets

Another Finnish fish soup recipe contains tomatoes in addition to cream. For this you need to add 2 tomatoes to the previous layout. They are cut into small cubes and added to the frying when the carrots become soft. Everything else is the same as in the previous recipe.

Another interesting way to cook trout soup with cream is puree soup. For this you will need to take:

• fish - 0.5 kg;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• cream – 150 ml;
• salt and pepper - to taste.

The fish is cut into pieces, then boiled in salted water. The finished trout is taken out, and diced vegetables are added to the broth. While they are boiling, the fish is freed from the bones. Then mix all the ingredients, add warm cream, pepper and grind with a blender. When serving, the finished puree soup is sprinkled with herbs. You can also decorate it with lemon plastic.

Trout soup with pearl barley

For this recipe you will need:

• trout carcass - 500 g;
• potatoes – 3 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• pearl barley – 1/3 cup;
• bay leaf – 1-2 pcs.;
• stems of dill and parsley - 3 pcs.;
• sunflower oil - 1 dessert spoon.
• salt, pepper - to taste.

Preparation:

1. The trout is freed from scales, head, tail, fins, entrails and rinsed. The spine is then removed.
2. Place the head, tail, ridge, coarsely chopped onion, and carrots into the pan. Fill with water, salt, pepper and put on fire.
3. After 15 minutes, filter the broth and add pearl barley.
4. Cut the carrots into strips and lightly sauté in oil.
5. The peeled potatoes are cut randomly and when the grain is almost ready, they are dropped into the pan along with frying.
6. Trout is cut into portions. 10 minutes before the potatoes are ready, they are sent to the soup, bay leaves and green stems are added.
7. Let it brew for 15 minutes.

We recommend reading: How to cook jellied fish from pink salmon

When serving, sprinkle with herbs.

Classic ear made from head and tail

The recipe is very good when parts of valuable fish remain after cooking in another way, such as salting or baking in the oven.
If you have several heads or tails, soup can be made from them. In addition, you will need the following products:

• 2-3 potatoes;
• bulb;
• 1 carrot;
• Bay leaf;
• half a bunch of green onions;
• 2 peppercorns;
• 1 tsp. salt.

The heads are freed from the gills and washed well together with the tails. Fill with water, add half a carrot, an onion, salt and spices, then set to cook. After 15 minutes, all parts of the fish are removed and the fish soup is filtered. Add slices of the remaining half of carrots and potato cubes to it. 2 minutes before readiness, the selected pieces of trout, bay leaf, and finely chopped green onions are placed in the fish soup.

Rainbow trout soup on the fire

Any dish cooked over hot coals always has a unique taste and alluring aroma.
River rainbow trout soup is no exception. For cooking, take freshly caught or chilled fish, preferably two. Besides:

• 3 liters of water;
• several potatoes;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• bay leaves – 2 pcs.;
• pepper – 4 peas;
• salt - to taste.

When the flames over the fire begin to subside, and the coals are able to give off heat for 30-40 minutes, begin to prepare the fish soup. To do this, hang a pot of water over the smoldering coals. Salt, pepper, whole onions, large potato and carrot slices are placed there. While they are being prepared, the fish is cleaned, gutted, gills removed, washed and cut into large pieces. Since it takes about 15 minutes to cook the trout, it is dipped into the broth along with the bay leaf.

If desired, you can first cook the broth from the fish trimmings. Then take them out, and then cook them in the manner described above. But in field conditions, extra effort is not welcome, so the simpler the better.

Fish soup in a slow cooker

When serving, it is advisable to sprinkle the dish with dried or fresh dill.
To prepare fish soup in a slow cooker you will need:

• head, tail or ridge of fish – 500-600 g;
• potatoes – 2-3 pcs.;
• a couple of small carrots;
• medium onion – 2 pcs.;
• greens – 1 small bunch;
• rice - 2 tbsp. l.;
• salt, pepper, bay leaves - to taste.

We recommend reading: How to cook pike perch on the grill

Remove the fish from scales, gills, entrails, and rinse. Cut into small pieces and place in a multicooker bowl. Add chopped potatoes, carrot slices, whole onions, tied herbs, spices, rice and 2-2.5 liters of warm water. Set the time for 1.5 hours in the “Soup” mode. After the specified time, remove the fish, onions and herbs. Remove the bones from the trout and return it, discard the rest.

Pass: cooking fish soup over a fire

Cooking soup outdoors in a cauldron is a pleasure and romance. Ear soup with pearl barley in a similar design is especially tasty and appetizing. It is very important here to achieve the required intensity of heat from the fire so that the broth turns out rich and the ingredients do not boil over.

So, we will need:

• fish heads and tails – 1 kg;
• 5-6 potato tubers;
• 1 onion, carrot and parsley root;
• 3 liters of water;
• 2/3 cup pearl barley;
• 4 tomatoes;
• half a lemon;
• spices, herbs.

We fill the cauldron with water, add a gauze bag with parsley roots, fish heads and tails, and a head of onion. All this is cooked for half an hour.

After the allotted time, add fish pulp, potatoes, cereals and spices to the prepared barley soup broth. When the soup is almost ready, it’s time to add lemon juice, tomatoes and herbs. Take some time to let the dish brew before starting your meal.

Recipe for pike fish soup while fishing over a fire in a cauldron

Servings: 6-8.

Time: 45-60 min.

Calorie content: 53 kcal per 100 g.

Ingredients:

Pike fish soup in a cauldron can become a real delicacy when fishing. Everyone will enjoy the hearty broth cooked over the fire. Pike soup over a fire is usually prepared from a fresh catch. And if you come across caviar, then with caviar the dish will turn out even more satisfying.

We start the delicious yushka recipe by preparing the carcass. We put everything in a cauldron, fill it with water, and place it on the fire. As soon as the contents boil, put out the flame, cook the delicious pike soup, as in the photo, for a quarter of an hour, adding spices.

After a while, strain the broth, add chopped carrots and coarsely chopped potatoes. And after 10 minutes. add chopped onion, washed cereal. Next, add the greens and continue preparing the simple recipe for 15 minutes.

In the meantime, we disassemble the fish, send it back, boil it a little, and remove it from the heat. Before serving, leave covered for 5-10 minutes. If desired, can be served with an egg.

Watching how to cook is always better than reading, so we attach a video of cooking fish soup over a fire below.

Fisherman's recipe: preparing delicious fish soup with vodka

It is generally accepted that real fisherman's fish soup is prepared with vodka. This is how she gets the taste of the “correct” fish soup. In fact, there is no reason for concern for non-drinkers here, since the alcohol disappears, leaving a “bonfire” aftertaste.

You can take one large carp, counting on 3 liters of liquid. You will also need about 4 large potatoes, parsley root, bay leaf, 5 tablespoons of pearl barley, a shot of vodka (1-2 shots), and herbs.

Everything is prepared by analogy with the recipe for fish soup with barley from the previous version. The only difference is that ten minutes before cooking, vodka is added to the broth. You need to let the soup brew for a while (at least 10 minutes) and you can start lunch!