Pike perch soup – recipes with photos. How to cook a delicious fish soup from pike perch at home step by step

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This national dish of Russian cuisine appeared even presumably in the XII century, but its current name was fixed to it after several centuries. Until then, all liquid first courses, including unsweetened compotes, were understood by ear. Sudak is a classic basis for a king’s fish soup, but a small number of housewives know how to cook it on this fish.

How to cook fish soup from zander

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 made for cooking or the stove is flooded, at home it is worth using an oven for simmering.

The general scheme is as follows:

  1. Using enameled / clay cookware, boil water and cook a little with onions.
  2. Throw it away, salt.
  3. Lay fish, cook without a lid, setting medium heat.
  4. Pikeperch fish soup can be flavored with any number of spices, but only parsley roots, peppers, bay leaves and dill are used for fish soup..
  5. After cooking the ear will be infused for 8 minutes (at this stage, the lid is required).

Homemade pike perch recipe

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

Pikeperch head – recipe

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

If you need a simple step-by-step recipe for a classic fish soup, try boiling 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. Ear from the heads of pike perch can be prepared with other fish fillets: both white and red species. Even more interesting, it will “sound” if you take not a fresh but a salty carcass.

Ingredients:

  • zander 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:

  1. Pour the heads (without gills) with water. After boiling, cook for half an hour, tracking the appearance of the foam that needs to be removed.
  2. Strain the broth, pour into a pan. Wait until it boils again.
  3. Throw bay leaf, half onion, diced potatoes and carrots.
  4. After 4 minutes add slices of zander. Detect a quarter of an hour.
  5. After the timer signal, salt the ear, catch the onion with a slotted spoon. Cover the pan, leave for 8 minutes.

Ready-made ear from zander head

Pikeperch fish soup – recipe with photo

  • Cooking time: 1 hour 15 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie meals: 3063 kcal.
  • Purpose: for lunch.
  • Cuisine: Greek.
  • Difficulty: medium.

Do you want something familiar in appearance, but able to surprise? Try this delicious zander fillet soup that uses Greek technology called Kakavya. It is important to combine several types of fish, it is necessary to fry their fillet before cooking. Traditionally, this fish soup, like Russian soup, was simple in its set of ingredients, but later it was supplemented with shrimps, lemon juice and tomatoes.

Ingredients:

  • cod – 1 kg;
  • zander – 1 kg;
  • onions – 300 g;
  • potatoes – 400 g;
  • olive oil – 100 ml;
  • water – 1 l;
  • salt;
  • lemon.

Cooking method:

  1. Cut the pike perch and cod fillets in small, identical pieces, wash, remove the bones.
  2. Chop onion, fry until transparent.
  3. Cut the potatoes vertically into 8 slices, add to the onion. Cook for 8 minutes by loosing the power of the hotplate..
  4. Separately brown the pieces of fish fillet, transfer to a potato-onion layer in a pan. Pour in water (less than a liter can go away – it should cover the fish for a couple of centimeters). Salt.
  5. Cook for half an hour without using the lid and setting the average power of the stove. No need to mix.
  6. After a quarter of an hour, pour in lemon juice, mix, turn off the stove. Cover, wait 10 minutes.

Pikeperch fish soup in a plate

Ear Rostov – recipe

  • Cooking time: 1 hour 10 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 1788 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Some regions of Russia have their own subtleties, how to cook fish soup, mainly depending on the type of fish that is found there. However, not only this can become a hallmark of the regional recipe. Rostov or Don’s fish soup is characterized by the obligatory addition of tomatoes, and the broth is cooked on small fish, but without filtration.

Ingredients:

  • small fish – 0.9 kg;
  • zander – 0.5 kg;
  • tomatoes – 0.4 kg;
  • potatoes – 0.5 kg;
  • carrots – 2 pcs.;
  • bow;
  • water – 2.2 l;
  • spice;
  • a bunch of greenery.

Cooking method:

  1. Peel small fish, wrap with gauze. Tie the resulting bag, put in boiling water. Cook soup broth for 17 minutes without covering.
  2. Pour onion and carrot slices (cut especially thinly) there, accompanying with cubes of potatoes.
  3. When all 3 elements become softer, you need to add to them the pikeperch fillet, sliced ​​in large portions.
  4. Note 12 minutes – after that you will need to introduce tomato slices into your ear.
  5. Another 4 minutes – and spices are used, and the fire under the pan turns off.
  6. Cover it, and after 7 minutes pour the ear into plates, flavored with greens.

Rostov ear with tomatoes in a plate

Recipe for pike perch with millet

  • Cooking time: 1 hour 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 1002 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

An ear of pike perch with millet, as with any cereal, tends to be thicker than classical. Similarly, you can do it with pearl barley, rice, even wheat – this will only affect the taste of the stew. Keep in mind that millet needs to be thoroughly washed, until the flowing water is transparent, and if possible soak for half an hour or an hour, or boil separately before being introduced into the broth.

Ingredients:

  • pike perch – 400 g;
  • onion;
  • millet – half a glass;
  • water – 2.3 l;
  • carrots – 150 g;
  • potatoes – 2 pcs.;
  • peas of pepper – 4 pcs.;
  • salt – 7 g.

Cooking method:

  1. Rinse millet carefully to remove bitterness.
  2. From the carcass of a pike perch, cut off the head and tail, slightly scrape off the scales, remove the entrails. Pour in 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 chopped potatoes not too large, carrot circles.
  5. Pike perch cut in portions, put back in 10 minutes.
  6. Enter onion rings, salt. You can add bay leaf.
  7. When the grits and potatoes are cooked, pepper the ear. Turn it off, let it brew.

Pikeperch ear with millet and green beans

Ear in a multicooker from pike perch

  • Cooking time: 1 hour 20 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 887 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

Ear from zander in a slow cooker – a simple and tasty lunch, the creation of which can be entrusted even to a child. It is also possible to feed the baby with such a dish, since the fish launched on him is one of the least allergic. The set of components is basic, there is no excess fat, so you won’t have to worry about baby digestion. Choose round rice – it boils better.

Ingredients:

  • zander – 450 g;
  • water – 1.7 l;
  • rice – 110 g;
  • carrots – 200 g;
  • bulb onions;
  • sprigs of dill;
  • salt, bay leaf.

Cooking method:

  1. Gut zander, strip gills, rinse, remove tail with fins.
  2. Put the multicooker bowls on the bottom, pour boiled hot water. Set Extinguishing mode to 20 minutes.
  3. Take out the pike perch, get rid of bones, cut into small pieces, send back.
  4. Wash rice, grate carrots, chop onions. Pour there too. Cook on the soup mode for 15 minutes.
  5. Add salt, bay leaf, cook another 10 minutes.
  6. Enter dill, under a closed lid, insist the ear for half an hour.

Ready-made ear in a plate

Ear from the heads and tails of zander

  • Cooking time: 1 hour.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 2102 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

The ward of the zander from the heads and tails of the pike perch differs from the classical one by the additional heat treatment of the fish fillet, which should be removed from the broth closer to the end of cooking. Small pieces are treated with a traditional egg batter with flour, quickly fried in butter and returned. At the final stage, a beaten (!) Large egg is poured there. The ear is fatter, more aromatic and nutritious.

Ingredients:

  • heads and tails of pike perch – 600 g;
  • pike perch fillet – 1 kg;
  • onion – 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. Heads with gills removed and tails filled with cold water (2.5 l). Boil without adding salt for about half an hour. The fire is medium, the cover does not need to be used. It is advisable to take the pan without plastic elements, i.e. to suit the oven.
  2. Strain the broth, discard the fish waste, and bring the liquid back to a boil.
  3. Put sliced ​​pike perch fillet in a pan, add spices, cubes of potatoes and carrots, onion slices. Cook 6 min.
  4. Beat the egg, add a spoonful of flour. Preheat a frying pan with butter.
  5. Catch the fish from the pan with a slotted spoon, dip in this mixture, fry lightly and throw it back into the ear.
  6. Cook another 6 minutes while maintaining the same cooking power.
  7. Preheat oven to 160 ° C. Beat the remaining egg, pour into the ear.
  8. Transfer the pan to the oven, wait 10 minutes.

Ear from the heads and tails of pike perch in a plate

Pike perch and perch ear

  • Cooking time: 1 hour 15 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 1757 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

The fishing variant 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, the soup is cooked from pikeperch and perch, which can be replaced with any small river fish. According to the classical technology for fishing stew, they make a fire and use a bowler, but on the stove it will turn out no worse.

Ingredients:

  • water – 1.7 l;
  • zander – 1 kg;
  • perch – 0.5 kg;
  • potatoes – 0.4 kg;
  • onions – 2 pcs.;
  • carrots – 1 pc.;
  • vodka – 50 g;
  • spice.

Cooking method:

  1. Without cleaning the perches, but rinsing well, wrap them in four times folded cheesecloth, making a bag. Tie very firmly, otherwise you will have to filter the broth. Dip in a pan, fill with cold water, wait for boiling.
  2. Without salting, cook for 40 minutes in an open pan. Plate power – 55-60%. Periodically remove the foam so that the broth does not cloud.
  3. Throw a bag of perch, put in its place half rings of onions, cubes of potatoes with carrots.
  4. After a new boil, add and chopped pike perch (gut and rinse first). Cook for 20 minutes, or a little less if vegetables are ready earlier.
  5. Pour in a stack of vodka, turn off the stove, leave the fishing ear under the lid to reach 10 minutes.

Zander and perch fish in a plate

Pike perch and salmon

  • Cooking time: 1 hour.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 2011 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: 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 appearance of the dish are provided. A hearty and beautiful fish soup with red fish and pike perch is worthy of the royal table, especially if you figure out how to cook it correctly.

Ingredients:

  • salmon – 0.6 kg;
  • zander – 0.6 kg;
  • onions – 160 g;
  • carrots – 100 g;
  • potatoes – 700 g;
  • parsley root;
  • water – 3 l;
  • peas of pepper, 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 bitter. Cut into large pieces of fillet.
  2. Wrap the head of salmon with gauze three times, dip in boiling water. Remove the resulting foam, reduce the burner power to 60%, cook for 25 minutes.
  3. Throw your head, add the cubes of potatoes.
  4. After a few minutes, add thin circles of carrots and onions. At the same time introduce the fillet of both types of fish.
  5. Cook at a power less than average (40%), without using a lid, 20 minutes.
  6. Salt, toss parsley root, pepper, saffron. Insist 8 minutes, wrapping a towel.

Salmon and pike perch in a plate

How to make fish soup from zander – chef’s advice

If you take into account the basic characteristics of this dish and distinguish it from simple fish soup, you are already on the right track. However, it does not hurt to find out a few more important points:

  • Do not mix! This rule is the key to the correct structure of the fish soup..
  • If you have cooked a chowder for the future, put the greens in plates, not in a pan.
  • Ear with pike perch is cooked with a timer: it will take 7-20 minutes, depending on the size of its pieces.
  • The basis can be made on any fish, even if the pikeperch will be the main one, but it is not recommended to take representatives of herring, minnows, bream, roach and roach.
  • If you use saffron (a couple of grams will give a golden hue to the broth), do not lay the bay leaf.
  • Planning to make a fire to cook an ear? Take a stainless steel pot under it.
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