Ukha (fish soup) from pike perch - quick, simple and very tasty

Pike perch fish soup, which parts are best to make soup from?

Pike perch is distinguished by its sweetish fatty meat - an excellent basis for fish soup.
This fish is noble, as it is found in clean waters. The soup will be rich, light and tasty. The best fish for a rich soup is fresh, just 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 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 add taste and aroma to the dish.

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

How to cook fish soup at home

To prepare a truly delicious fish soup, the quality of the water and the fish itself is of great importance. Thus, frozen or dormant fish significantly reduces the taste of the dish, and lake fish can impart the smell of stagnant water or mud to it. If the fish did not live in running water, then before preparing the fish soup, it should be kept alive in clean water for a while.

Just before cooking, the gills and bile should be removed from the fish; the liver and milk should also be boiled separately, as they will cause the broth to become cloudy.

First, you should boil the broth from smaller fish, allowing it to be completely boiled. The resulting first broth must be filtered and only then larger fish can be cooked in it. Don’t forget to strain the fish soup - the broth should be clear and free of turbidity.

Calorie content of the finished first course

Fish soup is an excellent lean dish that can be eaten for lunch and dinner. Calorie content will depend on the components included. So, fresh pike perch weighing about 0.5 kg contains approximately 430 calories. There are 25-27 calories in carrots and onions, about 360 in butter. Together with spices, one serving of the finished dish weighing 100 g contains approximately 89 calories.

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

Dietary pike perch soup. Recipe for “Pike-perch soup in Rostov style”:

Pike perch, as you know, is a dietary fish - low-fat, one might say, lean. But it has beautiful white meat and very few bones, for which it is valued.

I have two fish, the second one will go to another dish. However, cleaning pike perch is a complete chore if you don’t know one trick. And the whole trick is in boiling water! Before cleaning the fish, we wash it, including the gills. Put it in the sink and pour boiling water over it from a kettle, literally 2-3 seconds, no more. Now the scales can be quickly removed, even in the absence of a special knife. Then we gut the fish in the usual way, remove the gills, wash it again and cut it into pieces. Place the caviar in a separate bowl and cover it from airing. There are two options for cooking fish soup, in one of them the vegetables are first boiled, and then the fish is added, in the second the fish is cooked until tender and removed from the broth, then the vegetables are added. We use the last option. Fill the fish with water and cook over medium heat until it boils. This is where we need to be prepared, not to miss the very moment of boiling, the whole outcome of our fish soup depends on this. As soon as you see that white foam begins to form on the surface and the first “bubbles” appear, reduce the heat and carefully remove the foam. We salt our fish soup, add allspice, ground black and bay leaves, as well as one whole onion. First remove the husk from the onion. While our fish is boiling at a barely noticeable boil (15 minutes), in a separate saucepan, cook crumbly wheat porridge, in the proportion of 1 part cereal and 2 parts water. Pour the washed cereal into boiling water and cook until tender, about 15 minutes. By the way, you can also take millet cereals, it’s a matter of taste. Carefully place the cooked fish in a bowl, cover and set aside. We remove the bay leaf, it has done its job. To be sure there are no bones, pour the broth without sediment into another pan or strain through a sieve. Place on the stove again until it boils. Place chopped onions and potatoes into the boiling broth. This is where the caviar goes into cooking; we lower it in large pieces so that it does not dissolve in the ear.

Please note that we do not take carrots. They say here that if a recipe contains carrots, then it is not fish soup at all, but a banal fish soup. Under no circumstances should we allow a violent boil; the ear should be transparent, like a baby’s tear! Actually, that’s why we cook the porridge separately, so that it doesn’t cloud our ears. As soon as the potatoes are cooked, return the fish to the fish soup (removing the ridges and rib bones), add chopped green onions, herbs, coarsely chopped tomatoes, and wheat porridge.

In the photo the ear is barely noticeably boiling. There are no tasty tomatoes out of season; of all the tomatoes available, cherry tomatoes are the most natural, so I took them and cut them in half. In another case, we take ground tomatoes and cut them into quarters before planting. Let the fish soup boil and cook for another 3 minutes, add melted butter and turn off the stove. Ghee will not change the color or clarity of the broth, so I do not recommend changing it to regular butter. The fish soup is ready, let it brew for 10-15 minutes and pour it into plates. Help yourself!

Classic recipe

It will take just 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; • bay leaves, salt. First, the pike perch heads are boiled for 30 minutes.

The broth should be cooked 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 bay leaves are added to the container. After 5 minutes, add fish meat, cut into portions. After 20-25 minutes, the brew is salted and the onion is removed. Leave covered for 10 minutes and serve.

Pike perch soup

Pike perch fish soup is one of the most ancient dishes of Russian national cuisine. Valuable freshwater fish is quite large in size, can reach 15 kg in weight. According to one version, the name “ear” comes from the Indo-European word jus, meaning “liquid” or “decoction”. From it were formed: yushka in Ukraine and Belarus, stew in Serbia and Croatia, sauce in the Czech Republic, soup in Slovenia.

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.

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 soup at home

To make this soup recipe you will need:

pike perch carcass or fillet – 600 g;
water – 2.2 l;
3-4 large potatoes;
onion – 1 pc.;
carrots – 1 pc.;
parsley root – 1 pc.;
bay leaf – 1 pc.;
peppercorns – 3-4 pcs.;
greens – 1 bunch;
salt, pepper - to taste.

Homemade pike perch soup is prepared as follows:

The broth is boiled from the head, tail and fins for 20-30 minutes and then filtered.
Then the broth is returned to the stove, salt is added to it and coarsely chopped carrots, a whole onion, pepper and parsley are added. Five minutes after boiling, add potatoes and pieces of fish.
After 7 minutes of boiling over low heat, remove the onion and parsley root. Add bay leaf and ground pepper.
When the potatoes soften, the soup is ready. Remove it from the heat, close the lid and let it brew for 5-6 minutes.

Served in portioned plates, chopped greens, pies with eggs and green onions are offered separately.

Pike perch soup with millet

Due to the cereal, this dish turns out to be quite filling and higher in calories. To do this you should prepare:

pike perch – 500 g;
half a glass of millet cereal.;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
bay leaf – 1 pc.;
pepper, salt, dill - to taste.

To prevent the cereal from becoming bitter, spoiling the taste of the broth, it should first be boiled in a large amount of water for 2 minutes, then rinsed with cold water and set to cook. When it boils, add salt and add carrots and onions to the soup, after 5 minutes - potatoes and pieces of pike perch. 3 minutes before readiness, add bay leaf to the broth. When serving, sprinkle with chopped dill.

From the head of a pike perch

Every avid fisherman has his own delicious recipe for pike perch fish soup. But there is also a simple universal recipe for which you need:

pike perch heads - 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
large potatoes – 2 pcs.;
buckwheat – 1\2 tbsp.;
dill – 1 bunch;
bay leaf – 1 pc.;
salt, pepper, spices - to taste;
water – 2.5 l.

Cooking process step by step:

The gills are removed from the heads, washed and boiled together with onions and carrots in salted water.
The finished heads are taken out, cooled and the pulp is separated, the vegetables are removed. The broth can be strained.
Randomly chopped potatoes are boiled in the resulting broth. Then take it out and puree it.
The boiled liquid is added to the original volume, buckwheat is added and cooked until ready.
After this, the pulp removed from the heads, mashed potatoes, and bay leaves are dipped into the soup and cooked for 3 minutes. Then remove from the stove and leave for a few minutes. Serve sprinkled with chopped dill.

You can also prepare fish soup from the heads without adding buckwheat and do not mash the potatoes. In this case, the soup is cooked like an ordinary fish soup and, when serving, the heads are placed in plates whole, without being separated into fillets.

Tender fish soup with cream in Finnish style

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

To prepare the soup you should stock up on:

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

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

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.

Benefits of pike perch fish soup. Ukha in Kerzhak style

Pike perch fish soup. Pike perch soup is a delicious hot fish dish. The fish soup from this type of fish is low in calories and not fatty, since pike perch is not a very fatty or oily fish. The advantage of pike perch is that its meat is practically devoid of small bones, which are minimal in this fish. In addition, pike perch meat is very tasty, tender, almost milky. But due to the fact that meat is low in calories, to increase the nutritional value of the soup, you can season it with vegetables sauteed in vegetable oil (onions, carrots), or add butter or vegetable oil in a small amount when cooking the soup. For pike perch fish soup, not only the fillet of the fish, cleared of scales and entrails, is suitable, but also the head of the pike perch, its fins, and the tail part. There are two ways to prepare pike perch soup. The first is to boil the fish in advance, place the boiled pike perch on a separate dish, and cook the fish soup in the broth. The second way is to cook vegetables and cereals in plain water, then add fish 10 minutes before the soup is ready, bring it to readiness, season the dish with spices and you can pour the fish soup into portions. Before serving, pike perch fish soup is best seasoned with chopped fresh herbs - dill, green onions, parsley. You can cook pike perch soup in a kettle over an open fire, also on the stove in a saucepan, or in an electric multicooker. If pike perch fish soup is prepared for children, you should carefully examine the fish to ensure that there are no bones, both large and small, in the portion that is served to the child.

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 pike perch head - 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 soup recipe:

It is important that to prepare fish soup according to this recipe, you need to take a whole fish. First of all, the pike perch must be thoroughly rinsed under cold running water, scaled 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 two liters of drinking water over fish tails and heads, 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 rubbed with salt, pepper, “For fish” spices, and also sprinkled with lemon juice.

Wash a couple of large potato tubers, peel them and cut them into small cubes. Like potatoes, wash carrots under warm water, peel thoroughly and cut into small cubes. Peel several 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 testing the broth for salt and pepper, adding a little salt if necessary.

Before serving, the finished fish soup should be left to steep for 10-20 minutes, then poured into plates and generously sprinkled with finely chopped herbs.

More such recipes on our website:

When it comes to jellied fish, one cannot help but recall the New Year’s film “The Irony of Fate.” Therefore, some people are afraid to cook this dish, so as not to hear back...
With the holidays just around the corner, it's time to think about what to treat your guests to. I think my fellow citizens will agree with me: there cannot be a holiday table without herring “under a fur coat.” Herring from…
Thanks to “fish days” in kindergarten, I developed a cautious attitude towards fish since childhood. Jellied pike perch fillet also appeared in the New Year...
Today we are looking at how catfish soup is prepared at home, using simple household utensils and the most affordable fish seasonings. This recipe was shared with...

Prepare a hearty and at the same time light pike perch fish soup with millet. In just over an hour you can create a delicious dish, the benefits of which are difficult to overestimate.

Necessary

1 pike perch per 1 kg; 0.5 cups of millet; 2 carrots, tomatoes and onion; 3 black peppercorns; 2 bay leaves; 2 liters of water; half a bunch of dill and onion; salt, finely ground black pepper - to taste.

How to cook

At this time you will process the fish. Clean it, remove the insides, if any, and rinse the abdominal cavity well. Using a sharp knife, cut off the head and tail from the carcass.

Pour water into the pan, when the liquid is hot, lower the head and tail. Bring to a boil, skim off the foam with a spoon.

After boiling, turn the heat to low, remove the foam with a slotted spoon, and simmer the broth for 25 minutes.

Then take out the onions and carrots, they won’t be needed.

Disassemble the head and tail, remove the pulp from the bones.

Strain the broth and put it back on the fire. Bring to a boil, add cereal. Cook, stirring, for 15 minutes.

Drop the pike perch carcass, cut into pieces.

Place raw carrots chopped into thin strips and finely chopped onions, bay leaves, and peppers there. Cook for another 25 minutes.

Finely chop the tomatoes and herbs and add them to the soup.

Add salt, ground pepper and the remaining pulp from the tail and head to taste.

Keep the soup on low heat for another 7 minutes. After this, it’s time to serve it for dinner with greens.

Recipe for pike perch fish soup with potatoes

Necessary

1 kg pike perch; 600 g potatoes; 2 onions; 1 carrot; parsley root; 4 black peppercorns; a bunch of greenery; 3 bay leaves; ground black pepper, salt to the taste of the hostess and her family.

How to cook

Dip your head and tail into it, add the washed onion in the husk, peppercorns, bay leaf, parsley root.

Place the pan on the fire, when its contents boil, reduce the flame to minimum, skim off the foam, and cook for half an hour.

Strain the broth through a double layer of gauze, first placing it in a colander. Place the pan with the broth on the fire.

Chop peeled and well-washed potatoes into squares or small cubes.

Dip it into the boiling broth, place the fish pieces there, and cook for 15 minutes.

After this time, add finely chopped raw onion, coarsely grated carrots, salt and pepper to taste, and boil for another 15 minutes.

Turn off the heat, close the lid tightly, let the soup brew for 30 minutes, after which it can be poured into plates, sprinkled with finely chopped fresh herbs and tasted.

Fish soup is an incredibly tasty and popular dish in many countries. Pike perch fish soup is especially tasty because this fish has the most delicate flesh and is also healthy. At home, you can prepare this dish no worse than in nature.

Classic recipe

Ingredients	Quantity
pike perch -	1 kg
water -	2 l
potatoes -	600 grams
carrots -	200 grams
onions -	150 grams
butter -	20 grams
black pepper -	5-6 peas
ground pepper -	pinch
bay leaf -	2 -3 pieces
parsley -	bunch
salt -	10-15 grams
Cooking time: 60 minutes	Calorie content per 100 grams: 42 Kcal

Clean the pike perch from the entrails, carefully remove the gills and eyes. Then divide into small pieces and cook in a saucepan with 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 for 20 to 25 minutes. Cut the carrots into small cubes. Wash and cut the potatoes into medium-sized cubes. Remove the onion and bay leaf from the pan.

Strain the broth and remove the fish. Add butter to the broth and light the fire. Place the chopped vegetables into the pan, add salt and a pinch of ground pepper. When the vegetables are completely ready, add the fish pieces to the broth and cook for a few more minutes.

Add chopped parsley to the prepared soup and let the soup brew for a while. After which you can serve it to the table.

Recipe with lemon

This recipe is popularly called “fisherman’s”, since the finished dish is most similar to what fishermen prepare from fresh fish.
The dish is prepared from: • fish – 450 g; • onions, carrots; • garlic cloves – a couple of pieces; • lemon – a couple of slices; • peppercorns; • bay leaves; • potatoes – 180 g; • vodka – 40 g; • greenery. The fish is washed and cleaned of its entrails. Next, the head with fins is 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, and 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, and leave.

You won't notice any 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 prepare pike perch soup the royal way, 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 made from chicken and small fish. After it is ready, it is filtered, then pieces of pike perch and pike are added and cooked until cooked. Whipped whites are added to the finished brew, slightly cooled, to clarify.

Carrots and onions are fried in oil until golden brown. Vegetables are peeled and cut into cubes. Everything is put into pots, filled with broth and baked in the oven until cooked. Minced meat is prepared from chicken and fish meat, which is then used to fill pancakes. This soup is served with pancakes baked in the oven.

How to cook pike perch and salmon

To prepare a tasty and healthy dish, you should stock up on:
• pike perch and salmon (loin) – 340 g each; • potatoes – 420 g; • carrots; • herbs, spices; • onions; • celery root. Boil broth from peeled fish, celery root and onion for 45 minutes. After the liquid is filtered, chopped vegetables are added to it. Cook over low heat for 20 minutes, add fish fillet and spices to taste. Cook for another 12 minutes, leave, serve with sour cream sauce and herbs.

In a slow cooker

The dish is prepared based on:

• pike perch – 340 g; • potatoes, carrots – a couple of pieces; • onions; • rice cereal – 0.5 cups; • water – 2.3 l; • dill, spices. The fish is cleaned, washed and salted for 10 minutes. Afterwards it should be placed in a multi-cooker bowl and filled with clean hot liquid. Cook on Soup mode for 23 minutes (approximately). After the meat is ready, the fish is removed and filleted.

Chopped vegetables are added to the broth. After the liquid boils, the washed cereals and spices are introduced. 7 minutes before the end of cooking - fish, herbs, salt. Infuse and pour into plates. If desired, you can add some seafood. 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).