You can make delicious fish soup from pike perch; this does not require special knowledge of cooking and inaccessible products. Everything is quite modest and simple, and the result will be surely appreciated by the household.
Ingredients:
- Pike perch - 400 g;
- Potatoes - 4 tubers;
- Onions - 2 pcs;
- Millet groats - 50 g;
- Parsley root - 1 pc;
- Millet flour - 2 teaspoons;
- Butter - 30 g;
- Peppercorns;
- Table vinegar (3%) - 1.5 teaspoons;
- Ground cumin - ¼ teaspoon;
- Ground black pepper, salt.
Preparation:
- Wash the fish thoroughly, remove scales and skin, remove all entrails and gills from it, wash again under running water, chop into large pieces, leave the head.
- Put peeled pieces of pike perch in a deep saucepan, add cold water, salt and pepper, add bay leaves, caraway seeds and put on medium heat. Withstand 25 minutes.
- Thoroughly strain the finished broth, and sort the fish from the bones, divide the large pieces into portions.
- Wash the potatoes, carrots and parsley root thoroughly, then cut everything into small circles.
- Peel the onions, chop them into thin half rings, put in a separate bowl and pour over with vinegar.
- Put onions and carrots in a preheated pan with butter, stirring regularly, fry for about 4 minutes.
- Re-bring the strained broth to a boil.
- Thoroughly rinse the pre-sorted millet groats and pour into fish broth, cook for about 7 minutes at medium temperature.
- Put prepared potato mugs, peppercorns, and the required amount of salt in a saucepan. Keep on low heat for another 20 minutes. After the soup is cooked, transfer the boneless pieces of fish into it.
