Bright, with a clean fragrant broth, the ear of pike perch has long been revered in Russia. It traditionally includes vegetables and spices - dill, pepper, lavrushka, parsnip. Spices necessarily complement the fishy taste, accentuate it, but in no case interrupt it. Serve a dish with suitable pastries - rolls, pies, pies, donuts or croutons. Such a dish will help satisfy hunger, enrich the body with useful substances.

Ear from pike perch, from what parts is it better to cook soup?


Pike perch is distinguished by sweet fatty meat - an excellent base for fish soup. This fish is noble, as it is found in clean reservoirs. The soup will come out rich, easy and tasty.

The best fish for a rich soup is fresh, freshly 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 loin will add to the delicacy of taste and aroma.

Before cooking the broth zander clean and gut. After it is recommended to remove the sharp fins, divide the fish into parts, wash. Then prepare the dish using one of your favorite recipes.

Calorie content of the prepared first course

Fish ear is a wonderful lean dish that can be eaten for lunch and dinner. Calorie content will depend on the constituent components. So in fresh pike perch weighing about 0.5 kg about 430 calories. In carrots and onions, 25-27 cal., In butter about 360. Together with spices in one portion of the finished dish, weighing 100 g, about 89 calories.

If the composition of the dish includes cream, several types of fish, cereals, its calorie content will slightly increase. A simple ear according to the classic recipe is a low-calorie dish that cannot harm the figure. It can be eaten by people of different ages, including children older than one year.

Classic recipe


It takes a little more than 60 minutes to cook. It is prepared from:
• fish head - 2 pcs.;
• sirloin - 400 g;
• potatoes - 3 small tubers;
• onions;
• carrots - 350 g;
• parsley, salt.
First, zander heads are boiled for 30 minutes.

Cooking the broth should be on a small fire, 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 lavrushka are added to the container. After 5 minutes, fish meat is added, sliced ​​in portions. After 20-25 minutes, the brew salts, the onion is removed from it. Insist under the lid for 10 minutes, serve.

Delicate fish soup with Finnish cream

The advantage and distinguishing feature of this dish is an amazing creamy taste, revealing and complementing the fish. The longer the dish is infused, the tastier it will become in the end.

To prepare the soup, you should stock up:

• fillet of pike perch - 650 g;
• potatoes - 550 g;
• cream - 200 ml;
• green onions - 250 g;
• greens;
• several types of pepper;
• basil, thyme, coriander;
• spices, salt.
Put peas of pepper in a suitable container. Then lay the peeled and chopped onions, fish meat, and potatoes in layers. Everything is poured with clean liquid a couple of centimeters above the products, put on fire, which after boiling water is reduced to a minimum. Cook until cooked, add spices, herbs.

At the end, add the right amount of cream, salt, cook for 4 minutes. Insist, serve with fresh herbs.

Cooking from the head and tail of zander


To prepare a delicious soup you should stock up:

• zander - 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 offal.

To get rid of mucus, you can rub the carcass with salt.

Head and tail are used for boiling rich broth. Pour them with water and put on fire. Cook after boiling over low heat for 30 minutes, add spices and salt at the end.

Separately, marinated fillet in spices and lemon juice. Vegetables are peeled and diced. After preparing the broth, the head and tail are removed, and all the remaining ingredients, except the fillet, are placed in a pan. Cook until vegetables are ready, add fish meat. Boil for 8 minutes, salt, insist. Ear from the head of pikeperch served with greens.

Abdomen fish ear with millet

Such an ear turns out to be very satisfying, as it has a rich composition. To prepare the dish you should stock up:
• zander - 480 g;
• millet groats - 100 g;
• potatoes - 4 tubers;
• onions, carrots;
• lavrushka;
• salt;
• black pepper with peas;
• fresh sprigs of dill.
Pour fish belly in water, 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 vegetables, chop, add to cereal. After the vegetables are ready, add boiled boneless meat to them. Insist, pour on plates, sprinkle with herbs.

Recipe with lemon


This recipe is popularly called “fishing”, since the finished dish is most similar to what the fishermen prepare from fresh fish. Preparing food from:
• fish - 450 g;
• onions, carrots;
• garlic cloves - a couple of pieces;
• lemon - a pair of lobules;
• pepper peas;
• lavrushki;
• potatoes - 180 g;
• vodka - 40 g;
• greens.
The fish is washed, cleaned of the entrails. Following the head is removed with fins. 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, after boiling spices are added. In the end, when the vegetables are ready, lemon and vodka are introduced into the brew. After 2 minutes, turn off the brew, add herbs, insist.

Alcohol in the soup will not be felt. It is needed to soften meat and improve taste.

Royal option

The basis of this fish dish is chicken stock. To cook the king’s pike perch soup, you should stock up:
• chicken;
• zander - 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 cooked from chicken and small fish. After readiness, it is filtered, followed by pieces of zander and pike, cooked until tender. In the finished brew, slightly cooled, whipped proteins are introduced to clarify.

Carrots with onions are fried in oil until golden brown. Vegetables are peeled and diced. Everything is put into pots, poured with broth and baked in the oven until cooked. Minced meat is prepared from chicken and fish meat, which then goes to the pancake filling. Such an ear is served with pancakes baked in the oven.

How to cook from zander and salmon


To prepare a tasty and healthy dish you should stock up:

• zander and salmon (sirloin) - 340 g each;
• potatoes - 420 g;
• carrots;
• herbs, spices;
• onions;
• celery root.
From the peeled fish, celery root and onion, the broth is cooked for 45 minutes. After the liquid is filtered, vegetable slicing is added to it. Simmer for 20 minutes, add fish fillet, spices to taste. Cook for another 12 minutes, insist, serve with sour cream sauce and herbs.

In a slow cooker

A dish is prepared based on:

• zander - 340 g;
• potatoes, carrots - a couple of pieces;
• onions;
• rice groats - 0.5 cups;
• water - 2.3 l;
• dill, spices.
The fish is cleaned, washed and salted for 10 minutes. After it should be put in a multicooker bowl, pour clean hot liquid. Cook in soup mode for 23 minutes (approximately). After the meat is ready, the fish is removed and milled.

Sliced ​​vegetables are introduced into the broth. After the liquid boils, washed cereal and spices are introduced. 7 minutes before the end of cooking - fish, herbs, salt. Insist, pour on plates. If desired, you can add a little 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).

Related:More from the author: