Pike-perch fish soup
Clean the pike-perch and cut it into serving pieces, reserving the head and tail for the broth. Cover the head and tail with cold water, add a whole peeled onion, bay leaf, and peppercorns, simmer for 20 minutes over low heat, and strain. Add the diced potatoes, sliced carrots, and rinsed millet to the broth and cook for 10 minutes. Add the fish pieces, season with salt, and cook for 10–12 minutes over low heat, until the fish turns white and begins to come away from the bone easily. Turn off the heat, add the butter, dill, and green onions, and let the soup steep, covered, for 5 minutes.
Ingredients
- ✓Pike-perch
- ✓Potatoes
- ✓Millet
- ✓Onion
- ✓Carrot
- ✓Butter
- ✓Dill
- ✓Green onion
- ✓Bay leaf
- ✓Black peppercorns
- ✓Salt
- ✓Water
How to cook
- 1
Clean the pike-perch and cut it into serving pieces, reserving the head and tail for the broth.
- 2
Cover the head and tail with cold water, add a whole peeled onion, bay leaf, and peppercorns, simmer for 20 minutes over low heat, and strain.
- 3
Add the diced potatoes, sliced carrots, and rinsed millet to the broth and cook for 10 minutes.
- 4
Add the fish pieces, season with salt, and cook for 10–12 minutes over low heat, until the fish turns white and begins to come away from the bone easily.
- 5
Turn off the heat, add the butter, dill, and green onions, and let the soup steep, covered, for 5 minutes.
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