Pike perch soup with tomatoes

soups 700 Last Update: Aug 02, 2021 Created: Aug 02, 2021 0 0 0
Pike perch soup with tomatoes
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy
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This ear is also called Don or Rostov. And its main feature is the tomatoes. They bring unusual bright notes to the taste.

Ingredients

Directions

  1. Cut potatoes, carrots and onions into medium or large pieces.
  2. Clean and gut the fish, remove the gills. Then cut off the head with tail, remove the fillet from the ridge and cut into portions.
  3. Boil water in a saucepan. Dip potatoes, carrots, onions, head, tail and back into it.
  4. Cook for about 15 minutes, until the vegetables are tender enough. Then remove the fish from the pan.
  5. Cut the tomatoes into medium pieces and add to the ear along with salt, pepper and lavrushka. Cook for another 5 minutes.
  6. You can remove the skin from the tomatoes first. To do this, immerse them in boiling water for 30 seconds or directly in your ear, and then put them in ice water for a minute. The skin can then be easily removed.
  7. Place the fish fillets in a saucepan of boiling soup and simmer for another 5-7 minutes.
  8. Remove the prepared ear from heat, sprinkle with herbs and leave for 10-15 minutes.

Pike perch soup with tomatoes



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy

This ear is also called Don or Rostov. And its main feature is the tomatoes. They bring unusual bright notes to the taste.

Ingredients

Directions

  1. Cut potatoes, carrots and onions into medium or large pieces.
  2. Clean and gut the fish, remove the gills. Then cut off the head with tail, remove the fillet from the ridge and cut into portions.
  3. Boil water in a saucepan. Dip potatoes, carrots, onions, head, tail and back into it.
  4. Cook for about 15 minutes, until the vegetables are tender enough. Then remove the fish from the pan.
  5. Cut the tomatoes into medium pieces and add to the ear along with salt, pepper and lavrushka. Cook for another 5 minutes.
  6. You can remove the skin from the tomatoes first. To do this, immerse them in boiling water for 30 seconds or directly in your ear, and then put them in ice water for a minute. The skin can then be easily removed.
  7. Place the fish fillets in a saucepan of boiling soup and simmer for another 5-7 minutes.
  8. Remove the prepared ear from heat, sprinkle with herbs and leave for 10-15 minutes.

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