Composition / ingredients
Cooking method
1. First of all, peel the potatoes, wash them, cut them into cubes, as usual for soup. We put the potatoes in a saucepan, pour water, send it to the fire, cook for 10 minutes.
2. Meanwhile, the pike's head is washed under running water, we remove the gills and fins, and wash it again.
3. Peel the onion, put it whole in a saucepan with the fish, salt.
4. Peel the carrots, grate them on a fine grater, and send them to the soup.
5. Reduce the heat to a minimum and cook for 25 minutes, then remove the onion with a slotted spoon.
6. Green onions and dill are washed, finely chopped, add to the soup together with bay leaf and ground black pepper for 5 minutes until ready.
7. We pour the fish soup in portions, disassemble the pike head and put the meat in each plate.
Eat well!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
