Pike ear with tomatoes
Composition / ingredients
8
servings:
Cooking method
To prepare fish soup, we need to clean the fish. We remove the scales, heat and necessarily black film. We cut it into pieces or send it to the pan as a whole. Fill with water and put it to boil. In order for the broth to be transparent, the fire should be small. As soon as the foam appears, we remove it with a slotted spoon.
2. As soon as the pike is cooked, we take it out and filter the broth through a sieve or gauze.
3. We put diced vegetables in the hot broth.
Add salt, mix everything and cook for 15-20 minutes until ready.
Pour on plates, put a portion piece of fish and sprinkle with herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
