Pike fish soup
Composition / ingredients
8
servings:
Cooking method
To begin with, we will clean the fish, after which we need to cut it into pieces. Don't forget to remove the gills.
Put a pot of water on the stove, and at this time peel the onions, carrots and potatoes. Onions can be put whole or cut. I prefer the first option. We do the same with carrots. Potatoes are cut into large chunks.
The water has boiled - put pike, onion, carrot, potato in a saucepan. Add salt. Cook the soup until the fish and vegetables are ready - literally about 15 minutes.
5 minutes before cooking, put a bay leaf in the soup. Just before turning off, pour in the lemon juice. The bay leaf should be removed from the finished dish.
Serve hot fish soup to the table, garnished with herbs.
Bon appetit!
Calorie 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
- 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
