Pike-perch and millet fish soup
Description
Perfect for lunch. Pike-perch is a well-known and valuable commercial fish species. It inhabits freshwater rivers and lakes, as well as slightly brackish sea waters. Its meat is unquestionably considered dietary, and its nutritional value is very high: proteins, amino acids, and minerals. This is probably the only fish that does not cause allergies, hence its great popularity among chefs and home cooks. The fish soup I suggest preparing is a simple dish that doesn't require much time. By adding buckwheat groats, we make the dish more filling without reducing its dietary value. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Clean the grouper, gut it, trim the fins and cut off the head. Wash, cut into pieces and place in a pot.
- 3
Step 3
Pour in water, place over heat.
- 4
Step 4
Cook over medium heat until the pike-perch is done.
- 5
Step 5
Remove the fish from the pot and place it on a plate.
- 6
Step 6
Strain the fish broth.
- 7
Step 7
Peel the potatoes, wash, slice as you would for soup, and add to the pot with the broth. Place on the stove.
- 8
Step 8
Transfer the pre-peeled, sliced, and pan-fried onion and carrot (cooked in oil) into a pot with the potatoes and broth. Cook for about 8–10 minutes.
- 9
Step 9
Rinse the millet in cold water and place it in a saucepan. Cook until done.
- 10
Step 10
Add the bay leaf 2-3 minutes before cooking is complete, and season with salt and pepper. When the soup is fully ready, add the boiled pieces of pike-perch.
- 11
Step 11
Garnish the finished soup with finely chopped parsley.
- 12
Step 12
Pour the soup into a bowl and serve hot.