Pike Perch Soup with Vodka
⏳ Time
50 minutes + 3 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
This recipe was shared with us by John Smith, the head chef at The Friendly Kitchen.
Ingredients
- River Fish - 1½ kg
- Water - 5 qt
- Potato - 28.2 oz
- Onion - 17.6 oz
- Carrot - 17.6 oz
- Tomatoes - 10.6 oz
- Pike Perch Fillet - 22.6 oz
- Vodka - 3 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Clean the fish for the broth by removing the gills, entrails, and eyes. Simmer for 3 hours over low heat. Then, remove the fish and strain the broth.
Step 2
Meanwhile, chop the vegetables: cut the potatoes into large chunks, slice the onion into strips, and slice the carrot. Peel the tomatoes.
Step 3
Place the strained broth over heat; once it comes to a boil, add all the vegetables (except the tomato) and cook until the vegetables are tender, about 10 to 15 minutes.
Step 4
Five minutes before it's done, add the tomatoes, and then pour in the vodka.
Step 5
Before serving, add fillets of chilled pike-perch, cut into small slices, to the soup and cook until the fish is done, about 5 minutes.
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