Pike perch soup with vodka
8 servings
50 minutes
The recipe was shared with us by Ivan Yakovlev, chef of the cafe "Friendship. Food Manufacture.
1
Gut the fish for the broth, remove the gills, entrails, and eyes. Boil for 3 hours on low heat. Then remove the fish and strain the broth.
- River fish: 1.5 kg
- Water: 5 l
2
Meanwhile, chop the vegetables: cut the potatoes into large pieces, the onion into strips, the carrot into slices, and peel the tomatoes.
- Potato: 800 g
- Onion: 500 g
- Carrot: 500 g
- Tomatoes: 300 g
3
Put the strained broth on the heat, and as soon as it boils, add all the vegetables (except for the tomato) and cook until the vegetables are ready for about 10-15 minutes.
- Potato: 800 g
- Onion: 500 g
- Carrot: 500 g
4
Add tomatoes 5 minutes before it's ready, then pour in the vodka.
- Tomatoes: 300 g
- Vodka: 100 ml
5
Before serving, add fillets of chilled pike perch, cut into small slices, to the soup and cook until the fish is done for about 5 minutes.
- Pike perch fillet: 640 g
- Ground black pepper: to taste
- Salt: to taste