Pike perch soup with millet

Ingredients

zander.................................500 g.

millet.................................3 tbsp. l.

bulb onions.......................1 PC.small

garlic.................................2 teeth

water..................................2 l.

allspice peas.......................5 pieces.carnation
..........................................2 pcs.

Bay leaf.............................3 pcs.

black peppercorns...................5 pieces.

butter.......................................1 tbsp. l.

green onion..............................2 pcs.

fresh dill..................................0.5 bunch

parsley......................................0.5 bunch

salt.......................................1 tsp.or to taste

About the recipe

Pike perch soup with millet is a hearty and tasty version of your favorite fish soup. Pike perch soup with millet is good both in a cauldron outdoors and when cooked at home on the stove. The main thing is to take good fish.

Cooking steps

1. Fill a saucepan with water and put it on fire. As soon as the water boils, add the fish, whole onion, whole garlic cloves, bay leaf, cloves, allspice and black pepper into the boiling water.
2. Wash the parsley, dill and onion. Throw half into the broth immediately, finely chop the remaining half.
3. Cook the broth over low heat, covered with a lid, for about 35-40 minutes.
4. While the broth is cooking, rinse the millet with water.
5. When the broth is ready, remove the pan from the heat. Using a slotted spoon, remove the greens, onion, and garlic and discard.
6. Remove the fish, place on a large plate, and let cool slightly. Then take it apart and carefully remove all the bones.
7. Strain the broth through a sieve and place in a saucepan on the fire.
8. As soon as the broth boils, add millet and cook for 2-3 minutes.
9. Add fish, butter and chopped herbs to the soup. Let simmer over low heat for a few minutes, then turn off the heat, cover and let sit for another 5-10 minutes.