Pike soup
Pike soup is a hearty, clear or creamy fish soup traditionally made from pike, a freshwater predatory fish found in Northern Hemisphere lakes and rivers. It typically features the fish poached in a broth with root vegetables like carrots and celery, onions, and aromatic herbs such as dill and parsley. The dish is a staple in Northern and Eastern European cuisines, particularly in countries like Germany, Poland, and Russia, often enjoyed as a warming winter meal.
🍽️ Nutrition at a glance
This soup is high in protein and low in carbohydrates, with a moderate amount of fat depending on the preparation (e.g., if cream is added). It is a good source of omega-3 fatty acids, vitamin B12, selenium, and phosphorus, and a typical serving contains roughly 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin B12 | 3.2 mcg |
| Phosphorus | 250 mg |
| Selenium | 28 mcg |
| Potassium | 380 mg |
| Omega-3 (EPA+DHA) | 0.4 g |
| Niacin (B3) | 4.5 mg |
| Vitamin D | 1.5 mcg |
| Magnesium | 35 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Pike has a long, bony structure, making it a challenging fish to prepare, but its firm, white flesh is prized for soups and pâtés. Culturally, pike soup is sometimes associated with traditional fishing communities and has historical significance in European Lenten and holiday feasts.
