How to cook pike soup at home. Pike fish soup recipe

Few people are familiar with the history of cooking. Ordinary broth with fish has become a national exceptionally tasty dish. The technology of its preparation and historically established traditions are valuable.

Ear Information

Many dishes made with any broth were originally called fish soup. It is believed that the ear is National dish. But what do we know about its appearance on our tables? It is impossible to reliably find out when it arose and where it came from.

It is only known that in ancient times the word ukha was synonymous with liquid food. Anything hot and liquid was called ukha. And the etymological ancestor was the word jusa, which literally meant decoction.

Once upon a time, the dish was served only on the tables of the richest and noble families, and was not available ordinary people. It was prepared not only from pike perch, but also from chicken, swans, and only from the 17th century did the nobles recognize exclusively fish soup.

The recipe that is known in our times, if it has undergone changes, is insignificant. It has just been improved. That is, they learned how to cook a light, non-cloudy broth, and degreased it, making it almost a dietary dish.

Now the dish is far from outlandish. It is prepared mainly from pike, pike perch, ruff and red sea fish. But it is not customary to cook herring, roach, ram, mackerel, bream and saberfish. These types of fish are not suitable.

Real Russian ukha is a clear broth with vegetables and aromatic spices that add a special piquancy and tenderness to the taste. Classic spices considered: pepper, parsley and the common bay leaf. And the use of other seasonings is a matter of personal preference and family traditions.

With the advent of overseas seasonings, fennel, saffron, oregano, and nutmeg were also added. You can, for fun, try throwing these spices. But basically you need to look at the type of fish you are using. If the fish is fatty, then you need as much spices as possible.

Pike soup: a simple step-by-step recipe

The most favorite fish soup of the Slavs is pike. You don't need to be a chef to cook a first-class pike masterpiece.

There is a unique recipe for fish soup. The recipe with boiled eggs is simple and very tasty.

• We take such a pan, boil water in it with parsley root and a whole onion, but cut in half to the middle;
• Throw the fish into boiling water and after 10 minutes the potatoes. Boil the broth for 40 minutes;
• Just before removing from the stove, add the egg whites cut into pieces and at the same time spices;
• The fish soup must be infused after cooking.

Place finely chopped green onions into plates. You also need to put a piece of butter into the plates and then enjoy the taste.

Prepare Russian pike soup

The recipe for Russian national fish soup is used everywhere in real fishing conditions. But sometimes you can enjoy fish soup made from fish simply bought in a store and cooked at home.

For preparation you need the following ingredients:

• Cleaned and gutted fish - 1.0–1.5 kg;
• Potatoes - 4–5 pcs.;
• Onions 2 medium onions;
• 1 carrot;
• Laurel leaf – 2 pcs.;
• Celery - 0.5 pcs. or 1 small;
• 50 gr. vodka;
• Spices.

To cook a delicious clear broth in the form of pike soup at home and delight your guests with it, follow the detailed cooking instructions.

1. 1. Before cooking, remove the gills from the head, rinse the entire pike and remove any remaining husks, if any;
   2. Drop whole fish (or cut into small pieces) into boiling water;

1. 1. Add whole onions, carrots and necessary spices;

1. 1. Time it for 20 minutes. Collect the resulting foam and throw it away;
   2. Then remove from the gas and strain through a strainer. Leave the clean broth, remove the boiled onions and carrots. Also set aside the fish pieces for a while;
   3. Dice the potatoes;

1. 1. Throw the vegetables into the broth simmering over low heat;
   2. Boil until tender and add 50 g. vodka to “remove” the specific smell of pike from the dish;

1. Add the cooked fish and leave on the stove for a few minutes.

Now it's ready. The recipe may be subject to change. And next time try adding ingredients to your liking. If you want the fish to be boneless, then boil it longer (50 minutes), and fillet it, and then add clean fish meat.

Recipe for pike fish soup with millet

Fish soup with millet is not an acquired taste; some say that the grain overpowers the taste of the fish; some people like it better. The fact is clear that cereal makes the dish more nutritious. So, we prepare fish soup only from fish heads with millet.

The recipe for making pike fish soup with millet for 3 liters includes the following products:

• Heads - 600–800 gr.;
• Millet – 3 tbsp. l.;
• Potatoes - 2 pcs.;
• Carrots and onions;
• Celery;
• Spices – salt, bay, black peppercorns.

Bring the water to a boil, add seasonings and be sure to rinse the millet. You can add a herb such as savory to the broth.

It has a rather specific aroma and pungent taste. After all, this is a plant made from pepper herbs, and then black pepper can no longer be added. At this time, fry the onions and carrots.

When the broth boils, cut the potatoes and throw them into the broth. Then - fish heads. The heads should boil for at least 20 minutes, after which you can strain the fish soup to get a clear color of the broth.

Now throw in the fry, celery cubes and boil for another 5-10 minutes. After which the dish is ready. If you don't like celery, then replace it with parsnips, or don't add it at all.

Small portion recipe with millet

There is 1 more such recipe for fish soup with heads and millet, designed for only 5 servings.

• 2 fish heads, small in size;
• 3 potatoes;
• Bay leaf;
• 2 tbsp. l. millet;
• Peppercorns, thyme, onion.

All the ingredients are “standard” and the recipe is quite simple. The preparation procedure is the same as the previous recipe. Only 5 servings, and contains, by the way, fewer calories.

Just remember that pike, unlike other fish, has a river smell and tough meat, so you need to boil it for at least 25–30 minutes. And the smell is interrupted by strong aromatic spices.

One more thing. If you cook outdoors, then use imported water for your fish soup, not river water.

And a few more words about the ear

Now in culinary circles there is a branching into black, red, white fish soup. The name comes from the cooking method and spices used to make the dish.

There are several golden rules for preparing Slavic fish soup. First and foremost, it cannot be cooked with the lid closed. Fish should not be overcooked. It should not disintegrate; the optimal time for cooking river fish is up to 30 minutes, depending on the weight.

But you can keep sea fish in boiling water for even less, up to 12 minutes. Cook only in containers that are coated with enamel. Not possible in a cast iron pan. The broth should also not boil too much. You need to put the pan on a small “smoldering” gas.

To ensure that the broth is crystal clear without any remaining fish residue, you need to remove the scale with a spoon during cooking. This important point while cooking. It is important to infuse the fish soup after it has been cooked for the allotted time, under a closed lid for about 30 minutes.

Then it will become much tastier. One more nuance: you can add fresh herbs to any recipe, but not to the pan itself, but to the plate.

Prepare pike soup both at home and when you go out into nature. It's healthy and tasty. Enjoy only truly delicious dishes.

The Slavs are famous for their cuisine for its ease of preparation, nutritional value of dishes and their benefits, but most importantly for its excellent, rich taste. Pike soup is an ancient Russian method of cooking fish in broth, because the word “jus”, from which the name of this soup comes, is translated as decoction. Few people know that earlier this culinary masterpiece was cooked with chicken broth, and only by the 19th century the exclusively fish and vegetable composition of the stew became established.

A standard recipe for pike fish soup, like any other fish, has a certain, so to speak, nominal set of ingredients. This is, in fact, the base itself, that is, fish; vegetables include potatoes, carrots and onions, and seasonings include salt, pepper, bay and dill.

And such subtleties as how much and how to cook pike are already characteristic features of each individual recipe, some of which we are pleased to present to you today.

In nature, the appetite always works up in earnest, and if you were destined by fate to marry an avid fisherman and while away your weekend days on the river bank with a fishing rod in your hands, feigning a keen interest in variable success If you have a husband in fishing business, then you will have to learn to cook in the lap of nature.

Well, no matter what you say, the rump-roasted abalone turns out to be noble, rich and smoky. Mmmm, unearthly deliciousness. If, after all, you were lucky enough to catch a pike, and your husband, not Emelya, did not let go, then, without wasting time, build a fire, pour water into a five-liter pot, hang it over the fire, and go ahead, clean the fish from scales and giblets.

For a complete pike soup you need to have the following ingredients:

• Pike – 1 pc.;
• Potatoes – 6 tubers;
• Carrot – 1 pc.;
• Onions – 2 heads;
• Peppercorns – 1 tsp;
• Ground pepper – ½ tsp;
• Lavrushka – 4 pcs.;
• Dill greens – 1 bunch;

Preparation

1. When the fish has already been cleaned and cut into portions, and the water in the pot is boiling, we begin to peel the vegetables.
2. Having peeled the potato tubers, we need to cut them into cubes, and the peeled carrots into thin circles.
3. One head onions We leave it untouched in the husk, but after peeling the second one, we chop it into half rings.
4. When the water in the cauldron begins to bubble, first of all, add a whole onion to cook (it will add aroma and golden color to the broth) and chopped vegetables, except onions.
5. After about seven minutes, our pike goes swimming in boiling water, and we cook everything for about five minutes, then add salt, pepper and laurel. It's also time to add onion half rings to the pike soup.
6. After about 5 minutes, we flavor the soup with finely chopped herbs, and after removing the pot from the fire, we leave our dish to simmer for a few more minutes.

So our pike soup is ready, which you now know how to cook in camping conditions.

Pike soup in a slow cooker

Ingredients

• Pike - 2 pcs. + -
• - 3-4 tubers + -
• - 1 PC. + -
• - 1/3 cup + -
• - 1 head + -
• - 1 bunch + -
• - taste + -
• - 2-3 leaves + -
• - 1/3 tsp. + -

Preparation

The peculiarity of cooking soups in a slow cooker is the absence of the usual cooking process, and processing in progress in extinguishing mode.

This pike soup has original recipe, and it turns out so aromatic and tasty that even that “small” part of the family that resists eating dinner will gobble up its portion with gusto, gain strength and rush on to destroy the house.

1. The first point is the most dreary task - cleaning the fish. However, for an experienced housewife this task will not be difficult; the main thing is to remove the scales, cut off the fins and tail, remove the gills and entrails, then rinse thoroughly and cut into portioned pieces.
2. We also peel the carrots, onions and potatoes, and cut the onion into quarter rings, the potatoes into cubes, and the carrot into semicircular slices, finely chop the greenfinch.
3. Now let's take care of the rice, you need to rinse it very well until the water becomes clear.
4. Place all the vegetables and herbs, fish, rice into the multicooker bowl, season with pepper, salt and bay. Pour in water up to the “max” mark. and set the “quenching” program and the timer for 1.5 hours.
5. When the unit emits a signal indicating the end of cooking, we need to remove the fish from the soup and separate the bones from it, leaving only slices of clean meat.

This is simply delicious, the aroma is intoxicating, so close the doors and windows tightly so that the hypnotic smell does not fly out and all the neighbors gather to see it.

* Cook's Tips

Pike scales are thick, small and very dense, which makes cleaning the fish difficult. There are several ways that can make this difficult task easier:

• Remove the scales along with the skin. To do this, you need to make an incision around the head and pull off the leather “stocking”; to simplify this process, you can use pliers.
• However, for fish soup or frying, it is more advisable to preserve the skin for juiciness and richness. So that the scales move away as if by magic magic wand, bathe the fish in boiling water for about five minutes, and you will be amazed at how easily it comes off.
• If you brought the fish in the evening, but you are going to cook it only in the morning, then you can cover the pike with salt throughout the night. During this time, the scales will soften and can be easily removed with a knife or fine grater.

We figured out the multicooker, but for those who have not yet acquired this miracle modern technology The question of how to cook homemade fish soup from pike still remains open. It is for you that we are preparing such a soup today, the recipe for which is given with all the details.

From the products we need:

• Pike - 1 pc.;
• Potatoes -3 pcs.;
• Onions – 1 pc.;
• Carrot - 1 pc.;
• Lemon - 1 pc.;
• Semolina – 2 tbsp;
• Water -2 l;
• Salt – 1-1.5 tsp;
• Lavrushka -2 pcs.;
• Dill greens – 0.5 bunch;
• Parsley – 0.5 bunch;

Preparation

1. Pour water into a saucepan and put it on fire. While the water is boiling, quickly wash and clean all the vegetables, gut the fish, having first removed its scales, and remove all the fins, tail and gills.
2. Chop the onion into small cubes, carrots into strips, potatoes into cubes.
3. And now the saucepan is emitting steam, which means it’s time to throw chopped fish, vegetables and salt into it.
4. After 10-15 minutes, the soup is almost ready, now we take out the fish and add semolina, finely chopped herbs and laurel into the broth. We remove the pike from the seeds and skin.
5. At the end of cooking, to whiten the broth, pour 1 tbsp into the ear. lemon juice.

When serving, place a fish fillet on each plate, pour over the soup and garnish with herbs.

It would seem that such a simple dish, but how many cooking options it has, you will find out, you will be amazed by the range of ingredients and cooking methods. Pike fish soup can be an excellent home-cooked lunch and a crowning culinary masterpiece when camping or fishing. Yes, our ancestors knew a lot about delicious food!

Russian pike soup at home according to all the rules. Choose the best recipe!

Pike soup prepared according to this recipe with photo turns out very tasty. If you cook it according to all the rules, the broth will remain clear and the fish will remain tender.

• fresh pike – 500 gr
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 2 pcs
• black peppercorns - 5 pcs
• Bay leaf
• green onions

We clean the pike. To do this, first remove the scales with a knife. When removing the scales, a lot of mucus is released and the fish becomes very slippery, so hold the fish tightly.

After external cleaning, the entrails are removed and the head is cut off. To make the soup rich, the head is also boiled, but before putting it in boiling water, the gills must be removed. You can learn how to do this from videos presented on the Internet. When cutting out the gills, be careful, as pike also have sharp spines on them, which can easily damage your hands.

Cut the fish into portions 4-5 centimeters wide.

Place a pan with 1.5 liters of water on the fire and wait for it to boil. Place the pieces of fish in the pan, wait for the next boil and reduce the heat to medium. Salt the water. Cook the pike for 20 minutes.

In order for the broth to remain transparent, it is necessary that the fish in the pan does not boil too much, but rather simmers.

Don't forget to remove any foam that has formed.

Cut half a large onion, or one medium one, into small cubes.

Three carrots on a coarse grater. For beauty, I grated it on a Korean carrot grater.

Potatoes, 2 medium-sized pieces, peeled and cut into small cubes.

After the fish is cooked, remove it with a slotted spoon to a separate dish. This must be done carefully so that it does not fall apart.

I always strain the fish broth so that it is more transparent and there are no small bones left in it. I rinse the pan and pour the strained fish broth into it again. Since the water has partially evaporated during the cooking of the pike, it is necessary to add clean water to the original quantity.

Bring the broth to a boil and add the chopped vegetables. When preparing fish soup, the onions and carrots are not pre-fried.

The only spices we add are black peppercorns (5 pieces) and bay leaf.

We throw out the pike head. The meat can be left in whole pieces or cut into fillets.

Pieces of fish or fillets are placed on plates and filled with broth and vegetables. It would be very appropriate to sprinkle pike soup with green onions.

Recipe 2: pike soup at home

Pike soup is a traditional fisherman's dish. On the bank, and with a smoke, lifting a glass over the river, have a snack from the owner's mug of golden broth, and then eat a delicious piece of fish.

We remove the scales from pike caught in the near future at a fishing trip, market, store (it doesn’t matter) and gut it, being careful not to damage it. gallbladder, cut into portions.

There is no need to grind it too much. In the future, it will be more convenient to tear the meat from the bones.

Be sure to rinse the fish thoroughly. Firstly, it is respectful towards household members, and secondly, there will be an order of magnitude less struggle with the foam that appears during cooking.

We put the filled cold water place the pan on the stove and bring to a boil.

When it boils, put the pike cut into pieces into the water and bring it to a boil again. Next, reduce the heat on the stove so that the water boils, but without much enthusiasm. Cooking time - 25 - 30 minutes.

To make the broth beautiful and transparent, forget about the lid of the pan. This also applies to the case when you cook fish soup (regardless of what kind of fish) outdoors in a pot.

While the pike gives its taste qualities We are preparing potatoes and onions.

One onion is enough if it is large. We peel the potatoes by eye. Tubers are different, and so are the pots. Those who have already cooked soups know very well the amount of potatoes required so as not to end up with porridge.

Cut the peeled potatoes into cubes.

First cut the onion into half rings and then into smaller pieces.

By the end of peeling and cutting the potatoes and onions, the pike has time to cook.

When fishing, pieces of meat are laid out separately on a plate and the fish soup is cooked in the same pot, but at home there are more suitable containers. Therefore, through a colander, pour the resulting broth into another pan and continue cooking.

Leave the remaining boiled pike to cool. We'll go over it later. Separate the meat from the bones, splitting large pieces into smaller ones.

Add the cooked potatoes to the container with the boiled pike broth. At the stage of cooking the potatoes, add salt.

After boiling, add the onions.

While the potatoes and onions are cooking, we begin to separate the meat of the boiled pike from the bones.

When the root vegetable is cooked, add boneless fish meat and spices.

Manipulations with meat and bones do not need to be carried out. But since not everyone likes to dig into the cup, cutting is optimal.

Among the spices, pike “respects” bay leaf and, at a minimum, black pepper. Why "minimum"? I always have at my disposal a bag of a mixture of peppers (red, black, white and some other). Somehow I’ve already gotten used to this complex.

I recommend turning off the stove to prevent the water from heating up again and reaching a boil. This is the last stage of cooking, when the contents of the pan go through the infusion phase. You can step away from the stove for 10 - 15 minutes so as not to drool. We cut dill, parsley, bread. If the hostess allows it, we place the steamed damask on the kitchen table.

Pour the homemade pike soup into plates and eat it.

Recipe 3, step by step: ear from a pike head

To prepare pike fish soup, you will need the head of one large pike or several small ones. To prepare the dish in the photographs, a head of approximately 600 grams was used.

• Pike head – 600 grams
• Potatoes - 200 grams (4 medium potatoes)
• Carrots - 100 grams
• Onions - 50 grams
• Greens (any to taste)
• Spices (bay leaf, peppercorns)
• Salt - 1 teaspoon

First you need to wash your head, remove the gills and eyes. Then put it in a saucepan and fill it with water so that the head is completely under water, the amount of water is about 1.5 - 2 liters. Place the pan on low heat. Immediately add salt to the water with the head - 1 teaspoon, and spices: bay leaf - several leaves and black peppercorns - a dozen pieces.

After the water boils and foam begins to form, it should be removed with a spoon and thrown away. In principle, this is not necessarily foam; it is not harmful and does not in any way affect the taste of the fish soup, but if you do not remove it, the fish soup will turn out cloudy and not so beautiful on the plate.

When the foam stops forming, then the head is already cooked and needs to be removed from the pan and left to cool on a plate. Approximately the cooking time can be estimated at 40 - 50 minutes from the moment of boiling.

While the head is cooling, there is time to prepare the vegetables.

For the fish soup you will need:

• 4 medium potatoes, they need to be peeled and cut into strips, you can slice them as you like, the thickness should not be large, you should aim for half a centimeter;
• 1 carrot - it also needs to be peeled and cut into wheels;
• half an onion (or a small whole one) - cut into cubes.

All vegetables should be placed in a pan and cooked for about 15-20 minutes.

While the vegetables are cooking, you need to cut the head and separate the meat from the bones. Honestly, this is the most time-consuming and difficult part of preparing pike fish soup. There are practically no small bones in the head of the pike; all that are there are large enough and well-cooked meat is easily separated from them. The meat obtained from the head is about 2 times less than bones, cartilage and skin by weight.

In general, separating the meat will take just as much time as it takes to cook the potatoes, carrots and onions.

Next, you need to pour the meat into the ear and add herbs. Any will do: onion, parsley, celery, cilantro. It is worth noting that greens are not an essential component of fish soup - you can do without it. It is worth adding greens when the dish is already ready, so that they remain beautiful and add aesthetics to the soup, and do not have time to boil and become a brown mass.

Using exactly the same recipe, you can prepare fish soup from a whole pike or from heads and tails (those parts of the fish that are problematic to use in other dishes, but under no circumstances should be thrown away).

Recipe 4: homemade pike soup (step by step)

The recipe for pike fish soup is not at all complicated, and the resulting amber miracle is not a shame to serve festive table. Pike fish soup, accompanied by traditional Russian pies, will please the most demanding gourmet.

• Pike – 700 g
• Water - 2.5 l
• Eggs - 2-3 pcs.
• Parsley root - 1 pc.
• Onion - 1 pc.
• Oil – 50 g
• Salt - 1.5 teaspoons

How to prepare pike soup: gut the pike, remove the gills.

Pour cold water and put on fire.

Peel the parsley, wash it, cut it into circles or semi-circles.

Peel the onion, wash it, chop it coarsely.

When the water boils, remove the foam.

Add parsley and onion and cook over low heat for 1 hour to 1 hour 20 minutes, skimming occasionally. Then add salt and cook for another 5 minutes.

Remove the fish.

When the broth is ready, strain it into a clean bowl. The roots, if desired, can be set aside to later be added to the finished soup. Cool the broth.

Beat the whites until stiff (beat for 5-10 minutes).

Mix the whites with 0.5-1 cup of cold broth.

Pour the main part of the broth into a saucepan and lighten it with egg whites mixed with cold broth. To do this, place the whites in the broth and, stirring, bring it to a boil. Cook at low boil for 20-30 minutes. Boiling should be minimal!

Then line the colander with gauze in two or three layers. Place a colander over an empty, clean pan. Carefully strain the broth - the whites will remain in the gauze, and there will be clean broth in the pan.

Wash and chop the greens.

Before serving, put a piece of fish in the ear, butter and sprinkle with herbs.

Real Russian pike soup is served with black bread or fish kulebyaka, pies stuffed with elm, sago, rice and eggs, onions or fish (rasstegai).

Recipe 5: how to cook pike soup (with photo)

I offer you a recipe for amazingly tasty pike fish soup with the addition of a secret ingredient.

• Pike - 300 g
• Onion - 1 piece
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Bay leaf - 2 pcs
• Allspice (5-6 peas and 0.5 tsp ground black) - 5-6 pcs.
• Thyme - 0.5 tsp.
• Soy sauce - 50 g
• Vodka - 50 g
• Millet - 80-100 g
• Salt (without slide) - 1 tbsp. l.

First we need pike, onions, carrots, bay leaves and allspice. The amount of ingredients is calculated for a 3-liter saucepan.

Clean the pike, gut it, wash it and cut it into pieces

Peel the onion and cut into 2 parts. There is no need to remove all the husks, as they give a wonderful golden color to the broth.

Cut the carrots into 4 parts.

Place the pike, onion, carrots, bay leaves and peppercorns in a saucepan and cover with COLD water. Place on medium heat.

While the broth is cooking, rinse the millet and fill it with water.

When the broth boils, foam will appear, which must be removed periodically.

After the broth boils, cook for 10-15 minutes. At this time, you can cut the potatoes.

After 10-15 minutes, remove the pike, onion, carrots and bay leaf from the pan.

Strain the broth itself through a sieve. The color comes out very nice. The photo turned out a little hazy, as the fragrant vapors tried to envelop the whole house and lured the household.

Return the broth to the pan and add potatoes, carrots (I took the one that was cooked initially), pike, salt, ground pepper, and thyme.

As soon as the broth boils, add millet and cook for 15 minutes (until the millet is ready)

After 15 minutes, add the finishing touches to the ear, namely:

• Greens (I have frozen ones from my garden)
• Soy sauce (this is a little secret. It adds an interesting taste and smell to the dish)
• Vodka (no way without it!))))

Cover the pan with a lid and leave on low heat for another 5 minutes. Next, turn off the heat and let it brew for 10 minutes. The fish soup is ready! Please love and respect. Bon Appetit everyone!!!

Recipe 6: delicious Russian pike soup with vodka

The recipe for Russian national fish soup is used everywhere in real fishing conditions. But sometimes you can enjoy fish soup made from fish simply bought in a store and cooked at home.

• Cleaned and gutted fish - 1.0–1.5 kg;
• Potatoes - 4–5 pcs.;
• Onions 2 medium onions;
• 1 carrot;
• Laurel leaf – 2 pcs.;
• Celery - 0.5 pcs. or 1 small;
• 50 gr. vodka;
• Spices.

To cook a delicious clear broth in the form of pike soup at home and delight your guests with it, follow the detailed cooking instructions.

Before cooking, remove the gills from the head, rinse the entire pike and remove any remaining husks, if any.

Drop whole fish (or cut into small pieces) into boiling water.

Add whole onions, carrots and necessary spices.

Time it for 20 minutes. Collect the resulting foam and throw it away.

Then remove from the gas and strain through a strainer. Leave the clean broth, remove the boiled onions and carrots. Also set aside the fish pieces for a while.

Cut the potatoes into cubes.

Throw the vegetables into the broth simmering over low heat.

Boil until tender and add 50 g. vodka to “remove” the specific smell of pike from the dish.

Add the cooked fish and leave on the stove for a few minutes.

Now it's ready. The recipe may be subject to change. And next time try adding ingredients to your liking. If you want the fish to be boneless, then boil it longer (50 minutes), and fillet it, and then add clean fish meat.

Recipe 7: Pike soup with millet in Russian

Pike fish soup is a very tasty hot first course that absolutely everyone will definitely like. Well, who can deny themselves the pleasure of tasting a plate aromatic soup, which has a rich fishy taste, in addition it turns out to be very satisfying and instantly warming. In fish soups, it is better not to experiment with spices; it is enough to take the usual set of suitable spicy notes, and leave the rest aside. Of course, the most delicious fish soup will be obtained in nature, prepared according to all the rules, but at home you can get no worse results.

• Potatoes 5 pcs
• Carrot 1 piece
• Onion 1 piece
• Millet 4 tbsp.
• Pike 1 kg
• Water 2 l
• Salt to taste
• Ground black pepper to taste
• Bay leaf 1 piece
• Ground paprika to taste
• Vegetable oil 3 tbsp.

Prepare potato tubers - peel, wash, and be sure to dry. Chop the potatoes into large pieces.

Take a saucepan that is suitable in volume - at least 2 liters, put potato blocks in it, add millet immediately, put on the stove, pour in 2 liters of clean filtered water, turn on the heat, cook the ingredients for 15 minutes.

Meanwhile, prepare the vegetables - peel and wash the onions and carrots, grate the carrots with medium shavings, chop the onion. Place the carrots and onions in a frying pan and add a couple of tablespoons of oil.

Fry the vegetables, but do not dry them out, the onion slices should become transparent, the carrots should brown slightly - 3-5 minutes. Then transfer the sautéed vegetables into a saucepan with potatoes and millet.

The pike should be cut - remove the entrails, clean it, before cleaning the scales, the fish must be thoroughly washed to remove mucus, and the gills and eyes should be removed from the head (if using the head for cooking).

After drying the fish with paper towels, cut the pike into pieces. Place the fish in a pan and cook for another 15-20 minutes.

Almost at the end of cooking, add salt, pepper, paprika, and bay to the pan. Mix and take a sample.

Boil the soup for another 5-7 minutes and turn off the heat. Serve with greens.

Enjoy your meal!

Every fisherman or housewife has their own secrets for preparing fish soup, many of which have already become legends. Some people add a glass of vodka at the end of cooking, others add a couple of lit matches or twigs to give the broth a smoky aroma, some add cucumber pickle. Fishermen do not accept fish soup with greens, and especially with fried onions and carrots, because they cook it over a fire.

Homemade delicious pike fish soup can't compare to a brutal campfire dish, but it has its own charms. There are several recipes for this popular dish from fish, which can be taken as a basis and prepared as fish.

A simple recipe for pike soup

Before cooking pike soup, it must be washed to remove mucus and remove scales. To do this, you need to grab the tail firmly and use a regular grater for cleaning. Rip open the belly of the fish from the caudal fin to the head and remove the giblets. You need to cut out the gills from the head, preferably with culinary scissors, since the gills are very sharp. The eyes also need to be removed. Wash the fish and cut into pieces, about 4 cm each. Cut off the head, but do not throw it away, it makes a very tasty broth. You can also cut off the tail and fins.

Ingredients:

• Shuka – 1200 g,
• potatoes – 700 g,
• carrots – 2 pcs.
• onions – 2 pcs.
• celery – 2-3 stalks,
• parsley, dill 4-5 sprigs,
• bay leaf – 1 piece,
• pepper and salt

Pike head fish soup recipe

Often delicious dishes and meatballs are prepared from pike fillets, but there are still heads that can be used to make fish soup. The heads need to have the gills and eyes cut out.

Ingredients:

• pike heads – 600 g,
• potatoes – 400 g,
• millet – 6 tbsp. l.,
• carrots – 1 pc.,
• onion – 1 pc.,
• vegetable oil – 4 tbsp. l.,
• dill – 5 pcs.,
• bay leaf – 1 pc.,
• salt and pepper.

Take note:

Millet cereals quickly go rancid during storage. Bitterness comes from oxidized oils contained in millet. To get rid of it, before cooking, you need to rinse the cereal several times in hot water, rubbing between your palms. At the very end, you need to rinse it with cold water.

Delicious fish soup from pike tail

Of course, you can’t make a lot of fish soup from tails, considering that the fish has only one tail, but now on sale you can find not only fish heads, but also tails, as well as ridges or fins. To make the dish tasty and rich, we will cook it with pearl barley.

Ingredients:

• pike tails – 500 g,
• potatoes – 400 g,
• pearl barley – 0.5 tbsp.,
• onion – 1 pc.,
• carrot – 1 pc.,
• vegetable oil – 50 ml,
• bay leaf – 1 pc.,
• pepper and salt.

A simple fish soup recipe:

A traditional dish of Russian cuisine has been and remains a fish soup called “ukha”. It was served for lunch in peasant huts and noble estates. Ukha is prepared mainly from predatory species of river fish. What is valued first is the rich and aromatic broth, which experts suggest first boiling from small fish, such as perches and ruffs, and then adding large fish to the strained broth so that there are pieces of meat in the soup. Pike fish soup can be cooked without such complex manipulations.

Pike is a predator that is found in almost all rivers of Russia. For cooking, it is better to take small fish so that the broth turns out rich and does not have the aftertaste of mud that the meat of large pike can have.

The fish cooks quickly; cooking will take you about an hour. But, like any soup, the ukha will become tastier if you let it sit for about half an hour. This is dietary and tasty dish Suitable for both everyday and festive lunches.

An ancient method of preparing pike fish soup

The classic recipe for making pike fish soup is cooking fish soup on the shore of a pond over an open fire. Fishermen claim that to get real fish soup you need a minimum amount of products and knowledge of several subtleties.

Ingredients:

• pike – 1 kg;
• onions – 2-3 pcs;
• carrots – 2 pcs;
• salt – 0.5 tbsp. spoons;
• vodka – 50 ml.

Preparation:

Pike soup on the fire is prepared in a cauldron suspended over a strong fire. If necessary, firewood should be added gradually so that the broth does not boil too intensely.

1. While the water is boiling, the fish must be scaled and the insides gutted. Freshly caught fish is easy to clean. It is imperative to remove the gills to avoid cloudiness of the broth and the unpleasant smell of mud.
2. Place onions in boiling water. If you want the broth to have beautiful colour, do not remove the husk.
3. Place the washed and cut into portions of pike into the pot.
4. Add carrots cut into large pieces and salt.
5. Skim the foam from the broth, add salt and place 2-3 coals from the fire into the pot, having previously cleared them of ash. It is believed that in addition to adding aroma, they also help get rid of an unpleasant odor if suddenly the pike still smells of mud.
6. Just before the end of cooking, pour a glass of vodka into your ear. Cover with a lid and let sit for a while.

Ingredients:

• pike – 1 kg;
• onions – 1-2 pcs;
• carrots – 1 piece;
• potatoes – 3-4 pcs;
• bay leaf – 2-3 pieces;
• pepper – 7-9 pcs;
• vodka – 50 ml;
• greens – 1 bunch.

Preparation:

1. Take the regular one enamel pan. Pour water, wait for bubbles, add salt and spices.
2. Place the fish, cleaned and cut into portions, into boiling water. Let the broth boil and skim off the foam.
3. Reduce the heat to low until it simmers and start chopping the vegetables.
4. Cut the carrots into slices and the potatoes into small cubes. After 10 minutes, add vegetables to the soup.
5. When the vegetables become soft, pour a glass of vodka into the pan, cover it with a lid and remove from the heat.
6. Finely chop the parsley and dill and add them to the prepared fish soup. If desired, fresh herbs can be added to the plate.

Since any predatory river fish is bony, you can cook fish soup in this way.

You will need:

• pike heads – 0.6-0.7 kg;
• white fish fillet – 0.5 kg;
• onion – 1 piece;
• carrot – 1 piece;
• tomato – 1 piece;
• potatoes – 3-4 pcs;
• bay leaf – 2 pcs;
• peppercorns – 6-7 pcs;
• oil for frying – 30 g;
• vodka – 50 ml;
• greens – 1 bunch;
• salt.

Preparation:

1. Let the pike heads boil, after removing the gills and washing them thoroughly. Add salt, pepper and bay leaf.
2. While the broth is cooking, prepare the fish fillets. You can use pike, removing all the bones, or use a less bony fillet. Suitable, for example, is sturgeon, or more accessible and cheaper cod. Cut it into portions and set aside for now.
3. Finely chop the onion, carrot and tomato and fry in a frying pan with a little oil until soft. You must first remove the skin from the tomato.
4. Potatoes can be cut into cubes or strips, as you prefer.
5. After about 30 minutes, remove the heads and strain the broth through cheesecloth.
6. Bring it to a boil and place the pieces of fish and potatoes into the pan. Skim off the foam and reduce the heat.
7. When the potatoes are almost ready, add the fried vegetables and a glass of vodka.
8. After a couple of minutes, turn off the gas and let the soup brew under the lid for 10-15 minutes.
9. Finely chopped herbs can be added to the pan or directly sprinkled over the finished soup in a bowl.