Pike soup at home recipe. Pike head ear

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.

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).

Ukha, a rich fish soup, has been considered one of the popular dishes in Rus' since ancient times and was always present in Russian cuisine. But it is worth noting that not every fish is suitable for cooking.

Thus, the most delicious fish soup is considered to be one made from predatory fish - pike perch, perch or pike (best from fillet). Of course, fish soup cooked over a fire, made from freshly caught fish, is good. But this rich soup will be no less tasty when cooked at home. We will tell you about the intricacies of preparing pike fish soup at home in this article.

Cooking pike fish soup: features

How to choose and prepare fish correctly?

Remember a few basic rules for choosing fish for fish soup, and then the dish will undoubtedly turn out tasty and rich:

To prepare fish soup, you should use only fresh fish, ideally live fish. Frozen pike soup will lose its rich taste;
If you add several types of fish in addition to pike (for example, catfish, sterlet or perch), the fish broth will be more rich and tasty;
When choosing fish, give preference to several small fish carcasses rather than one large one. Larger fish can give the finished dish a muddy taste;
Before the cooking process, be sure to gut the fish;
It is better to place the fish in small pieces ten to fifteen minutes before the fish soup is ready. You need to cook over low heat.

The best utensils for fish soup

The ideal dish for preparing fish soup is a clay pot. However, if it is impossible to obtain it, you can also use an enamel pan.

Remember: the container in which the fish soup is prepared should not be subject to oxidation, otherwise it will affect the taste of the cooked fish soup. Also, do not cover the pan with a lid during the cooking process.

What else should you add to your fish soup besides fish?

Some gourmets believe that real fish soup should consist solely of water, potatoes and onions.
However, for richness, you can add something else to taste.

For example, in some recipes, cereals are added to the fish soup - rice or millet, vegetables, garlic, herbs - dill or parsley, as well as bay leaves. All this will give the broth greater fat and make the dish more satisfying. In addition, parsley will “smooth out” the overly intrusive taste of fish.

The most important tip: don’t overdo it with spices! They can overpower the flavor of the fish. It is enough to add a little black peppercorns (precisely peppercorns - it will add piquancy to the dish).

Another subtlety: The water for the broth must be salted at the very beginning of cooking.

How to cook pike soup at home?

Classic recipe

What you will need:

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

One kilogram pike – 1 piece;
Onions – 2 pieces;
Potatoes – 4 pieces;
Carrots – 1 piece;
Black peppercorns – 7 pieces;
Parsley root – 2 pieces;
Bay leaf - 4 pieces;
Butter – 15 grams;
Vodka – 50-70 ml;
Salt - to taste;
A bunch of greens (dill, parsley) - to taste.

Cooking steps:

Peel and cut the potatoes into cubes, throw them into boiling water (about 2.5-3 liters). We also put whole peeled onions there;
Cut the carrots and parsley into small pieces, add to the broth and cook for 10 minutes.
We clean and gut the pike, cut it into small pieces and put it in the broth;
Add spices and cook over low heat for 15 minutes;
Add vodka to the finished ear. Alcohol will remove the smell of mud and also make the fish soup taste better.
Remove the pepper and bay leaves from the fish soup, and add a little butter;
The fish soup should be served with finely chopped herbs. You can add sour cream or yogurt to taste.
Bon appetit!

Ukha "royally"

This dish, cooked with chicken broth, will look great, including on a holiday table.

What you will need:

Chicken – 1 piece;
Small fish for rich broth – 700-800 grams;
Pieces of pike – 300-400 grams;
Pieces of pike perch – 400-500 grams;
Potatoes – 4 pieces;
Carrots – 1 piece
Onions – 1 piece;
Millet – 150-200 grams;
Butter – 1 tablespoon
Egg white – 2 pieces;
Salt - to taste;
Greens - to taste.

Cooking steps:

Cook the chicken broth, then remove the chicken;
Add fish fines to the prepared broth and cook again for 10-15 minutes;
Remove the fish and filter the broth;
We clean and gut the pike and pike perch, place the finished fillet in fish and chicken broth;
Cook over low heat, filter the broth again and add the whipped whites;
Cook the millet;
Add the potatoes, cut into slices, and cook until half cooked;
Add carrots and onions fried until golden brown;
Place vegetables and pieces of fish in deep plates and pour broth over them.
This dish should be served with wheat pies.

Bon appetit!

Fish head soup in brine

The broth from pike heads will be very rich. And to improve its taste, you can add, for example, ginger, saffron or anise to the finished fish soup.

What you will need:

Pike heads - 2-3 pieces;
Carrots – 1 piece;
Potatoes – 3 pieces;
A bunch of dill;
Cucumber pickle (you can use tomato pickle) – 1 cup;
Black peppercorns;
Lavrushka;
Salt - to taste.

Cooking steps:

Wash and clean the fish, remove the gills;
Pour water and brine over the fish heads and put on the fire until it boils, then remove the foam and put on low heat;
Add onion, bay leaf and cook uncovered for an hour;
Add chopped vegetables and seasonings to the strained broth and cook until tender, then add finely chopped dill to the broth;
Remove the pike heads from the broth, separate the flesh from the bones, put the flesh back into the ear, and discard the bones.

The soup is ready! Bon appetit!

Fish soup in a slow cooker

Dishes in a slow cooker turn out to be simmered, as if they came out of an oven, which is why many housewives prefer to prepare soups and broths in this way.

What you will need:

Pike – 1 kilogram;
Carrots – 1 piece;
Potatoes – 3 pieces;
Millet – 2 tablespoons
Onions – 2 pieces;
Bay leaf;
Black peppercorns;
Greenery;
Salt - to taste.

Cooking steps:

Wash, clean, gut the fish
Place the fish in the multicooker bowl, add water and cook on the “Steam” mode until it boils;
Remove the foam, add onions and spices, and then set the multicooker to the “Stew” mode for one hour;
Remove the fish from the broth and separate from the bones;
Add the diced vegetables and cook again for an hour on the “Stew” mode;
fifteen minutes before readiness, add millet to the broth, five minutes before readiness - fish;
After the soup is ready, let it sit for half an hour.

Bon appetit!

Ukha is a fish soup that is considered the healthiest and most delicious dish, especially for those who do not want to gain excess weight. At the same time, not every type of fish can be used to prepare fish soup.

In fact, it is believed that the most delicious fish soup comes from predatory fish species, such as pike perch, perch or pike. Naturally, anything prepared outdoors from freshly caught fish is much tastier than a dish prepared in an apartment. And yet, if you try hard, homemade pike soup can turn out quite tasty. The most important thing is to know some of the subtleties in preparing this rich and very healthy soup.

To prepare this dish, you need to take only fresh fish, or even better, live fish. Frozen fish soup will not have such a strong taste.
To make the soup more rich, you need to add, in addition to pike, fish such as catfish, perch, sterlet or ruff. In fact, it is believed that the richest broth comes from ruffs.
When preparing fish soup, you should give preference to small fish and not prepare fish soup from large pike. A large pike can add a muddy taste.
Before cooking, the fish must be carefully cut, removing the entrails. At the same time, it should be washed very thoroughly in running water.
It is better to use small pieces that are added to the soup 10-15 minutes before it is ready. Cook the soup over low heat.

A clay pot is considered the ideal utensil for preparing most dishes. But if you don’t have it, then you can cook the fish soup in an enamel bowl.

On a note! The utensils for preparing fish soup should not oxidize, otherwise this may lead to loss of taste of this wonderful dish. During cooking, it is not recommended to cover the fish soup with a lid.

What else is added to the fish soup besides fish?

Some connoisseurs of this product argue that apart from water, potatoes and onions, nothing else should be added to the soup. Despite this, to enrich the taste, you should add some more ingredients to the soup.

Some recipes require the presence of various cereals in the ear, such as rice or millet, the presence of vegetables, garlic and herbs, such as parsley or dill. In addition, bay leaf is added to the dish. All this makes fish soup quite a tasty dish, especially in nature. In addition, parsley can smooth out the obsessive aftertaste of fish.

The main task is to add so many spices that they are barely noticeable and cannot overwhelm the aroma of the fish. As a rule, a little black peppercorns are added, which gives the soup a unique aroma. Another tip: salt the fish soup at the very beginning of its preparation.

How to cook pike soup at home

Classic recipe

You need to prepare the following ingredients:

1 kg pike;
onions – 2 onions;
4 things. potatoes;
one carrot;
black peppercorns – 7 peas;
parsley root – 2 pcs;
bay leaf – 4 leaves;
15 grams of butter;
50-70 ml. vodka;
salt is added to taste;
greens (parsley, dill) are also added to taste.

Cooking method

Take 2.5-3 liters of water and bring it to a boil, after which diced potatoes are thrown into the boiling water. Whole, but peeled, onions are sent there.
The carrots and parsley are cut into small pieces and sent after the onions, after which it all cooks for 10 minutes.
The pike is butchered and cut into small pieces, after which it also ends up in the broth.
Spices are added to the fish broth and the soup is cooked for 15 minutes.
After this, vodka is added to the ear, which will give the ear a special taste and remove the smell of mud.
Pepper and bay leaf are removed from the fish soup, and butter is added in their place.
The dish is served with chopped herbs. In addition, you can add sour cream or yogurt.

A dish like this, cooked with chicken broth, will not only look great on the holiday table, but will also be incredibly tasty.

What do you need:

one chicken;
700-800 grams of small fish for broth;
300-400 grams of pike in pieces;
400-500 grams of pike perch in pieces;
4 pieces of potatoes;
1 carrot;
1 onion bulb;
150-200 grams of millet;
1 tbsp. spoon of butter;
egg white from 2 eggs;
salt to taste;
greens to taste.

Cooking technology

The broth is cooked from a whole chicken, after which the chicken is removed from the broth.
Small fish are placed in the same broth and cooked for another 10-15 minutes. The fish must be cleaned before this.
The fish is pulled out and the broth is filtered.
Pike and pike perch are placed in pieces in fish and chicken broth.
The broth is simmered over low heat, after which the broth is filtered again and the beaten whites of two eggs are added to it.
After this, the millet is poured into the broth and cooked.
Add diced potatoes to this and cook until half cooked.
Onions and carrots are fried until golden brown and added to the broth.
The dish is served in deep plates: vegetables and pieces of fish are placed in them and poured over with broth.
The “royal” fish soup is served with wheat pies.

Quite often, fish heads are used to prepare fish soup. Moreover, these do not necessarily have to be pike heads. They make a rich broth, and if you add ginger, saffron or anise to it, you get the unsurpassed taste of fish soup.

For preparation you will need the following ingredients:

2 or 3 pike heads;
one carrot;
3 pieces of potatoes;
one bunch of dill;
one glass of cucumber (or tomato) brine;
black peppercorns;
Bay leaf;
salt to taste.

How to cook

Cut and wash the fish well. Be sure to get rid of the insides.
Place the fish heads in water with brine and bring to a boil.
Add onion, bay leaf and cook uncovered over low heat for 1 hour.
Strain the broth, then add chopped vegetables and seasonings. Cook until done and at the final stage add chopped dill to the fish soup.
Remove the heads from the dish and separate the meat from the bones. Discard the bones and return the meat to the soup.

After such events, the fish soup can be served.

With the advent of the multicooker, many housewives began to prepare most dishes in it. It's convenient, simple and doesn't take up extra time.

What you need for fish soup:

1 kg pike;
one carrot;
three potatoes;
2 tbsp. spoons of millet;
2 onions;
Bay leaf;
black peppercorns;
greenery;
salt to taste.

Cooking technology

Cut, wash well and cut the pike into pieces. Fill a slow cooker with water and put pieces of pike in it. Select the “Steam” mode and cook until boiling point.
Open the multicooker, remove the foam, add onions and spices. Select the “stew” mode and simmer the dish for 1 hour.
After an hour, the fish is removed from the broth and the meat is separated from the bones.
Add the diced vegetables and cook again in the “stew” mode for another hour.
15 minutes before readiness, add millet to the dish, and 5 minutes - fish meat.
After this, the multicooker turns off, and the dish should steep for another 30 minutes.

Ukha is a dietary dish that is easily absorbed by the human body. If you cook the fish correctly, the broth retains all the nutrients found in the fish. And fish contains microelements such as:

Ingredients

To prepare pike fish soup you will need:
water - 1.5-2 liters;
potatoes - 6-7 pcs.;

pike - 500 g;
carrots - 1 pc.;
onions - 2 pcs. (1 piece for broth + 1 piece for frying);

bay leaf - 2 pcs.;
salt, ground black pepper - to taste;
vegetable oil for frying.
To submit:
parsley - 5-7 sprigs;
lemon - a couple of rings.

Cooking steps

Peel the potatoes, carrots and onions.

Place chopped potatoes and 1 onion in a pan of water and bring to a boil, skimming off the foam. Add salt to taste. Reduce heat and cook until potatoes are half cooked.

Rinse the pike under running water, remove the scales with a knife, and remove the entrails. I had 4 small pike.

Trim the head and tail (we won’t need them), cut the carcasses into portioned pieces.

When the potatoes are cooked until half cooked, remove the onion from the broth, add pieces of pike and simmer the fish soup over low heat for about 7 minutes.

After time, add fried carrots and onions, bay leaves and ground black pepper to the pike soup.

Once the soup boils, turn off the heat. Let the soup brew for 20 minutes, covered.

Delicious, aromatic pike fish soup is ready. When serving, place finely chopped fresh herbs and lemon on a plate.

Delicious and pleasant moments!

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 partially evaporated during the cooking of the pike, it is necessary to add clean water to the pan to the original amount.

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 shortly at a fishing trip, market, store (it doesn’t matter), gut it, being careful not to damage the gallbladder, and cut it into portioned pieces.

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.

Place a pan filled with cold water 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 releases its taste into the broth, we prepare the 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

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.

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

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 on a 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, add the whites to 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, place a piece of fish, butter and sprinkle with herbs in the fish soup.

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 of 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 pan 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!