How to cook pike head soup recipe. Pike soup - feel the taste! Recipes for rich pike fish soup with vegetables, cereals, smoke, vodka, in a slow cooker

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

1. 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.
2. The carrots and parsley are cut into small pieces and sent after the onions, after which it all cooks for 10 minutes.
3. The pike is butchered and cut into small pieces, after which it also ends up in the broth.
4. Spices are added to the fish broth and the soup is cooked for 15 minutes.
5. After this, vodka is added to the ear, which will give the ear a special taste and remove the smell of mud.
6. Pepper and bay leaf are removed from the fish soup, and butter is added in their place.
7. 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

1. The broth is cooked from a whole chicken, after which the chicken is removed from the broth.
2. Small fish are placed in the same broth and cooked for another 10-15 minutes. The fish must be cleaned before this.
3. The fish is pulled out and the broth is filtered.
4. Pike and pike perch are placed in pieces in fish and chicken broth.
5. 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.
6. After this, the millet is poured into the broth and cooked.
7. Add diced potatoes to this and cook until half cooked.
8. Onions and carrots are fried until golden brown and added to the broth.
9. The dish is served in deep plates: vegetables and pieces of fish are placed in them and poured over with broth.
10. 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

1. Cut and wash the fish well. Be sure to get rid of the insides.
2. Place the fish heads in water with brine and bring to a boil.
3. Add onion, bay leaf and cook uncovered over low heat for 1 hour.
4. Strain the broth, then add chopped vegetables and seasonings. Cook until done and at the final stage add chopped dill to the fish soup.
5. 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

1. 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.
2. Open the multicooker, remove the foam, add onions and spices. Select the “stew” mode and simmer the dish for 1 hour.
3. After an hour, the fish is removed from the broth and the meat is separated from the bones.
4. Add the diced vegetables and cook again in the “stew” mode for another hour.
5. 15 minutes before readiness, add millet to the dish, and 5 minutes - fish meat.
6. 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:

Pike fish soup was prepared hundreds of years ago and was considered a royal dish in Rus'. Now anyone can cook it. Just before you cook classic pike fish soup at home, you need to buy fresh fish or catch it yourself, combining business with pleasure. The dish turns out rich and very healthy. To make it more flavorful and filling, it is often boiled in a double fish or chicken broth with the addition of various vegetables and cereals. To prepare pike soup step by step, we recommend that you read the instructions in the photo below.

Is it possible to cook pike fish soup and how long should it be cooked?

Fishermen claim that the best fish soup is made from fillet at home. Beginners have a question about whether broth is made from scraps. They cook it because... They make an excellent base. And who doesn’t know how long it takes to cook, then at least 40 minutes.

How to clean a pike

To clean a predator, we clean and gut it. Cut off the fins from the head. Cut into pieces or fillets.

You can read more about all the methods for cleaning pike fish soup in this article.

Calorie content of pike fish soup

Repeat cooking the dish more often, because... calorie content per 100 grams is 30-50 kcal. How many calories depend on the composition. For example, the calorie content of fish soup with potatoes is 52.8 kcal per 100 g.

Recipe for delicious classic pike fish soup at home

Servings: 8.

Time: 70 min.

Calorie content: 32 kcal per 100 grams.

Ingredients:

To prepare delicious homemade pike soup, it is advisable to buy a live predator. But if this is not possible, then you can cook from frozen.

We start cooking by washing and drying the carcass. Use a sharp knife or scraper to remove the scales. We cut off the fins and cut the belly. We remove the entrails; if we find caviar, we leave it, because... You can make a delicious snack from it. We wash the carcass, cut off the head, remove the gills, and cut the body into large pieces. For ulcers, dietary pike fillet soup is often prepared, so you can cut off one piece of meat and chop it.

Fill the fish with cold water. To cook delicious fish soup at home, as in the photo, you can add a head. Now you need to properly weld the base. Quickly heat the contents to 100 degrees, reduce the heat, collect the foam, and cook slowly. If you don’t know how long to cook it, then 40-50 minutes is enough.

We continue the step-by-step classic recipe for making pike fish soup at home and peel the vegetables with roots. Cut the carrots, onions into cubes, and parsley into strips.

In 10 min. until finished, add vegetables, bay leaves, and peppercorns. Stir, cook at home for another 10 minutes, add salt and pepper, turn off the stove. In order for the correct yushka to come out, let it sit for 10 minutes. and serve, sprinkled with herbs.

Recipe for pike fish soup while fishing over a fire in a cauldron

Servings: 6-8.

Time: 45-60 min.

Calorie content: 53 kcal per 100 g.

Ingredients:

Pike fish soup in a cauldron can become a real delicacy when fishing. Everyone will enjoy the hearty broth cooked over the fire. Pike soup over a fire is usually prepared from a fresh catch. And if you come across caviar, then with caviar the dish will turn out even more satisfying.

We start the delicious yushka recipe by preparing the carcass. We put everything in a cauldron, fill it with water, and place it on the fire. As soon as the contents boil, put out the flame, cook the delicious pike soup, as in the photo, for a quarter of an hour, adding spices.

After a while, strain the broth, add chopped carrots and coarsely chopped potatoes. And after 10 minutes. add chopped onion, washed cereal. Next, add the greens and continue preparing the simple recipe for 15 minutes.

In the meantime, we disassemble the fish, send it back, boil it a little, and remove it from the heat. Before serving, leave covered for 5-10 minutes. If desired, can be served with an egg.

Recipe for double pike fish soup on water or chicken broth: with perch, pike perch, carp or salmon

Servings: 10.

Time: 4-5 hours.

Calorie content: 73 kcal per 100 g.

Ingredients:

The classic royal fish soup is cooked in chicken broth. To do this, soak the bird overnight. We lower it into water, quickly heat it to 100 degrees, and collect noise. Reducing the heat, cook until the bird is done. For flavor, add 2 peeled onions and 3-4 cloves of garlic. We take out the chicken.

We tie the gutted, cleaned fish into a gauze knot, lower it into the broth, and continue to cook the perch and pike fish soup recipe at home. After 15 min. We take it out and put in steaks from pike and perch or pike perch and pike perch. Pieces of carp, salmon, pink salmon, ruffe, crucian carp, burbot or carp are often used as an addition.

Cook slowly for 15-20 minutes, remove and strain. To lighten the broth from perch or pike perch, add whipped egg whites, mix, and add washed millet.

Add coarsely chopped potatoes. When it is half ready, season with vegetables fried in butter from onions and carrots.

Before finishing cooking the yushka at home, as in the photo, add spices and herbs.

Recipe for pike fish soup with millet: or your choice with semolina, rice or pearl barley

Servings: 4-5.

Time: 90 minutes.

Calorie content: 41 kcal per 100 g.

Ingredients:

So, let's start preparing a step-by-step recipe at home with millet. It is also prepared with pearl barley, semolina or rice.

Cut the prepared carcass into pieces, fill with water, and bring to a boil. Remove the foam, add potatoes, grated carrots, chopped onions and washed cereals. Cook the fish soup with millet until all the ingredients are ready. At the end, pour in the oil, salt, and add spices and herbs.

When everything is cooked, a simple ear, as in the photo, is ready. If desired, you can cook it with tomatoes.

To cook fish soup at home, you need to follow several rules:

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!

Pike fish soup is a traditional dish of Russian cuisine, which is still loved by many today. The simplest, but very aromatic and tasty fish soup is prepared both on a fishing trip and in an ordinary home kitchen. But in both cases you need to know certain rules for preparing this dish in order for it to turn out truly tasty.

Real fishermen believe that there should be nothing in the fish soup except fish, onions and carrots. It would seem - what could be simpler? However, the recipe for pike fish soup has many secrets, the main of which relate to the choice of fish, spices and cooking utensils.

How to choose and prepare fish correctly

For a delicious real fish soup, you should take fresh pike, ideally even live - this is what fish soup is made from when fishing, and it turns out the most delicious. However, at home, just fresh fish is enough. You shouldn’t take a frozen one - the fish soup will be neither tasty nor rich. Also give preference to small fish, they make a richer broth. And large fish can give the broth a muddy taste.

Also, for greater fat and bright taste, you can add other small fish, such as perch or ruff, to the broth.

So, choosing a fish:

• Gut it thoroughly, clean it, and be sure to remove the gills and fins.
• Then rinse the carcass under running water and cut the fish into small pieces.
• If you are preparing fish soup using the fish's head, remove its eyes as well.

Selecting utensils for cooking

The ideal vessel for cooking fish soup from any fish is a large clay pot. However, in modern conditions it is not easy to find one and use it in an ordinary kitchen, so a cast iron cauldron would be a good alternative to a pot. You can also take any pan, as long as it is made of metal that does not oxidize. For example, a regular enameled one will do.

What spices are suitable for fish soup?

It is believed that if the fish is fresh, then no spices are needed other than salt. Especially if it is freshly caught, seasonings can drown out the delicate sweetish taste of the broth. However, if you want to enrich the taste of your fish soup, you can add black peppercorns and bay leaves to it. As for salt, it is better to add it to the soup at the very beginning of cooking.

This is the maximum seasoning that can be put in your ear. A larger amount will simply be inappropriate and will ruin the taste of the fish.

Classic recipe for pike soup

For classic pike fish soup you will need:

• pike weighing about a kilogram;
• 2 onions;
• potatoes - 4 pieces;
• 1 carrot;
• a few peppercorns;
• 4 bay leaves;
• salt;
• a bunch of any greenery.

The cooking algorithm is quite simple:

1. Pour cold water into a saucepan and add pieces of fish, put on fire. Do not close the lid so that the broth turns out transparent and the unpleasant fishy smell disappears.
2. When the contents of the pan boil, reduce the heat and add salt and spices to the water. Cook the soup for about a quarter of an hour.
3. Then remove the fish pieces, strain the broth through a sieve or cheesecloth, remove all the bones and return the fish back to the pan. Continue cooking over low heat.
4. Add potato pieces into the soup. Peel the carrots and place them whole or cut into pieces. After about ten minutes, add coarsely chopped onion to the soup and let the soup cook for another 7 minutes.

Then turn off the heat and let the soup brew for another half hour. To the table, add greens that have been previously finely chopped to each plate.

Soup in a slow cooker

A slow cooker is perfect for preparing fish soup, as it can maintain a constant low temperature, ideal for letting the soup steep and simmer.

To diversify the taste of the fish soup, you can move away from the classic recipe and add celery root to the soup for taste and tomato for color.

For pike fish soup in a slow cooker you will need:

• kilogram of pike;
• tomato;
• celery root;
• 2 potatoes;
• one carrot and one onion;
• half a teaspoon each of salt, sugar;
• lavrushka

If all the ingredients are ready, then you can proceed:

1. Place the fish carcass, peeled and cut into pieces, together with the head, into the multicooker bowl.
2. Peel all vegetables and cut into cubes. Sprinkle them on top of the fish pieces. Add salt, sugar and bay leaves.
3. Turn on the device in “Soup” mode for an hour. After 40 minutes from the start of the program, place the tomato and celery, cut into pieces, into the bowl.

When the program finishes cooking, leave the soup on the heat for another 10 minutes and serve the fish soup with fresh herbs.

Rich fish soup from the head and tail of a pike

If you prepare some other dish from pike, for example, a pie, then you will have “offcuts” left. Don’t rush to throw them away, because you will get an excellent fish soup from the pike’s head and tail! In addition, the soup can be supplemented with one or two more types of fish. This triple fish soup will be especially tasty. However, if you do not care about the presence of meat in the soup, but just need a good fat, then one head and tail will cope with the task. Use the remaining ingredients the same as for regular ear.

• If you are making soup solely from heads and tails, then place them in water, as in the traditional recipe.
• If you add other fish, then put the heads and tails in a gauze bag, tie it and lower it into the pan.

When the time comes to remove the fish and strain the broth, simply discard the bag. Your rich soup from the head and tail of the pike is ready.

With added millet

This is another variation of the classic recipe. However, many believe that millet makes the fish soup taste poorer. But if you want to make the soup more satisfying, then adding cereal will help you with this.

Take:

• 500 grams of pike;
• 1 piece of onion and carrot;
• 3 potatoes;
• bay leaf, salt, pepper;
• 100 grams of millet;
• 50 grams of vodka.

And the process itself is not much different from the classic cooking method:

1. Place pieces of pike, bay leaves, carrots cut into 4 pieces, and onions halved into the pan. Do not peel the onion completely - the skin will give a golden color to the broth.
2. Pour 3 liters of cold water over the fish and vegetables. Cook the broth over low heat.
3. At this time, rinse the millet and fill it with water.
4. During the cooking process, remove any foam from the broth if it appears. After boiling, cook it for 10 - 15 minutes. Then remove the pike and vegetables and strain the broth. Pour the liquid back into the pan, add the chopped potatoes, carrots, pieces of pike, salt and pepper.
5. When the broth boils again, add millet to it and cook for 15 minutes.

At the end, pour a shot of vodka into the ear, cover the soup with a lid and let the ear with millet stand for 10 minutes.

Ukha "royally"

This is the name given to a soup made simultaneously from chicken and several types of fish. The traditional recipe uses rooster meat, but it is not so easy to find now, so you can use chicken for cooking. It is better to take poultry, but regular poultry will do. You also need to purchase two or three types of fish. In the traditional recipe, these are sturgeon and sterlet, but given their cost, you can replace this fish with pike and pike perch.

So, prepare:

• 1.5 kg of rooster or chicken meat;
• 1 kg each of pike and pike perch;
• 2 onions;
• bow arrows;
• 5 garlic cloves;
• 2 carrots;
• 50 ml vodka;
• a few peppercorns, salt.

Let's start preparing our unusual fish soup:

1. To begin, place the whole chicken in cold water and place over high heat. Let the water boil and after 5 minutes of active boiling, drain the broth. Place the chicken in clean water and cook over medium heat for a couple of hours. If you do not have poultry, then reduce the time, as regular chicken will cook faster.
2. At this time, you need to prepare the fish carcasses - clean, rinse, remove the fins, tail and head, but do not throw them away. Cut the carcasses into large pieces. When the chicken or rooster is cooked, you need to remove the meat from the pan and put the fins, gills and tail in it - they will give the most delicious broth.
1. For fisherman's soup, you need to take fish (preferably freshly caught), gut it and wash it. Cut the gills from the head, cut the carcass into pieces.
2. Pour water into a pot that is already installed over the fire and throw in peeled potatoes, onions and carrots - all cut into large pieces. But you can add the whole onion.
3. When the water boils, add salt at the rate of one tablespoon per 5 liters of water.
4. Let the vegetables boil for about 5 minutes, after which you can put the fish in the pot. Make sure that the water does not boil too much and cook the fish soup for 40 - 50 minutes.
5. 10 minutes before readiness, add peppercorns and bay leaves to the soup, and then pour in a shot of vodka.
6. 5 minutes before the end of cooking comes the turn of the main secret, which will allow you to cook the fish soup “smoky”. You need to dip a firebrand into the pot. The soup will have a light and pleasant taste, very suitable for the ear.

Despite the fact that pike is a capricious fish, with tough meat and a pronounced fishy smell, with some skill it produces very tasty and aromatic dishes. And the fish soup made from pike will surely delight you with a rich broth with dense, aromatic pieces of white fish.

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 the variable successes of your spouse in fishing affairs, 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. We leave one head of onion untouched in the husk, and after peeling the second, 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 multicooker is the absence of the usual cooking process for us, and the processing takes place in the stewing mode.

This pike soup has an 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 laurel. 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. To make the scales come off as if by magic, 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 have figured out the multicooker, but for those who have not yet acquired this miracle of 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!