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.
Recipe for delicious classic pike fish soup at home
Servings: 8.
Time: 70 min.
Calorie content: 32 kcal per 100 grams.
Ingredients:
- 0.7 kg of fish;
- 1 onion;
- 2 parsley roots;
- 1 carrot;
- 1 laurel;
- 2.5 liters of water;
- 4 black peppercorns;
- 0.5 bunch of dill;
- a little salt and ground pepper.
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.
Another version of your favorite dish
Let's look at how to cook pike soup relatively quickly and without much effort. A rich and tasty dish is made from fish heads alone.
Compound:
- 3-4 pike heads;
- 3-4 potatoes;
- onion;
- carrot;
- greenery;
- blend of spices;
- laurel leaves;
- peppercorns;
- salt.
Preparation:
- Let's prepare the heads and set them to boil. Be sure to skim the foam from the broth!
- When the water boils, add salt and a blend of spices, set the burner to a low level and cook the pike heads for forty-five minutes.
- After twenty minutes, add peppercorns and bay leaves to the pan.
- In the meantime, let's peel all the vegetables and chop them.
- When the heads are ready, take them out and cut them up.
- Place the fish back into the pan and add the vegetables.
- Cook the fish soup until the vegetables are ready.
- At the end of the cooking process, add chopped greens to the ear.
- Infuse the fish soup and serve.
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.
Watching how to cook is always better than reading, so we attach a video of cooking fish soup over a fire below.
Features of preparing pike fish soup
The classic cooking container is clay pots.
If there are no pots, enamel dishes will do. Remember that the container should not oxidize, otherwise the taste of the fish soup will be lost.
On a note! The fish soup is not covered with a lid during cooking.
To make the dish tasty and nutritious, you should consider some cooking features:
- It is recommended to use fresh pike. The frozen product will not have a rich taste;
- for greater richness, in addition to pike, you can add perch, ruffe, catfish or sterlet;
- Small pike will give the soup a more pleasant taste and aroma. Large specimens can give an unpleasant muddy taste, which will be transferred to the ear;
- First, the fish is carefully cut: the scales are removed, the entrails and gills are removed. If the soup is cooked on heads, then the eyes must be cut out;
- It is best to add small pieces of fish to the fish soup a quarter of an hour before the end of cooking.
Important. The fish soup should be salted only at the beginning of cooking.
What ingredients go well with the dish?
Avid fishermen add to the soup, in addition to pike, only water, onions and potatoes.
But to get a richer taste, it’s worth using a few more components. Rice and millet will make the soup more rich. Herbs, vegetables, garlic, pepper and bay leaf will add a rich taste. And parsley will help soften the obsessive fishy taste. An important rule is to add enough spices so that they are barely noticeable and do not interrupt the fishy aroma. Be sure to add black peppercorns, which gives the soup a unique aroma.
Cooking time
Depending on the ingredients added, cooking takes from 20 to 45 minutes. Cooking over a fire takes a minimum of time.
Calorie content
Pike dishes are low-calorie, therefore they are recommended by nutritionists for nutrition for people who want to lose weight. 100 g contains 90 kcal, and rich fish soup cooked according to a traditional recipe – 50 kcal. Therefore, it can be included in the diet of any person.
We recommend reading: Muksun, cooking recipes
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.
Secrets of preparing delicious rich fish soup with cereals
Read the original publication on mjusli.ru
How is ear useful? Fish is necessarily used to prepare it, and the more expensive and better quality it is, the healthier the finished fish soup is for you.
Fish contains Omega-3 fats, which are very important for health, valuable for the normal functioning of joints, calcium, necessary for bones and skin, phosphorus, suitable for ensuring brain activity, as well as iodine, without which the functioning of the endocrine system is impossible.
For these reasons, fish soup was fed to people who had been ill for a long time, patients after operations, and those who were exhausted for some other reason. It is well absorbed even by sick people, and gives healthy people very valuable nutrition. In addition, it is rich in taste, aromatic and satisfying, which cannot but please even the most capricious gourmets.
For all its nutritional value and richness, fish soup is a low-calorie dietary dish and can be used in weight loss diets.
The dish itself can be cooked from salmon, trout, silver carp, pike perch, pike and other types of fish. The recipe may involve cooking from both the head and the carcass.
Secrets of preparing a flavorful first course
For those who like thicker, richer soups, you can add millet to your fish soup. This cereal is an integral component of a healthy and proper diet. It contains amino acids, vitamins, proteins and minerals in balanced amounts.
Millet removes toxins from the body well, so it should be present in the menu of all residents of large cities and environmentally problematic regions in order to provide a kind of natural detox.
Millet also tastes very pleasant, so aromatic fish soup will definitely “sound” when combined with it.
Cooking fish soup should be done in an enamel-coated or stainless steel pan so that the finished dish does not have an unpleasant oxidation taste. Ideally, fresh river fish is used as a base ingredient for the soup. If you don't have it, replace it with sea fish, but not with mackerel.
You can use small river fish for the broth - ruffs, minnows, perches, as they give a rich, sweet taste. As a base, you should use burbot, pike perch, perch, silver carp, salmon, sterlet, sea bass, etc.
How long does it take to cook this soup?
It takes an average of 40-45 minutes to prepare the broth. After this, vegetables are added as standard, and the dish is cooked for at least another half hour.
How long does it take to cook millet and other grains in the ear? Usually, when adding food, it is placed together with potatoes, that is, in the middle or almost the end of cooking. Much depends on the varieties and quality of the products taken to prepare the first one.
Recipes are also varied. Therefore, it is problematic to indicate the exact time of its preparation here. Your task is not to overcook the cereal.
The dish also includes vegetables - carrots, onions, sometimes potatoes and tomatoes, herbs, parsley or celery root, herbs and spices.
Burbot soup with cereals
A classic recipe for fish soup with millet is burbot soup. This fish gives the fish soup a unique shade and harmonizes perfectly with cereal crops. The finished soup is rich, satisfying and tender. It is worth monitoring the quantities of cereals and cereal products, without deviating from traditional technology, so as not to turn the fish soup into porridge.
Traditional recipe:
- Small river fish – 500 grams;
- Pike perch – 200 grams;
- Onions – 100 grams;
- Parsley root – 60 grams;
- Millet – ½ cup;
- Salt, pepper, fresh parsley.
Wash small fish or trimmings, remove the gills, add water and cook the broth for 30-40 minutes. Place onions, carrots and parsley root into the strained, boiled broth; after 20 minutes, add the prepared and cut into pieces pike perch, as well as well-washed millet.
Then cook over low heat, skimming off the foam until the fish and millet are cooked. At the end, add salt and pepper to taste. When serving, place chopped parsley on a plate.
Standard recipes for making fish soup with millet can be varied. For example, if you can’t imagine any soup without potatoes, feel free to add them to this dish as well. In this case, you need to do this with onions.
Trout soup with millet
Recipes for trout fish soup with millet are varied, and we will give you the most successful of them. This dish is guaranteed to please both your household and guests, so you can safely serve it for a special meal.
Delicious recipe:
- Water – 3 liters;
- Trout (carcass or head + tails) – 500 grams;
- Carrots – 200 grams;
- Potatoes – 400 grams;
- Onions – 150 grams;
- Millet – 150 grams;
- Peppercorns and allspice - 4 peas each;
- Laurel - four leaves;
- Greens – 50 grams;
- Salt - to taste;
- Sour cream.
Place the prepared fish in a saucepan with water and cook it over low heat until cooked, then remove the fish from the broth and strain it. Put chopped potatoes, washed millet, grated carrots, chopped onions into the strained broth and cook for another half hour, then add allspice and peppercorns, bay leaves, and salt into the broth.
Boil the soup together with the spices and herbs for another 10 minutes. Separate the trout from the bones and divide into portions, place in the fish soup and boil for 5 minutes. Let it brew and let the flavors develop. Place herbs and sour cream on a plate, and you can enjoy the incredibly bright taste of the dish!
Rich silver carp soup
Silver carp is a river fish, very tasty and fatty, which is what is required for a good fish soup. If you only have heads left, don’t despair, you don’t even need a carcass, because the heads will make an excellent ear. It is not difficult to prepare silver carp fish soup with millet. First, prepare the heads for cooking.
If carcasses are also present, strip the fins and remove the gills, soak the pieces of heads in cold water for a couple of hours. This will clean the fish and the broth will be clear. Drain the water, rinse the heads again with cold water and cook.
Complete soup recipe:
- Water – 2 liters;
- Silver carp heads 2 or 3 pieces (equivalent to 1 or 1.5 kg);
- Carrots – 200 grams;
- Onion – 150 grams;
- Parsley root – 100 grams;
- Millet - ½ cup;
- Potatoes – 300 grams;
- Bay leaves, peppercorns, allspice;
- Parsley - a small bunch;
- Salt - to taste.
While the heads are boiling, peel and cut the vegetables, wash the greens and millet. When the heads are cooked (30-40 minutes), drain the broth, cool the fish and remove the bones. Place vegetables, millet, spices into the broth and cook until tender.
Always cook the fish soup over low heat - this will improve its taste and make the soup clear. A few minutes before the end of cooking, dip the fish pieces into the soup and add salt to taste. Let it brew for half an hour, serve with fresh parsley.
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.
