Pike soup: recipes for pike soup at home and over the fire. Pike soup according to an old Russian recipe

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Prepared by: Arina Volskaya

05/01/2013 Cooking time: 1 hour 0 minutes

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The fish soup cooked according to this recipe will please even the most picky child. And the male fishermen will gobble it up with their pans - I guarantee it!

A simple recipe for pike fish soup from the head and tail

It is useful to use all of the fresh pike: fillet for some dishes, entrails, including liver, for others, pickle the caviar separately, and the head and tail and fins for preparing a delicious soup. The products on the list are all affordable and can be found in any kitchen.

Ingredients:

pike (heads, tail, fins) – 3-6 pcs.;
potatoes – 4 pcs.;
onion – 1 pc.;
salt pepper.

Cooking steps:

1. I take water into a saucepan, wait until it boils, add salt. I don’t use too much salt; at the time of cooking, you can always taste the broth so as not to spoil it. I put the heads, tails, and fins into the pan, and as soon as the water boils, cook for 30 minutes.

2. While the fish is cooking, I peel the potatoes. I cut the potatoes into large random cubes; during cooking they will boil a little, but the rest will retain their original size.

3. First I cut the peeled onion into half rings, then unfold it and cut it into small cubes. I don’t chop onions coarsely, because many people don’t like them at all when boiled. One onion is enough to make fish soup.

4. When the fish is cooked, foam accumulates on the surface of the pan; it must be collected and removed. If the pike is washed well, little foam is removed. The broth turns out light.

It is not advisable to cover the pan, otherwise the broth will turn out cloudy.

5. I begin to pour the cooked broth into another pan, it turns out very rich.

6. Now I let the fish that remained in the first pan cool, separate it from the bones and remove the meat.

7. I put the broth on the stove, add prepared potatoes, pepper, salt, and continue to cook the fish soup. I taste the salt and add if necessary.

8. As soon as the soup boils, add chopped onions. I take a spoon and mix all the ingredients in the pan, reduce the heat, and continue cooking.

9. The fish has cooled down, I separate it from unnecessary bones. I put the pieces of meat in a bowl. I go through all the fish this way. During this time, while I am cleaning the pike from bones, potatoes and onions will be boiled in the ear. I'll put the clean fish pulp into the pan.

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10. I pour some water from the kettle, since I got a lot of fish and potatoes, the soup is thick.

11. All that remains is to add spices - bay leaf and a mixture of peppers. Ear soup without pepper is not soup. All that remains is to mix everything, cover with a lid, and let it brew for 10 minutes.

To make the soup more satisfying and rich, I advise you to add rice or millet to it if desired.

This is the simplest and most successful way to prepare fish soup, there is nothing superfluous in it, the simplest ingredients. Nevertheless, it turns out tasty, rich, very satisfying, and eaten quickly. Bon appetit!

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: How to salt bream at home for drying

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.

Required:

Pike - 300 g;
Onion - 1 piece;
Carrots - 1 piece;
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 “smoky” 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!!!

How to remove the smell of mud from pike fish soup

The question is quite common and important and worries many. Often during cooking you can smell the unpleasant smell of mud. This can be corrected during the cooking process, since the finished dish is unlikely to be “saved.” When cooking pike fish soup at home, you can add garlic and parsley to the broth, which will cover the smell of mud. In addition to garlic and parsley, bay leaves, peppercorns, lemon slices and dill are also suitable. You can add existing aromatic spices. Vodka removes the smell of mud well, which is why it is so often found in various recipes. It is necessary to pour at least 100 grams into the pike fish soup.

Pike fish soup with millet on the fire

A special recipe, it is usually used by fishermen and other outdoor enthusiasts. Prepared fish soup from a fresh catch on the shore of a lake or river always turns out much tastier. And what an aroma comes from the fire and cauldron! You will need fresh pike, preferably only caught. You must bring the rest of the food and a large pot with you.

Ingredients:

pike (whole) – 2.5 kg;
carrots (large) – 1 pc.;
onion (medium) – 1 pc.;
potatoes (medium) - 2 pcs.;
millet – 100 gr.;
garlic - 2-3 cloves;
salt pepper;
greenery.

Cooking steps

1. You need to make a fire and wait until the fire burns.

Set up a large cauldron. A saucepan will do, but it tastes better this way. Pour water at the rate of 0.5 liters - 1 person and another 0.5 liters for boiling (how much liquid will evaporate).

To keep the broth nice and clear, place the fish in the pan only in boiling water. It is also important that the pike is fresh.

2. I cut up the pike - I cleaned it first, then cut the carcass into several identical parts. I put everything into the cauldron, including the tail. As the water boiled, the foam was removed.

3. Waited for the fish to cook, then carefully pulled out all the pieces. I'll serve them later, separately from the soup.

4. Peeled the carrots, they will add a little sweetness to the dish, cut them into circles. There is no need to be shallow. I lowered the onion whole into the cauldron, just peeled it. Potatoes cut into medium cubes. After placing the vegetables in the broth, I added spices. For richness, I added a little (100 grams) of regular millet to the ear.

5. The vegetables are ready, carefully remove the cauldron from the open fire and add finely chopped herbs and chopped garlic.

Real fishermen complement the soup with a glass of vodka; this is a tradition, but it is not at all necessary.

This is the best and most delicious first course that can be prepared in nature. Using this method, fish soup is prepared simply and quickly. The given recipe can be adjusted, for example, spicy lovers can add other ingredients, such as chili pepper or garlic cloves.

Pike soup with rice

This is another way to prepare fish soup for a hearty lunch - rice makes it rich and rich. The cereal must be thoroughly washed - this will allow you to obtain a clear and beautiful broth. There is no need to boil the rice, otherwise the fish soup will taste good.

Ingredients:

fish – 300 g;
rice – 150 g;
carrots – 110 g;
potatoes – 140 g;
mayonnaise – 2 tbsp;
water – 3 l;
cumin – 7-9 g;
salt – 18 g;
pepper – 9 g.

Prepare the pike for cooking - clean it, remove the gills with eyes and fins. Rinse with cold water. Leave the whole carcass. Cut the potatoes into cubes. Carrots - into strips. Rinse the rice under water and leave for a while. Place a pan of water on the fire and add the fish. Cook until tender – 15 minutes. Remove the pike and cut into even steaks. Add vegetables, boil for 10-15 minutes. Add rice with mayonnaise, add salt and pepper. Cook for 30 minutes. Place the fish in the prepared fish soup and keep on the fire for another 7-10 minutes. Remove from the burner and let sit for 10-15 minutes.

In Kazakh

Pike soup in Kazakh is called balyk sorpa or fish broth. It is not at all difficult to prepare at home.

Ingredients:

Pike fillet – 700 g
Potatoes – 2 pcs.
Carrot – 1 pc.
Onion – 1 pc.
Greens - a bunch
Allspice – 3 pcs.
Bay leaf – 1 pc.
Salt - teaspoon

It takes 10 minutes to prepare the products. Cooking time: 30 minutes.

Preparation:

Wash and cut the fillet.
Place in water, add salt and pepper, and cook until tender.
During cooking, wash and peel the vegetables.
Cut the potatoes and carrots into cubes, leave the onion whole, making cuts in several places.
Place the ingredients in the broth and cook until done. Once cooked, remove from heat and let sit for a few minutes.

Number of servings – 7. KBJU of the whole dish: proteins – 132.2, fats – 8, carbohydrates – 29.2, calories – 717.

Pike soup

Ingredients:

Pike – 1 piece (head and tail);
Onion - 1 piece;
Carrots - 1 piece;
Potatoes - 3-4 pieces;
Semolina - 2 tbsp. spoons;
Lemon - 1 piece;
Bay leaf - 1 piece;
Dill, parsley - 100 grams;
Salt - 1 teaspoon (to taste);
Water - 2 Liters.

How to cook “Pike soup”

We put a pan of water on the fire, and while the water boils, let’s take care of the pike. Clean it thoroughly, wash it, cut off the head and tail. Don't forget to remove the gills. We clean and wash the carrots. Grate on a fine grater. We clean and chop the onion. As soon as the water boils, add salt and throw the pike, carrots and onions into it. Peel the potatoes, wash and cut into cubes. Place in the pan along with the other vegetables. In about 10 minutes all the vegetables will be almost ready. If desired, you can remove the fish from the broth. Pour semolina into the boiling fish soup and let it simmer for about 5 minutes. Add herbs, bay leaves and bring to the desired taste. Add a tablespoon of lemon juice and turn off the stove. The soup is ready!

Lidaka-un-ona

A very unusual dish that will surprise guests and loved ones. No matter how many recipes exist, this one is not found very often. A photo of such a dish can become an example of a culinary masterpiece. To prepare at home you will need:

Pike – 1 kg
Chicken egg – 4 pcs.
Curdled milk – 1.5 cups
Onions – 1 pc.
Parsley - bunch
Salt - to taste
Flour – 2 tablespoons

The dish will definitely be successful if you prepare it step by step, following all the rules.
It takes 15 minutes to prepare the products. Cooking takes a little over an hour.

Wash and gut the pike, set the head and tail aside - they can also be used.
Wash the parsley. Only greens that need to be finely chopped will be used.
Rub the fish inside and out with salt and parsley, roll in flour and leave for half an hour.
After 30 minutes, you need to remove all the bones and put them in a clay pot.
Finely chop the onion.
Beat eggs with yogurt.
Place the onion on the pike and pour the whipped mixture into the pot.
Cook in a preheated oven for about half an hour. Potatoes are perfect as a side dish.

Number of servings – 10. Total KBJU: proteins – 189, fats – 44.5, carbohydrates – 52, calories – 1358.

Frozen pike soup - cooking features

Fish soup is included in the list of dietary dishes, so it is recommended for regular consumption. A rich set of microelements makes the dish healthy, especially for children, so kids should get it for lunch every week. This will protect the body from colds and disorders of the endocrine system. There is no need to defrost the fish - then the broth will be transparent without an unpleasant odor.

Ingredients:

fish – 500 g;
water – 3 l;
carrots – 1 piece;
potatoes – 7 pcs;
onion – 2 pcs;
bay leaf – 2 pcs;
salt – 18 g;
pepper – 9 g;
vegetable oil – 30 ml;
fresh parsley - 7 sprigs;
lemon - 2 rings.

Cut off the fins, tail and head from the fish carcass. Cut into portions. Cut the potatoes into cubes. Grate the carrots on a coarse grater. Peel the onion. Leave one whole and cut the second into small cubes. Heat a frying pan on the burner, pour in oil, add carrots and onions. Fry until golden brown. Place a pan of water over low heat, add the potatoes and add the onion. Add salt and cook for 5-10 minutes, periodically removing the foam.

Add fish and remove onion from broth. Leave on fire for 7 minutes. Add fried vegetables and bay leaf with pepper, stir. Bring to a boil and immediately turn off the heat. Chop the parsley finely. Leave the ear for 20 minutes to infuse. Serve with herbs and 2 lemon rings.

With yellow sauce with saffron

An interesting recipe that is not difficult to cook a delicious lunch. For preparation you will need:

Pike – 1 pc.
Onion (small) – 1 pc.
Parsley - bunch
Celery – bunch
Dried apricots and raisins - several pieces.
Honey – 2 tablespoons
Flour – 2 tablespoons
Wine – 250 ml
Butter – 100 g
Saffron - a pinch
Water – 250 ml
Salt to taste
Spices - bay leaf, cloves, peppercorns - several pieces.

It takes 15-20 minutes to prepare the products. Cooking time: 50 minutes.

Cut the fish into pieces, set aside the fins, head and tail.
Finely chop the parsley and celery, the onion into half rings, half a lemon into slices, the other half into small squares.
Place the fish pieces in a pan, add all the spices, as well as celery and parsley, raisins and dried apricots, and lemon slices.
Mix water with wine and pour into the pan with other products. Simmer for half an hour on the stove or in a slow cooker.
Melt the butter in a frying pan, add flour, honey, a little broth, saffron and lemon. Bring to a boil and combine ingredients.

Number of servings - 5. Total amount of proteins - 155.6, fats - 92, carbohydrates - 132.3, calories - 2083.6.

Pike tail soup with pasta

Delicious fish soup is also obtained from pike tail. The recipe itself is unusual, as it includes pasta (you can use vermicelli). The soup turns out hearty and balanced.

Ingredients:

pike tail (several possible);
150 gr. noodles;
100 gr. carrots;
1 bunch of dill;
1 tablespoon butter;
salt, pepper - to taste.

Preparation:

Boil the pike tail in salted and pepper water. Take it out and try to separate the meat.
Peel and grate the carrots. Throw into the broth.
Add pasta to this. Cook for 20 minutes.
Add butter and fish to the soup. Cook for about 7-8 minutes more.
Chop the dill with a knife and add to the soup. Bon appetit!

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

Ingredients:

300 g fish;
2 potatoes;
100 g millet;
1 carrot;
1 onion;
2 tbsp. vegetable oil;
2 liters of water;
2 bay leaves;
a little salt and dry spices;
0.5 bunch of greens.

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.

Unique recipe

Classics are classics, but original versions of fish soup with the addition of vegetables and various spices give a unique flavor and aroma to the broth. Perhaps they make soups, not pike fish soup; the recipes are all folk, but you need to talk about at least one of them.

A set of ingredients and important comments on their characteristics:

Fresh pike - 1 kg.
200−300 g of catfish, sterlet or ordinary ruff for fat. Perch will also do.
Medium size potatoes - 4-5 tubers.
Cereals - 3 tablespoons without top. There should not be a lot of cereal so that the broth does not inadvertently turn into porridge.
Onions - 2 medium sized onions.
Large carrots - 1 pc.
Root parsley - 2 roots.
Black peppercorns - 7-10 peas (to taste).
Bay leaf - 4 pcs.
Dried parsley and dill - to taste.
Vodka - 1-2 tablespoons. Vodka is added at the end of cooking to eliminate the smell of mud in the dish.
Water for broth - 3 l.
Salt - to taste.

Prepare the fish for cooking: rinse, remove scales, gut all used fish, remove the gills from the head; it is better to completely remove the heads of small fish intended for cooking. Separate the pike's head and remove the fins and tail.

Cooking algorithm

Fill the pan with the prepared fish with cold water, put it on the fire and bring the water to a boil. Reduce heat to low, skim off foam and lightly salt.
Peel the onions and place them whole in a saucepan with boiling broth. Place whole peeled carrots and parsley roots there.
After about 10-15 minutes, when the fish is cooked until the bones can easily separate, turn off the heat for a while. Remove all fish, onions, carrots and parsley roots from the broth. Throw away the vegetables.
Fillet the fish. Pike is considered a bony fish and it is impossible to remove bones from it. It is better to separate the backbone with large bones from it, and divide the carcass into small pieces (let them remain with bones). Another option is to cook only the pike for a longer time until the bones become soft, and only then add the fish to the broth for fat.
Place the pan on the fire, bring to a boil and leave to simmer over low heat.
Add cereal and diced potatoes to the broth.
After 5 minutes, all the spices and cooked pieces of fish are sent there.
Add salt to the broth to the desired taste.
In 10 minutes the dish will be ready.
Add vodka, turn off heat.
Cover the pan with a lid and let the soup simmer for 10-15 minutes.

If the dish is prepared in the summer, then dry herbs are not needed. It is better to sprinkle the finished soup with fresh herbs when serving.

Recipe for cooking over a fire

Perhaps this is the simplest recipe, but at the same time the most delicious.

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.
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.
When the water boils, add salt at the rate of one tablespoon per 5 liters of water.
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.
10 minutes before readiness, add peppercorns and bay leaves to the soup, and then pour in a shot of vodka.
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.

Pike fish soup

Ingredients:

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

To prepare pike fish soup, I needed these ingredients. If the fish is frozen, it needs to be thawed.

Peel the potatoes, carrots and onions.

Cut the potatoes into small cubes.

Grate the carrots, finely chop 1 onion, fry the vegetables in a frying pan in vegetable oil, stirring occasionally, until golden brown.

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.