Pike soup - step by step recipes with photos

Pike soup with millet

This is a classic version of fish soup with the addition of cereal. The soup turns out hearty, and the millet adds pleasant notes to the aroma. The taste of pike meat is not lost against the background of the grain, but is fully revealed. It is better to serve fish soup according to this recipe hot - this will give you the opportunity to enjoy the aromatic dish. What you will need for the dish:

pike – 500 g;
onion – 1 piece;
carrots – 1 piece;
potatoes - 3 pcs;
bay leaf – 2 pcs;
water – 3 l;
salt – 18 g;
pepper – 9 g;
millet – 100 g;
vodka – 50 g.

Prepare the fish - clean, remove gills, eyes, fins. Rinse. Cut the carrots into 4 equal parts. Peel the onion only partially - the peel will give the broth its characteristic golden color. To cut in half. Place a pan of water over low heat, add fish steaks, carrots, onions, and bay leaves. Cook for 10-15 minutes. Foam must be removed periodically.

Rinse the cereal and leave it in a container with water. Remove the pan from the heat, remove the vegetables and meat. Strain the broth and put the burner back on. Cut the potatoes into cubes. Add potatoes, carrots and fish to the broth. Add salt and pepper. Add millet after boiling. Keep on fire for 15-20 minutes. Remove from heat, pour in vodka and leave to steep under the lid closed for 10-15 minutes.

Pike boiled in a fish soup pan

Compound:

pike – 1 kg;
water – 2-2.5 l;
bay leaf – 2 pcs.;
carrots – 100 g;
onions – 100 g;
salt - to taste.

Cooking method:

Clean the pike, gut it, remove the gills and eyes. Cut off the head and tail. Cut the rest of the fish into pieces of 200-300 g.
Place pieces of fish and peeled whole vegetables into the pan. Bring the liquid to a boil. Cook the fish over low heat for half an hour. Using a slotted spoon, remove the pieces of pike, leaving the head and tail in the pan. Add salt and bay leaves.
Boil the head and tail of the pike for another 20-30 minutes, strain the broth. Separate the fish fillets from the bones.

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.

How to cook pike soup

In this recipe we will tell you how to prepare delicious pike soup. It's easy to prepare and turns out delicious.

Ingredients:

pike – 1 piece;
onions and carrots - 1 pc.;
dill and parsley;
potatoes - 3 pcs;
coriander – 1 tsp;
bay leaf – 2 pcs;
salt;
black pepper;
peppercorns – 4 pcs;
seasoning for fish soup or fish - 2 tsp.

Cooking method step by step:

Let's prepare the pike. To do this, clean the fish, wash it, cut the fillet, head, fins and tail separately. Remove the thin rib bones from the fillet. Then we place everything except the fillet, along with allspice and hot peppers (peas) in cheesecloth and tie it. It turned out to be a bag.
Let's start cooking the broth. Pour 2 liters of water into a saucepan, put this bag in it and let it cook for 40 minutes.
Let's prepare the vegetables. Peel the potatoes, wash them and cut them into small pieces. Peel the carrots, wash them, cut half into large pieces, and the other part into small slices.
Let's continue cooking the broth. When it boils, remove the foam and reduce the heat. Put whole and unpeeled onions, salt, half of the carrots cut into large pieces and the stems of greenery into the pan. If you want the broth to be more transparent, it is better to add peeled onions. Cook for about 40 minutes over low heat with the lid closed.
Cut the raw and cleaned pike fillet into medium-sized pieces.
Next, rinse the dill and parsley thoroughly, shake off excess water and chop finely.
After a while, we take everything out of the broth and put the potatoes in it. Bring to a boil, skim off the foam, and place the cooled carrots in the broth. Then we’ll add pre-washed bay leaves and spices there, mix and cook until the vegetables are cooked.
After a while, add the pike fillet to the broth. Bring to a boil, add herbs, black pepper and cook for 5 to 7 minutes. Turn off the heat, cover with a lid and let brew for 15 minutes.
After a while, place the finished pike soup in a deep bowl, if desired, sprinkle with fresh herbs and pepper on top. You can eat.

The result was a very aromatic, tasty and beautiful pike soup. Thanks to this recipe, we have prepared a healthy and real fish soup that absolutely everyone will like.

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.

Classic recipe for fish soup with barley

The photo of this dish demonstrates its appetizing quality. Let's start with the classic recipe for our dish with pearl barley. Below is a list of products we need:

pink salmon - 1 large fish (900-1000 g);
potato tubers - 400-500 g;
a couple of tomatoes;
one carrot;
onion;
salt pepper.

At the first stage, you need to rinse the pearl barley well and let it cook for twenty minutes. Next comes carrots cut into cubes or rings, and after another twenty minutes fish and a whole onion are used.

After another twenty minutes, throw in the potatoes, but at the same time remove the fish (bones and backbone are removed) from the broth. Next come the seasonings: bay leaf, spices, salt. Washed tomatoes (with the skin cut into a cross) are dipped into the soup.

After 10 minutes, add the fish pulp (without bones) to the broth. Salt and pepper, bring to full readiness. When the soup with pearl barley is ready, serve it along with the greens.

Double fish soup of pike and perch

The broth turns out rich and interesting in taste when you add perch to the pike. River fish is rich in beneficial amino acids and fats, which the body requires to resist viral diseases. The recipe is simple and does not require special knowledge. You just need to follow the cooking scheme to preserve the taste and quality characteristics. Ingredients for soup:

pike – 700 g;
perch – 500 g;
carrots – 2 pcs;
onion – 1 piece;
parsley – 75 g;
bay leaf – 1 piece;
pepper – 6 peas;
millet – 100 g;
water – 2.5-3 l;
greens – 50 g;
salt – 18 g.

Gut the fish, remove the gills, eyes, tail and head. Cut into pieces. Place the pan on the fire, pour in water, add meat and salt. Bring to a boil, skim off foam. Cut the carrots into strips and the onion into small cubes. Add to fish. Cook for 25-30 minutes. Remove from heat, remove vegetables and fish, and strain broth. Rinse the millet and cover with cold water. Cut the potatoes into large cubes and the parsley into small ones. Put the strained broth on the fire, add potatoes, parsley, fish, carrots and millet. Cook for 20 minutes. Leave for 15 minutes to infuse.

How to cook pike soup: features

How to select and prepare fish

If you use some recommendations and choose the right fish, the dish will definitely turn out tasty and nutritious. For example:

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.

In what container is it better to cook fish soup?

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.

Tips for using spices

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.

Pike and roach soup recipe

This is another variation of the classic fish soup method. The roach adds a pleasant spice to the broth, making the dish special. The aroma is filled with the characteristic fishy aroma for which this dish is loved. Cooking time takes about an hour, but it's worth it. Ingredients:

pike – 500 g;
roach – 800 g;
carrots – 1 piece;
onion – 1 piece;
millet – 200 g;
potatoes – 4 pcs;
water – 4 l;
salt – 18 g;
greens – 100 g;
butter – 50 g.

Wash the fish and gut it. Cut the pike into steaks, and remove the gills, eyes and fins from the roach. Place the pan on the fire, pour in water. Wrap the roach in cheesecloth and place it in a saucepan. Cook for 15 minutes, then remove. Place the pike in the broth and keep on fire for about 20 minutes.

Rinse the millet and add water. Cut the potatoes into large cubes, the carrots into strips, and finely chop the onion. Add millet and potatoes to the fish. Cook for 15 minutes. Fry carrots and onions in butter until golden brown. Add fried vegetables to the broth. Finely chop the greens and serve to the ear.

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.

01. Pike head (approximately 600g).

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.

02. Foam on the pan.

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.

03. When the foam stops forming, the head is cooked.

04. The boiled head is cooling on the plate.

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.

05. While the head is cooling, prepare the vegetables.

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.

06. Meat from the head and bones in the background.

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.

07. Ready soup in a pan.

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).

08. A portion of fish soup in a plate.