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.
Recipe for pike perch soup at home
Servings: 8-10.
Time: 1 hour.
Calorie content per 100 grams: 89 kcal.
Ingredients:
- 1 kg of fish;
- 8 potatoes;
- 2 large onions;
- 3.5-4 liters of drinking water;
- 2 carrots;
- 1 parsley root;
- 2 bay leaves;
- 5-7 pcs. peppercorns;
- 1 bunch of greenfinch (mix);
- a little table salt.
A step-by-step recipe for fish soup in the home kitchen traditionally begins with cleaning the carcasses. We cut off the fins, gut the carcasses, cut off the heads and tails. Fill the scraps with clean water and prepare the broth for the fish soup for half an hour. After this, strain the broth, discard the heads, and return the pan with the broth to the stove.
Almost always cooking ushi at home is done with potatoes. Peel the root vegetables, cut into large pieces, and place in a saucepan. We wait until it boils again, then send the fillet, cut into portions. Reduce the heat to a minimum and cook the delicious fish soup for a quarter of an hour.
To prepare this dish deliciously, peel the roots and onions. We cut the parsley into thin strips, the carrots into medallions, and the onion into cubes. Classic fish soup is always seasoned with herbs, so wash and coarsely chop the parsley.
After 15 min. add chopped ingredients, bay leaves and spices. We continue to cook the delicious pike perch soup at home for another 5-7 minutes. Set the pan aside, cover, and leave for a little while.
Below you can watch a video on how to prepare a delicious fisherman's soup with vodka.
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.
Crucian fish soup with parsnips
thedailymeal.com
Ingredients
- 1½ kg crucian carp;
- 1 parsnip root - optional;
- 1 parsley root;
- 1 small carrot;
- 8–10 sprigs of dill and parsley;
- 2 tablespoons rice;
- 2 liters of water;
- 3 bay leaves;
- 8 black peppercorns;
- salt - to taste.
Preparation
Clean the fish and gut it. Separate the heads and remove the gills from the crucian carp.
Cut the parsnip and parsley roots into strips, carrots into small cubes. Chop the greens. Rinse the rice.
Place the heads in a saucepan of boiling water and simmer over low heat for 25–30 minutes. Skim off the foam. Then strain the broth through a sieve or cheesecloth and pour it back into the pan.
Throw in the parsnip and parsley roots, carrots, bay leaves and pepper. After 5 minutes, increase the heat to medium, add the fish carcasses and rice. Cook for 15–20 minutes. Add salt, add herbs and let the fish soup sit for a quarter of an hour before serving.
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.
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.
Ukha "royally"
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.
Fish head soup in brine
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.
Fish soup in a slow cooker
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.
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.
Pike soup with vodka and millet
Khan_risk/Depositphotos.com
Ingredients
- 300 g pike;
- 100 g millet;
- 1 onion;
- 1 carrot;
- 3 potatoes;
- 1 bunch of greens;
- 2 bay leaves;
- 5–6 peas of allspice;
- 2½ liters of water;
- ½ teaspoon thyme;
- salt - to taste;
- ½ teaspoon ground black pepper;
- 50 g vodka.
Preparation
Clean the pike, gut it, rinse and cut into medium pieces. The head and tail can also be added to the soup.
Wash and soak the millet.
Meanwhile, cut the onion in the peel into halves, the carrots into quarters, and the potatoes into medium pieces. Chop the greens.
Place fish, onion, carrots, bay leaf and peppercorns in a saucepan. Fill with water and cook over medium heat, skimming off the foam periodically. After 10–15 minutes, remove the pike, onion, carrots and bay leaf from the pan.
Strain the remaining broth through a sieve and return it to the pan along with the fish, boiled vegetables, potatoes, thyme, salt and ground pepper. After boiling, add millet and cook for another 15 minutes. Add almost all the greens, pour in vodka. Cook for another 5 minutes.
Before serving, let the soup sit for a quarter of an hour. Decorate with greens.
Fish soup in chicken broth with olives
taste.com.au
Ingredients
- 500 g of silver carp or other fish (several types can be used);
- 2 potatoes;
- 2 tomatoes;
- ½ sweet pepper;
- 6–7 sprigs of greenery;
- 500–600 g chicken meat (for example, thigh);
- 1 bay leaf;
- 1 carrot;
- 1 onion;
- 1 clove of garlic;
- 2½ liters of water;
- 10–15 olives;
- salt and ground black pepper - to taste;
- ¼ teaspoon seafood seasoning.
Preparation
Cut the cleaned fish into small pieces, potatoes, tomatoes and sweet peppers into small pieces. Chop the greens.
Place the chicken, bay leaf, whole carrots, onion and garlic into the pan. Cover with water and cook over medium heat until the bird is cooked through, about 25 minutes. Then strain.
Boil the fish in the same broth for 10 minutes over medium heat. Then remove, strain the liquid, and return to the pan along with the fish. Add potatoes, tomatoes, bell peppers, olives, salt, black pepper and spices. Cook for another 20–25 minutes. Sprinkle with herbs before serving.
Trout soup with millet
You can replace the tomato with a tablespoon of tomato paste.
You will need:
2 liters of water, 500 g of trout, 300 g of potatoes, 150 g of millet, 1 tomato, 1 onion, 1 carrot, 3 bay leaves, 2 tsp.
salt. Preparation:
Boil the trout with spices for 10 minutes, remove from the broth. Cut the potatoes and half the carrots into cubes and place the vegetables in the pan. Chop and fry half a carrot, onion, add chopped tomato and a little water. Simmer for 5 minutes and pour into the soup. Separate the trout from the bone and throw it into the ear. After 3 minutes, add salt and turn off.
