Step-by-step recipe pike soup

The stores mainly sell freshwater fish from ponds-farms. But sometimes it happens that the husband returns from fishing with an unusual trophy - toothy predator pike. To him, of course, the joy: he had already photographed with his prey, phoned it to all friends, each time exaggerating the size of the caught fish. And you at this time in the kitchen are standing in thought about what to cook from pike? We will try to give you some practical advice.

If you have never dealt with one or another type of fish, the best way is to make soup from it. Some varieties of the inhabitants of rivers and lakes are too greasy, others are too watery, that's why they fall apart in a frying pan, others are full of small bones. Fish soup is a win-win option: too fat broth can be diluted with water, too skinny to supplement with vegetables, and the bones are cooked and will not be "audible" in the soup. So, the choice in favor of the soup is made, we proceed to cooking.

Russian pike soup from pike: step 1

This amber dish was served with pies even in the time of Yaroslav the Wise. At the first stage, nothing complicated is foreseen. The fish should be washed, cleaned from scales, removed gills, eyes and fins. Carefully gut the carcass and rinse again outside and inside. If you have several large pikes at your disposal, the ear can only be cooked from heads and tails, while the rest of the fish can be fried or baked in the oven - it will be very tasty!

Ancient recipe for pike soup : step 2

In a large saucepan pour three or a little more liter of cold water. We put into it heads or a cut fish, one washed onion in a peel, one carrot and parsley, a couple of laurel leaves and a piece of ginger. We put on a small gas. After boiling, cook for another hour or hour and twenty minutes, periodically removing the foam with a spoon.

Recipe for pike soup: step 3

After this period, take another large saucepan, cover it with a colander and pour broth from one container to another. Bulb and root crops are thrown away, and from the fish carcass we take out large bones. We put the meat back in the broth. If it is too dark and cloudy, you can lighten it with egg whites. To do this, they need to mix with a small fraction of the cold fish oil. Salt the dish, pepper and put on fire again. After the boiling point, reduce the gas and wait another half hour. Put a piece of butter in a serving plate and pour in the ear. At the same time, serve pies or patties with eggs and green onions.

Recipe for pike soup without pirozhki

If we are reluctant to fiddle with the dough and bake pies, we make a more boiled soup. Carrots and bulbs do not put in broth, but, after cutting them finely, fry in oil. Pike removed after 10 minutes of cooking and dismantled on fillets and bones with fins. The last we send to boil for another hour. To the onions and carrots we attach 4-5 cut potato sticks. Fry until golden brown (potatoes should be half ready). We filter the broth, again we set it to cook, but this time we put in it fried vegetables and 2 soup spoons of breadcrumbs. Solim. When boiled for another 10 minutes, we lay the fish fillet and immediately remove it from the plate in a warm place. You can add a pinch of grated nutmeg and a couple drops of lemon juice. The ear should be infused under the lid for another 15 minutes. This fish soup can be served with sour cream.