Pike soup: 3 step-by-step photo recipes for homemade fish soup

Many housewives are not very willing to prepare pike fish soup, because they believe that the fish will retain the taste of mud and algae, so the soup will turn out tasteless. This opinion is wrong. There are many secrets that make it easy to get rid of unpleasant smell and taste. In fact, if you adhere to the basic rules and observe the proportions indicated in the photo recipes, pike fish soup can become a real culinary masterpiece - quite rich with a beautiful amber color and a sweetish taste. At the same time, the average calorie content of a serving (100 g) is only 30 kcal.

Rich pike ear soup - step-by-step photo recipe

The head, fins and tail of the pike make a rich and aromatic fish soup. The main thing is to properly process and prepare the fish product. It is, of course, best to cook fish soup, especially in the summer, outdoors. But it will be just as tasty at home.

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Cooking time: 1 hour 0 minutes

Quantity: 6 servings

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.

Delicious pike soup at home - a classic recipe

Pike fillet soup is considered a dietary dish, since this fish contains virtually no fat, but on the contrary, consists of a large amount of micronutrients and beneficial substances. In this case, potatoes and pearl barley provide satiety to the fish soup.

Barley can be replaced with millet or coarsely ground barley; other types of cereals are not recommended.

Ingredients:

Medium-sized pike – 1 pc.;
Potatoes – 5-6 pcs.;
Carrots – 1 pc.;
Greens (onion, dill and spinach) - a bunch;
Salt - to taste;
Pearl barley – ½ tbsp.

How to cook:

Wash the pearl barley in cold water and pour it into the pan. To make it cook faster, you should soak the cereal for a couple of hours. Fill with water and set to cook on the stove. We clean the pike from scales and entrails.
Cut the fish into pieces and cut off the fins. Cut the peeled potatoes and carrots into small cubes. Pour water into a separate pan, add some salt and put on fire.
When the water boils, add the vegetables. Cook for 10 minutes. The pearl barley should be ready by this time. Strain off the water, rinse the cereal and add it to the soup. We also put pieces of fish there.
When the vegetables are completely cooked (about 10 minutes after adding the fish), add chopped herbs, add a little salt, season with any spices and turn off. Let it sit for a while and serve.

How to cook pike soup at home

Classic recipe

Pike soup / Fish soup | Video 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

We cook fish soup “royally” over the fire.

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

cooking pike fish soup in a slow cooker

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.

Pike soup with millet

To prepare a particularly satisfying pike fish soup, you will need additional millet. Otherwise, preparing the dish according to the traditional recipe is very quick and easy. It turns out especially fragrant and appetizing in nature.

Ingredients:

Head and tail of a pike;
Potatoes – 400 g;
Carrots – 1 pc.;
Onion – 1 pc.;
Millet – 4 tbsp. l.;
Bay leaf – 2 pcs.;
Parsley, dill - a bunch;
Bay leaf – 1-2 pcs.;
Black pepper, salt - to taste.

Cooking method:

Peel the potatoes and carrots, wash them and cut them into small cubes, strips or bars, as you prefer. From the onion (choose the cleanest, most beautiful one), remove the top layer of husk and cut off the part with the roots.
Wash the greens and chop them with a knife. Place a pot of water on the stove and wait for it to boil. Add some salt, add onion, chopped vegetables, pike head and tail. Turn the heat to minimum and periodically skim off the foam with a spoon.
Cover the pan with a lid and cook for 20 minutes. Then add chopped herbs, bay leaves, pepper and add salt if necessary.
Read also: How to make cold smoked fish: fish preparation, smoking technology
Cook for another five minutes, turn off the heat and let stand for a quarter of an hour. Pour the finished fish soup into plates and serve. If desired, you can add a small piece of butter, which will make the dish more tender.

Features of cooking

Pike soup is an easy dish to prepare, but it is worth knowing and following a certain technology. You can make delicious fish soup if you follow these rules:

pike should be exclusively fresh and not frozen (ideally buy live fish);
Ukha containing several different types of fish turns out tastier (perch, sterlet, catfish can be combined with pike);
It is better to choose several small fish rather than one large one, so that the dish does not acquire a muddy taste;
Before cooking the fish soup, the fish must be gutted;
small pieces of fish are added to the soup 10 minutes before the dish is ready;
the water is salted at the very beginning;
heads and other parts of pike are boiled over low heat;
if desired, you can add rice or millet, vegetables, potatoes, parsley, garlic, dill, bay leaf to the broth;
It is better not to interrupt the aroma of fish with spices with a rich, bright smell;
the container in which the fish soup is cooked should not oxidize, so it is better to choose a clay pot or an enamel pan;
Do not cover the soup during cooking.

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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.