A variety of fish soups have long been considered a classic of Russian national cuisine. They are prepared from various products, but many cooks prefer a pike ear, the recipe of which is simple. This dish always turns out incredibly tasty, fragrant and rich.
In addition, the meat of this predator contains a huge amount of useful trace elements and vitamins. Pike fillet is considered a low-calorie product, so even those who follow a diet can afford dishes prepared from it.
Cooking features
In order to cook a truly tasty, satisfying and fragrant ear, you should know some of the subtleties of its preparation:
- To create this colorful dish you need to stock up exclusively with fresh fish, and best of all alive. An ear cooked from a frozen carcass will not have a rich taste and aroma.
- It is advisable to opt for small individuals that always turn out to be more rich.
- Keep in mind that the most delicious ear is obtained from the head of a pike, so in no case throw it away.
- If your fish is too large and has a pronounced smell or taste of mud, be sure to add fresh or dried celery to the broth, which perfectly captures unpleasant accents.
- Do not add a large number of spices to the soup - they will only ruin the dish, completely breaking the taste of the pike itself.
- Before manufacturing, the carcass should be thoroughly washed and cut, eliminating the viscera.
Of course, ideally, fish soup is cooked on an open fire. But even at home in a simple pan, you can well cook an unsurpassed ear. To do this, you only need to know a few simple tricks and find a good recipe. But the process itself will certainly please you with its simplicity and unpretentiousness.
Bonfire pike soup recipe
This is a classic way of making fish soup from a river predator, which is ennobled with aromatic smoke. For him you will need:
- 6 large potatoes;
- 2 carrots;
- a small bunch of dill and green onions;
- 2 onions;
- bell pepper;
- a carcass of fish weighing about 1.5 kg;
- peppercorns and bay leaf.
Cooking
Cut the carcass by cutting off its head and about 10 cm of tail. Then put these parts of the fish in a pan, fill with three liters of water and add the washed, but not peeled onions, coarsely chopped carrots, bay leaves and a few peas. Take vegetables one at a time. Boil the broth over medium heat for half an hour. After this, strain the soup using gauze.
Peel the potatoes, chop in large cubes and send to the broth. Cook it for 10 minutes.
Cut the carcass itself into approximately equal slices and also put in the pan. Bring the pike ear on the fire to a boil, then be sure to remove the resulting foam. Now it’s the turn of the remaining vegetables: peel and chop coarsely. Send them to the broth with salt to your liking. Now boil the soup until cooked. If you wish, you can add it with hot pepper, which will add spice to the dish.
And now the main secret of a fragrant pike fish soup: set some wood chips on fire, let them flare up and throw in a cauldron. Finally, sprinkle the broth with chopped herbs and remove from the fire. Before pouring on plates, do not forget to remove the chips from the soup.
Now you know how to cook an ear from a pike in just an hour. This recipe will certainly come in handy if you are often in nature and fishing.
Recipe pike fish soup with millet
This is one of the most popular ways to make fish soup at home. Krupa perfectly combines with pike, making the dish more nutritious and tasty. To prepare you will need:
- 4 tablespoons of millet;
- carrot;
- 300 g of potatoes;
- large onion;
- 2 liters of water;
- pike weighing about 1 kg;
- spices to your taste.
Process
Cut the fish, wash it, cut into large pieces, then put it in a pan and fill it with water. Put the pike on the stove and bring to a boil. Meanwhile, prepare all the vegetables. Dice the onions and carrots into large strips.
By this time, the fish stock should already boil. Try not to miss this moment to remove the scum and throw potatoes in the soup. After just a minute, send the prepared vegetables there.
Salt and pepper the ear to your liking. And after 5 minutes, throw the washed millet into the soup. Cook the broth until the cereal is ready. This usually takes about 10 minutes.
Finally, season the pike ear with millet bay leaf, pepper and other spices as you wish.
Pike head soup
This treat turns out to be immensely aromatic, piquant and simply unforgettable. Many experienced culinary experts and fishermen unanimously argue that there is no tastier fish soup than that made from a pike head.
In fact, even simple housewives praise such a soup, speaking about the delicious aroma and qualities of the treat. Is this so, you can check on your own experience, using a simple recipe for pike fish soup, or rather, from her head.
For cooking you will need:
- several pike heads weighing 0.5 kg;
- 200 g of potatoes;
- 100 g carrots;
- 50 g of onions;
- Bay leaf;
- a handful of pepper peas;
- a small bunch of any greenery;
- a teaspoon of salt.
Course of action
To make fish soup you can take one large head or several small ones - it all depends on your stock. First you need to rinse it, while removing the eyes and gills. Then put your head in a pan and fill it with water so that the fish is completely submerged. Immediately with the head send salt and prepared spices to the container.
Bring the broth to a boil and remove all the froth. This is necessary if you want to cook not only a delicious ear from the head of a pike, but also a beautiful one. Without foam, the soup is transparent and colorful.
After boiling, the fish should be boiled over low heat until it ceases to foam. Then remove your head and leave to cool on a plate.
Now it's time to tackle the vegetables: wash each one thoroughly, peel and chop it. Then send them to the pan and leave to cook for 15-20 minutes.
In the meantime, vegetables will reach readiness, cut your head, carefully separating the meat from the seeds. Now it remains just to pour the fillet into the broth, boil a couple more minutes and turn it off. At the end, sprinkle the cooked ear from the head of the pike with finely chopped greens, cover and let it brew a little.