Home recipe fish soup of pike smoky with photos

Ear pike is one of the most popular dishes of the Russian cuisine, especially for fishermen. At the bonfire, on the beach, in a pot, with a smoke — what could be tastier?

But if you have no opportunity to cook one of these miracle cooking outdoors , you can cook a great stew, and at home. Even with smoke.

The contents

  • Step 1. Select the pike
  • Step 2. Select recipe soup from a pike
  • Step 3. Cook step by step
  • Useful video

Step 1. Select the pike

Immediately decide – why her and not other species of fish. Any chef will tell you that the best ear is prepared from predatory inhabitants of the waters. And the gray river sharks and the fact that its meat has a certain elasticity and hardness, and, falling into boiling water at once and not fall apart.

So, choose fish. Better if she is alive and just caught. But we agreed to talk about home cooking. So you are the predator to buy. See that it was fresh, had a strong smell, in any case not frozen. When you freeze it immediately loses the characteristic taste, ear and much appreciated.

Important. Do not buy soup for big pike. It retains the smell of the slime, even after a thorough washing. Is fine small pike, weighing 700 — 800 gr.
Step 2. Select recipe soup from a pike

The classic recipe is a soup with fish, potatoes, onions, carrots and spices. But there are still a great number of options. For example, the Tsar, when the fish is cooked in chicken broth. Ear special with crawfish tails. Ear with cereals. There is even an option when the broth before the end of cooking, put the sliced cucumbers. Get a kind of a river a variant of Bulgarian tarator. But we choose the simpler recipe, but with a unique taste.

Step 3. Cook step by step

Let’s start with the ingredients. We will need:

  • pike weighing 800 grams;
  • small fish, preferably rockfish, they are the most nourishing – 500 g;
  • potatoes – 6 PCs;
  • onion – 2 – 3 heads;
  • carrots – 1 piece;
  • Bay leaf 2-3 PCs.
  • parsley; beam two is fine;
  • 50-70 gr. vodka;
  • 12 Cup cucumber pickle;
  • nutmeg, ground, spices – to taste;
  • a few clean wood chips;

Anyone can add more millet or even rice, but many experts believe that the cereals taste was changing not for the better, bringing the smell of porridge.

Special attention should be given to the ware which is to be cooking. There is no pot, take a small cauldron. No cauldron – ideal enamelware. The pot subject to oxidation, do not use.

Attention. During the entire cooking pan is not covered with the cap!

With that definition, start:

1.Take a pike, peel, remove the intestines. Wash thoroughly in cold water. Remove the fins, head, and down part of the tail, is put aside. From the head remove the eyes and gills and throw away.

2.Small fish clean, exempt from the guts and also delayed.

3.Pike fillets cut into medium size pieces, fill with water and put the saucepan on the gas. You can wait until the water boils, and then make a bookmark. To boil all this should 10-15 minutes, depending on the size of the pieces.

Important. The ear is preferable to add salt in the beginning of cooking.

4. Head of peeled onion cut in half up half down.

5. After 10-15 minutes, the pieces of the pike take out, release from the bones and arrange in portioned plates. Fillet must be allowed to cool, so then it will be tastier.

6. The head, fins, bones, and small fish to put in the broth and cook for 20 minutes. It is possible and in 2 times more, if possible. If it all does fall apart, it will be even better.

7. During this time finely chop the onion and potatoes.

8.The broth well strained and put into it the potatoes and carrots, again put on fire for 10 minutes until the vegetables are tender.

Help. In this ear zazharku of vegetables is not done — as to fry her at the stake , to carry a frying pan?

9. Before readiness put in broth spices, and pour back the pickle and vodka for the final get rid of the smell and adding flavour.

10. Put nutmeg, spices to taste and Bay leaf and bring to a boil.

11. Ignites chips (you can substitute the Bay leaf, it is possible to burn), give them a little flare at one end, and quickly drop them in boiling water.

12. Turn off the gas almost immediately.

13. Pour the scalding broth with vegetables on plates, where there is a fillet.

14. Liberally sprinkle the herbs, preferably in finely chopped parsley.

You can bring to the table. Your guests and Pets will be very happy. Some add sour cream or even yogurt.

Useful video

How to cook a fish soup of pike in the video below:

More recipes: battered fish, skewers of catfish, salmon from fish house, heh, meatballs pike.

Amanda K. Benson

Author: Amanda K. Benson

Hi, my name is Amanda K. Benson. Since you, dear reader, have appeared on the page of my blog, it means that you are interested in something. Then you need to know who is writing these articles for you. We will meet and I will tell you a little about myself.

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