Pike soup

Pike fish soup is a wonderful, aromatic and very tasty dish. Despite the small amount of ingredients, it always makes me happy. We offer you a classic recipe for cooking, from the head and tail, from pink salmon with millet, with rice, with potatoes, in a slow cooker, with an egg, as well as an option over the fire.

Classic recipe for pike fish soup at home

This beautiful fish makes a very tasty fish soup due to its pleasant taste and texture. The fish is cooked together with potatoes, carrots, onions and green onions. The broth should be transparent and the pike should be tender.

1. 
   How to cook pike soup at home? We clean and gut the fish. You have to be careful, because when you remove the scales, they release a lot of mucus. Now cut the pike into pieces of 4-5 centimeters.
2. 
   Pour one and a half liters of water into a deep saucepan and put it on fire.We send the chopped fish there and wait until the water boils. Then turn on medium heat, add salt to taste and cook for another 20 minutes.
3. 
   During the cooking process, periodically remove the resulting foam.
4. 
   Peel the onions and finely chop them into cubes.
5. 
   Peel the carrots and grate them on a coarse grater.
6. 
   Peel the potatoes, wash them and cut them into medium-sized cubes.
7. 
   During this time the pike should have been cooked. Using a slotted spoon, remove it from the broth onto a plate. The main thing is to do this carefully, as it may fall apart. The broth can be strained through a sieve to make it clearer. In this case, add a little more water.
8. 
   Add chopped onions, carrots and potatoes to the broth. There is no need to fry vegetables.
9. 
   Next, add black peppercorns and one bay leaf.
10. 
    We throw out the head of the pike, and divide the rest of the meat into smaller pieces.
11. 
    Cook the vegetables for about 20 minutes. The soup is ready. Place a few pieces of fish on a plate and fill with broth. Sprinkle chopped green onions on top and serve. Bon appetit!

How to prepare rich fish soup from the head and tail of a pike?

Do not rush to throw away the leftovers from cutting up the pike, as they make a very tasty and rich fish soup. It also includes rice to make the soup more filling.

Cooking time: 1 hour 10 minutes.

Cooking time: 25 min.

Servings – 8.

Ingredients:

• Pike – 1 kg.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Potatoes – 4 pcs.
• Rice – 100 gr.
• Water – 2.5 l.
• Salt - to taste.
• Black peppercorns - to taste.
• Bay leaf – 1 pc.
• Fresh greens - to taste.

Cooking process:

1. Place the pike head and tail into a deep saucepan and fill with cold water. Let it boil and drain the water.

2.Fill the fish with water again, add salt, black peppercorns and bay leaf. We clean one carrot and onion, cut it into several parts and put it in a saucepan.

3. Let the broth boil and cook for about 20 minutes. Strain the broth through a sieve or cheesecloth and pour it back into the pan. If desired, you can add spices to taste.

4. Wash the rice thoroughly and add it to the broth when it boils.

5. Now we clean the remaining vegetables. Chop the carrots coarsely and the onions into cubes. Place in a saucepan.

6. Next, peel, wash and cut the potatoes into large cubes. Throw into the broth.

7. Remove the meat from the boiled head and tail of the pike and add it to the soup when all the vegetables are cooked.

8. Wash fresh greens under cool water, chop finely and add to the soup. Cook over low heat for 10-15 minutes.

9. Place the finished fish soup on plates and serve. Bon appetit!

Step-by-step recipe for making pink salmon soup with millet

Pink salmon makes a very tasty and rich fish soup. Thanks to millet and potatoes, this soup acquires an unusual taste and even color. It also contains carrots, onions, salt and pepper.

Cooking time: 1 hour 10 minutes.

Cooking time: 25 min.

Servings – 8.

Ingredients:

• Pink salmon soup set – 200 gr.
• Potatoes – 1 pc.
• Millet groats – 1-2 tbsp.
• Carrots – 30 gr.
• Onions – 30 gr.
• Drinking water – 500 ml.
• Salt - to taste.
• Black peppercorns - to taste.
• Fresh greens - to taste.

Cooking process:

1. Defrost the soup set. We cut the head in half and cut the ridges into smaller pieces.

2. Place the fish in a saucepan and fill with cold water. Place on the fire and wait for it to boil. Remove the foam, reduce the heat and cook covered for about 10 minutes.

3.Wash the millet thoroughly under running water. If you do not rinse it, the soup will have a bitter taste. Throw into the broth.

4. Peel the potatoes, wash them and chop them coarsely.

5. Wash the onion, peel and cut into cubes.

6. Cut the peeled and washed carrots into semicircles.

7. To make the broth more transparent, strain it through a sieve or cheesecloth. This step is optional and can be skipped. Now put all the chopped vegetables into the pan, bring to a boil and reduce the heat. Cover the soup with a lid and cook for 10 minutes.

8. Now remove the meat from the cooked soup set and place it in the pan with the vegetables.

9. Add salt, black pepper and other seasonings to taste. Cook for another 5 minutes and turn off the heat.

10. Cover the pan with a lid and let it brew for 10 minutes. Pour into plates and serve. Bon appetit!

How to cook delicious pink salmon soup with rice at home?

The fish soup made from this fish is very healthy. It turns out very tasty thanks to potatoes, carrots, onions and spices, and rice makes it more satisfying.

Cooking time: 1 hour 20 minutes.

Cooking time: 25 min.

Servings – 10.

Ingredients:

• Pink salmon soup set – 400 gr.
• Rice – 100 gr.
• Potatoes – 200-300 gr.
• Carrots – 100 gr.
• Onions – 100 gr.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Fresh parsley - to taste.
• Fresh dill - to taste.
• Bay leaf – 1 pc.
• Drinking water – 4-5 l.

Cooking process:

1. Place the defrosted soup set in a saucepan, fill it with cold water, put it on the fire and cook for 15-20 minutes.

2. Remove the finished fish from the broth with a slotted spoon into a separate bowl.

3. Strain the broth through a sieve to get rid of any remaining bones.Add salt to taste and bay leaf.

4. Wash the rice thoroughly and place it in boiling broth. It is best to use steamed one so that the soup does not look like porridge.

5. Bring the broth to a boil and add the peeled and diced potatoes. Turn on a small fire.

6. Peel the carrots and onions and cut them into small cubes. Heat 2 tablespoons of vegetable oil in a frying pan and fry the vegetables in it until soft. Add the roast to the soup.

7. Remove the meat from the bones of the pink salmon and throw it into the soup. Add salt, pepper, parsley and dill. Turn off the heat and let the soup brew under the lid for about 10 minutes.

8. Pour the soup into bowls and serve. Bon appetit!

A simple and tasty recipe for making pink salmon soup with potatoes

To prepare the broth you will need the head, spine and tail of the fish. Then the potatoes will be boiled in it, while the carrots and onions are fried in a frying pan. After the vegetables are cooked in the fish broth, you can pour the fish soup into plates, putting pieces of fish in it.

Cooking time: 1 hour 10 minutes.

Cooking time 25 min.

Servings – 6.

Ingredients:

• Pink salmon – 250 gr.
• Drinking water – 1 l.
• Potatoes – 2 pcs.
• Carrots – 70 gr.
• Onions – 70 gr.
• Tomato - to taste.
• Bay leaf – 1 pc.
• Salt - to taste.
• Vegetable oil – 1 tbsp.

Cooking process:

1. In this recipe we use pink salmon soup set. It is best to buy a whole fish, cut off the meat from it, which will then go into the fish soup. We clean and wash the fish.

2. Place in a saucepan and fill with water. Place on the fire and cook for 15 minutes. After the water boils, turn on low heat and continue cooking. Periodically skim off any foam that forms.

3.At this time, peel, wash and cut the potatoes into small cubes.

4. Peel and finely chop the carrots.

5. Peel and cut the onion, just like carrots.

6. Reduce the heat where the fish is cooked and add the chopped potatoes there.

7. Heat vegetable oil in a frying pan and fry carrots and onions in it for several minutes until the vegetables become soft.

8. Remove the meat from the cooked fish. You can cook the fillet separately and add it to the soup. Place the fish in the pan along with carrots and onions.

9. Cook the fish soup until the potatoes are ready. Add salt to taste, bay leaf and other spices. You can also add chopped tomato to give the soup a nice acidity. Cook for a couple more minutes and remove from heat. Pour into plates and serve. Bon appetit!

Delicious and aromatic pike soup over a fire in a cauldron

Cooked over the fire, the soup turns out incredibly aromatic and tasty. In addition to vegetables and spices, a glass of vodka is added to it and a charred firebrand is dropped from the fire.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 min.

Servings – 9.

Ingredients:

• Pike – 1 kg.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Potatoes – 1 kg.
• Drinking water – 2 l.
• Fresh dill – 1 bunch.
• Fresh parsley - 1 bunch.
• Black peppercorns - to taste.
• Bay leaf - to taste.
• Salt - to taste.
• Vodka – 1 glass.

Cooking process:

1. Clean the fish and wash it well. Cut off the head, fins, and tail. We remove the gills and intestines. Cut the body into small pieces.

2. To prepare the broth, we do not peel the onion, but make 2 perpendicular cuts, but not all the way. The husk can be removed, but with it the ear will acquire a beautiful color.

3. Place the cauldron on the fire. Fill it with water and place the head and tail of the pike.We send 2 onions and wait until the water boils. Remove the formed foam. Cook for about 40 minutes.

4. At this time, peel the potatoes and cut them into small cubes. Wash fresh dill and parsley under cold water and chop finely. Peel the carrots and cut into slices.

5. After a certain time, we remove the pike and onion from the finished broth. Place potatoes and carrots into the cauldron. Add salt to taste, bay leaf and black peppercorns. When the potatoes are almost cooked, throw the pike into the pot.

6. Let the soup simmer for about 5 minutes, pour 1 glass of vodka into it and lower the charred firebrand from the fire. Add chopped dill and parsley and mix. The soup is ready.

7. Pour into plates and serve. Bon appetit!

How to cook rich homemade pike soup in a slow cooker?

Thanks to the multicooker, pike cooks very quickly, and most importantly, it’s delicious. First, the fish is boiled, and then all the vegetables and barley are added to it, which will make the soup more satisfying. The soup will be ready in half an hour.

Cooking time: 1 hour 25 minutes.

Cooking time: 25 min.

Servings – 5.

Ingredients:

• Pike – 1 pc.
• Onions – 1 pc.
• Carrots – 4 pcs.
• Barley groats – 2 tbsp.
• Lemon – 1 pc.
• Bay leaf – 2 pcs.
• Fresh greens – 100 gr.
• Salt – 1 tsp.
• Drinking water – 2.5 l.

Cooking process:

1. Wash the pike, clean it and cut it into portions.

2. Turn on the multicooker and place the fish in its bowl. Pour in water and turn on the “stew” or “soup” program. Set the timer for 30 minutes.

3. At this time, prepare the vegetables. Peel the onion and cut into small cubes. If desired, you can send it into the broth whole. Peel the carrots and grate them on a coarse grater.

4. Peel the potatoes, wash them and cut them into small cubes.

5.After half an hour, open the lid of the multicooker and add chopped potatoes, carrots and onions to the fish. We thoroughly wash the barley and add it to the broth along with bay leaf, salt and the juice of a whole lemon. Close the lid and cook for about another half hour. As soon as the potatoes are completely cooked, the soup is ready.

6. Pour the finished dish into plates and decorate with chopped herbs. Bon appetit!

A simple and tasty recipe for pike fish soup with eggs at home

This soup turns out very tasty and aromatic. Potatoes with onions, carrots, spices and fish are ideally combined, and the egg adds thickness and tenderness to the soup.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Pike – 1 pc.
• Potatoes – 5 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Eggs – 2 pcs.
• Bay leaf – 2 pcs.
• Black peppercorns – 4-5 pcs.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Clean the fish, wash it thoroughly and remove the gills and fins. Cut off the head, tail and spine. It is on them that we will cook the broth.

2. Place the pike in a saucepan, add water and cook for about 20 minutes. Add salt to taste. Periodically remove the foam. Strain the finished broth through a sieve to remove the bones and make it more transparent.

3. Place the pan with the broth back on the fire. Throw a couple of bay leaves into it.

4. Peel the carrots and cut into small pieces.

5. We also peel and chop the onion.

6. Heat 2 tablespoons of vegetable oil in a frying pan and fry the vegetables in it until they become soft.

7. Peel the potatoes, wash them and cut them into medium pieces.

8. Throw the potatoes into the pan and cook them until fully cooked. Now you can add the fried onions and carrots.

9.In a separate container, beat 2 eggs with a fork.

10. Pour them into the soup in a thin stream, stirring at the same time. Cook for about 2-3 minutes.

11. At this time, remove the fish from the bone and add it to the soup.

12. Turn off the heat, cover the pan with a lid and let the fish soup brew for about 20 minutes. Pour into plates and serve. Bon appetit!