Pike fish soup - 8 recipes for fish soup at home

Ukha is a wonderful, aromatic and very tasty dish. Despite the small amount of ingredients, it always pleases. 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 a variant on the fire.

The classic recipe for pike fish soup at home

This wonderful fish makes a very tasty fish soup, thanks 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.

Cooking time: 1 hour.

Cooking time: 25 min.

Servings - 8.

• 
  We clean and gut the fish. You need to be careful, as when removing the scales, it produces a lot of mucus. Now we cut the pike into pieces of 4-5 centimeters.
• 
  Pour one and a half liters of water into a deep saucepan and put on fire. We send the chopped fish there and wait for the water to boil. Then turn on medium heat, add salt to taste and cook for another 20 minutes.
• 
  During the cooking process, periodically remove the resulting foam.
• 
  Peel the onions and finely chop them into cubes.
• 
  We clean and rub the carrots on a coarse grater.
• 
  Peel, wash and cut the potatoes into medium-sized cubes.
• 
  During this time, the pike should have been cooked. We take it out of the broth using a slotted spoon on a plate. The main thing is to do it carefully, as it can fall apart. The broth can be filtered through a sieve to make it more transparent. In this case, add some more water.
• 
  We send chopped onions, carrots and potatoes to the broth. You do not need to fry vegetables.
• 
  Next, add black peppercorns and one bay leaf.
• 
  We throw out the pike's head, and divide the rest of the meat into smaller pieces.
• 
  Cook vegetables for about 20 minutes. The ear is ready. Put several pieces of fish in a plate and fill with broth. Sprinkle with chopped green onions on top and serve. Bon Appetit!

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

Do not rush to throw away the leftovers from cutting pike, as they make a very tasty and rich ear. It also contains rice to make the soup more satisfying.

Cooking time: 1 h. 10 min.

Cooking time: 25 min.

Servings - 8.

Ingredients:

• Pike - 1 kg.
• Bulb 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. We send the pike's head and tail into a deep saucepan, fill it 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 one onion, cut it into several pieces and send it to the pan.
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 pot. You can add spices to taste if desired.
4. We wash the rice thoroughly and send it to the broth when it boils.
5. Now we clean the remaining vegetables. Chop the carrots coarsely and the onions into cubes. We send to the pan.
6. Next, clean, wash and cut the potatoes into large cubes. Throw in broth.
7. Remove the meat from the boiled head and tail of the pike and send it to the soup when all the vegetables are cooked.
8. Wash fresh herbs under cool water, finely chop and add to the ear. Cook over low heat for 10-15 minutes.
9. We lay out the finished ear on plates and serve to the table. Bon Appetit!

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

A very tasty and rich ear is obtained from pink salmon. Thanks to millet and potatoes, this soup takes on an unusual taste and even color. It also contains carrots, onions, salt and pepper.

Cooking time: 1 h. 10 min.

Cooking time: 25 min.

Servings - 8.

Ingredients:

• Pink salmon soup set - 200 gr.
• Potatoes - 1 pc.
• Millet groats - 1-2 tablespoons
• Carrots - 30 gr.
• Bulb 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. Cut the head in half, and cut the ridges into smaller parts.
2. Put the fish in a saucepan and fill it with cold water. We put it on fire and wait for it to boil. Remove the foam, reduce the heat and cook under the lid for about 10 minutes.
3. Thoroughly rinse the millet under running water. If not rinsed, the soup will taste bitter. We throw it into the broth.
4. Peel the potatoes, wash them and chop them coarsely.
5. Wash onions, peel and cut into cubes.
6. Cut the peeled and washed carrots into semicircles.
7. To make the broth more transparent, filter it through a sieve or cheesecloth. This step is optional and can be skipped. Now we send all the chopped vegetables to the pan, bring to a boil and reduce the heat. Cover the soup with a lid and cook for 10 minutes.
8. Now we remove the meat from the cooked soup set and send it to the pan for 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 fish soup with rice at home?

The fish soup is very useful. It tastes great thanks to potatoes, carrots, onions and spices, and rice makes it more satisfying.

Cooking time: 1 h. 20 min.

Cooking time: 25 min.

Servings - 10.

Ingredients:

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

Cooking process:

1. We send the defrosted soup set to a saucepan, fill it with cold water, send it to the fire and cook for 15-20 minutes.
2. Take the finished fish out of 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. We wash the rice thoroughly and send it to the boiling broth. It is best to use steamed so that the ear does not look like porridge.
5. Bring the broth to a boil and toss in the peeled and diced potatoes. We 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 vegetables in it until soft. We send the frying to the soup.
7. Remove the meat from the bones of the pink salmon and put it in the soup. Add salt, pepper, parsley and dill. Turn off the heat and let the ear brew under the lid for about 10 minutes.
8. Pour the soup into bowls and serve. Bon Appetit!

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

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

Cooking time: 1 h. 10 min.

Cooking time 25 min.

Servings - 6.

Ingredients:

• Pink salmon - 250 gr.
• Drinking water - 1 liter.
• Potatoes - 2 pcs.
• Carrots - 70 gr.
• Bulb onions - 70 gr.
• Tomato to taste.
• Bay leaf - 1 pc.
• Salt to taste.
• Vegetable oil - 1 tablespoon

Cooking process:

1. In this recipe, we use a pink salmon soup set. It is best to buy a whole fish, cut off meat from it, which will then go to the ear. We clean and wash the fish.
2. Transfer to a saucepan and fill with water. We put on fire and cook for 15 minutes. After the water boils, turn on a small fire and continue to cook. We periodically remove the resulting foam.
3. At this time, we clean, wash and cut the potatoes into small cubes.
4. Peel the carrots and chop finely.
5. Peel and cut the onion, like carrots.
6. Reduce the heat where the fish is boiled and send the sliced ​​potatoes there.
7. Heat the vegetable oil in a frying pan and fry the carrots and onions in it for a few 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. We send the fish to the pan along with carrots and onions.
9. Cook the fish soup until the potatoes are ready. Add salt to taste, bay leaves and other spices. You can also add chopped tomatoes to give the soup a pleasant sour taste. Cook for a couple more minutes and remove from heat. Pour into plates and serve. Bon Appetit!

Delicious and fragrant pike ear on a fire in a cauldron

On the fire, the ear turns out to be 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 h. 20 min.

Cooking time: 30 min.

Servings - 9.

Ingredients:

• Pike - 1 kg.
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 1 kg.
• Drinking water - 2 liters.
• 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. We 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, do not peel the onion, but make 2 perpendicular cuts, just not completely. The husk can be removed, but with it the ear will acquire a beautiful color.
3. We put the cauldron on the fire. Pour water into it and put the head and tail of the pike. We send 2 onions and wait for the water to boil. We remove the formed foam. Cook for about 40 minutes.
4. At this time, clean the potatoes and cut them into small cubes. Rinse fresh dill and parsley under cold water and chop finely. Peel the carrots and cut into slices.
5. After a certain time, we take out the pike and onion from the finished broth. We send potatoes and carrots to the cauldron. Add salt to taste, bay leaves and black peppercorns. When the potatoes are almost cooked, we throw the pike into the pot.
6. Let the soup boil 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 ear 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 - delicious. First, the fish is cooked, and then all the vegetables and barley grits are added to it, which will make the soup more satisfying. The ear will be ready in half an hour.

Cooking time: 1 h. 25 min.

Cooking time: 25 min.

Servings - 5.

Ingredients:

• Pike - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 4 pcs.
• Barley groats - 2 tablespoons
• 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 and cut into portions.
2. Turn on the multicooker and put the fish in its bowl. Fill in water and turn on the "stew" or "soup" program. We set a timer for 30 minutes.
3. At this time, we prepare vegetables. Peel the onion and cut it into small cubes. If desired, you can send it whole into the broth. We clean and rub the carrots 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 send chopped potatoes, carrots and onions to the fish. We wash the barley thoroughly and also add to the broth along with bay leaves, salt and juice of a whole lemon. We close the lid and cook for about half an hour. As soon as the potatoes are completely cooked, the fish soup is ready.
6. Pour the finished dish into plates and decorate with chopped herbs. Bon Appetit!

A simple and delicious recipe for pike fish soup with egg at home

This kind of ear is very tasty and aromatic. Potatoes with onions, carrots, spices and fish are ideally combined, and the egg adds thickness and tenderness to the ear.

Cooking time: 1 h. 10 min.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Pike - 1 pc.
• Potatoes - 5 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Eggs - 2 pcs.
• Bay leaf - 2 pcs.
• Black peppercorns - 4-5 pcs.
• Salt to taste.
• Vegetable oil - 2 tablespoons

Cooking process:

1. We clean the fish, wash thoroughly and remove the gills with fins. Cut off the head, tail and ridge. It is on them that we will cook the broth.
2. We send the pike to a saucepan, fill it with water and cook for about 20 minutes. Add salt to taste. Remove the foam from time to time. Filter the finished broth through a sieve to remove the seeds, and it becomes more transparent.
3. We send the pot with broth back to the fire. We throw a couple of bay leaves into it.
4. Peel the carrots and cut into small pieces.
5. We also peel the onion and chop it.
6. Heat 2 tablespoons of vegetable oil in a frying pan and fry the vegetables in it until they become soft.
7. Peel, wash and cut the potatoes into medium pieces.
8. Put potatoes in a saucepan and cook until cooked. Now you can add the onion and carrot fry.
9. Beat 2 eggs in a separate container 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, we remove the fish from the bone and send it to the soup.
12. Turn off the heat, cover the pan with a lid and let the ear brew for about 20 minutes. Pour into plates and serve. Bon Appetit!