Fish soup pike fish soup - 1 cooking recipes

Classic pike soup is a recipe that can only be prepared in nature, by the river with a fire and a kettle. But modern housewives have gotten used to cooking it at home, on the stove. Moreover, each has its own recipe, set of products and cooking method. Choose from the options offered here for Russian, Jewish, Tsarist and just regular fish soup.

The basis of pike soup is the fish itself. It should be fresh, although in extreme cases you can use ice cream. In this case, do not defrost it, otherwise the taste will be lost and the broth will be cloudy. Use whole pieces of meat, added after the vegetables are ready, as well as the remaining head, ridge, and tail after cutting the carcass. In the second case, it is better to add small fish for taste.

Fish broth is supplemented with many ingredients, the list of which depends on the recipe and the preferences of the housewife:

When choosing ingredients, it is important not to “overdo it”; too much of them will drown out the taste of the fish and spoil the fish soup.

Traditionally, pike fish soup is prepared in a cast iron cauldron or kettle. The process looks like this.

You can serve pike soup with black or freshly baked white bread. Garnish the plate with a slice of lemon and a few olives.

Although the dish is quite simple, cooking fish soup turns into an entire art, since there are several secrets to cooking it: