How to boil an ear from pike with rice at home

Fragrant fish soup.This phrase contains the whole taste of an unforgettable dinner on a campfire, cooked back in the pioneer camp. Delicious fish soup is associated with a cauldron, a campfire and songs with a guitar, but this fish dish can be cooked at home if you follow the recipe and stock up on the necessary ingredients. So: how to cook pike fish soup if you don’t have a cauldron or a campfire in the house, but you have a great desire to create a real culinary delight? It’s very simple!

Necessary ingredients:

Pike meat - 1 kg
Medium potatoes - about 5 pcs.
Carrots - 2 pcs
Onion - 2-3 pcs
Rice cereal - ½ cup
Greens - 1 bunch (parsley - required, dill - to taste)
Bay leaf - 4-5 pcs
Lemon - 2-3 slices
Salt, pepper, ginger - according to personal preference

How to cook pike fish soup so that all the refined taste and aroma are combined into one piquant, unforgettable and very tasty composition? Remember!

Fish should be cleaned from scales, gutted, gills removed (if fish heads are used in cooking). Cut the fillet into pieces about 2 cm thick. Put the fish in a saucepan, add water (3.5 liters).

Peel the vegetables. 1 put a whole bulb in a saucepan when water boils. Add half green, bay leaf, ginger.

For convenience, do the following: after the fish boils - let it boil for 10 minutes. Remove the pike, let it cool, separate the meat from the bones. (leave the fish heads and tails in the pan).

Cut the potatoes and carrots into slices, the onion into cubes. Fry everything in vegetable oil until golden brown.

Fried vegetables and washed rice add to the main course. Cook for 10-15 minutes.

Meat, separated from bones, put into a saucepan, add salt, pepper, greens. Cook a couple more minutes until ready.

Remove from heat, add lemon, cover and let stand for 10 minutes, then remove lemon, otherwise it will give bitter taste.

Serve the dish hot, spoon the sour cream and finely chopped parsley.

This is the recipe for making fish soup, followingwhich you will get a real culinary masterpiece. Ukha is an incredibly light, dietary dish, and river fish is simply a storehouse of essential amino acids and proteins.

Helpful Tips

Cooking fish soup is a delicate matter, and you simply must know a couple of tricks:

It is better to take 2-3 small pike, rather than 1 large. Young animals do not yet have that taste of river silt, which is typical of an adult fish.

Fish heads - not required buta desirable attribute of any fish soup. If fish heads are boiled in the fish soup - it will have a bright golden color, the necessary percentage of fat and a thick, rich aroma.

It is better to use peppercorns - it gives more piquant notes to the dish.

Parsley is perfectly combined with fish dishes, smoothing the "obsessive" fishy taste.

If the fish soup is only for adults, it is advisable to add 50 g of vodka to the pan - it will not affect the aroma, but will give a rich flavor to each ingredient.

Murphy should be taken as much as it will beeaters, and the amount of water for the ears is very simple: 0.5 liters per person. Take into account the percentage of water that will boil away. "Failure" will need to be replenished by adding water.

Pike fish soup is a wonderful dietary disha dish that not only perfectly saturates, but also does not have a negative effect on the walls of the gastrointestinal tract, and pike meat does not put a strain on the liver and pancreas. People who care about their health should not deny themselves such a tasty and, most importantly, healthy dish. Ukha is a “field” dish, and it is not difficult to cook it outdoors. Avid fishermen very often cook ukha not with rice, but with millet. The taste of such ukha is impossible to forget, because millet gives the dish delicate notes. Who, if not a fisherman, knows how to cook a tasty and satisfying ukha? Follow this simple recipe, and all your guests, friends and relatives will never tire of praising your culinary skills and will ask for another plate or two more. Enjoy your meal!