Do you want to feel like a Russian gentleman? Then prepare the ear from the pike. This dish was once a frequent guest of stormy feasts, but over time either the fashion for predatory fish has sunk into oblivion, or the population of pike in our lands has considerably thinned, so, otherwise, the pike ear on a modern table can be met quite seldom.
You can revive the traditions by making soup according to our recipe. Serve it with a pie or a piece of curlin to fully enjoy the Old Russian cuisine.
Recipe for cooking pike soup at home
It's no secret that the most delicious ear is obtained precisely in marching conditions. But what if the window outside the winter and the exit to nature can only dream of? Is it possible to forget about the rich fish soup with the smell of fire? Of course not, try only to follow the recipe below, and you will get a dish that is not inferior to the marching dish.
Ingredients:
- pike - 2 kg;
- potatoes - 4-5 pieces;
- millet or rice - 2/3 of the item;
- carrots - 1 piece;
- onions - 1 pc .;
- vodka - 50 ml;
- bay leaves - 3-4 pcs .;
- dried dill - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
Pike gut, head and fins cut and carefully washed. The remaining fish cut into large pieces.
Half a large onion or a whole medium-sized onion, cut in half and put in kazan together with carrots, as well as the heads and tails of fish. Put the bay leaf. We put the broth brewed for about an hour, constantly removing the foam formed on the surface.
While the broth is boiled, rinse the rice or other selected cereals, clean water, clean and cut the potatoes, and chop the remaining onions and carrots.
Ready broth filter through gauze and return to the fire. We put rice and potatoes in the broth with the rest of the vegetables, add salt, pepper, the remains of laurel and dill. Cook vegetables for 10-15 minutes, lay large pieces of fish. After another 10 minutes, we turn to the procedure for adding flavor. We set fire to lime or birch twigs and stew them directly in the soup. Repeat the procedure 5-7 times, then pour in vodka, remove the ear from the fire and leave it for 10-15 minutes. A delicious pike ear, according to our recipe, is guaranteed!
Hungarian recipe for ears from pike heads
Halasle - Hungarian fish soup, often prepared from carp, but since this is a national dish, which has its regional characteristics, it is not uncommon for recipes of such soup from the head of a pike. Also in the finished soup is not rarely added noodles, it should be boiled separately, and then put individually on the plate.
Ingredients:
- pike - 1,5 kg;
- tomatoes - 2-3 pcs .;
- onion - 2-3 pcs .;
- Bulgarian pepper - 1 pc .;
- tomato paste - 1/2 tbsp. spoons;
- salt, pepper, sugar - to taste;
- paprika smoked - 1 teaspoon;
- vegetable oil - for frying;
- bay leaves - 2 pcs.
Preparation
We clean fish, gut, mine. The tail, fins and head are cut off, and the carcass is cut into large pieces.
Onions finely chopped and fried in vegetable oil. To the fried onions, add crushed tomatoes without skin, cut fins and head, and pour all 2 liters of water. Put the pan with all the contents on the fire and bring the liquid to
Ready broth filter through several layers of gauze, mixed with tomato paste and return to the fire. Add the bay leaf, chopped Bulgarian pepper, paprika, as well as salt, black pepper and sugar to taste. After a couple of minutes, we lay the pieces of fish. Cook the Hungarian ear for 10-12 minutes and remove from heat. Traditionally, the Hungarian recipe for pike soup contains a lot of different additives, from potatoes to cottage cheese, but you can simply sprinkle the ready-made dish with herbs and serve it to the table.