Pike Ukha

The recipe for pike fish soup is quite simple, and the resulting amber miracle is not a shame to serve on the festive table. Pike fish soup with traditional Russian pies will please the most demanding gourmet.

Cook: 2 hours 40 mins

Serving: 5

Ingredients

• Pike – 700 g
• Water – 2.5 l
• Eggs – 2-3 pcs.
• Parsley root – 1 pc.
• Onions – 1 pc.
• Oil – 50 g
• Salt – 1.5 teaspoon

Directions

1. Prepare products according to the recipe for pike fish soup.
2. Gut the pike, remove the gills.
3. Cover with cold water and put on fire.

   

4. Peel the parsley, wash, cut into circles or semicircles.
5. Peel, wash, chop the onion.
6. When the water boils, remove the foam.
7. Add parsley and onion and cook at low boil for 1 hour to 1 hour 20 minutes, periodically skimming off the foam. Then add salt and cook for another 5 minutes.
8. Take out the fish.
9. When the broth is done, strain it into a clean bowl. The roots, if desired, can be set aside, then added to the finished ear. Cool the broth.
10. Beat the whites into a cool foam (beat for 5-10 minutes)
11. Mix proteins with 0.5-1 cup of cold broth.
12. Pour the bulk of the broth into a saucepan and clarify with egg whites mixed with cold broth. To do this, put the proteins in the broth and, stirring, bring it to a boil. Cook at low boil for 20-30 minutes. Boiling should be minimal!
13. Then cover the colander with gauze in two or three layers. Place the colander in an empty, clean saucepan. Strain the broth gently – the proteins will remain in the cheesecloth, and there will be clean broth in the pan.Wash and chop the greens.

    

14. Before serving, put a piece of fish, butter and sprinkle with herbs in the ear. A real Russian pike fish soup is served with black bread or fish pies, pies stuffed with vyziga, sago, rice and eggs, onions or fish (rastegai).

Bon appetit!