Pike Ukha
by Editorial Staff
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
- Prepare products according to the recipe for pike fish soup.
- Gut the pike, remove the gills.
- Cover with cold water and put on fire.
- Peel the parsley, wash, cut into circles or semicircles.
- Peel, wash, chop the onion.
- When the water boils, remove the foam.
- 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.
- Take out the fish.
- 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.
- Beat the whites into a cool foam (beat for 5-10 minutes)
- Mix proteins with 0.5-1 cup of cold broth.
- 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!
- 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.
- 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).
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