Pike ear at home: delicious cooking recipes

This dish is considered to be one of the oldest in Russian cuisine and is a rich fish soup. For its preparation not all types of fish are suitable, the most delicious dish is from such predatory species as perch or pikeperch. Experienced fishermen say that it is better to cook an ear from a pike fillet.

Features of cooking the dish

The pike's ear is a simple dish, but it's worth knowing and sticking to a certain technology. Delicious fish soup will be obtained if the following rules are observed:

pike should be exceptionally fresh, not frozen( ideally to buy live fish);
tastes better ear, containing several different types of fish( with pike you can combine perch, sterlet, catfish);
it is better to choose a few small fish than one large fish, so that the dish does not acquire the taste of tine;
must be gutted before cooking fish soup;
small pieces of fish are added to the soup 10 minutes before the meal is ready;
water is salted at the very beginning;
heads and other parts of the pike cook on low heat;

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if desired, rice or millet, vegetables, potatoes, parsley, garlic, dill, bay leaves can be added to the broth;
it is better not to interrupt the aroma of fish with spices with a rich, bright smell;
the container in which the ear is cooked should not be oxidized, so it is better to choose a clay pot or an enameled pan;
during cooking soup is not covered with a lid.

How to cook pike soup at home

In the Russian kitchen for cooking soup using different river fish, but preference is given to pike soup, because it turns out very fragrant, rich and at the same time transparent. In addition, pike meat contains a huge amount of useful substances - iodine, sodium, zinc, magnesium, calcium, iron, etc. Because the fish has a low calorie content, it is considered a dietary product and dishes can be safely eaten by people trying to lose weight.

Classic recipe

The most delicious ear can be cooked in field conditions - as many fishermen consider. However, a rich and tasty fish soup can be made at home. The main thing is to get a fresh pike. For a classic cooking option, the following ingredients will be needed:

onion - 2 pcs.;
pike - 1 kg;
potatoes average - 3-4 pcs.;
carrots - 1 piece;
parsley( root) - 2 pieces;
pepper peas - 6-8 pieces;
water - 2,5-3 l;
bay leaf - 3-4 pieces;
vodka - 70 ml;
butter - 10 g;
greens, salt( to taste).

How to cook an ear at home:

Brush, cut medium potatoes, place in boiling water.
Immediately add uncleaned but carefully washed bulbs with cut roots.
Finely chop the peeled carrots and parsley roots, add to a saucepan and record 10 minutes.
Clean the pike from the scales, remove the gills and contents of the belly, chop into portions.
In the broth, add the spices and place the prepared fish, having tightened the fire to a minimum.
After 15-20 minutes, add the vodka. It will improve the taste of the prepared dish and eliminate the smell of river vegetation, which is typical for pike.
Turn off the fire, remove peppercorns, bay leaves, bulbs from the pan and put butter in your ear.
Pour the dish over the plates, sprinkle on top with finely chopped greens. If desired, season the soup with sour cream.

How to boil an ear from the head of a fish

An ear with pike heads goes very rich. To soften its taste, you can season the broth with a small amount of fresh ginger, anise or saffron. To complement the aroma and taste of the fish soup, you can use white or green peppercorns, as well as parsley. To prepare the dish you will need:

medium sized carrots;
potatoes - 3 pieces;
pike heads - 2-3 pcs.;
bell pepper;Dill - 1 bundle of
;
brine( cucumber or tomato) - 1 item;
salt;
bay leaf.

How to boil an ear from a pike:

Rinse the fish parts under cold water, remove the gills with a knife, place the head in a deep cauldron or pot, fill the brine with cold water.
Allow the liquid to boil, after removing the foam from the broth surface, reduce the fire to a minimum.
Add the bay leaf and peeled onion, cook the pike for an hour. Cover can not cover the container.
Strain the broth, add diced potatoes, grated carrots, chopped onions, seasonings.
Continue cooking until the ingredients are soft, then add finely chopped dill.
Disassemble the fish heads, throw out the bones, and return the meat to the pan.
Ready fish soup served hot.

How to boil an ear with a millet in the

multivark Many housewives prefer to cook fish soup in a multivarquet, because this way it acquires a taste similar to dishes stewed in a Russian oven. The soup with millet prepared in this way preserves the maximum of useful properties of the products. For its preparation, the following ingredients are needed:

tails, heads, other parts of the pike - 1 kg;
millet - 2 tbsp.l.;
carrots;
potatoes - 2-3 pcs.;
greens;
onion - 2 pieces;
bell pepper;
bay leaf, salt( to taste).

How to prepare an ear in a multivariate:

Wash, brush, divide into pieces of fish. Place the pike on the bottom of the bowl, pour cold water to the upper boundary.
Activate the option "Steaming by steaming", bring the liquid to a boil.
Remove the foam, add bay leaf, spices, salt, one whole onion. Switch the mode to "Quenching", setting the timer for 60 minutes.
Remove the pieces of pike, release them from the bones.
Put in the soup carrots, cut into thin strips, finely chopped onions and greens, medium pieces of potatoes. The pike's ear should be cooked for another hour with the "Quenching" on.
After about 15 minutes, when the potatoes are half-finished, add millet.
5 minutes before the meal is ready, return the fish to the multivark.
After turning off the device, allow the soup to brew for half an hour, then serve not the table.

Calorie content of the dish

Pike fillet is considered to be dietary due to its low calorie content. On 100 grams of fish there are only 90 calories. Ear with pike, cooked according to the original recipe, it turns out very tasty and rich, but its caloric value is only 53 calories per 100 ml of dish. Due to its low calorie content, fish soup can be eaten in large portions, without fear of losing shape.