Pike soup with rice
Description
The soup is simple and quick to prepare. Making pike fish soup with rice is easy, and the result is excellent. You can make this soup not only from a whole fish but also from the head and tail, just make sure to prepare them properly. Wash the pike head thoroughly and definitely remove the gills, as this prevents the soup from becoming bitter and keeps the broth clear. To make the soup more filling, add some grain. I use rice, but you can also use millet or barley. Sometimes the soup is made with an egg, which turns out delicious and slightly unusual. I recommend giving it a try. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Gut the pike, remove the gills, and cut into pieces.
- 3
Step 3
Transfer the pike to a saucepan. Add bay leaf, peppercorns, one onion cut into pieces, and carrot. Simmer for 20 minutes after boiling (don't forget to skim off the foam).
- 4
Step 4
Dice the onion and sauté with spices until soft.
- 5
Step 5
Strain the ready broth.
- 6
Step 6
Separate the fish from the bones and cut into pieces as desired.
- 7
Step 7
Place the diced potatoes, rinsed rice, and sautéed onions into a clean saucepan.
- 8
Step 8
Pour everything with fish broth, adjust the salt, and cook until the rice and potatoes are fully done.
- 9
Step 9
Add the pieces of fish a few minutes before cooking is complete. You can add any fresh herbs you like, if desired. The pike soup is ready. Let it steep for a while, then serve.
- 10
Step 10
Pour onto plates and serve.