Many probably liked the very ear cooked in Spartan conditions on the banks of the river. But in the home kitchen you can cook soup, which will turn out no worse.
Pick your recipe
Ingredients:
- Pike of medium size;
- Potato - 3 tubers;
- Carrots - 3 pcs;
- Parsley root - a few pieces;
- Butter - 80 g;
- Onions - 3 pcs;
- Parsley - 1/3 of the bunch;
- Leaf parsley;
- Ground black pepper and salt.
Cooking:
- Pre-wash the pike well, clean it, remove all the insides and gills from it, and rinse it again. Divide the fish into several large parts with a knife.
- Wash potatoes and carrots in advance and peel them.
- Parsley root, if necessary, soak in cold water, then peel and chop into a circle. Cut carrots into a circle, and potatoes into a medium-sized cube.
- Peel the onion, wash in running water, divide into two parts, one of which is finely chopped.
- Put slices of pike in a deep pan, pour them with cold water, season with chopped parsley root. Put the broth over medium heat for 20 minutes, after which add a little salt, a leaf of laurel and black pepper to the pan.
- It is good to strain the finished fish broth, and sort out the pike from the bones, divide into portions.
- Put the broth again on a medium-temperature stove and bring it to a boil, put the prepared vegetables and portioned pike slices in the soup. Cook the soup for 20 minutes.
- Sort green parsley, wash it well in running cold water, dry it on a paper towel and then crumble or pinch with your hands after large coats.
- Season the finished soup with a slice of butter and chopped green parsley.