ear pike


  • Necessary ingredients
  • Useful tips

Aromatic ear. In this phrase all the taste of a memorable dinner at the stake prepared even in the pioneer camp. Tasty ear associated with a cauldron, campfire and songs with a guitar, but this fish dish can be cooked at home, if you follow the recipe and the necessary ingredients to stock up.

So: how to cook soup from a pike, if proved, and the fire in the house, but there are a great desire to create a true culinary delights? Everything is very simple!

 Ingredients for cooking
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Necessary ingredients:

  • Meat pike - 1 kg
  • Potato average - about 5 pieces
  • Carrots - 2 pieces
  • Onions - 2-3 pc
  • Of rice - ½ cup
  • Green - 1 bunch (parsley - sure, dill - to taste)
  • Bay leaves - 4-5 pc
  • Lemon - 2-3 slices
  • Salt, pepper, ginger - on personal preferences

How to cook soup from pike so that all the refined taste and aroma are combined in a spicy, very tasty and memorable song? Memorize!

  1. The fish is cleaned of scale, gut, remove the gills (if used in the preparation of fish heads). Fillet cut into pieces about 2 cm thick. The fish is put in a pot, cover with water (3, 5 l).
  2. Vegetables Peel. 1 whole onion in a saucepan put the water to boil. Add half of the green, bay leaves, ginger.
  3. For convenience, proceed as follows: after the fish boil - give it boil for 10 minutes. Remove the pike, let it cool down, to separate the meat from the bones. (fish heads and tails left in the pan).
  4. Potatoes and carrots cut into slices, onion - diced. Fry all in vegetable oil until golden brown.
  5. Roasted vegetables and add the washed rice entrée. Cook for 10-15 minutes.
  6. The meat separated from the bones, put them into a pot, add salt, pepper, green residues. Cook a few more minutes until done.
  7. Remove from heat, add the lemon, cover and let stand 10 minutes, then remove the lemon, otherwise it will give bitterness.
  8. Serve hot, seasoned sour cream and chopped parsley.

This is the recipe of soup, following that, you get a real culinary masterpiece.

Ear - incredibly easy, dietary dishes and freshwater fish - just a storehouse of essential amino acids and proteins.

 Cooking soup

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Useful tips

Cooking fish soup - a delicate matter, and know a couple of tricks you just need to:

  1. It is better to take 2-3 small pike, rather than one big one. Youngsters do not have another taste of river silt, which is inherent in the adult fish.
  2. Fish head - not mandatory, but desirable attribute of any soup. If the ear boiled fish heads - it will have a bright golden color, the required percentage of fat and dense, full-bodied flavor.
  3. Better use of pepper - it gives greater spicy notes of the dish.
  4. Parsley goes well with fish dishes, smoothing the "haunting" fishy aftertaste.
  5. If the ear is calculated only for adults, it is advisable to add to the pot 50 grams of vodka - will not affect on the flavor, but it will give rich flavor tint each ingredient.
  6. Potatoes should be taken for as long as consumers and the amount of water for the soup is easy to calculate: 0, 5 liters per 1 person. Note and the percentage of water that is boiled out. "Shortage" will need to be replenished, adding water.

Ear pike - a perfect diet meal that is not only perfectly nourishes, but does not have a negative impact on the walls of the gastrointestinal tract, and the meat of pike does not bear the load on the liver and pancreas. People who care about their health, should not indulge in such tasty and, most importantly, healthy dishes.

Ear - dish "field" and cook it in the nature does not take much. Avid fishermen often do not cook fish soup with rice and millet with. The taste of this soup can not be forgotten, because the wheat gives the dish a gentle tone. Who, if not the fisherman to know how to cook a delicious and hearty soup?

And you follow this simple recipe, and all of your guests, friends and relatives do not get tired of praising your culinary skills and even asked a second plate-additives. Bon Appetit!

 The royal ear: prescriptions Fisherman

 soup with lamb


  • A delicious soup with green beans
  • Scottish shepherd's stew
  • Nutritional and dietary options soup

Succulent lamb soup - tasty and healthy dish that is best suited to diversify the family diet dining. There are a lot of recipes soup of lamb, and each deserves to try it once. However, before we proceed to the kitchen celebration, it should take into account that the lamb is cooked for at least 1-2 hours, so it is recommended to stock up beforehand not only the necessary products, and free time.

To prepare a first-class meal, it is very important to choose the right meat, otherwise the dish will not save the most sophisticated recipe. Do not make a mistake a few simple rules can help:

  • Meat young ram tight but not stiff, pale pink or pale red color, with thin bones, while the lamb should not be older than 3 years;
  • notorious specific odor has just the meat of older sheep, yellow and hard, or goat, which irresponsible sellers sometimes under the guise of trying to sell the meat of lamb;
  • Anyway, if you think the smell unpleasant, it is better to abandon the purchase;
  • wether it smells much less than his "brother" is not affected by such a procedure;
  • yarochek meat (young females) and males more tender meat is much less odorous;
  • cooking soups lamb is best suited brisket, neck, or shoulder blade.

If the meat is high quality and fresh, but the smell is still satisfactory, then you need to clean it up as much as possible from the fat or marinate for 1-2 hours in a weak solution of vinegar or citric acid.

 delicious soup with lamb

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A delicious soup with green beans

How to prepare this wonderful lamb soup? There should be no problems. Bought 400-500 g nice soft lamb meat, according to the recipe, you should buy him additional ingredients:

  • 300 g pods fresh or frozen beans;
  • 7 pieces of medium size potatoes;
  • 2 cloves garlic 3 medium onions;
  • salt, pepper and paprika to taste;
  • 1, 5 liters of water.


  1. It is clean onion and garlic, chop, fry in a small amount of vegetable oil, making sure the vegetables are scorched. To not wash the pan, fry the vegetables can be directly in the pan. It is better to choose a dish with thick walls and the bottom.
  2. Mutton is washed, cut into small pieces, fry with vegetables, if desired, add the paprika. Add water or broth and cook until half cooked meat.
  3. Cut the potatoes and add to the pan, cook for 20-30 minutes until cooked put the beans. If taken, frozen beans, previously it would be nice to unfreeze. If necessary, season with salt and bring a dish until fully cooked.

Cooked soup on the recipe turns out very thick, so if you want you can add more water or broth. You can take and other vegetables, such as carrots.

 soup with lamb and chickpeas
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Scottish shepherd's stew

Highlanders too far away, treat yourself to a plate of another hearty soup of lamb, which helps them to keep warm during the harsh Scottish dank winter. They prepared him for such an old recipe:

  • 2-2, 5 liters of water;
  • 500-600 g lean lamb;
  • 200 g pearl barley;
  • 2 onions medium-sized;
  • 1 carrot;
  • 3 pieces of potato;
  • 3 pieces of celery root.

You must first 12 hours, soak in cold water well rinsed pearl barley. For 1 cup of barley will need 1 liter of water. Matured for a similar recipe cereal cooked much faster, slightly reduce the time spent on the preparation of meals in general, and the soup will clear without a hint of powdery taste.

So, to cook mutton soup in the Scottish style, you need to:

  1. Rinse well with meat, peel and chop the onion rings. Then add the meat and onion in a saucepan, pour water, bring to a boil, remove the foam and cook on low heat for 1-1, 5 hours.
  2. Ready need to drain the broth, previously taking out the meat from the pan and onions. Meat should be cut and back into the broth. Onions can be no return.
  3. This is followed by the carrots cut into circles and roots of celery, potatoes, peel and cut into large bars. Vegetables and prepared pearl barley need to run into the boiling broth and cook for 35-40 minutes (based on the willingness of cereals). Serve Scottish shepherd's stew, generously sprinkled its fragrant herbs - parsley, dill or cilantro.

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Nutritional and dietary options soup

Lamb is rich in protein, iron, iodine, magnesium and phosphorus, as well as fluoride, which helps to preserve and strengthen the tooth enamel. At relatively low calorie (203 calories per 100 grams of meat), lamb contain 2-3 times less fat than pork and beef, and much more easily absorbed by the body. Lean boiled lamb - a valuable dietary product.

Recipe soup diet of mutton include:

  • 700 g lean lamb;
  • 100 g egg noodles, made personally or purchased;
  • 2 onion bulbs;
  • 1 head of garlic;
  • 4 pieces of tomatoes;
  • 2 L of water.

First should be boiled mutton broth and onion for 30 minutes until tender must be salt and pepper. The finished meat is removed from the pan, cut into strips, put back. Tomatoes need to grind to the consistency of puree in a blender or just very finely chopped, pre-scalded with boiling water, and removing the skin. Garlic to clean, crush and grind in chesnokodavke with salt. Then we must put into the broth pureed tomatoes, garlic, noodles and cook for 5-10 minutes (until cooked noodles, usually indicated on the package). The soup should boil. Then it is removed from the heat and serve, richly seasoned with aromatic herbs.

To the dish turned out even tastier recipe can be completed: break 2-3 eggs, mix with lemon juice and pour a thin stream into the soup of lamb. This should be done after being fully welded noodles. To enjoy the subtle and unusual flavors can be added to the dish a bit of cinnamon, ginger and turmeric.

 Three recipe soup with lamb