Ear soup with millet porridge
6 servings
80 minutes
Fish soup with millet porridge is a traditional Russian dish with roots going back centuries. It is believed that ancient fishermen cooked fish soup using fresh catch and simple ingredients available on the shore. This version combines hearty fish broth with the delicate flavors of pike and zander, enriched with aromas of herbs, vegetables, and spices. Millet adds a pleasant texture and light sweetness, while a splash of vodka enhances the flavor, making the soup truly warming. The dish is perfect for a cozy family lunch or an outdoor feast, preserving the spirit of Russian cuisine where simplicity meets deep, rich flavors.
1
Pour three liters of water over the gutted pike and river fish, add lemon juice, onion, leek, carrot, celery, parsley stems, and dill, and boil for twenty minutes after boiling, skimming off the foam. Then add bay leaf, peppercorns, and boil for another twenty minutes.
- Pike: 1 piece
- Freshwater fish: 1 kg
- Lemon: 1 piece
- Onion: 2 heads
- Leek: 1 stem
- Carrot: 1 piece
- Celery: 2 stems
- Parsley: 20 g
- Dill: 5 g
- Bay leaf: 2 pieces
- Black peppercorns: 6 pieces
2
Strain the resulting fish broth, mix it with chicken broth, add cherry tomatoes, millet, and coarsely chopped peeled potatoes, season with salt and pepper, and cook for another fifteen minutes.
- Chicken broth: 500 ml
- Cherry tomatoes: 300 g
- Millet: 200 g
- Potato: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Add the fillet of pike perch cut into large pieces and boil for another seven minutes. Season with vodka, finely chopped parsley leaves, and dill, and serve.
- Pike-perch (zander) fillet: 1 kg
- Vodka: 50 ml
- Parsley: 20 g
- Dill: 5 g
