Ear soup from two types of fish
8 servings
90 minutes
Fish soup made from two types of fish is a traditional dish that combines the rich taste of river pike and the delicate texture of salmon. The roots of this recipe go back to a distant past when fishermen cooked fragrant broth right on the shore using only fresh catch and simple spices. Pike heads and fins create a thick, hearty broth, while salmon adds softness and a noble flavor note. Carrots and potatoes give the soup tenderness, while dill and bay leaves fill it with fresh herbal notes. The soup turns out rich, warming, and is perfect for a cozy family dinner. It is not just soup but a whole ritual – an opportunity to enjoy the harmony of flavors, immerse in the atmosphere of nature and traditions, and feel true pleasure from simple yet magnificent food.
1
Prepare the necessary ingredients.
2
Remove the gills from the pike's head. Wash the pike's head and fins thoroughly. Clean the salmon steak from scales and wash it well under running water.
- Pike: 1 kg
- Atlantic salmon: 400 g
3
Place the prepared heads and fins in a pot, fill with water, and put on the fire.
- Pike: 1 kg
- Atlantic salmon: 400 g
4
Peel the potatoes, carrots, and onions, and wash them well under running water.
- Potato: 1 kg
- Carrot: 1 piece
5
Cut the potatoes into small sticks. Pour in water. Set aside.
- Potato: 1 kg
6
Cut the carrot into sticks.
- Carrot: 1 piece
7
When the broth boils, remove all the foam.
8
Place the salmon steak in the pot, and if necessary, remove the foam again after boiling.
- Atlantic salmon: 400 g
9
Add onion, 2 teaspoons of salt, black fragrant pepper, black peppercorns, well-washed dill flowers, and bay leaf to the broth. Boil for 20 minutes.
- Salt: 3 teaspoons
- Allspice: 5 piece
- Black peppercorns: 5 piece
- Dill flower heads (umbels): 3 pieces
- Bay leaf: 3 pieces
10
Finely chop the dill.
- Dill: 20 g
11
Use a slotted spoon to remove the salmon steak from the broth onto a plate and let it cool slightly. Separate the meat from the bone and arrange it on serving plates. Continue to boil the broth for another 10 minutes.
- Atlantic salmon: 400 g
12
Remove the pike's head and fins from the broth. Let it cool slightly and separate the fish meat from the bones. Arrange on plates.
- Pike: 1 kg
13
Strain the broth through a fine sieve.
14
Add chopped potatoes, carrots, 1 teaspoon of salt, and 1 teaspoon of pepper mix to the broth. Cook for about another 30 minutes.
- Potato: 1 kg
- Carrot: 1 piece
- Salt: 3 teaspoons
- Mixed peppercorns (four peppers): 1 teaspoon
15
When the potatoes and carrots are ready, add chopped dill to the pot. Cook for another 5 minutes, then pour the finished fish soup into plates and serve immediately.
- Dill: 20 g
16
Upon request, parsley leaves can be added to the plate.
- Parsley: 10 g