Jewish-Style Pike Fish Soup

Your stomach will be even happier than you are — treat it to something special!

Recipe author

Servings:

Pike (fresh)

Onion

Chicken eggs

Lemons (fresh)

0.5

Soup roots

100

Dry spices

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 76 % 13 g

Fats 6 % 1 g

Carbohydrates 18 % 3 g

68 kcal

GI: 100 / 0 / 0

This recipe calls for a good-size pike — roughly two pounds (about 1 kg). It's a Jewish dish, and the soup turns out delightfully unusual; at least, it was new to me the first time I made it from the recipe. Start by cleaning the pike: cut off the head and tail, slice the body in two, and remove the bones. Put the head, tail, and bones in a pot of water and simmer until done along with assorted soup roots (parsley root, celery, and the like), then strain the broth. Run the raw pike flesh through a meat grinder, making sure it's completely free of bones — and be careful to keep the skin in one whole piece, that part matters! Grind the onions, too. Finely chop some dill and parsley and mix them into the ground fish. Add pepper, salt, one raw egg, and two tablespoons of the fish broth. Pack this mixture back into the pike skin, sew it closed, and tie it so the seams hold, then poach it in the pot of broth. You'll have some filling left over; roll it into small balls and cook them alongside the stuffed pike. Lift out the pike in its skin, gently remove the threads, and just as carefully slice it into portions. Place a piece in each bowl, ladle over the broth with the fish dumplings, and garnish with a slice of lemon and fresh herbs.

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