Fish pickle

Many believe that traditional pickle recipes provide for the use of meat or broth for its preparation. In fact, it can be lean: with mushrooms or fish. Fish pickle has deep roots, there is even a version that the soup of fish and pickles was the progenitor of modern pickle in the form in which we know it. You can cook it with pearl barley or rice groats, with the addition of various vegetables and spices, and the taste of the finished dish will depend on the specific composition.

Cooking Features

The technology of cooking pickle from fish differs little from cooking a similar meat soup, but has some specific features.

Different kinds of fish or even a mixture of them can be used for pickling. To broth was more rich, it is desirable to cook it from pieces, where there are bones. It is especially tasty from heads, tails, and spinal bone. You can cook the soup from pieces of fish, and then separate the meat from the bones and arrange in plates, or from the soup set, adding the dish later to separately cooked fish fillets.
Salted cucumbers are an important ingredient in pickle. Some housewives mistakenly believe that they can be replaced by pickled. This is not so: only pickles can give the soup a characteristic sourness, without spoiling its taste. Cucumber pickle marinade is also not replaced.
If large, coarse skin is used, it is desirable to cut the cucumber so that the soup has a more tender texture.
When cooking fish, bones can get into the broth. Before laying the other ingredients it is recommended to drain.
If you use pearl barley for soup, you can soak it for a couple of hours in cool water - this will shorten the cooking time.
If you do not observe fasting, use butter, not butter, to make fish frying, this will give the soup a delicate creamy taste. Soften the taste of pickles and sour cream, which is filled with pickle before serving.
To get a more flavorful fish broth, it is often added whole onions and carrots, white roots. The vegetables are then thrown away. The roots before adding to the soup must be fried, so that they become tastier and more fragrant, not darkened when cooking the soup.
Fresh dill and parsley will make the taste and aroma of fish pickle more pleasant. It is better to add them directly to the plate. If you put the greens in the pot, the soup must be boiled for a few minutes so that it will not sour.
It is possible to pickle pickle only at the last stage of preparation, otherwise there is a risk of over-salting it.

There are several options for preparing fish pickle. Observing the basic rules of its cooking, each housewife can make adjustments to the composition of the dish, based on her taste and culinary experience.

Classic recipe for fish pickle

Composition:

fish, white or red - 1 kg;
onions - 0, 2 kg;
carrots - 0, 2 kg;
potatoes - 0.5 kg;
pearl barley - 80 g;
pickles - 0, 3 kg;
water - 2, 5 l;
salt, pepper, fresh greens - to taste;
vegetable or butter - as required.

Method of preparation:

Wash the fish, clean it, gut it. Rinse again, cut into chunks and fold into pan with head, fins and tail. You can use any kind of white or red fish: pink salmon, salmon, cod, pollack and others.
Fill with water. Add medium-sized carrots and onions, after clearing them, but not cutting them.
Bring to a boil, simmer for 20-30 minutes, depending on the size of the pieces.
Take out the fish and vegetables. Broth strain. Vegetables throw out. Fish meat is separated from the bones, put in a bowl.
Put the barley into the broth, put it on fire. After the soup starts to boil, record for 20 minutes. After that, begin to consistently enter the remaining ingredients.
Put the potatoes first, peeling them and cutting them into cubes and a half centimeters.
Peel the remaining onions and carrots. Finely chop the onion, rub the carrot. Fry the vegetables until soft in oil or butter, put in the soup 15 minutes after the potatoes.
After 5 minutes, put the fish into the soup and chopped cucumbers or grated on a large grater.
After another 5 minutes, taste the soup. Add salt and pepper to taste.
Cook for 2-3 minutes, remove from heat.
Cover the pan with a lid, let the fish pickle stand for 15-20 minutes.

Spill the soup in plates, generously sprinkle it with greens. A good addition would be sour cream.

Fish pickle with rice

Composition:

red fish of any kind - 1 kg;
water - 3 l;
rice - 100 g;
potatoes - 1 kg;
carrots - 0, 2 kg;
onions - 0, 2 kg;
pickles - 0, 5 kg;
vegetable oil - 40 ml;
tomato paste - 40 ml;
cucumber pickle (optional) - 100 ml;
bay leaf, allspice, salt - to taste.

Method of preparation:

Wash the fish, cut it into fillets. Fish trim the water, add the onion, one carrot, boil the broth. Strain it.
Peel potatoes, cut into small cubes.
Peel cucumbers, cut into thin strips.
Peel carrots, grind on a coarse grater.
Onion, freeing from the husk, cut into thin half-rings.
Heat the oil in a frying pan, fry in it until golden brown onions and carrots, add tomato paste, simmer for 5 minutes.
Add cucumbers and pickle, stew for another 5 minutes.
Rinse the rice, put it in fish stock, put the pan on the stove.
When the soup starts to boil, add the potatoes.
Cut the fish fillets into small pieces, put in the soup after its next boil.
After 10 minutes, add the vegetable fry, bay leaves, and pepper.
Boil the soup for 10 minutes, then add salt if necessary, taking into account your taste, cook for another 1-2 minutes.

Before pouring the fish pickle prepared according to this recipe, on plates, let it stand for 15 minutes. Sour cream can not add - the soup will turn out delicious, even without it.

Fish pickle in a multicooker

Composition:

boiled fish (fillet) - 0, 2 kg;
fish broth - 2 l;
carrots - 100 g;
potatoes - 0, 2 kg;
onions - 100 g;
green onions - 50 g;
salted cucumber - 0, 2 kg;
pearl barley - 150 g;
celery root - 50 g;
vegetable oil - 40 ml;
salt, pepper, bay leaf - to taste.

Method of preparation:

In a saucepan or multicooker, boil fish broth, strain it. Fish fillet cut into small pieces.
Cut the onion, carrot, and celery into small cubes, having washed and peeled them beforehand.
Pour pearl barley with cool water, leave for an hour.
Chop a cucumber on a coarse grater or cut into small cubes.
Chop green onions with a knife.
Peel the potatoes, cut into 1 cm cubes.
Rinse the barley.
Pour oil into the multicooker bowl. Put onions, carrots and celery in it. Turn on the unit by selecting the “Baking” or “Frying” program. Fry the vegetables for 15 minutes. Turn off the slow cooker temporarily.
Remove the fried vegetables from the bowl, put the pearl barley into it, fill with fish broth. Activate the “First course” program by setting the timer to an hour.
20 minutes before the end of the program, put the pieces of fish, cucumbers and fried vegetables in the pan. 5 minutes before the readiness, salt the soup to taste, add green onions.
After completing the “First course” program, leave the pickle for 15 minutes in the heating mode.

The pickle for this recipe will turn out thick and fragrant. The dish is suitable for food in the post.

Fish pickle is no less nourishing and appetizing than meat, it has a unique taste with characteristic notes. Preparing quickly and simply. May be included in the diet while observing the post.

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