Divide the pike into fillets, remove the seeds and cut into slices.
Clean and boil small fish with the head and ridge of the pike for about 30 minutes.
Strain the broth, add chopped carrots, onions and bay leaves, salt and pepper to taste, cook for another 15 minutes.
Add the pike fillet and cook another 10-15 minutes.
Serve with chopped cucumbers, chopped herbs and grated horseradish.