To make an unusually tasty and rich fish soup, you don't have to resort to several types of fish - just use one! Today we will tell you how easy it is to prepare perch fish soup, which is delicious both in itself and in combination with other ingredients of this first one. We present to you several proven recipes, because even such a seemingly familiar dish can be prepared in different ways.
Memo for the hostess when cooking perch fish soup
Scales and fins
Most of us are accustomed to peeling fish before starting to cook broth from it, but this is not worth doing. After all, it is the scales and fins of fish that give the greatest fat gain, especially when it comes to such "babies" as perch.
It is only worth cutting out the gills, with them the broth can stick, and the insides.
Additional ingredients
The classic fish soup is cooked exclusively from fish with onions and spices, but no one forbids us to add potatoes, carrots or various cereals at our discretion. What kind of additional product you will like depends on your taste preferences.
Cereals or potatoes will add satiety due to starch, carrots will make the broth more tender and sweet, green onions will add spices, so it's up to you.
Water
This is the most important ingredient after fish! And it's not just about quality, but about quantity. The water should not cover the fish by more than 2 cm - this is the maximum. Ideally, we do not spare the fish and fill it literally on our finger.
So, let's try to make the first course?
Perch fish soup
Ingredients
- - 800 g + -
- - 2 pcs. + -
- - 1 PC. + -
- - 1 PC. + -
- - 6-8 peas + -
- — to taste or 1 tbsp. chopped + -
- - taste + -
- - 2-3 pcs. + -
How to cook fish soup
- We wash the fish well, cut it out from each gills and entrails. Remember that we will clean the perches later.
- Fill the carcasses with water and put on fire.
- While the fish is boiling, we cook vegetables: peel and cut potatoes into wedges, chop onions and carrots. It is better to cut it into circles - this will make the fish soup not only more beautiful, but also delicious.
- As soon as the broth boils, add spices to it. Dill can also be taken dried. This amount will require about 1 tbsp.
- Cook the fish after boiling for 7-8 minutes. For small perches, especially in scales, this time is enough to give a good broth.
- Strain the broth through a sieve, pour it back into the pot and add the vegetables.
- While they are boiling, clean the fish. Since the perches are small, but dense, we only need the backs - there are no bones in them, and it will not be difficult to separate them from the scales and skin.
- We put them in the ear 15 minutes after boiling again. We give it another 2 minutes and turn it off.
We fill the prepared perch soup with sour cream, sprinkle with fresh herbs to taste and serve!
To make the first course a little more satisfying, add rice or millet to taste. For the proportions indicated in this recipe, we need 2-3 tbsp. Add the cereals along with the vegetables, immediately after we strain the broth.
We cook the fish soup together with cereals in the same way as without it, so that neither millet nor rice turns into dust.
For true connoisseurs of aromatic perch fish soup, we recommend trying the following recipe.
Perch fish soup with vodka
We need 1.5 kg of small and large fish.
- We wash the perches well, remove the gills and entrails, wash them again and fill them with water.
- Meanwhile, peel and quarter 6 medium potatoes, 1 onion and 1 carrot.
- We give the fish not only to boil, but completely boil, then filter it and leave to cool.
- We put the broth on the fire and, as soon as it boils, put the chopped potatoes, cut the onion in half, and the carrots into circles. Cook until tender and, in the meantime, clean large fish from bones and skin.
5 minutes before turning off, lay out the fish, sprinkle 1/3 of a bunch of fresh chopped greens on the ear, and pour in 25-30 g of vodka.
Vodka in this case acts as a harmless natural flavor enhancer, without which the ear will be just a fish soup.
Try to cook a wonderful fish soup from perch according to different recipes - with and without vodka, with cereals, potatoes or by itself - only from fish and onions, and share your impressions in the comments, friends! Surely it will turn out very tasty!
If you ask any passer-by, without which dish you cannot imagine your Sunday outdoor recreation? Some will say with confidence that kebab is an insanely tasty dish that simply must be present on vacation, while others, dreamily rolling their eyes, will give out that the fish soup from a river perch is a divine culinary masterpiece, equally tasty both in the evening before the fire and on the next morning.
If you ask any passer-by what dish you cannot imagine a Sunday outdoor recreation without, people will split into two opposite camps. Some will say with confidence that kebab is an insanely tasty dish that simply must be present on vacation, while others, dreamily rolling their eyes, will give out that the fish soup from a river perch is a divine culinary masterpiece, equally tasty both in the evening before the fire and on the next morning. However, it can be noted with regret that not every modern worker can get out into nature every weekend, and everyone wants to eat fish soup at home. Therefore, in this article, I decided to raise the sore question of many citizens of our country, how to cook fish soup from perches, ruffs, pike and other representatives of the river world correctly, tasty and nutritiously at home. It is quite clear that having cooked, for example, fish soup from small perch so that it turns out to be a rich and healthy fish soup, and not a soup, not everyone can. Therefore, let's carefully and scrupulously figure out how to cook fish soup from perch, ruff or pike, discussing each step of the process.
Perch fish soup - step by step instructions
The perch fish soup recipe is quite simple and convenient, but it has several nuances that you just need to adhere to. So, to begin with, let's figure out that a fish soup from small specimens and a dish from a large specimen are prepared in completely different ways. No one can say which option is tastier, because this is a personal matter of each taste. And tastes, as they say, do not argue. Let's figure out how to cook perch soup at home as a whole. So, for the preparation of this dish, we need the following components:
- River or sea bass - 2-3 pcs.;
- Potatoes - 3 pcs.;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Spices: black pepper, allspice, bay leaf;
- Fresh parsley;
- Lemon for decoration.
So, we are preparing fish soup from river perch - the recipe is simple and convenient. We take our perch, we clean it from the scales. We take out the insides, cut off the fins. The head can not be cut off, it is desirable only to get rid of the gills. Salt our fish, pepper and set aside for a while. Next, we prepare the rest of the vegetables for the fish soup. Peel the potatoes and cut them into cubes. We do the same with carrots, but cut them into strips or rub them on a coarse grater. Cut the onion into thin half rings or small cubes, according to the individual taste of the cook.
And then, if you follow the recipe for fish soup taken from the Internet, you need to cook fish broth. I cook this dish a little differently, and since we cook, guided by my knowledge and experience, we will act the same way as I do. Therefore, we put the water on fire and wait until it boils. I add a little water to get a brighter and more interesting result. When the water boils, put the potatoes in the pot. Before the potatoes are fully cooked, put carrots, onions and spices in water: a few peas of allspice, a few black pepper, bay leaf. The contents of the pan should boil for another 10-15 minutes, and then we lower our perch there. Reduce heat to low and cook for 20 minutes, covering the pan with a lid. After the required time has elapsed, our river bass fish soup is ready for use. Chop fresh parsley finely and sprinkle on the cooked dish. Of course, if you look at the perch fish soup recipe from the photo, then many will understand it more. But it seems to me that I so clearly explained and commented on every step that I took, which is quite clear even to an inexperienced novice in the field of cooking. However, if suddenly someone did not understand how I prepared the recipe for fish soup from perch - the photo will tell you how to do it correctly.
Perch soup is prepared at home, in nature, on a visit - everywhere it turns out to be equally tasty and healthy. This so-called fish soup has a lot of positive properties and is just a miraculous nectar in the morning after a noisy rest with friends or a magnificent celebration with the use of alcoholic beverages. River perch fish soup can cure many diseases if consumed frequently. For example, if this dish is present in your diet at least 2 times a week, then you will completely forget about the problems associated with the gastrointestinal tract. And all because hot food not only rinses the insides, as my grandmother said, but also saturates the body with a mass of useful substances: vitamins, trace elements, minerals and proteins. Nevertheless, the calorie content of this dish is not at all high, so the perch ear, the recipe for which we considered, will not leave fat deposits on your waist, hips and buttocks. And the iodine contained in the main ingredient will help your thyroid gland function properly without causing problems for the excellent vital functions of the body.
Ruff and perch fish soup with rice - guide
You can also prepare a very tasty and healthy culinary product - ruff and perch soup according to the personal recipe of my mother, a woman chef of one of the most famous restaurants in the capital. She likes to say that experiments are the engines of progress and delicious culinary dishes. Therefore, by often experimenting and trying different flavors, she has achieved tremendous success in the culinary field. Let's cook perch and ruff fish soup according to her individual recipe. To achieve our goal, we need the following components:
- Ruff fish - 2 pcs.;
- Perch fish - 2 pcs.;
- Potatoes - 2 pcs.;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Rice - 0.5 cups;
- Salt;
- Spice;
- Olive oil (you can use ordinary sunflower oil, only necessarily refined) - 2 tbsp. spoons;
- Parsley and dill;
- Garlic - 2 cloves;
- Butter - 20 grams.
So, we are preparing an amazingly tasty and satisfying fish soup from perches and ruffs according to my mother's recipe. To do this, we cleanse our fish of scales, cut off the fins and get rid of the entrails. This is probably all that needs to be done with the fish during the cooking process. Many people cut off their heads and tails, but we will not. Just wash the cleaned fish and you're done. We put a pot of water on the fire, salt it a little, add spices such as allspice, regular black, cloves, curry, bay leaf and horseradish root. Next, put the onion, cut into four parts and whole carrots, potatoes - in large cubes, garlic, into boiling water. We leave everything to simmer for 20-30 minutes over moderate heat.
We wash the rice under water. We put a frying pan on the fire, add a little olive oil, for lack of it, add refined sunflower oil. Next, pour the rice, previously dried a little, into the pan, and fry it, stirring constantly. We do this for 10 minutes, until the rice acquires a delicate golden color. Pour it into a saucepan with vegetables and cook for another 20 minutes. After the required time has elapsed, put the cooked ruffs and perches in the pan. Add butter for a piquant taste and cook for 20 minutes. This amazingly tasty dish should only be eaten hot. Therefore, pour only the cooked fish soup into a deep plate, sprinkle with finely chopped fresh parsley and dill, add a slice of lemon if desired. Serve with fresh bread, green onions. It is very tasty to serve fried croutons with butter and slices of fresh cherry tomatoes to such an ear.
Pike and perch fish soup with apple and bell pepper
And now I will tell you a delicious recipe for pike and perch fish soup with the addition of apple and bell pepper. I imagined how you widened your eyes in surprise, but there is no limit to culinary excellence! Therefore, you need to try such an interesting dish that will amaze you with its bright, piquant taste and color. Read carefully and repeat exactly after me, since you will not find analogues of this dish on any culinary forum or in the corresponding books in this area.
So, for the preparation of this fish soup, we need the following products:
- Pike fish - 1 pc.;
- Perch fish - 1 pc.;
- Green apple - 1 pc. medium size
- Bulgarian pepper - 1 pc. red, 1 pc. yellow color;
- Flour - 2 tbsp. spoons;
- One egg;
- Lemon - 1 pc.;
- Salt;
- Ground black pepper.
Having collected all the necessary products on the table, we proceed to cooking. First, we remove the scales from the pike and perch. Gutting them, we get rid of entrails and fins. All other parts of the body can be left. We put the pan on the fire and pour 3 liters of water into it. When it boils, put the pike and perch into the water. Add a little salt and pepper, cook for 20-25 minutes. We take the fish out of the water, take out the bones and cut it into portions. We set aside a little to the side, until its turn comes.
In the fish broth in a saucepan, lower the apple previously peeled and cut into cubes. We also send bell peppers, cut into strips, there. Cook over low heat for 10-15 minutes. In the meantime, the apple and bell pepper are being cooked, we are preparing the following components of our amazing fish soup.
We take flour and lightly fry it in a pan, until it acquires a delicate beige color. Add a little broth to the pan and stir thoroughly so that no lumps form. We send the contents of the pan to the pan with vegetables. Next, take the egg, separate the yolk from the protein. Beat the yolk with a pinch of salt with a mixer. Beat for 2-3 minutes. Pour the resulting mass into a saucepan. We also need freshly squeezed lemon juice. Do not overdo it, juice is needed only from half of this product. After squeezing out the right amount, send the juice to the pan. Let it simmer for 20-25 minutes. Before the end of cooking, about 5 minutes, add our fish. Cover the saucepan with a lid, reduce heat and wait, let it melt a little. Pepper generously before serving for a pungent effect. That's all - our delicious pike and perch fish soup is ready to eat.
This dish must be accompanied by fried rye bread, green onions and 100 grams of vodka. The latter product can be increased in volume, at the request of the recipient. However, this dose is quite enough to enjoy all the aroma, taste and appearance of our fish soup in full force. Fried rye croutons must be greased with cream or butter and a little sprinkled with salt and black pepper.
The apple in this ear adds a wonderful aroma and delicate taste to the dish, leaving an unforgettable aftertaste after consumption. Bulgarian pepper, in addition to richness and excellent taste, endows this work of culinary art with a spectacular appearance, striking in color and brightness. Such an ear will not only satisfy your stomach, but will also cheer you up, nourishing the body with positive emotions and energy. I don't even need to talk about the fact that this culinary masterpiece is very useful, nutritious and tasty. Try to prepare this dish for a quiet family dinner, or maybe for a festive dinner with the parents of the future species. I am sure that thanks to this ear you will make an indelible impression on those around you, leaving a warm, vivid mark in their memory of you.
Spoil your loved ones more often with exquisite delicacies and delicacies that are so easy and convenient to prepare. Live a fun and healthy life! Bon Appetit!
Perch are the most common fish for making fish soup. Particularly good is perch fish soup, cooked in nature, over a fire, from freshly caught fish. But this does not mean that you cannot cook a delicious soup at home.
How to cut a fish
Perch must be cleaned of scales, cut open the abdomen and remove all the insides, and then remove the gills, eyes and large fins.
Large carcasses should be cut into portioned pieces, small fish can be cooked whole.
To make a fillet, the ridge and rib bones must be separated from the meat, and all small bones must be removed from it. You can use simple tweezers for this. The work is time consuming but worth it.
You can quickly get rid of the scales by immersing the carcass in boiling water for a couple of seconds. After that, it is very easy to separate, and the skin is not damaged.
Fish should be fresh and preferably not frozen
Classic river bass fish soup
Perch fish soup prepared according to this recipe is considered classic and is usually prepared in nature.
You can cook it from the following ingredients:
- 500 g perch;
- 2 - 2.5 liters of filtered water;
- 200 g onions (onions);
- 360 g of white potatoes;
- 10 g dill and parsley;
- 3 - 5 bay leaves.
To achieve the maximum taste of the dish, spices should be used (salt and ground black pepper).
You can prepare such a soup using a step-by-step recipe.
- Prepare the carcasses for cooking. Remove scales, entrails, gills, eyes, and large fins. Then cut them into pieces.
- Pour water into a saucepan and put it on the burner or fire.
- Peel, rinse and chop all vegetables as you like best.
- Wash the greens well in running water and chop.
- After boiling water, place the fish and vegetables in a saucepan. Season and stir everything thoroughly.
- After boiling again, add bay leaves and allspice to the soup.
- Then cover the ear with a lid and cook for about 12 to 16 minutes.
- When the vegetables are cooked, remove the fish and separate the bones.
Then remove the pan from the burner and let the finished dish brew. Afterwards, it can be served with gray bread, garlic or fresh onions.
The fish soup from the river perch turns out rich and tasty.
It can be cooked outdoors in a cauldron. Then it is saturated with the smell of a fire and becomes even tastier.
To make such a soup at home, at the very end of cooking, dipped lighted birch torches into the soup for a couple of seconds. So the dish will smell like a fire
Sea bass fish soup is prepared with the addition of pike perch meat. It should be added due to the fact that red perch has a rather specific taste, and pike perch interrupts it a little. Together, these two representatives of the waters create a very tasty dish.
Prepare the following for cooking:
- 250 - 300 g of sea bass;
- 450 - 550 g of pike perch;
- 130 g of onions or red onions;
- 60 - 80 g of carrots;
- 200 g potatoes;
- 5 - 7 peas of allspice;
- 3 to 4 cloves of garlic.
- 3 - 4 bay leaves.
From the spices, salt and chopped black or red pepper must be prepared in advance. From greens, parsley and dill are required.
Perch and pike perch soup is prepared according to the following instructions.
- Prepare and butcher the perch and pike perch.
- Pour water into a saucepan and place it on the burner. Place fish in water and boil.
- Peel, wash and chop the vegetables. Grate the carrots with medium cells, cut the onion into small half rings, chop the potatoes into medium-sized cubes.
- After 12 - 14 minutes after boiling the water, take out the fish, strain the broth and lay the vegetables.
- Cook for 16 minutes and then add the peppercorns and bay leaves.
- Put garlic, pike perch and herbs in the soup 9-11 minutes before cooking.
- Cook and remove from the burner.
The soup should be infused for 7 - 9 minutes, after which you can eat it. You can put a small amount of sour cream or cream cheese in the ear.
If desired, this recipe can be supplemented with any cereal. She will add satiety to the dish and thicken the broth.
The river bass fish soup recipe can be supplemented with aromatic spices and herbs for fish. This will additionally drown out the specific taste.
You can prepare such a dish for dinner for a family and for meeting guests. Its taste is delicious, and due to the cereal it becomes quite satisfying.
In order to cook a delicious fish soup, you will need:
- 240 - 280 g potatoes;
- 500 - 700 g of fish;
- 2 bay leaves;
- 50 ml of sunflower oil;
- 80 g of millet groats;
- 140 g onions;
- 120 g carrots;
- 4 - 7 peas of allspice;
- 10 g fresh dill and parsley.
A mixture of pepper and salt should be prepared from the spices.
Perch fish soup should be prepared according to the instructions in the photo. This way you can see in advance what the finished dish looks like.
- Prepare the fish for cooking. Remove scales and entrails, and remove gills, eyes, and large fins. If the carcasses are large, then cut them into pieces.
- Pour the filtered water into a saucepan, and then put the pieces of perch into it.
- Boil it over medium heat until boiling, skimming off the foam.
- Peel, wash and chop the vegetables. Cut the potatoes into medium-sized cubes or sticks, grate the carrots with medium cells, and grate the onions in half rings.
- Saute carrots and onions in oil until golden brown.
- Put the cooked fish in a plate, strain the broth and pour into a saucepan. Place immediately potatoes and washed millet.
- Then add vegetable frying.
- Lastly, put bay leaves, allspice peas in the broth and cook for 22 - 26 minutes until cereals and potatoes are cooked.
- Divide the pieces of perch into bones and meat. Put the fillet in the soup.
This soup is very good for children. You just need to make sure that there are no bones in the meat.
After cooking, the ear should be removed from the burner and let it brew for 13 - 16 minutes. Before pouring the dish into plates, add greens to it.
Before eating, add sour cream or cream to the soup. It is best eaten with garlic and black bread.
It is very easy to prepare such first courses at home. They are quite nutritious, filling, and delicious. Recipes can be supplemented with other products as needed, for example, bell peppers, tomatoes, celery and any other vegetables.
Avid fishermen sometimes say: "The fish soup is good! But the fish soup is not bad either!" But jokes are jokes, and this type of river (and sea) fish for fish soup is quite in demand. True, in such a work of culinary fishing art, of course, other ingredients are added. We will tell you about what constitutes a perch ear in the classic version and with some variations in our article. As they say, why not cook?
Perch fish soup. Classic recipe
When going on a fishing trip (especially with an overnight stay or for a longer time), real fishermen take with them, among other necessary utensils, a kettle for making fish soup: this accessory will certainly come in handy. And how nice it is to sit in the evening on the shore by the fire, in the circle of friends, tasting (not without a hundred grams of fishing) a delicious and aromatic dish! Perch fish soup is prepared very simply and quickly, but its preparation is akin to some ancient ritual, probably invented by cave fishermen. Shall we try to cook it too?
Main ingredients
- River perch - ten, if small; 5-7, if larger in size.
- Potatoes - 200-300 grams, someone generally likes to cook without this root crop.
- Onion head.
- One carrot, but you can do without it.
- Spices for fish soup.
- Salt, ground pepper, lavrushka - to taste.
Perch fish soup. Preparation
Double ear
Some fishermen believe that a dish prepared in this way is much tastier than a single one. For the double version, we also need a few large perches in addition.
Sea bass
Ukha from sea bass is prepared according to approximately the same principles as from river fish. One of the differences: you must clean the fish (or buy a ready-made fresh-frozen fillet, which is sold in many supermarkets or special fish stores). And one more thing: there are not so many bones in the sea bass, you can not try to pull them out. The only pity is that the ear from the purchased fresh-frozen perch is not as romantic as in the fresh air!
