✅ River perch soup - fishingopt.su

Good day, dear readers of my blog! Since childhood, we have been told that we need to eat more fish in order to be big and strong, and you can’t argue with that, because fish is a truly unique product that contains a lot of vitamins and minerals. By the way, did you know that perch is famous for its absolutely complete absence of carbohydrates in its composition, which allows this fish to be used in the diet without restrictions. Regular consumption of perch normalizes the functionality of the thyroid gland and blood glucose levels. The condition of the skin and pituitary membranes in the body also significantly improves. In addition, the calorie content of river fish, like any other fish, is very small. Today the topic of our conversation will be perch. Or rather, river perch soup.

We will learn how to cook it at home and over the fire with a step-by-step recipe with photos. And at the end you can watch the video. It’s not very difficult to prepare with millet, but you will get a lot of pleasure.

How to cook perch soup at home

Perch makes a tasty, transparent and rich fish soup. Perch is the main ingredient in the soup, and all other ingredients - vegetables and spices - only emphasize its taste.

Let's look at a step-by-step recipe for making perch soup.

Step 1

Wash the perch with cold water, gut it, remove the gills, remove the scales, cut off the fins. It is better to cook the fish whole, then it will be juicy and tasty.

Step 2

Pour cold water into a saucepan, put the prepared perch and onion in it, and season with salt. Slowly bring to a boil.

Step 3

A light, transparent broth is an indicator of a good fish soup. Therefore, after boiling, the heat must be reduced further and cooked without a lid for 15 minutes. The foam that forms on the surface must be removed, and more than once.

Step 4

Wash the potatoes, peel them and chop them into large pieces and place them in the fish soup. Then add 10 peppercorns. About 4 minutes before it is ready, add two bay leaves to the ear. The dish will be ready when the potatoes are cooked.

Step 5

Turn off the stove, cover the pan with the fish soup with a lid. Let it brew. After 10 minutes, remove the fish with a slotted spoon. Chop the greens and serve separately.

Recipe for double fish soup from perch and pike

Calorie content: 30 kcal per 100 g.

Ingredients:

Pike and perch fish soup is especially popular due to its rich taste. Preparing a recipe for delicious yushka does not require excessive effort, so any beginner in this matter will succeed.

Let's start preparing the recipe for fish soup from perches and pikes by cutting the fish. We wash small carcasses, leave the scales on, and take out the insides. We leave the heads, but remove the gills. We clean the predator, gut it, cut off the head and tail, remove the gills, and cut the carcass into steaks no more than 2 cm thick.

River perch soup with vodka

Small river perch produces a rich broth, but sometimes it smells like mud. To fight off this smell and improve the taste of the fish soup, vodka is added to it. There is no need to be afraid of alcohol; it evaporates quickly in hot broth.

1 liter of water;
500 g small perches;
1 onion;
parsley – 1 root;
medium-sized carrots;
3 medium-sized potatoes;
2 teaspoons salt;
10 peppercorns;
a glass of vodka.

Cooking the fish soup will take 45 minutes. Each serving contains 95 kcal.

The 3 steps to a great ear are outlined below.

Step 1

Prepare the perches for cooking: gut them, cut off the fins, remove the gills or cut off the heads, and rinse thoroughly. Place the fish in a saucepan, add cool water, add parsley root, carrots and onions, and salt.

Bring the soup to a boil over low heat, reduce the burner flame even lower and cook without a lid. Remove foam as soon as it appears.

Step 2

After 15-20 minutes, remove the fish with a slotted spoon. The vegetables can be discarded, and the broth can be strained through double-layer gauze soaked in hot water.

Step 3

Peel and chop the potatoes into large pieces and place in fish broth. And also put 10 peppercorns and bay leaves in it. Cook until potatoes are soft. Pour a glass of vodka. Serve hot. Chopped green onions will help highlight its taste.

Recipe for “double” fish soup

Double fish soup is prepared from two types of fish, hence the name. This dish has a wonderful combination of rich broth and extraordinary aroma.

1 kg of small perches;
1 large fish;
2 liters of water;
2 potatoes;
1 carrot;
black pepper (corns);
bulb onions;
bay leaf – 2 pcs;
salt, green onions, dill - to taste.

It will take 40 minutes to prepare. One serving contains only 90 kcal.

The step-by-step cooking method is as follows:

Rinse freshwater perch with cool water, remove gills and entrails. It is better to cook fish with the head, but if it is very small, it will be easier to cut off the heads than to remove the gills.
Small perches are usually not cleaned. They are simply wrapped in gauze, tied, filled with water and set to cook over medium heat. Add carrots and onions to them.
After half an hour, remove the gauze bag with fish, onions and carrots from the broth. The broth can be strained. Small fish and vegetables will no longer be needed.
Place chopped potatoes and pieces of large fish, peppercorns in the soup, season with salt, add bay leaf. Cook the dish for 20 minutes.
Turn off the stove, leave the fish soup on the burner and let it sit. When serving, sprinkle with chopped herbs.

How to cook sea bass soup with rice at home

2 large onions;
40 g butter;
3 eggs (only whites are needed);
2 potatoes;
2 kg sea bass (tail, head);
3 liters of water;
2 carrots;
sea bass (fillet) – 200 g;
peeled garlic – 3 cloves;
heavy cream – 3 tbsp. spoons;
half a glass of boiled rice;
parsley, dill - to taste;
2 pinches of pepper;
10 g regular salt.

It will take 1 hour to cook. Number of servings: 8-10, each 111 kcal.

Let's look at the recipe for making sea bass soup with rice step by step.

Step 1

Remove the gills and eyes from the fish head, chop, and rinse thoroughly. Place the tail in a saucepan, add water, onion and carrots. Cook the broth for half an hour. It should boil gently, and be sure to skim off the foam.

Step 2

Prepare fish balls: chop the onion into cubes, fry in oil for 5 minutes over low heat, make mince from the perch fillet, add half the rice, egg whites, cream and grind again in a meat grinder.

Add onion, herbs, the second part of rice, salt, pepper to this mass, mix. Roll the minced meat into meatballs.

Step 3

Strain the fish broth, add chopped vegetables into it: potatoes, carrots. Reduce heat to low, cook for 10 minutes.

Step 4

Then add meatballs, garlic, chopped into thin slices. Cook until the meatballs float to the surface. When serving, season with herbs to your liking.

Perch soup with tomatoes and celery

5 medium perches;
onion head;
4 carrots;
6 potatoes;
fresh celery - 2 stalks;
parsley root – 2 pcs.;
parsley and dill - 1 bunch each;
tomatoes – 2 pcs.;
bay leaf – 2 leaves;
12 peas of allspice;
seasoning – 15 g;
salt, black pepper powder – 10 g each;
vodka – 100 g;
oil for frying – 30 ml.

We take out the insides of the perches, wash them thoroughly (if the perches are large, then we cut off the heads, and put the small ones in a pan with the heads, having previously cut out the gills).
Fill the fish with water and bring to a boil over high heat.
After boiling, remove the foam.
Set the heat to low and put the onion, 1 carrot, 1 parsley root, washed with cold water, celery stalks and tomatoes in the skin directly into the pan, boil for several minutes, periodically skimming off the foam.
We take out the boiled perches with a slotted spoon and remove the skin and scales, separating the bones from the pulp.
Add chopped parsley and dill stalks to the soup and boil for another three minutes.
Place the fish pulp in a deep cup and fill it with broth from the pan.
Place the ridges and bones back into the pan and leave for 30 minutes to allow the broth to infuse.
Cut the remaining carrots, parsley root into small circles, celery stalks into thin strips, fry everything in a frying pan with butter until golden brown.
Remove all the ridges and vegetables from the infused broth and strain.
Place potatoes, cut into cubes, into the broth and simmer over low heat until softened.
Place the sautéed vegetables in the ear and boil for another 10 minutes.
Pour in vodka and turn off the heat, let it brew for 20 minutes.
Pour fish soup into plates, put fish pulp on top, sprinkle with finely chopped parsley leaves.

Chefs' tips

To prepare the perfect fish soup, you need to follow some cooking rules:

Salt the broth at the very beginning of cooking;
Watch for foam to appear and remove it immediately. Otherwise, the ear will be cloudy and unsightly;
The broth in which the fish is cooked should not actively boil;
In order for the broth to be perfectly transparent, it must be strained through double gauze, which must first be moistened in hot water;
The soup will be more aromatic if you add not a raw onion, but a little fried in a frying pan without oil. Do the same with coarsely chopped carrots;
Place parsley and celery root in the pan at the beginning of cooking. They will add flavor to the broth and eliminate the fishy smell;
If you didn’t have time to remove the foam in time, the flakes are already floating in the broth. Regular chicken protein beaten with cold water will help. You need to do the following: Cool the broth a little, carefully pour it into the protein mass. Stir until the whites float to the surface. Strain the broth;
You can also use frozen fish to prepare perch fish soup, and you don’t have to wait for it to thaw - you just need to put it in a pan, add water and cook as usual.

A little history

Ukha is an old Russian dish. But, oddly enough, initially it was not exclusively fish soup. Only at the end of the 17th century did this name come to mean that the broth in the soup contained only fish. Until that time, fish soup was the name given to any broth, whether it was made from fish, meat or chicken. That is why in ancient times they prepared not just fish soup at home, but pea soup, chicken soup, or even swan soup (and this happened). But if the soup was made with fish broth, then the type of fish was indicated: pike perch fish soup, river perch fish soup, etc.

River perch fish soup - a culinary masterpiece

The fish soup is famous both for its exceptional taste and beneficial properties. It has been prepared in Russia for many centuries, but this soup will never get boring or go out of fashion. River perch soup is a tasty and simple dish that every housewife can prepare in her own kitchen.

The recipe for river perch soup is one of the most delicious in Russian cuisine. This is a very beautiful fish, which, among other things, stands out for its extraordinary qualities: it is a low-bone fish with tender, moderately fatty meat, a bright aroma and great benefits. Like many other seafood, perch is rich in phosphorus, and the vitamins and microelements it contains help regulate blood sugar levels and keep the skin and mucous membranes in good condition. Due to the fact that it contains a lot of protein and virtually no carbohydrates, perch is excellent for dietary nutrition and the diet of athletes.

Cooking river perch soup is not as difficult as it might seem at first glance, but to do this you need to know a few secrets and nuances of preparation.

Secrets of delicious fish soup

Many will say that this soup is very simple to prepare and there are no secrets here. This is where you can confidently disagree. After all, any dish, even fried potatoes or boiled eggs, has its own secrets. And the soup here is no exception. It is worth mentioning the principles, following which anyone can become a real culinary pro in creating this dish, even if this fish soup turns out to be a debut one.

The most important thing is, of course, the fish. And here the main factor influencing success will be its freshness. It's simple: the fresher the fish on which the broth is cooked, the tastier the fish soup will be. And therefore it is worth dwelling on this point in more detail. The freshness of fish can be determined by two main parameters: appearance and smell. It is always necessary to look as a whole, that is, everything should be good both in appearance and smell:

The smell of fish. If it is marine, then the carcass should smell accordingly, that is, the sea or, as an option, iodine, but definitely not a swamp. It is best to examine the gills: there the smell will be most intense and, accordingly, indicative. There should be no sharp aromas, “overtones” of ammonia or other substances. Under no circumstances should there be an odor from decaying flesh.
Appearance. The first thing that should attract attention is the scales of the carcass. It should be smooth and not too shiny. Some unscrupulous sellers resort to this simple method: they apply egg white to the scales. To check whether the carcass has a natural shine, press on the flesh with your finger. After this procedure, the surface should regain its previous appearance, without any dents.

Next, you should look at the abdomen: it should not be swollen. It is also necessary to examine the gills and eyes. The respiratory tract should be pinkish or bright red, not dull, without brownishness or yellowness, without mucus or plaque - this indicates the freshness of the fish. It is the gills that will give away stale fish.

The eyes should be clear, cloudy and slightly protruding. And, of course, we should not forget the old rule - if “fresh” fish is sold without a head, this is a reason to think about it.

Cooking tips

River perch soup, like many other fish, turns out to be quite liquid and not very filling, so it is better to cook it with the addition of millet. This will not affect the taste, but the soup will be more complementary and nutritious.

Like any fish soup, this recipe does not like the addition of copious amounts of seasonings, as they cover up the taste and aroma of the fish. Often, just a bay leaf, black peppercorns and fresh herbs are enough. Parsley is best suited for perch; it can be added already in portions, after finely chopping the leaves. Carrots may seem like an optional ingredient, but without them the color of the broth will be too faded and lose its golden color.

You can prepare fish soup from a whole river perch carcass. Since there are few bones in the perch, and most of them are soft, there is no need to cut the fish too carefully, just remove the main spine and giblets. Then, if desired, the already cooked fillet can be cut into portions, removing the skin and fins or leaving them for beauty. A detailed recipe for river perch soup will help you prepare a restaurant-quality dish at home.

Some useful tips

If the broth still doesn’t turn out clear, don’t be upset. There are ancient ways to correct this situation. The simplest and surest way is, of course, to strain, but in a special old-fashioned way. Previously, they did this: they beat the egg white, poured it into the boiling broth, stirring constantly, and only then filtered it. The result was several times better than conventional straining.

If the fish turns out to be very large, then under no circumstances should you throw away the “waste”. After all, the head, spine and fins give extraordinary fat. The skin of sturgeon fish gives a specific taste, so it is better to remove it first and not put it in the fish soup.

If you simply rinse the onion with water, but do not peel it, it will give an unusually beautiful yellow-golden hue to the broth. This can be done when preparing not only fish soup, but also other soups.

If during the cooking process you still smell of mud, don’t be upset. There is a way to get rid of it, and not even one, but three:

The first way is to use lemon. To do this, you need to squeeze out a slice of lemon juice, and also grate the citrus zest - just a little, literally on the tip of a knife;
the second way is to use butter. It will not only cope well with a not entirely pleasant smell, but will also give a pleasant creamy taste;
The third and most unexpected method is a glass of vodka. Don't be too surprised or worried. Upon contact with the boiling broth, the alcohol will immediately evaporate, taking with it all the smell, and leaving behind only a pleasant aftertaste.

Detailed recipe

You can cook fish soup outdoors - in a pot immediately after catching perch. It is also worth knowing how to prepare perch soup at home. Why this particular choice of fish? It's simple: this is one of the most affordable and delicious fish, of those that are found everywhere in the reservoirs of our country. This means that you can come to nature and freely catch the main ingredient, and then cook it in a pot with vegetables and herbs.

The recipe for perch soup is quite simple. It is prepared easily and quickly, and the end result is a very tasty, and most importantly, healthy first course.

water - 1.5 l;
perch - 3 pcs.;
potatoes - 3 pcs.;
onions - 1−2 pcs.;
carrots - 1 pc.;
peppercorns - 5−8 peas;
bay leaf - 3-4 pieces;
dill - to taste;
salt with spices - to taste.

This recipe is perfect for the dinner table. Perch is good for its tender fillet, which also has an incredible aroma and is also low in calories. There is one drawback worth mentioning. The fact is that it is very difficult to clean this fish.

And here there are two options: either you can simply leave the fish with scales, or spend a lot of time or entrust this task to an assistant, preferably a man, since, perhaps, only strong male hands can handle these scales. And don't forget about the gills! You absolutely cannot put them in the broth. They will give an unpleasant aftertaste and bitterness. Cooking process:

Prepare the fish. Gut it well, opening the belly, and rinse thoroughly under running water. Remove the gills. If the slave is large, you can cut it into pieces and cut off the head (which must be placed in the broth). If it’s small, you can just leave the whole fish.
Prepare vegetables. Wash the onion thoroughly, cut it in half from the tail side, without cutting all the way to the end, that is, to the spine. This is necessary for two things. Firstly, so that the onion “clothes” do not remain in the broth, and secondly, this will make it easier for all the juice to come out of the onion. The carrots must be peeled and cut into thick rings. Peel the potatoes and cut into large pieces. Peel the parsley root too and cut into small cubes.
Next, take a pan, put in the perches and fill them with cold water. Place on medium heat and bring to a boil. As soon as foam begins to form, do not forget to remove it. Do not bring it to a strong boil, reduce the heat and add the onion.
After the second boil, add the pre-prepared spices. In our case, this is bay leaf and peppercorns. Next, set the heat to low and simmer the broth for 10 minutes.
We take out the river perch and onion with a slotted spoon, and strain the broth. Add potatoes, carrots and parsley root to the strained broth. Bring to a boil and cook until done.
We clean the cooled fish from scales (this will be much easier than tearing it off from a fresh carcass), head and ridge. As soon as the vegetables are ready, add the cleaned fillet and chopped dill to the pan. Bring to a boil again and cook for 2-3 minutes. Just before turning off the stove, salt the finished dish to taste.

For those who like soups richer and thicker, you can also add a couple of tablespoons of rice or millet immediately after adding vegetables. Rice will be preferable. It is more boiled and will provide greater satiety to the dish. You can also add bell pepper - to taste and as desired, since it has a bright smell and taste.

The dish is ready. It can be served garnished with a sprig of dill or parsley. Don't forget to add salt before serving.

Detailed instructions for preparing river perch soup

Classic river perch soup at home

When preparing fish soup from river perch, cooks are faced with the unpleasant smell of mud inherent in river fish. Do not be afraid of an unpleasant aroma - it can be quickly eliminated with vodka. The alcohol evaporates in the hot broth, so your ears will not smell like alcohol.

Required ingredients:

small perches – 800-900 g;
potatoes – 5-6 pcs;
onions – 3 pcs;
carrots – 3 pcs;
parsley (roots) – 3 pcs;
vodka – 100-150 ml;
peppercorns – 12-15 pcs;
water – 3 l.

To make fish soup from perch, prepare the fish - rinse under the flow from the tap, clean the belly, remove the gills along with the head. Cut the carcasses into pieces (small ones can be left whole), pour into a pan filled with water.

Add carrots, a root of spicy parsley and a peeled onion to the perch. Place over low flame and bring to a boil. Boil for 18-20 minutes, constantly removing white noise from the liquid.

Remove the fish pieces from the pan and set aside. You can discard the carrots and onions, and pass the broth through a gauze cloth folded in 4-5 layers.

Add potatoes, cut into strips, peppercorns and a few bay leaves into the hot soup, add vodka, fish fillet and simmer for another 12-13 minutes, until the potatoes are soft. When serving, you can sprinkle the soup with finely chopped green leaves.

Homemade fish soup with added millet

1 kg perch
Potatoes – 3 pcs.
3 tbsp. spoons of millet.
One carrot
1 head of onion.
Salt, bay leaf, peppercorns.
Greenery

STEP-BY-STEP RECIPE:

1. Cut off the head and tail of the perch and remove the gills. Bring to a boil.

2. Peel the onion and cut into cubes. Peel the carrots and cut into slices. Simmer everything together for five to seven minutes in a frying pan.

3. As soon as the water in the pan begins to boil, skim off the foam and add a little salt. Boil for about 15 minutes more. Then remove the fish and strain the broth through a sieve to remove the bones.

4. Remove the bones from the fish and remove the skin. Cut the fish meat into medium-sized pieces.

5. Set the broth to cook again. Bring to a boil again. Add chopped potatoes to the pan. As soon as it boils, throw the millet into the pan. Boil for about ten minutes and add fried vegetables and fish. Cook until the potatoes and millet are ready; 5 minutes before the end, add the chopped herbs, bay leaf and peppercorns.

It’s a little easier to cook fish soup in a slow cooker.

How to cook “Sea bass soup”

Defrost sea bass at room temperature. We remove scales and fins. entrails, cut and wash thoroughly. Then place in boiling water and cook for about 15 minutes.

Cut carrots and onions into cubes. Fry them in a frying pan until soft in a small amount of vegetable oil.

Cut the potatoes into cubes.

We take the fish out of the soup and separate the fillets from the backbone and bones. We look carefully so that there are no small bones left anywhere.

Add potatoes to the broth and cook for about 10 minutes. Then add the frying and fish. Salt, pepper, add seasonings to taste. Cook for about 10 minutes, then turn off the heat, cover the ear with a lid and leave for 30 minutes. Ready!

Perch soup in a slow cooker

350 grams of perch;
salt to taste;
1 carrot;
2 liters of water;
Bay leaf;
spices for fish soup.

STEP-BY-STEP RECIPE:

1. Gut the perch and remove its scales. Cut off the fins and wash.

2. Peel the carrots and grate them. Place in a slow cooker together with the bay leaf. Add fish spices, water and salt to taste.

3. Set the “Porridge” or “Soup” mode and close the lid until it clicks.

4. Leave the fish soup for 50 minutes.

It's great if you have the opportunity to cook outdoors. Then this recipe is for you - fish soup on the fire.

Perch soup in nature

INGREDIENTS (for 5 liters of water):

2 kg perch
1 kg potatoes
2-3 onions
Parsley - to taste
Spices - to taste

STEP-BY-STEP RECIPE:

1. Place the fish in the cauldron and cook for 15 minutes.

2. Strain the broth through a sieve and cheesecloth so that there are no bones in the ear.

3. Cut the potatoes into small cubes. Whole onion. Chop the parsley. Put all this into the broth along with spices.

4. Cook until the potatoes are cooked.

Video recipe:

Whether you decide to go into nature or stay at home and cook fish soup in a slow cooker, it doesn’t matter. You are guaranteed pleasure in any case. Thanks for reading my recipes! I hope they are useful to you, if so, then subscribe to my blog updates and tell your friends on social networks.

Delicious river perch fish soup

Perch soup cooked at home is an ideal option for lunch. The recipe with photos will tell you step by step how to prepare a truly tasty and aromatic dish. Fresh, recently caught perch for fish broth only needs to be gutted, but it is better to leave the scales. You can also leave the head with fins, however, if you consider that it is very easy to pierce the arms with the latter, then it is better to cut them off.

Ingredients:

1-2 perch;
1.5-2 liters of water;
3-4 potatoes;
1 onion;
1 large carrot;
1/3 tsp. salt;
2-3 bay leaves;
4-5 peas of allspice;
4-5 sprigs of fresh herbs.

From a whole river perch carcass

Then, if desired, the already cooked fillet can be cut into portions, removing the skin and fins or leaving them for beauty. A detailed recipe for river perch soup will help you prepare a restaurant-quality dish at home.

river perch 4 pcs

potatoes 3 pcs

carrots 1 piece

onion 1 piece

bay leaf 2 pcs

parsley

salt, black pepper - to taste

Calories:81 kcal
Proteins:8 g
Fat:3 g
Carbohydrates:4 g

The perch must be gutted by making a longitudinal cut on the abdomen. Place the fish in a saucepan with water, add a whole peeled onion. Add a little salt. After the water boils, remove the foam several times, then reduce the heat and cook for 10-15 minutes.