How to deliciously cook perch soup at home. Amber rich perch soup. Homemade fish soup with added millet

Perch soup needs to be cooked for 15 minutes to make it rich , while the fish itself, after the broth boils, should be cooked for no more than 5-7 minutes so that it does not lose its beneficial properties and does not lose its taste.


You can see how to quickly clean perches for fish soup if you click on this photo and thus go to the post dedicated to cleaning fish: just like small fish, large perches are also cleaned. Let us pay attention to the main thing in this process: we only need to clean the insides and remove the gills, while we leave the scales, tails, fins and heads in the fish, otherwise instead of fish soup we will get a thin fish soup, which can turn out to be very tasty, but not being an ear.
To show step-by-step and with photographs each operation of preparing fish soup, we will take three medium-sized perches for better visibility. However, we remember that the smaller the perch, the richer and more classic the fish soup.

We put the pan with the cleaned fish on the fire, while the water should cover the fish by 1-1.5 cm , no more, because, as a cook I know from a well-known restaurant in St. Petersburg likes to say: “The fish swims in the lake, but it’s cooked in the pan.”


When foam appears, reduce the heat and skim off the foam from the fish soup. There is a lot of discussion among fishermen about whether or not to remove the foam from fish soup. My husband and dad once had a fight about this. The question of the fate of the foam on the ear was the only time they categorically disagreed.


In this case, we put some of the ingredients immediately into fish soup boiled for a total of no more than 7 minutes after we removed the foam:
1 tablespoon dill, dried
5 black peppercorns
2 bay leaves


In my fish soup recipe there are very serious differences from the classic one: firstly, I put carrots, cut into slices, and secondly, I cut the potatoes quite finely, that is, into cubes 2 by 2 cm.
V. Pokhlebkin, creaking his heart, allows one large potato, in extreme cases cut in half, but is categorically against carrots.
So, we cut the vegetables and put a bowl in the sink containing a colander with a fine mesh.


After 7 minutes of boiling, drain the broth through a fine mesh colander: this way there won’t be a single flake or bone left in our rich ear. Peppercorns, bay leaves and most of the dry dill also remain in the colander.


Then we cook our chopped vegetables in fish broth until half cooked, while at the same time starting to clean the fish in order to separate the fish from bones and scales. There is no need to be afraid of the “second” cleaning of the fish: it is done very easily and quickly.


Cleaning hot fish when it has just been boiled should only be done with thick cooking gloves. If you don’t have gloves, you can wait until it cools down, but then you need to turn off the vegetables boiling in the broth.
For fish soup, only the backs are used, from which we remove the scales by easily running a finger. There is no need to touch particularly bony parts of the fish: we take only those pieces where there are no bones - along the ridge.


Throw the pieces of fish separated from the bones into the fish soup with half-cooked vegetables and cook for another 3 minutes until the vegetables are ready.
And here I salt the fish soup, and a little, because in our family I’m the only one who likes salty.


And this is what the fish soup we cooked in 15 minutes looks like on the table. And the salt shaker, in accordance with the Russian folk proverb, is located in a place of honor in the center: under-salting on the table, and over-salting on the back.

And yet it is believed that the most delicious is the triple fish soup, when the amount of fish is divided into three parts, the broth is boiled with one part of the catch, filtered, the second part of fresh fish is put in it, and so on three times.
And when they talk about “royal” fish soup, then, despite the many recipes, they usually mean that pieces of other, more noble fish are added to the triple fish soup from perches.


However, we will do the royal and triple when ours, and in this particular case in the plate there is a very tasty and rich single fish soup, although we had three perches.
How fish soup recipe in 15 minutes , do you like it, friends?
And as I tell you here.

Perch fish soup is a great option for the dinner table. It won't be difficult to prepare it at home. The most difficult and painstaking thing is to clean the perches, and I believe that it is better to leave this work in strong male hands.

Perch is a fish that has a delicate taste, and its fish soup is rich, aromatic and low in calories.

Prepare the necessary ingredients to prepare river perch soup at home.

Gut the fish, remove scales, remove the gills (cut off the heads) and wash thoroughly.

Peel and wash the vegetables. Cut the potatoes into small cubes, the onion finely, and the carrots into strips.

Place prepared vegetables into boiling water.

After 5 minutes, add chopped sweet peppers and, if desired, hot ones. Cook at low boil for 15-20 minutes. Add salt and spices to taste. Then add the perches and continue cooking for another 15 minutes.

Dietary and easily digestible fish soup is poured into plates and served immediately. At home, river perch soup turns out no worse than on the river bank...

Step-by-step recipes for rich perch soup - classic and original

2017-10-27 Liana Raimanova

Grade
recipe

19543

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

3 gr.

Carbohydrates

7 gr.

97 kcal.

Option 1. Classic recipe for perch soup

Perch fish soup is an appetizing and aromatic dish; it always turns out excellent: whether cooked over a fire or at home. And the variety of vegetables and grains included in the rich soup gives it amazing taste and satiety. The classic perch fish soup recipe is tasty, easy, and affordable.

Ingredients:

• fresh perch - 8 pieces;
• 1 small carrot;
• 6 medium potato tubers;
• allspice - 9 peas;
• dill and parsley - 5 sprigs each;
• bay leaves - 4 pcs.;
• 22 g salt;
• 40 ml sunflower oil.

Step-by-step recipe for perch soup

Cut the belly of the perches and remove the entrails. Cut out the gills. Rinse thoroughly under running water and place in a deep saucepan with water. Do not peel the perch, as it is the scales that will give the soup richness and aroma, and the richness of the broth.

Peel the onion, cut into two halves, and place in a saucepan.

Throw in the bay leaves, lightly salt and place on the stove over low heat, cook after boiling for 13 minutes, periodically skimming off any foam that forms.

Transfer the fish to a plate using a slotted spoon and strain the broth.

Peel and wash the potatoes, cut into large cubes, place in fish broth, add allspice and boil until the potatoes are half cooked.

Cut the peeled and washed carrots into thin slices and fry for four minutes.

Add carrots to the soup and simmer for about ten minutes.

Add the previously removed perches, add chopped parsley and dill, and boil for three minutes.

Turn off the heat and leave for 20 minutes to allow the soup to infuse.

Pour into plates.

To give the ear the taste of a real fisherman's soup, you can pour in 50-70 grams of vodka 2 minutes before it is ready. There will be no alcohol in the finished dish.

Option 2. Quick recipe for perch soup

Often they don’t know what to cook from small perches, but they make excellent fish soup, especially since it is prepared quickly and easily.

Ingredients:

• 1 onion;
• potatoes - 4 pieces;
• perch - 10 small;
• 3 bay leaves;
• 5 allspice peas;
• 40 g each of black pepper and salt;
• 3 sprigs of parsley.

How to quickly cook perch soup

Pour three liters of water into a metal saucepan and place over medium heat, lightly add salt and bring to a boil.

Peel the potatoes, wash, cut into cubes, place in boiling water, and boil after boiling again for 12 minutes.

Remove the entrails from the perches, cut off the heads, rinse thoroughly and throw into a container with potatoes, cook with the lid closed for another 12 minutes.

Skim off the foam, add salt again, add bay leaves and allspice, boil for 2-3 minutes.

Peel the onion and chop it into crumbs.

Remove the bay leaves from the pan.

Pour the soup into bowls, sprinkle with chopped parsley and fresh onions.

Additionally, you can use other spices that give the ear a special aroma: paprika, white pepper, a little nutmeg.

Option 3. Perch soup with fish balls

It may seem that perches, especially small ones, are not a very suitable product for making meatballs. Of course, you will have to tinker a little, but the soup turns out so tasty and rich that you won’t regret the time spent. And vegetables and rice will make the dish hearty and thick.

Ingredients:

• 2 onions;
• butter - 70 g;
• 3 eggs;
• 3 small potatoes;
• 5 small perches;
• carrots - 2 pieces;
• garlic - 6 cloves;
• 140 g heavy cream;
• dill, parsley - 6 branches each;
• any rice - 2 handfuls;
• 30 g each of black pepper and salt;
• fresh basil, cilantro - 4 sprigs each;
• vegetable oil - 160 ml.

Step-by-step recipe for perch fish soup with meatballs

Gut the perches, cut off the heads and tails, rinse well.

Place the heads and tails in a metal container with two liters of water.

Peel one onion and one carrot, cut the onion into small cubes, chop the carrots on a fine-tooth grater and place in a container with the heads and tails of the perches, put on moderate heat and simmer for half an hour, periodically removing the foam.

Scroll the perch pulp through a meat grinder, at the same time as the second onion.

Rinse the cereal, boil until softened, rinse again and place in the fish paste, pour in the cream, stir well.

Separate the whites from the yolks. Place the yolks in the refrigerator, and add the whites to the minced fish, add pepper, salt, and stir well.

Wash the parsley and dill, dry slightly, chop and add to the minced meat, mix again.

Form small balls from the minced meat, fry in a frying pan with sunflower oil for 5 minutes, turning from one side to the other.

Remove the heads and tails from the pan and strain the broth.

Throw in the potatoes and the second carrot, cut into thin strips, into the broth, and boil after boiling for 20 minutes over medium heat.

Place meatballs in the soup, a piece of butter, squeeze the peeled garlic through a garlic press, and boil for three minutes.

Remove the pan from the heat and leave for half an hour to infuse.

Pour into bowls and sprinkle with cilantro and basil.

In this recipe, rice is mixed with minced fish, but you can simply put the cooked cereal into the broth.

Option 4. Fish soup with celery and tomatoes

Tomatoes and celery added to the soup make the soup richer and the taste brighter. You can cook this fish soup either on the stove or in a slow cooker.

Ingredients:

• perch - 5 pieces;
• 1 onion;
• carrots - 4 pieces;
• potatoes - 7 medium tubers;
• 2 celery and parsley roots each;
• half a bunch of dill and parsley;
• tomatoes - 3 pieces;
• bay leaf - 3 leaves;
• 12 peas of allspice;
• any seasoning - 1 teaspoon;
• black pepper, salt - 1 teaspoon each;
• 50 ml vodka;
• 60 ml vegetable oil.

How to cook perch soup with celery

Process the perch: remove the insides, remove the gills, rinse, place in a pan of water and place on the stove over high heat, bring to a boil, remove the foam.

Wash an onion, one carrot, and tomatoes. Peel and wash one parsley and celery root. Place everything in a container with fish, cook for 20 minutes.

Remove the perches, remove the scales and remove the flesh from the bones.

Rinse the parsley and dill with cold water, dry lightly with a towel, chop finely and pour into the fish soup, boil for a few minutes. Reserve two sprigs of parsley for serving.

Place the perch meat in a deep plate, pour in a small amount of broth, stir well.

Throw all the ridges and bones into a saucepan with broth, cover with a lid and let stand for a while to infuse.

Peel, wash, cut three carrots and 1 parsley root into slices, cut the second celery root into strips, fry for about five minutes.

Remove the ridges, bones, vegetables from the broth and strain.

Cut the peeled potatoes into cubes and add them to the broth, boil for a little less than half an hour.

Place the roast in the ear and cook for another 2 minutes.

Pour in the vodka, remove the pan with the soup from the heat and leave to steep for 40 minutes.

Pour into plates, put a little fish pulp in each and sprinkle with chopped parsley.

If desired, you can also add cereals to the soup: millet or rice.

Option 5. Perch soup with millet

The fish soup with cereal turns out to be very satisfying; it is best served with sour cream and a crust of white bread.

Ingredients:

• perch - 6 pieces;
• potatoes - 5 pieces;
• onion head;
• 2 carrots;
• millet - 80 g;
• 5 bay leaves;
• 8 peas of allspice;
• 40 g each of black pepper and salt;
• 50 ml vegetable oil;
• 5 sprigs of any greenery.

Step-by-step recipe for perch soup with millet

Clean the perches, remove the insides, cut off the heads, place in a saucepan along with a whole onion and one carrot. Fill with water, place on the stove, adjust the heat to medium and cook after boiling and skimming for 8 minutes.

Peel the potatoes and the second carrot and cut into squares.

Remove the perch and vegetables from the pan and strain the broth.

Add potatoes, bay leaves, allspice to the broth, add a little salt, put back on moderate heat and cook for 12 minutes.

Sort the millet, rinse and add to the pan, cook for 10 minutes.

Fry the second carrot until golden for 4 minutes.

Place the roast and chopped dill in the ear and boil for 2 minutes.

Leave the finished fish soup for 40 minutes to steep, then pour into plates and place one boiled perch on top.

It is better to cook perch fish soup in a large saucepan or cauldron, where it turns out tastier.

Perch makes a tasty and rich fish soup, which you can cook at home on the stove or over a fire, outdoors. The fish soup is prepared from the head of a perch or a whole fish. Interesting recipes for perch soup are described in detail below.

Perch soup with millet

This is a hearty and delicious perch soup with millet and vegetables. Makes four servings, caloric content of fish soup is 1395 kcal. Cooking time – 70 minutes.

Ingredients:

• two potatoes;
• fish – 700 g;
• two bay leaves;
• 40 ml. vegetable oils;
• two pinches of ground pepper;
• 4 l.t. millet cereals;
• bulb;
• fresh dill and parsley;
• carrot;
• 5 peppercorns.

Preparation step by step:

1. Remove scales and entrails from the fish, remove the fins and tail, and leave the head.
2. Cut the fish into pieces and cover with water in a saucepan.
3. Cook for 25 minutes over medium heat, covered. Skim off the foam.
4. Finely chop the carrots and onions and fry in oil for 7 minutes.
5. Place the finished fish in a bowl and strain the broth. There should be one and a half liters of finished broth.
6. Cut the potatoes into cubes and add to the broth.
7. Add washed millet and fried vegetables.
8. Add bay leaves, ground pepper and peppercorns to the broth, add salt.
9. Cook until the millet and vegetables are cooked, about 25 minutes.
10. Add finely chopped dill and parsley. Place the fish in your ear.

When the sea bass soup at home has infused a little, you can serve it to the table.

Sea bass and pike soup

This is a step-by-step recipe for red snapper fish soup and... It takes 50 minutes to cook perch soup.

Required ingredients:

• 300 g perches;
• half a kilo of pike fillet;
• 100 g onions;
• 70 g carrots;
• 5 peppercorns;
• three bay leaves;
• 4 cloves of garlic;
• fresh greens.

Cooking steps:

1. Salt the water and place the processed perches.
2. Grind the carrots and chop the onions finely.
3. After 10 minutes, add the pike fillet. After 20 minutes, place the fish in a bowl.
4. Strain the broth and put the perches in the fish soup again, as well as the onions and carrots.
5. After 15 minutes, add pepper and bay leaves.
6. 10 minutes before readiness, add chopped garlic and pike.
7. Sprinkle the finished fish soup with finely chopped herbs.

Ingredients:

• half a kilo of fish;
• 200 g potatoes;
• half an onion;
• 1 spoon of semolina;
• 2 pinches of ground pepper;
• dried dill;
• piece of plum oils;
• fresh herbs;
• 2 bay leaves.

Preparation:

1. Gut the fish and remove the gills. There is no need to clean the scales.
2. Wash the fish, chop the potatoes coarsely, chop the onions.
3. Bring a liter of water to a boil, add salt and add fish.
4. Cook after boiling for 15 minutes and remove the fish.
5. Place onions and potatoes into the broth, add semolina. Cook for 20 minutes.
6. Place bay leaves, ground pepper and dill, and chopped fresh herbs into the prepared fish soup. Add some salt.
7. Before serving, add butter to the fish soup.
8. Remove scales and skin from the fish in one motion, making an incision towards the head from the tail. Remove the fins in the same way.
9. Divide the cleaned fish into pieces and add to the fish soup.

Two servings of river perch soup come out. Calorie content – ​​750 kcal.

Perch soup on fire

While fishing or outdoor recreation, you can cook river perch fish soup over a fire. In total, 10 servings of fish soup are made, with a calorie content of 1450 kcal. The fish soup takes 50 minutes to prepare.

Required ingredients:

• one and a half kg. perch;
• 2 liters of water;
• two onions;
• three potatoes;
• a small bunch of dill and parsley;
• 5 bay leaves;
• large carrot;
• 10 peppercorns.

Preparation step by step:

1. Process the fish, remove the entrails.
2. Peel the vegetables and cut into large pieces.
3. Chop the greens finely and rinse the bay leaves.
4. Light a large fire and hang a cauldron of water.
5. When the water boils, add fish, vegetables, stir and add salt.
6. When it boils, add bay leaves and peppercorns.
7. Cover the cauldron with a lid and leave the smoldering coals underneath.
8. Leave the ear to simmer for 20 minutes, then add chopped herbs.
9. When the vegetables and fish become soft, remove them and place them in a bowl.
10. Remove the fins, tail and head from the fish. Use your hands to separate the carcass into pieces and place it back in the fish soup with the vegetables.
11. Remove the cauldron from the fire and close tightly. Leave to infuse for 10 minutes.

This light sea bass soup will appeal to both adults and children. Perch in general is a wonderful fish - moderately fatty, non-bony, with delicate fibers and a delicate smell. Red sea bass soup has excellent taste and aroma.

You can cook this soup from whole perches or use only carcasses. The result won't be too different. This time I have a headless sea bass fish soup.

This simple and tasty soup is always a hit in my family, try it too.

So, how to cook sea bass soup.

Ingredients for sea bass chowder recipe
Headless sea bass	1 piece (≈400 grams)
Potato	4 pieces (400 grams)
Onion	1 head (100 grams)
Carrot	1 piece (100 grams)
Water	2 liters
White roots (optional)	1 tablespoon
Mixed peppercorns	5-7 peas
Bay leaf	1 piece
Salt	taste
Vegetable oil	1 tablespoon
Dill greens	taste

How to cook sea bass soup

Pour 2 liters of water into a saucepan and put on fire. I also add a dry mixture of white roots (parsnips, parsley, celery), but this is optional. You can chop fresh parsley and celery roots.

While the water is boiling, clean the perch, remove the black film from the belly and cut into pieces. If you want, immediately cut the fish into portions, but I don’t like bones in soup, and my two-year-old son eats fish soup with us, so I first cut the fish into two parts. Next, I will take it apart into pieces and remove the seeds.

Place pieces of fish into boiling water and cook after boiling for 10 minutes over medium heat.

In the meantime, peel the potatoes, wash them and cut them into arbitrary pieces.

Cut the onion into small cubes and the carrots into half rings or quarter rings.

Heat the oil in a frying pan and sauté the onions and carrots until the onions are translucent.

Remove the fish pieces from the broth and strain the broth. Bring to a boil again, add potatoes to the boiling broth, and a few minutes after the potatoes boil, add carrots and onions. Cook for 15 minutes until the potatoes are almost completely cooked.

Divide the fish into small pieces, removing the bones.

Return the pieces of fish to the fish soup, add bay leaves, peppercorns and salt. Cook for 3-5 minutes.

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