How to cook perch soup at home

Traditional perch soup

Classic fish soup is made from fresh fish. It has a unique aroma and taste. It practically does not need to be supplemented with spices. Add only the well-known spices - bay leaf, onion and pepper.

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

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.

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

1. 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.

1. 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.

1. 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.

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.

Fish soup on fire with egg

A simple recipe for cooking fish soup with eggs over a fire.

River perch fish soup on fire with egg.

The fish soup is very tasty.

Composition of ingredients

Grocery list:

• carrots, onions – 65 g each;
• spices - to taste;
• egg – 2 pcs.;
• perch – 705 g;
• greens - a bunch;
• potatoes – 115 g.

Step-by-step cooking process

Cooking technology:

• First of all, the fish is gutted and washed.
• Then it is cut into pieces and placed in a pot.
• Next, water is poured into the cauldron and it is suspended over the fire.
• Then the perch is removed after 40 minutes. The carcass is freed from bones.
• Then peeled and finely chopped vegetables are added to the hot broth.
• Next, add some salt to the soup and cook it for another half hour.
• When the potatoes become soft, pour beaten eggs into the broth in a thin stream and stir the broth quickly.
• At the end of cooking, the fish is added and the cauldron is removed from the fire. Cover the container with a lid and leave the soup for about 15 minutes.

What can I add?

Fish soup is also cooked over a fire without eggs.

You will need:

Step-by-step cooking process

How to cook:

• First, the fish is cleaned and washed.

• Next, it is placed in a cauldron and boiled for 15 minutes.
• Then the broth is filtered so that there are no bones in it.
• Then the potatoes are cut into small cubes and the parsley is chopped. The onion is peeled but left as a whole head.
• Next, vegetables and spices are added to the broth.
• Then the fish soup is boiled until the potatoes are ready.

How to serve a dish

The soup is poured into deep plates. It is sprinkled with chopped herbs.

From a whole river perch carcass

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.

Ingredients:

• river perch 4 pcs
• potatoes 3 pcs
• carrots 1 piece
• onion 1 piece
• bay leaf 2 pcs
• parsley
• salt, black pepper - to taste

For 100 gr.

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

Preparation:

1. 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.

1. At this time, potatoes need to be cut into large cubes, and carrots into rings.

1. When the fish is cooked, it must be removed and cut into portions. Place the vegetables in the broth and cook for 5 minutes, then add the perch fillet again. Season with pepper, salt and bay leaf. Cook everything until the potatoes are ready. The finished fish soup can be served. Place pieces of fish and fresh finely chopped parsley on a plate.

River perch soup is prepared very simply and quickly. This soup does not require the use of any special products, but the taste is unique.

The fish soup can be served either hot or cold. Usually the next day after cooking, it becomes even tastier, since the meat gives all its taste and aroma to the broth.

A simple and tasty recipe for pink salmon with millet

Pink salmon soup with millet is a healthy and original dish that is perfectly filling and does not require any special culinary skills.

Required ingredients:

• pink salmon – 2-3 pieces;
• potatoes – 7 pcs;
• carrots – 3 pcs;
• red onion – 3 pcs;
• tomatoes – 2-3 pcs;
• millet – 120 g;
• sprigs of fresh herbs;
• peppercorns – 18-20 pcs;
• bay leaves – 4-5 pcs;
• water – 4.5-5.5 l.

Rinse the pink salmon well under a stream of water, remove the internal organs and fins, you can leave the head and tail. Place the carcass pieces into a saucepan and simmer for 13-15 minutes. Next, remove the fish meat from the pan, and pass the liquid through a piece of gauze folded in layers.

Add the potato tubers, cut into slices, into the broth and cook until soft. Chop the red onion and carrots into small cubes. Scald the tomatoes with boiling water, remove the skin and also chop.

Place the prepared vegetable slices in a frying pan with hot vegetable oil and fry until golden. Separate the fish from the bones and add back to the soup along with the fried vegetables and spices.

Pour the washed millet cereal into the boiling liquid and cook for 12-13 minutes until tender. Salt the finished first dish, sprinkle with chopped herbs and let it brew under the lid.

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.

Ingredients:

• 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:

1. 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.
2. 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.
3. 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.
4. Place chopped potatoes and pieces of large fish, peppercorns in the soup, season with salt, add bay leaf. Cook the dish for 20 minutes.
5. Turn off the stove, leave the fish soup on the burner and let it sit. When serving, sprinkle with chopped herbs.

Secrets of cooking real fish soup

On July 13, Russia celebrates Fisherman's Day. The passion of sitting with a fishing rod by the river is familiar to almost every Russian. Well, what would fishing be without a rich fish soup with a unique “river” aroma? We'll show you how to cook real fisherman's stew

Small fish, but rich

The base (so to speak, the broth) for the fish soup is made from small fish. Contrary to prejudice, the most delicious fish soup comes not from the big fish desired by all fishermen, but from small fish. Keep in mind that the fish soup will taste better if it is made from different types of fish.

Crucian carp, ruffe, perch, rudd, carp, carp and pike perch, as well as salmon - these are the most suitable fish for fish soup. But minnows, roaches, mackerel, ram and roach are not suitable. Each fish gives the taste of the fish soup its own “shade”. Perches and ruffs make the fish soup “fatty,” rich, and the broth will be viscous and sticky. Burbot adds sweetness and tenderness to fish broth.

You can also cook excellent fish soup from sea fish. Suitable for this purpose: sea bass, cod and halibut. And to muffle the specific smell of sea fish, you can put a circle of lemon or add a little lemon juice to a plate with fish soup.

Small fish for rich fish soup - just that!

Eh, tail, scales...

Before cooking fish soup, they prepare it like this: gut it, cut off the heads, but do not clean the scales. In field conditions, of course, you don’t have to decapitate the fish, but then keep in mind that the fish soup may taste a little bitter. Tails, scales, fins and other seemingly worthless tripe provide a strong brew.

And so that the scales and small fish bones do not interfere with enjoying the fish soup, the boiled broth must be strained. If the fish soup is boiled near the river over a fire, resort to a fishing trick: boil the fish by tying it in a knot of gauze. This way the bones won't ruin your ear.

Perch soup with rice

Ingredients:

• 2 large onions;
• a piece of butter;
• egg white – 3 pcs.;
• 2 potato tubers;
• medium-sized perch – 2.5 kg;
• carrots – 2 pcs.;
• 3 cloves of garlic;
• high fat cream - half a glass;
• stems of dill and parsley - 5 pcs.;
• rice cereal – 150 g;
• ground black pepper, salt – 10 g each;
• fresh basil and cilantro - 3 leaves each.

Cooking process:

1. We gut the perches, remove the gills, eyes, wash them, cut off the heads and tails. We put the pulp aside for now; it will come in handy later.
2. Place the tails and heads in a saucepan along with chopped onions and carrots, cook for 30 minutes at low boil and skim frequently.
3. From the flesh of the fish we make minced meat with the addition of a finely chopped onion, 2 tablespoons of boiled rice cereal, egg whites, cream, stir thoroughly, add a little salt and pepper.
4. Add the remaining rice cereal and chopped parsley to the resulting minced meat and mix thoroughly again.
5. Make small balls of minced fish and fry them in oil for 5 minutes over moderate heat.
6. We catch the heads and tails from the broth and strain.
7. Add potatoes into the broth - in cubes, carrots - in strips, cook for 10 minutes over moderate heat.
8. After 10 minutes, put fried fish balls, garlic, cut into plastic, into the fish soup, boil everything until the meatballs float.
9. Pour into plates and sprinkle with chopped fresh basil and cilantro leaves on top.

Ear soup with millet on fire

Ear soup with millet is especially popular among people.

The combination of such cereals with river perch produces a flavorful, satisfying and very healthy broth, which is very easy to prepare at home.

Composition of ingredients

List of products:

• potatoes – 5 – 6 tubers;
• onion – 1 head;
• carrots - 2 root vegetables;
• fish – 1 – 1.5 kg;
• greens - a bunch;
• water – 3 l;
• carrots - 1 root vegetable;
• salt, seasonings (allspice, black pepper, bay leaf) - to taste.
• millet – ½ tbsp.

Step-by-step cooking process

Cooking steps:

• It is best to peel and wash all vegetables at home in advance. You can also take a thermos with boiling water.
• First, water is poured into the boiler. They put it on fire.
• Then the potatoes and carrots are cut into small pieces while the water boils.
• Then crosswise cuts are made on the onion, and the greens are chopped.
• When the broth boils, add vegetables. It is cooked until the ingredients are half cooked, about 15 minutes.
• Next, spices, salt, and washed millet are added to the broth. Cleaned and cut into pieces fish is also added.
• Then the fish soup continues to be cooked until the perch is ready.
• Then the onion is removed from the broth and the cauldron is removed from the heat.
• The soup is allowed to brew and cool slightly.

How to serve a dish

This broth is served poured into spacious plates. The stew is sprinkled with chopped herbs.

This is interesting: Vendace soup

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.

Required:

• 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.

Preparation:

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.

1. 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.
2. 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.

The fish soup is salted earlier than usual so that large perches are cooked in salted rather than fresh broth.

How long to cook perch until done?

In a saucepan until ready after boiling , cook the perch so that it turns out juicy and appetizing, and not dry, it is recommended for no more than 15 minutes. The fish is immersed in a pan only in boiling water with already salted water. To give the dish a pleasant aroma, dill, laurel leaves and black peppercorns are added.

In a multicooker , rinse the perch and place it on the bottom of the multicooker bowl, add water, add salt, pepper, bay leaf and close the lid tightly. The most convenient and successful mode is the “Quenching” mode. Duration 15 minutes.

In the microwave - place the perch in a heat-resistant container, pour water over the product so that it is completely covered with it, salt, add peppercorns, laurel leaves and cover with cling film. Turn on the device at full power. Cooking time: 10 minutes.

In a pressure cooker , cook the perch for 5-7 minutes. Place the fish at the bottom of the container, add water, add spices and set the “Porridge/Steam” mode.

In a steamer , the fish will be ready in 5 minutes. Salt the perch, put it in a product container, add laurel leaves, peeled onion, pour water into the liquid container, and close the lid.

Sea (red) - you need to cook until done for no more than 20 minutes. Let's study in more detail:

• A carcass cut into pieces or fillet requires a maximum of 10 minutes of boiling over low heat.
• When using the whole carcass, 15 minutes of boiling over low heat is required.
• To create a flavorful broth, the fish is boiled for 15 - 20 minutes.

River perch should be cooked in a saucepan until tender for no more than 15 minutes. Let's take a closer look:

• A carcass cut into pieces or fillet requires a maximum of 5-7 minutes of boiling over low heat.
• When using the whole carcass, 10-12 minutes of low simmering is required after re-boiling.
• For a rich soup, for example, fish soup, the carcass of river perch is cooked for 15 minutes.

Fillet of large perch (over 2 kg) requires cooking for 9-10 minutes, small carcass - up to 7 minutes.

Frozen - cooking frozen perch is no different from cooking fresh, because before lowering the carcass into the water, it is simply defrosted under natural conditions. Not in the water!

For fish soup - to obtain a rich, aromatic broth, just boil the fish for 15-20 minutes.

Perch soup with tomatoes and celery

Ingredients:

• 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.

Cooking process:

1. 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).
2. Fill the fish with water and bring to a boil over high heat.
3. After boiling, remove the foam.
4. 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.
5. We take out the boiled perches with a slotted spoon and remove the skin and scales, separating the bones from the pulp.
6. Add chopped parsley and dill stalks to the soup and boil for another three minutes.
7. Place the fish pulp in a deep cup and fill it with broth from the pan.
8. Place the ridges and bones back into the pan and leave for 30 minutes to allow the broth to infuse.
9. 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.
10. Remove all the ridges and vegetables from the infused broth and strain.
11. Place potatoes, cut into cubes, into the broth and simmer over low heat until softened.
12. Place the sautéed vegetables in the ear and boil for another 10 minutes.
13. Pour in vodka and turn off the heat, let it brew for 20 minutes.
14. Pour fish soup into plates, put fish pulp on top, sprinkle with finely chopped parsley leaves.

Classic recipe

The stew, prepared according to the classic recipe, turns out to be satisfying, and the fish meat has a juicy, delicate taste.

Composition of ingredients

Required Products:

• potatoes - 6 medium-sized tubers;
• refined oil – 40 ml;
• fish – 8 pcs.;
• onion - 1 head;
• fresh dill or parsley - 10 stems;
• water – 2 – 3 l;
• bay leaf – 4 pcs.;
• allspice – 9 peas;
• carrots - 1 root vegetable;
• salt - to taste.

Step-by-step cooking process

Cooking steps:

• First, you need to wash the fish well without removing the scales.

• Then the belly is cut, the entrails and black hymen are removed from the carcass.
• Then it is washed again inside.
• Then the prepared fish is placed in a pan. It is filled with water.
• However, the liquid should only slightly cover the contents of the container. Halves of peeled onions, bay leaves and salt are also placed here.
• The broth is then heated to 100°C. The foam is collected with a slotted spoon. Carcasses should be cooked for about 15 minutes.
• Next, the fish is transferred to a plate, and the broth is filtered.
• Then diced potatoes and pepper are added to the boiling broth.
• Then the carrots are peeled and grated. It is fried and sent to the pan. Cook for approximately 10 minutes.
• Next, the cooled carcass is cut up, the bones are removed, and the pulp is separated.
• Then the fillet is returned back to the broth. Immediately add chopped greens and stir the soup.
• Then the heating is turned off after 3 minutes. It is infused under the lid for about 20 minutes.

What can I add?

Often, rice and wheat cereals, various spices, and roots are added to the broth. This classic stew is also made from perch heads.

Required ingredients:

How to cook:

• First, the cut parts of the fish are washed and placed in a container. Peeled onion, bay leaf, and peppercorns are also placed here.
• The eyes and gills should first be removed from the head. Otherwise, the dish will taste unpleasant, and the broth will turn out cloudy.
• Then water is poured into the pan with the fish. The broth is brought to a boil over high heat.
• Then the heat is reduced, the container is covered with a lid, and cooking continues.
• As soon as the flesh begins to fall away from the bones, this means that the fish is cooked.
• However, continue to cook the broth for about 1 hour over low heat. Then it will turn out more rich.
• Then remove the fish parts from the pan with a slotted spoon. They are transferred to a colander.
• Next, the broth is filtered through a sieve. The meat is removed from the fish waste and the bones are removed.

• Then the potatoes and carrots are cut into cubes. They are put into a clean broth and cooked.
• Next add fish meat. The stew continues to cook until the vegetables are ready. The potatoes become soft after 20 minutes.
• Then pepper and salt are added in 5 - 7 minutes. until the end of cooking.

How to serve a dish

This dish is served hot. It is eaten with fresh white, black bread or crackers. It is served with fresh vegetables - cucumbers, tomatoes.

Perch soup in a slow cooker

INGREDIENTS:

• 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.

How to clean sea and river perch from scales

When cleaning sea bass, be careful with the fins, because the needles contain poisonous glands. If pricked, the wound will bother you for several days.

1. Carefully remove the spiny fins, after which the fish is cleared of scales in the direction from the tail to the head.
2. Rip open the belly of the perch and remove all the entrails, paying special attention to the dark film on the inner surface of the abdominal cavity. Cut out the gills and eyes.
   Read also:  How to salt pike: step-by-step recipe, tips, recommendations
3. Rinse the cleaned carcass in cold water, then divide it into parts or cook it whole - it depends on the dish you are planning.

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.

What delicious dishes can be prepared from perch?

Perch baked in the oven

1. River perch - 4 pcs.
2. Tomato – 3–5 pcs.
3. Onions - 2 pcs.
4. Garlic - 4 cloves
5. Wheat flour - 100 gr.
6. Lemon - 1 pc.
7. White wine - 100 ml.
8. Coriander seeds - 7 pcs.
9. Ground ginger - 2 teaspoons
10. Salt - to taste
11. Black peppercorns - to taste
12. Olive oil - to taste
13. Dill greens - to taste
14. Parsley - to taste

Perch cooked in batter

1. Fresh river perch (fillet) – 1 kg
2. Chicken egg - 5 pieces
3. Parsley - 1 bunch
4. Table salt - 2 pinches
5. Premium wheat flour – 100 grams
6. Vegetable oil - 4-5 tablespoons

Although perch is not a noble fish, many people love dishes prepared from this fish. Of course, it takes a lot of effort to enjoy its meat, but it's worth it. If you learn how to clean it correctly, then, over time, this skill will become automatic and will not cause so much trouble.