Perch soup - unique homemade recipes

Perch soup is an excellent option for a hearty and healthy meal for the whole family. The fish has very juicy, tender, lean meat, so you don’t need to worry about how many calories are in such a dish. Typically the calorie content is about 40-90 kcal per 100 grams. Preparing a delicious fish soup from perch is not difficult. This can be done with equal success at home in the kitchen or over a fire. The main thing is to use a fresh, properly processed carcass and some vegetables and cereals. Next, we will consider in detail a step-by-step recipe with a photo of river perch fish soup, which even a novice cook can prepare.

In a slow cooker

River perch soup (it is very convenient to use modern kitchen appliances at home, they greatly simplify and facilitate the cooking process) will turn out no less tasty if you cook it in a slow cooker.

Composition of ingredients

Required:

Ingredient	Quantity
water	2 l
fish	350 g
carrot	1 root vegetable
spices	taste
salt	pinch
Bay leaf	1 – 2 pcs.

Step-by-step cooking process

Cooking technique:

First of all, the perch should be gutted. The scales are removed from it, the fins are cut off, and the carcass is washed.
Then the carrots are peeled and grated.
Then put the fish into the multi-cooker bowl and pour in the carrot shavings. A bay leaf, salt, spices are placed here, and water is poured.
Then the stove is turned on in the “porridge” or “soup” mode, setting the time to 50 minutes. Close the pan with a lid until it clicks.

How to serve a dish

This soup is sprinkled with fresh herbs. It is served with black bread and salted crackers.

How to cook fish soup over a fire: choosing ingredients

In order to get a delicious fish soup, it is not enough to just know how to cook it, because it is important and responsible to choose the ingredients. All of them must be fresh and in the proportions indicated in the recipe. Otherwise, you may end up with an ordinary vegetable soup with a barely noticeable fishy taste.

Main ingredients:

Fish – 1-1.5 kg. You can take any one; it is quite possible to use several types at once. It is believed that the most delicious option is obtained from pike, pike perch or perch. The fresher the fish, the better;
Potatoes – 3-4 medium pieces;
Onions – 1 piece;
Carrots – 2 pcs;
Water – 2-3 l;
Herbs and seasonings to taste.

It is better not to use cereals to prepare fish soup; it will turn it into a regular soup. There should also not be too many vegetables.

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:

Ingredient	Quantity
potato	1 kg
bulbs	2 – 3 kg;
parsley	small bunch
perch	2 kg
spices	taste

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.

Option 2: Quick recipe for fish soup over the fire

An accelerated method of cooking fish soup over a fire. There is no need to prepare the broth in advance, take anything out, or transfer it. Everything is much simpler and faster, but good pieces of river fish are used right away, possibly with heads. Perch, bream, crucian carp, ruff and tench are suitable, in general, any prey.

Ingredients

900 g fish;
5 potatoes;
2 onions;
1 pepper (Bulgarian);
1 carrot;
4 peppercorns;
laurel, salt and herbs.

How to quickly cook fish soup over a fire

Pour about three liters of water into the pot and bring to a boil over the fire. Add quartered potatoes and boil for about five minutes.

Peel the onions and carrots, chop them into arbitrary pieces, but not finely. Add to the potatoes and cook together for about ten minutes.

Wash, clean and gut the fish. Small carcasses can be thrown in whole, large ones can be cut in half. Add the fish to the pot and immediately add salt. Bring the soup to a boil.

Lightly rake the fire to reduce the intensity of the boiling. Add chopped pepper. Boil the fish soup for about a quarter of an hour; the fish should be cooked.

Chop the greens, prepare the laurel, crush a few peppercorns and throw it all into the prepared fish soup. You can put out a firebrand in it, as in the previous recipe.

If the fish is small, then it has very soft and tender meat, so the cooking time needs to be reduced slightly. If you use large pieces from large carcasses, you can boil them a little longer.

From red

Ukha prepared from the red variety at home is a very rich soup. The fillet of this fish is tender and has virtually no bones.

Number of servings: four to five.

Required ingredients for fish soup:

red snapper – 500 gr;
small potatoes - 3 pcs.;
large onion - 1 head;
bay leaf – 10 g;
parsley and dill - 1 bunch;
spices - to taste.

How to cook:

Thoroughly clean the carcass of the red fish. Remove scales and entrails.
Cut off the head of a fish.
Rinse the potatoes under running water, peel and cut into large cubes or strips.
Peel the onion and finely chop it.
Fill a saucepan with clean water.
Put potatoes in it.
Heat the pan to a boil.
Add onion and cook for 10-15 minutes.
Season the broth with salt and spices.
After 5 minutes, add the fish pieces to the pan.
Turn up the heat and add bay leaves to the soup.
After boiling, remove the foam.
Reduce heat to low.
Cook for 5 minutes.
Serve to the table along with greens.

Advice! It is very important to use only fresh vegetables during cooking and not frozen.

Red perch ear contains 37 kilocalories per 100 grams. product. BJU ratio – 7.2/2.3/3.8 g.

Preparation time: 20 minutes.

How to cook fish soup over a fire from fresh perch or pike perch

Before you cook fish soup over a fire, you should decide on the type of dish to choose. After all, such a soup, depending on the fish caught, can be red, black, white or triple. Thus, ruffe, pike perch, perch, whitefish, catfish, ide and burbot are well suited for white fish soup. For black - crucian carp, asp, rudd, carp, carp and chub. For the red one – nelm, stellate sturgeon, sturgeon, trout and salmon. For triple – any three types of fish. We will prepare a classic white fish soup from fresh perch.

Cooking fish soup over a fire: necessary ingredients

fresh caught or store-bought fish (perch or pike perch) – one and a half kilograms;
purified drinking water – two liters;
medium-sized bulbs - two pieces;
young potato tubers - two or three pieces;
parsley and dill - a small bunch each;
bay leaf - four to five pieces;
fresh large carrots - one piece;
whole black peppercorns - ten pieces;
iodized salt - at personal discretion.

How to cook fish soup over a fire: fish processing

To prepare such a fishing dish, it is advisable to use large, fresh perch or pike perch. This type of fish has larger bones and is much easier to remove. Thus, the fresh product should be washed, gutted and scaled. There is no need to cut it, since during the heat treatment it will already fall apart. It is especially worth noting that this soup is prepared together with the head and tail of the fish, which are subsequently removed.

How to cook fish soup over a fire: processing vegetables

Two medium-sized onions, fresh large carrots and young potatoes should be washed well, peeled, and then cut into fairly large pieces. After this, you need to rinse the bay leaves, parsley and dill and also coarsely chop them with a knife.

How to cook fish soup over a fire: heat treatment of the dish

To make fisherman's white fish soup tasty, you should light a large fire, hang a cast-iron cauldron over it, pour two liters of water into it and wait for it to boil. After this, you need to alternately place the processed perch or pike perch, chopped potato tubers, onions and fresh carrots into the bowl. Next, you need to mix the ingredients, add salt and bring to a boil again. Then add a few bay leaves and black peppercorns to the broth. It is advisable to cover the cauldron with a lid, leaving only very smoldering coals underneath. Thus, the soup should simmer (not boil) for about twenty minutes. Next, add fresh chopped parsley leaves and dill sprigs to the fish soup.

How to cook fish soup over a fire: proper serving

After the fish and all the vegetables become soft, you should catch the perch or pike perch from the soup, remove the fins, head and tail from them, and divide the carcass into large pieces by hand. Next, you need to put them back, and then remove the cauldron from the heat, close it tightly with a lid and leave the dish for ten minutes. After this, the fisherman's soup must be laid out on plates and served to vacationers along with wheat (rye) bread.

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

Recipe for red fish soup on the fire

A little explanation for this recipe!

Since we don’t take fresh vegetables on a hike, but dried and freeze-dried ones, they are put into this dish a little later, when the heads and tails have already been cooked. Dried vegetables do not need to be cooked for a long time.

If you have the option of a camping holiday and have the opportunity to take fresh carrots and potatoes with you, then they should be placed in the pot at the same time as the fins and heads.

Our ingredients

All that remains from cutting the red fish:
- heads; - fins; - ridges with meat remains; - tails.
Fresh, dried or freeze-dried vegetables:
- onions; - carrot; - potato.
Spices:
- parsley; - Bay leaf; - black peppercorns.
Salt.

How to cook step by step

We put the heads, ridges, fins and tails in the can and put them on the fire. Of course, we must remove the gills from the heads, otherwise the ears will taste bitter.
After 15 minutes the water boils. Cook for another 30 minutes, periodically removing the foam. We need to boil all the delicious stuff out of our heads.
We take out with a ladle everything that we can catch in the cane: ridges and fins. We leave our heads on - this is a luxury on a hike. Yes, and there are people who like to dig deeper into them.
Place medium cut pieces of red fish into the can.
Add our dried vegetables, bay leaf, peppercorns, salt and cook for another 15 minutes.
At the very end, we dip a firebrand into the ear and pour in 50 grams, saved in case of a cold. alcohol
We drive everyone away from the pot for about 15 minutes to let the soup brew.

Sometimes, when you are hungry on a hike, we add a little millet cereal along with pieces of fish - it turns out very satisfying. For a 10-liter can - 250 g. millet cereals.

This is a classic recipe and can be used at home, but this camp soup will taste better over a campfire.

In the video, fish soup is prepared from trout and sturgeon in a cauldron over a fire.

How do you cook fish soup while camping?

From lake with millet

Wheat cereal gives this recipe for lake fish soup a special taste.

Number of servings: eight.

Necessary ingredients for lake fish soup:

lake perch – 500 g;
potatoes – 5 pieces;
millet – half a glass;
carrot – 1 pc.;
onion – 1 head;
sweet bell pepper – 1 piece;
bay leaf – 10 g;
greens – 1 small bunch;
spices and salt - to taste.

Step-by-step recipe on how to properly prepare fish soup:

Rinse the fish and remove scales and entrails.
Pour water over it and cook over low heat for 40-50 minutes.
Peel the potatoes and cut into medium-sized cubes.
Remove the perch from the pan. Separate the bones from the fillet.
Pass the broth through a fine sieve and bring it to a boil.
Add potatoes and fish to it. Cook for another 5 minutes.
Place the washed millet in a saucepan. Cook for 10-15 minutes.
Chop the carrots finely or grate them.
Chop the onion.
Finely chop the pepper.
Fry the vegetables in a frying pan for 8 minutes.
Add the roast and bay leaf with spices to the pan.
Add finely chopped greens to the soup.
When serving, you can add bread croutons to the ear.

Lake perch soup with millet contains 57 kcal per 100 grams. BJU ratio – 8.2/1.3/3.3 g.

Preparation time: 30 minutes.

Cooking time is an hour.

Pike soup with tomatoes and cereals

On the grill in a cauldron you can cook the same delicious stew as on a fire. The right choice of cookware and ingredients, as well as a few tricks, allow you to prepare the most flavorful stew. It is advisable to use lard, tomatoes and millet - this way the dish will be very satisfying with a slight sourness. Recipe for fish soup over a fire in a pike cauldron:

pike - 2 kg;
water - 5 l;
potatoes - 5-7 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
fresh tomatoes - 5 pcs.;
lemon - ½ piece;
vodka - about 100 ml;
cereal (millet or rice) - 100 g;
celery - 1 pc.;
salt - 1 tbsp. l.;
bay leaves - 3 pcs.;
peppercorns and other spices - to taste.

Place a cauldron of water on the grill and put pike heads, tails or portioned pieces into it. Boiling water should be salted and wait until it boils, then skim off the foam. The pike will cook for about 30 minutes, then you need to add chopped onions, celery and carrots in circles. Simmer the broth for another 10 minutes, in the meantime, peel and cut the potatoes into cubes.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Wash the millet, add to the cauldron, add pepper and bay leaves - cook until the potatoes are soft.

Peel the tomatoes, cut into 4-6 slices depending on size and place in the ear. Squeeze the juice from half a lemon and pour it into the dish. From this moment, cook for another 5-7 minutes, then pour in the vodka and lower the splinter into the cauldron. Season the dish with dill, remove from heat, let stand for a while - you can start dinner.

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:

Ingredient	Quantity
potato	3 tubers
carrot	1 root vegetable
black pepper, salt	taste
head, fins, tail of fish
onion	head
bay leaf, pepper pot	2 – 3 pcs.
seasoning for fish soup	pinch

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.

Cooking process

We gut the pike and remove all the insides, as well as the gills. There is an inner film along the ridge, which also needs to be removed. Bring the water in a pot over a fire to a boil, and throw in a whole onion (not peeled) with a bay leaf and pepper, if desired. We got broth, without fish for now. Next, you need to take everything out of the pot and throw it away.

Yes! This is a must, we throw away everything that we first threw into the boiling water. Place whole peeled potatoes into the broth and cook until they break in half. We still have carrots and one more onion. Cut the onion and carrots into 2 parts and add them to the potatoes along with pieces of fish. Add salt and taste.

Important point! The pike will cook for another 7 minutes and you need to add 50 g of strong alcohol to the fish soup. For his? Alcohol draws flavors and aromas from the fish into the broth. This will make the soup incredibly rich, aromatic and tasty.

After 3 minutes, remove the pot from the fire, cover with a lid and let stand for 2 minutes, then simmer. To give the aforementioned “zest” we added alcohol. But that is not all. Birch chips will add flavor and rich smoke. Cover the dish with herbs and serve.

This is my grandfather’s recipe for fish soup over a fire - without spices, bay leaves, with the addition of alcohol and birch chips - everything is natural. Fans of savory dishes can add freshly squeezed lemon juice.

Useful advice! It is important to choose a medium-sized pike - they have tender, tasty, young and aromatic meat. Large specimens over 3 kg lead a more passive lifestyle, constantly stagnating in the muddy zones of the reservoir.

Each recipe for making pike fish soup requires a sincere approach with soul and love - this is the only way to surprise those who want it with a truly delicious dish.

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.

Now about what kind of fish it should be. The sweetish and tender pulp will give a uniquely tasty broth. According to fishermen, the most delicious fish soup is river fish : pike perch, crucian carp, carp, salmon, pike, carp and, of course, perch. They are the ones who can make any fish soup extremely tasty!

Everything, of course, is individual, but it is believed that the tastiest fish soup comes from several different types of fish. It is recommended to use at least three varieties.

Ukha is not fish soup! This is a separate dish, prepared according to its own canons and rules. And the main difference here will be in the amount of “material” for the broth itself. While there may be very little of it in fish soup, this is unacceptable in fish soup. The broth should not only be rich, but also contain a lot of tasty, well-cooked, but not overly processed fillet.

Other ingredients and preparation details:

Spices and seasonings. The secret here is this: there should be neither many nor few. That is, without them it will not be so tasty, but if you add spices “orientally”, and even super-spicy ones, like adjika, peppers, etc., then it will no longer be fish soup. What suits this dish best is dill, lemon, bay leaf, peppercorns, parsley root, and green onions.
Vegetables. Everything here is very simple and no frills. Potatoes, onions and carrots go well in fish soup. We should not forget that fish soup is not a soup, and therefore the vegetables are either placed whole, peeled, or cut into very large pieces (in half, in quarters, but not smaller).
Bouillon. Like any other, it can become cloudy during the cooking process. This can and should be prevented. The main rule is to control the heat and not let the broth boil too much. You should also not cover the pan with a lid. Cook over low heat. This will make the broth not only transparent, like a tear, but will also give it an unforgettable aroma and taste.
It will also be important to remove the foam that forms at the boiling stage. You need to take it off right away! Otherwise, small scale flakes will form throughout the broth, and then transparency will no longer be achieved. It is best to add fish when the vegetables are almost ready. First they put carrots, potatoes, onions, and only then comes the fish. The latter should not be cooked for more than 20 minutes, otherwise it will be overcooked.
Salt. Experienced fishermen say that you need to add salt at the very end, otherwise this ingredient can “kill” the entire taste. Therefore, it is necessary to salt the fish soup not even at the last stages of cooking, but immediately before serving.

With millet

Housewives believe that recipes for fish soup with millet are the most correct. One way or another, in most cases, millet cereal is actually included in the recipe for traditional Russian fish soup. Yushka with boiled millet turns out more aromatic, satisfying and rich. In addition, pike meat and millet go well together.

Pike soup with millet and bell pepper

Required Products:

fresh or chilled pike – 0.5-0.8 kg;
potatoes - 5 tubers;
millet cereal – 120 g;
sweet bell pepper – 1-2 pcs.;
carrots - 1 root vegetable;
onion – 2 pcs.;
cherry laurel leaf – 2-3 pcs.;
sunflower oil – 30 g;
water – 1.5-2 l;
salt, black allspice - to taste;
fresh herbs (for serving) - to taste.

Technological preparation map:

Clean the pike from scales, gut it and wash it. Separate the head and tail, trim the fins. Cut into pieces or fillets convenient for cooking (remove the backbone).
Place all the pike pieces in a saucepan, add water and put on fire. The broth should be cooked over medium heat for 30-40 minutes.
While the pike is cooking, you should prepare the vegetables and cereals. Peel the potatoes and onions, cut into cubes. Grate the carrots on the coarsest grater or cut into cubes. Remove the bell pepper from the stem and seeds and cut into cubes. Sort the millet thoroughly and rinse in running water several times.
When the pike has cooked for the required time, remove the pan from the heat and carefully remove all the fish pieces. Strain the broth and put it back on the fire.
Place potatoes and millet into a boiling bowl. In 10 minutes. Return the fish to the fish soup and add salt to the broth.
In a heated frying pan with oil, fry carrots, onions and bell peppers. Place lightly fried vegetables in a saucepan.
In 5 min. Until the soup is ready, add allspice, bay leaf and any spices (to taste). Then remove the pan from the heat, close the lid and let it brew for a while.
While the soup is brewing, wash the parsley and dill and chop very finely.
Serve the fish soup hot, sprinkle with herbs on top.

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.

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:

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.

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

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.

Cooking a little differently at home

Ingredients for a 3 liter saucepan

Fish, 600-700 gr.: - heads and tails; - medium-sized pieces.
Vegetables: - 1 large onion; - 1 medium carrot (you should not put too many carrots, as it will clog the taste of the fish); - 3-4 potatoes; - greens or better parsley root;
Spices: - parsley; - Bay leaf; - black peppercorns.
Salt.
Vodka - 50 gr.

How to cook step by step

Place the heads, fins and tails in a pan of water and put on fire. First, if the fish is large, remove the gills from the heads so that the finished dish does not taste bitter.
At the same time, add carrots and parsley root, chopped into rings, and finely chopped onions into the pan.
Wait until the water boils and cook over moderate heat for about 30 minutes, periodically removing the foam with a spoon.
We take out all the heads, tails and fins from the pan.
We put potatoes into the broth, cut into strips, like in McDonald's.
Add already chopped pieces of medium-sized fish to the pan.
Add bay leaf, peppercorns, salt and cook for another 15-20 minutes.
At the very end, pour 50 grams into the ear. vodka.

Dietary video recipe for red fish soup with vegetables, but without potatoes

Here is such a simple and time-tested classic recipe.

Someone will argue that classic fish soup is just fish broth, and they will be right, but the world is changing, and few people cook just fish broth anymore.

What old Dahl writes about this

Useful tips

As you know, fish soup is prepared according to certain canons and rules. Then the dish turns out very aromatic and appetizing.

Adviсe:

Spices and seasonings should be added in moderation. Otherwise, they can ruin the taste of the fish soup if overly hot spices predominate. For example, adjika, hot pepper.
Vegetables usually include carrots, potatoes and onions. They are pre-cleaned, cut coarsely, or placed whole.
The broth should not be allowed to boil too much. This will make it cloudy. It is preferable to cook the broth over low heat, without covering it with a lid.
The foam must be removed as soon as it begins to appear. Otherwise, the flakes will spread throughout the broth and it will not be transparent.
It is best to add fish when the vegetables are almost cooked. They are placed in this order - carrots, potatoes, onions. Then add pieces of perch. It should not be cooked for more than 20 minutes. Otherwise it will be overcooked.
The dish should be salted at the end of the cooking process. Otherwise, the fish will lose its taste.
Do not use excessive amounts of vegetables and spices. They will interrupt the fishy taste.
Milk, swim bladders, and caviar are also used for stew.
This stew is best suited with dill, lemon, and bay leaf. And also peppercorns and green onions.
Sometimes the broth does not turn out clear. The situation can be corrected by resorting to old methods. For example, beat an egg white and pour it into a boiling broth, stirring constantly. Then the broth is filtered.
Often, an unpeeled, washed onion is placed in the broth. It will give it an unusual yellow-golden hue.
There are several options for how to get rid of the smell of mud that may arise during the cooking process. The juice is squeezed out of a lemon wedge and the zest is grated. You won’t need very much of it – literally on the tip of a knife. You can also add butter or pour in a glass of vodka.
When fish soup is cooked outdoors, a burning log is immersed in it at the end of the cooking process. This technique gives the dish a campfire flavor and neutralizes the freshwater smell of fish.
When using frozen products, they should be immediately immersed in water without defrosting.
The finished broth must be filtered. Then add vegetables.
Millet should be washed in several waters before storing. Then it is thrown into a colander. The cereal is added when the potatoes are half-ready.
If potatoes are not in the recipe, add millet 20 minutes before. before removing the soup from the heat.
The cereal should be chosen clean, without foreign inclusions. It should be matte and have a bright yellow tint. Typically, millet with a glossy surface has a characteristic bitterness.
River perch fish soup must be left to steep for about 10-15 minutes before serving, regardless of whether it is prepared at home or over a fire.

Recipes for pike fish soup at home

Many people are sure that real fish soup is made only in a pot over a fire. But still, if you choose the right recipe and follow all the recommendations, you will get a pretty tasty soup at home, which all fishermen will appreciate.

Recommended reading: How to cook sea bass on the grill

Royal soup

Chicken soup made with chicken broth turns out incredibly appetizing, tasty and aromatic.

Required:

chicken - carcass;
dill – 20 g;
small fish (perch, roach or ruff) – 900 g;
parsley – 20 g;
pike – 400 g;
salt;
pike perch – 400 g;
protein – 2 pcs. egg;
potatoes – 430 g;
water;
butter – 20 g;
carrots – 160 g;
millet – 170 g;
onion – 160 g.

How to cook:

Rinse the chicken carcass. Fill completely with water. Boil. Get the chicken.
Throw small cleaned fish into the broth and cook for a quarter of an hour. Remove the fish and pass the broth through a filter.
Clean and chop the pike perch into pieces, then the pike. Send into broth. Cook on minimum setting. When the fish pieces are ready, pass the broth through the filter and return the fish.
Lightly beat the egg whites and add to the broth. Stir vigorously. Pour in the washed millet.
Throw chopped potatoes into medium pieces.
Chop the onion. Grate the carrots. Use a large grater. Place in a frying pan with melted butter and fry until soft. Transfer to soup. Cook for 5 minutes.

Pike ear from head and tail

This recipe is ideal when preparing any pike dish and leaving unused tails and heads.
To prepare you will need:

vodka – 70 ml;
pike head and tail – 500 g;
bay leaf – 2 leaves;
millet – 100 g;
pepper;
carrots – 120 g;
salt;
water – 3 l;
onion – 120 g;
potatoes – 360 g;
greenery.

How to cook:

Cut the carrots into 4 pieces. To fill with water. Add bay leaves, pike tails and heads, and an onion cut in half. You don’t have to cut the skin off the onion, in which case the broth will turn out to be a beautiful golden hue.
Skim off the resulting foam and cook for a quarter of an hour. If you want the result to be a clear broth, then strain it through a filter.
Add chopped potatoes. Salt and sprinkle with pepper. Cook for a quarter of an hour.
Send the millet to the ear. Cook for a quarter of an hour.
Turn off the fire. Pour in vodka and stir.

Ear soup with millet

Only cooked pike soup with millet turns out to be satisfying and warming.
This soup has a rich fishy flavor, and millet adds a pleasant, specific smell. We will need:

pike – 1.2 kg;
potatoes – 530 g;
refined oil – 60 ml;
carrots – 180 g;
water – 2 l;
onion – 160 g;
bay leaf - 1 leaf;
ground black pepper;
millet – 8
salt;
ground paprika.

How to cook:

Cut the potatoes into medium-sized pieces. Rinse the millet. Pour the prepared ingredients with water. Add some salt. Add pepper and paprika. Cook for a quarter of an hour.
Grind the carrots using a medium-sized grater. Chop the onion. Place in a frying pan with hot oil. Simmer for 5 minutes until the carrots are golden brown and the onions are translucent. Transfer to potatoes.
Prepare the pike: clean, remove the entrails, cut into portions. Place in your ear. You need to cook the pike for a quarter of an hour.
Add laurel. Simmer for 5 minutes. It is recommended to serve with chopped herbs.

Russian fish soup in a slow cooker

A slow cooker is very good for cooking fish soup, as it maintains a low temperature at the same level.
In the proposed variation, it is recommended to add celery and tomatoes to improve the taste for a more beautiful color.

Required:

bay leaf – 2 leaves;
pike – 1 kg;
sugar – 5 g;
carrots – 130 g;
tomatoes – 230 g;
water – 1.7 l;
salt – 5 g;
celery root – 1 pc.;
onion – 130 g;
potatoes – 320 g.

How to cook:

Peel and cut the pike into portions and place in the multicooker bowl. Send the head into the device as well.
Dice carrots and onions. Pour over the pike along with the bay leaves. Salt and sweeten.
To fill with water. Turn on the “Soup” mode. Set the timer for 40 minutes.
Pour boiling water over the tomatoes, remove the skin and chop the pulp into cubes. Chop the celery. Transfer to your ear.
Cook on the same mode for 20 minutes. Turn off the device and leave it with the lid closed for 10 minutes.

How to cut a fish

The perch must be cleaned of scales, the abdomen must be cut and all entrails removed, and then the gills, eyes and large fins must be removed.

Large carcasses should be cut into portioned pieces; small fish can be boiled whole.

To make fillet, separate the backbone and rib bones from the meat, and remove all small bones. You can use simple tweezers for this. The work is time-consuming, but it's worth it.

You can quickly get rid of the scales by immersing the carcass in boiling water for a couple of seconds. After this, it comes off very easily without damaging the skin.

Pike head ear

Compound:

pike heads – 1 k;
carrots – 1 pc.;
onions – 2 pcs.;
potatoes – 5 pcs.;
water – 3.5 l;
bay leaf – 2 pcs.;
vegetable oil – 2 tbsp. l.;
lemon – 1/2 pcs.;
herbs, salt and ground black pepper - to taste.

Preparation:

Wash the pike heads, remove the eyes and gills so that the broth does not become bitter. Pour boiling water over it. Place in a saucepan. Pour water. Boil it. Skim off any foam that appears.
Add bay leaf, dried or fresh herbs, 1 whole onion. Cook for 30 minutes.
Remove the heads to a plate. Remove the pike meat from their heads. Remove onions and herbs from the broth. Strain.
Chop the remaining onion and cut the carrots into half rings. Fry the vegetables in vegetable oil in a frying pan until browned.
Bring the strained broth back to a boil. Add fried potatoes and chopped potatoes to it. Salt and pepper. Cook for 15 minutes.
Add meat from pike heads to the pan. Squeeze the juice from half a lemon.