River perch soup: a recipe for making soup at home

Traditional perch soup

INGREDIENTS	QUANTITY
large fresh perch	1 kg
bulbs	1 PC.
potatoes	5 pieces.
peppercorns	10 pieces.
greenery	taste
bay leaves	3-4 leaves
salt	taste
Cooking time: 40 minutes	Calorie content per 100 grams: 90 Kcal

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:

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.

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

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.

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.

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.

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.

How to cook sea bass soup

Sea bass is one of the most delicious fish that live in the seas and oceans of our world. Its meat contains various vitamins and minerals that are useful for the normal functioning of our body. Fish soup prepared from this type of fish is distinguished by its taste, the amount of healthy ingredients and its low calorie content.

Ingredients:

sea bass – 2 pcs;
water – 2 l;
onion – 1 piece;
carrots – 1 piece;
potatoes – 3-4 pcs;
rice – 2 tbsp;
salt;
black peppercorns – 3-4 pcs;
bay leaf – 1 piece;
parsley;
- dill.

You need to take medium-sized fish, either fresh or frozen. In case of frozen: pre-defrost, and start cooking after complete defrosting. If the fish is fresh, carefully remove the entrails and head; they are not needed for this recipe.

Cooking method step by step:

Thoroughly clean the sea bass of scales and trim the fins with scissors. After cleaning, rinse well under running water and cut into arbitrary pieces.
Place a saucepan of water over high heat until it boils.
Prepare vegetables: peel potatoes, carrots and onions.
Rinse the rice under running water 5-7 times until the water runs clear.
After the water boils, add sea bass cut into pieces to the boiling water.
After the water boils, reduce the heat to low and cook for 5-7 minutes. If foam forms, remove it immediately from the surface of the water.
After the specified time, remove the perch from the pan. Wait until the fish has cooled, disassemble it into meat to get rid of bones.
Place the washed rice into the boiling broth.
Cut vegetables: carrots into strips, onions into small pieces, potatoes into cubes.
After waiting for the fish soup and rice to boil, add chopped carrots and onions to it.
Boil again until boiling and add chopped potatoes.
After boiling, boil the vegetables for 15 minutes.
Then add black peppercorns and bay leaf.
Prepare the greens: rinse thoroughly and cut into arbitrary pieces.
Add the prepared greens to the ear.
Next load the perch meat separated from the bones.
After all the ingredients have been submerged, salt the fish soup to taste and boil for another 10 minutes.
Turn off the burner. Let the soup brew for 15 minutes and serve!

This is delicious! After a festive table with this fish soup, guests will be full and completely delighted.

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:

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.

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:

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.
Place the tails and heads in a saucepan along with chopped onions and carrots, cook for 30 minutes at low boil and skim frequently.
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.
Add the remaining rice cereal and chopped parsley to the resulting minced meat and mix thoroughly again.
Make small balls of minced fish and fry them in oil for 5 minutes over moderate heat.
We catch the heads and tails from the broth and strain.
Add potatoes into the broth - in cubes, carrots - in strips, cook for 10 minutes over moderate heat.
After 10 minutes, put fried fish balls, garlic, cut into plastic, into the fish soup, boil everything until the meatballs float.
Pour into plates and sprinkle with chopped fresh basil and cilantro leaves on top.

Recipe with rice

Cooking time – 1.5 hours.

The nutritional value of the finished dish is 33 kcal, of which proteins – 4 g, fats – 6 g, carbohydrates – 5.2 g.

The number of servings for this recipe is 10.

To make perch soup with rice, you need:

Perch – half a kilogram;
Potatoes – 2-3 pcs.;
Onion – 2 pcs.;
Carrots – 2 pcs.;
Greens - to taste.

Preparation:

Place the cleaned fish in a saucepan, leave to boil, and add shredded potatoes.
Add the whole onion and carrot and cook until the root vegetables give up all their delicious juices and aroma to the soup.
Chop the remaining carrots and onions and fry in sunflower or butter until golden brown.
Remove the fish from the broth, separate it from the bones and throw the clean meat back.
Add some rice, sautéed vegetables and cook until all ingredients are cooked.

The soup is ready. Bon appetit!

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:

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.

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.
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.

Useful tips

Ushitsa will definitely work if you know some secrets:

the dish will be tastier if you stir it less and use sea salt;
cook the yushka only over low heat, then it comes out transparent and more appetizing;
lovers of savory food can season the finished dish with crushed garlic and salt.

Red snapper is quite a beautiful fish that can be fried and baked and also makes a wonderful fish soup. This headless sea bass soup turns out to be quite rich and satisfying. In addition, the peculiarity of red perch soup is that this fish has few bones, so you can safely add large fillet pieces to the finished fish soup. The recipe for making sea bass soup is very simple, with only slight differences from similar dishes.

Delicious recipe! Salads and snacks with broccoli

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:

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.

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:

Gut the perch and remove its scales. Cut off the fins and wash.
Peel the carrots and grate them. Place in a slow cooker together with the bay leaf. Add fish spices, water and salt to taste.
Set the “Porridge” or “Soup” mode and close the lid until it clicks.
Leave the fish soup for 50 minutes. It's great if you have the opportunity to cook outdoors.