The most delicious perch soup

Fish soup is a popular dish; it is often prepared at home from sea and river fish. This soup is popular in Russia and the CIS countries (the Commonwealth of Independent States is a regional international organization (international treaty) designed to regulate cooperative relations between states that were formerly part of the USSR) . There are a huge number of different recipes for making fish dishes. Perch fish soup is a very rich and satisfying decoration for any table.

From the river

The fish soup from a small river perch comes out very warm and non-greasy. It is quite easy to prepare at home.

River perch 4 pcs
Potatoes 3 pcs
Carrot 1 piece
Onion 1 head
Greens to taste
Bay leaf

Boil vegetables in the remaining water.
Add the fillet back to the vegetables. Season with spices and add bay leaf.

From reddish

Ukha, prepared from the reddish variety at home, is a very rich soup. The fillet of this fish is tender, it actually has no bones.

Number of servings: four to five.

Ingredients needed for fish soup:

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

Carefully clean the carcass of the reddish-looking 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.
Dump the 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 with greens.

Advice! It is very important to use only the freshest vegetables during production, and not frozen ones.

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

Preparation time: 20 minutes.

Manufacturing time: 40 minutes.

From lake with millet

This recipe for lake fish soup gives a special taste to wheat groats.

Number of servings: eight.

Ingredients needed 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.

Wash 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.

In a slow cooker

You can cook fish soup in a slow cooker quickly; even a child can easily cope with this task.

Number of servings: 5.

perch – 400 gr;
potatoes - 4 pieces;
onion – 1 head;
carrots – 70 gr;
butter – 30 g;
salt and seasonings - to taste.

Cut off the heads of the perches and remove their entrails and scales.
Wash the fish with water.
Peel the onion and finely chop.
Place the perches in the multicooker bowl and sprinkle them with onions.
Wash and peel the potatoes and cut into small strips.
Wash and grate carrots.
Add vegetables to the multicooker bowl.
Pour the ingredients with warm, unstained water.
Add spices and salt.
On the multicooker panel, select the “Stew” function and leave for 1.5 hours.
Turn off the device and serve the dish.

Ear cooked in a slow cooker contains 43.1 kcal per 100 grams. BJU ratio – 5.9/1.3/1.5 g.

Preparation time: 30 minutes.

Cooking time – 1.5 hours.

At the stake

Fish soup cooked over a fire is a real fisherman's romance.

Number of servings: six to seven.

small perch - 10 pieces;
onion - 2 heads;
greens (dill or parsley) - a large bunch;
dark pepper - 10 peas;
vodka - 50 ml;
spices and salt - to taste.

You need to carefully wash the perches and remove the insides and remove the gills. There is no need to clean the fish.
Over a fire, bring the water in a cauldron to a boil.
Cook whole onions for approximately 5-7 minutes.
Add fish to the cauldron and cook over low heat.
When foam forms, it must be carefully removed.
Finely chop the greens and add to the broth.
Add spices, bay leaf and boil for another 2 minutes.
Before removing the cauldron from the fire, lower the smoldering firebrand into it for almost a moment.
Add vodka.
Remove the cauldron from the fire and let the soup brew for 10-15 minutes.

Fish soup cooked over a fire contains 97 kcal per 100 grams. BJU ratio – 5.9/1.3/1.5 g.

Perch soup: 3 delicious recipes

Perch soup is a good 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 particularly difficult. You can create this with equal success at home in the kitchen or over a fire. The main thing is to use the freshest, properly processed carcass and few vegetables and cereals. Next, we’ll carefully look at the step-by-step recipe with photos of river perch fish soup, which even a novice cook can prepare.

Is it necessary to clean and cut up perch for fish soup?

Almost all inexperienced cooks do not know whether it is necessary to clean or cut up perches before cooking. It is absolutely necessary to gut the fish, because... the entrails can give the dish a bitter taste and ruin the taste of the meat.

The dark hymen and gills must be removed. But if you cook perch without peeling the scales, you will get an indescribably fragrant, rich broth. After all, it is the scales and fins that give the dish a unique taste, and do not completely affect the calorie content. You can also read in this article about all the possible options for cleaning perches and whether they are cleaned for other dishes.

Recipe for traditional perch soup at home

Calorie content per 100 g: 97 kcal.

Ingredients:

It’s not at all difficult to learn how to properly cook river perch fish soup at home. We take the freshest fish, carefully wash it without removing the scales, cut the belly, take out the insides. We remove the black chaff and rinse the inside of the carcasses again.

The recipe for traditional yushka requires not to use a lot of water; the liquid should only cover the contents a little. Therefore, we put everything in a saucepan and fill it with the required amount of water. For flavor, add halves of a clean onion, bay leaves and a little salt. Heat the contents to 100 degrees, collect the foam.

If you are in doubt about how long to cook the carcasses, we recommend cooking them for no more than 15 minutes.

Then we put the fish on a plate, strain the broth, and continue preparing the recipe from river fish. In the boiling broth we put potatoes cut into medium cubes with aromatic pepper. Cook until the root vegetables are half cooked. Meanwhile, peel, three and lightly fry the carrots, add the frying to the pan, cook for 10 minutes.

We cut up the cooled fish, removing the bones and separating the pulp. Perch fillet will make the most edible dish for kids, and adults will be glad that there are no bones. Immediately add chopped herbs, mix and turn off the heat after 3 minutes. Before creating the serving, let it sit for at least 20 minutes under the lid.

The traditional fish soup made from the head of a perch is no less tasty.

Recipe for fisherman's soup made from small perches over a fire or at home

Calorie content: 20 kcal per 100 g.

Ingredients:

We present the usual recipe for fisherman's soup from a lake resident. This recipe is based on a decoction of small fish, which are not suitable for much at home.

It is possible to cook a tasty fish soup from small perches if you make it from unpeeled perch. We wash, gut, and remove the gills. Meanwhile, over a fire in a cauldron, bring water to a boil, cook two peeled whole onions there for 5 minutes.

Then add the cooked fish, simmer the broth at a moderate boil. From time to time we remove the foam. Wash the greens, dry them, chop them finely, after 5 minutes add them to the cauldron.

At the same time, add peppercorns, salt, and boil for a few more minutes. At the end of production, lower the smoldering firebrand from the fire for a moment and pour in vodka. Remove the cauldron from the heat, cover with a lid, and leave for 10 minutes.

When serving, place the fish on a separate plate, pour the clear broth into plates, and serve with an egg.

Using the same method, which we outlined step-by-step with photos, river fish soup is prepared at home. To create the most satisfying and thick dish, you can cook it with millet.

Recipe for double fish soup from perch and pike

Calorie content: 30 kcal per 100 g.

Ingredients:

Pike and perch fish soup is especially popular due to its rich taste. Making a recipe for a delicious soup does not require any extra effort, so anyone new to this business will succeed.

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

To make a double fish at home, we first boil a small fish, the head and tail of a pike. Fill everything with water, add salt, and bring to a boil. Remove all the foam with a slotted spoon, add bay leaves, peppercorns, 1 carrot and onion. In order for the faithful soup to come out, cook the broth over low heat for half an hour. Later, we throw everything out of the pan and strain the liquid.

At home, the recipe can be supplemented with various roots, for example, parsley rhizomes and carrots, which we carefully wash, peel, and cut into slices. We thoroughly wash the millet and scald it with boiling water.

Place crushed roots, millet, pieces of pike into the bubbling broth, mix everything and cook on low heat for 20 minutes.

The step-by-step recipe with photos is almost finished, all that remains is to place the fish steaks into plates, pour broth over everything and sprinkle with herbs. Instead of pike, you can cook double fish from roach, trout, salmon, pike perch and salmon.

Useful tips

If you follow the given instructions and video step by step, you will certainly succeed. All that remains is to give a few tips:

If you catch a fish with caviar, do not throw it away, because... it will give the dish a unique taste;

You can cook fish soup from peeled fish, but it’s better to fry or bake them all;

do not allow rapid boiling, because The soup will turn out cloudy and thick.

Detailed notes on preparing river perch fish soup

Have a nice day, dear readers of my blog! From our youth we were told that we need to eat more fish in order to be big and strong, and you can’t argue with this, because fish is truly a unique product that contains a lot of vitamins and minerals. By the way, did you know that perch is famous for its complete absence of carbohydrates in its composition, which allows you to use this fish in your diet without restrictions. Constant consumption of perch restores the functionality of the thyroid gland and the level of glucose in the blood (the internal environment of the human and animal body) . The condition of the dermatological integument and pituitary membranes in the body also significantly improves. In addition, the calorie content of river fish, like any other fish, is absolutely small. Now the topic of our conversation will be perch. Or more precisely, river perch soup.

Homemade fish soup with added millet

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

STEP-BY-STEP RECIPE:

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

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

3. As the water in the pan begins to boil, remove the foam from it and add a little salt. Boil for about 15 minutes more. Then remove the fish and strain the broth through a sieve to get rid of the bones.

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

5. Set the broth to cook again. Bring to a boil again. Add chopped potatoes to the pan. When it boils, throw the millet into the pan. Boil for about 10 minutes and add fried vegetables and fish. Cook until the potatoes and millet are ready; 5 minutes before the end, add the chopped herbs, bay leaf and peppercorns.

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

Perch soup in a slow cooker

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

STEP-BY-STEP RECIPE:

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

2. Peel the carrots and grate them. Place together with the bay leaf in a slow cooker. 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 magical if you have the opportunity to cook in nature. Then this recipe is fish soup for you.

Perch soup in nature

INGREDIENTS (for 5 liters of water):

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

STEP-BY-STEP RECIPE:

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

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

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

4. Cook until the potatoes are cooked.

Video recipe:

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

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Perch soup

Option 1. Traditional recipe for perch soup

Perch fish soup is an appetizing and fragrant dish; it always turns out excellent: both cooked over a fire and at home. And the various vegetables and grains included in the rich soup give it a great taste and satiety. The traditional recipe for perch soup is delicious, simple, and affordable.

Ingredients:

fresh dip – 8 pieces;
onion;
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 take out the insides. Cut out the gills. Wash well under running water and place in a deep saucepan with water. Do not peel the perches, because the scales will give the soup richness and smell, and the broth will be rich.

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, occasionally 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 aromatic pepper and boil until the potatoes are half cooked.

Cut the peeled and washed carrots into thin slices and fry for 4 minutes.

Add carrots to the soup and simmer for about 10 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 for the soup to infuse.

Pour into plates.

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

Option 2. Frisky 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 simply.

Ingredients:

1 onion;
potatoes - 4 pieces;
perch – 10 small ones;
3 bay leaves;
5 aromatic peppercorns;
40 g each of dark pepper and salt;
3 sprigs of parsley.

How to quickly cook perch soup

Pour three liters of water into an iron pan and place on medium heat, lightly add salt and bring to a boil.

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

Option 3. Perch soup with fish balls

It may seem that dip, especially small ones, is not a completely suitable product for the production of meatballs. Of course, you will have to tinker a little, but the soup comes out so tasty and rich that you don’t mind the time spent. And vegetables and rice will make the dish hearty and thick.

Ingredients:

2 onions;
butter – 70 g;
3 testicles;
3 small potatoes;
5 small perches;
carrots – 2 pieces;
garlic – 6 cloves;
140 g heavy cream;
dill, parsley – 6 branches each;
any kind of rice - 2 handfuls;
30 g each of dark 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, and wash well.

Place the heads and tails in an iron container with 2 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, place on moderate heat and simmer for half an hour, removing the foam from time to time.

Scroll the perch pulp through a meat grinder, immediately with the 2nd onion.

Wash the cereal, boil until softened, wash it again and put it in the fish paste, pour in the cream, mix 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 mix well.

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

Add potatoes and a second carrot, cut into thin strips, into the broth, and after boiling, simmer for 20 minutes over medium heat.

Place meatballs, a piece of butter in the soup, 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 combined with minced fish, but you can simply put cooked cereal in 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:

dip - 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 aromatic pepper;
no matter what seasoning - 1 teaspoon;
dark pepper, salt - 1 teaspoon each;
50 ml vodka;
60 ml vegetable oil.

How to cook perch soup with celery

Process the dip: remove the entrails, remove the gills, wash, place in a pan of water and place on the stove over high heat, bring to a boil, remove the foam.

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

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

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

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

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

Peel three carrots and 1 parsley root, rinse, cut into slices, 2nd celery root into strips, fry for about 5 minutes.

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

Cut the peeled potatoes into cubes and add them to the broth, simmer 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 snow-white bread.

Ingredients:

dip - 6 pieces;
potatoes - 5 pieces;
onion head;
2 carrots;
millet – 80 g;
5 bay leaves;
8 peas of aromatic pepper;
40 g each of dark pepper and salt;
50 ml vegetable oil;
5 sprigs of any kind of greenery.

Step-by-step recipe for perch soup with millet

Clean the perches, take out the insides, cut off the heads, put them 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.

Remove the skin from 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, aromatic pepper to the broth, lightly add salt, put back on moderate heat and cook for 12 minutes.

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

Fry the second carrot until golden, 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 tastes better.