Perch soup

Perch soup is a dish that has a very rich taste and incredible aroma. The soup turns out rich and not at all greasy. It is ideal for your lunch or dinner, and can also diversify your boring everyday menu. It is very easy to prepare this dish at home. You will definitely do it quickly and with pleasure.

Classic river perch soup at home

If you need to prepare lunch for the whole family, then this recipe will be an excellent option for a hearty meal. You can easily prepare this dish in your kitchen. Its main advantage is that it will not take up much of your time.

1. 
   How to cook delicious perch soup at home? The fish must be washed thoroughly under cold water. After this, we cut its belly without removing the scales. We need to take out all the insides and remove the black hymen. Now we clean the fish from scales. We rinse the perch again inside and out.
2. 
   Cut the fish into several pieces. It is advisable not to add the head to the broth. This technique will make the soup richer and tastier. Fill the pan with 2 liters of water. We transfer the prepared pieces of fish into it. It is very important that the water only covers them lightly, since the classic recipe does not call for using a large amount of water. Transfer the pan to the stove and cook the fish for 15 minutes.
3. 
   An indicator that the fish soup will be good is a light and clear broth. During cooking, foam may form on the surface of the fish soup. Don't forget to remove it regularly. This can be done with a regular spoon. After 15 minutes, transfer the fish to a plate and set it aside. The broth must be strained. You can do this with gauze. After this, return the broth back to the pan and put it on medium heat.
4. 
   Let's start preparing the vegetables. Wash the carrots and onions thoroughly. Cut the onion into small pieces. Cut the carrots into half rings. It is not a mandatory ingredient for fish soup. However, without carrots, the color of the broth will become faded and lose its richness. Let the frying pan heat up. Add vegetable oil to it. Fry onions and carrots. A sign of readiness will be the golden color of the vegetables.
5. 
   Wash the potatoes thoroughly in cold water. Cut it into small cubes. Place the potatoes into the broth. Wait for it to boil. Then add fried onions and carrots to the broth. Mix the future ear thoroughly.
6. 
   When the broth boils again, add 4 bay leaves, 10 black peppercorns and greens, which must be finely chopped in advance. You can take parsley, which is most suitable for fish soup, or dill.Stir the broth thoroughly again.
7. 
   We separate the flesh from the fish and remove the bones from it. If you use only fillet for the fish soup, the dish will be safe for both adults and children. The absence of bones will also please you when you decide to try the results of your efforts. Add the fish fillet to the broth. 15 minutes before it’s ready, add salt to the fish soup and mix it thoroughly. After cooking, the fish soup should be left on the table for 20 minutes. During this time, it will have time to brew, become richer and more aromatic. Don't forget to cover the pan with a lid.
8. 
   The fish soup should be served in portions. Pour it into plates and decorate with herbs. The soup needs to be eaten hot so that you can fully enjoy its rich taste. The fish soup turns out to be very filling and also low in calories. This dish can be prepared several times a week, delighting yourself and your body with healthy food. Pour a portion of soup into your plate and enjoy this delicious dish.

Step-by-step recipe for making sea bass soup

This dietary recipe will allow you to completely satisfy your hunger. The fish that is added to the soup is very meaty and contains a small amount of bones. Therefore, you can safely prepare this recipe for both yourself and your children.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Servings – 5.

Ingredients:

• Sea bass – 3 pcs.
• Water – 2 l.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Rice – 2 tbsp.
• Bay leaf – 1 pc.
• Black peppercorns – 4 pcs.
• Salt - to taste.
• Greens - to taste.

Cooking process:

1. First we need to prepare the main ingredient of our dish. For fish soup, you can use either whole fish or already cut parts.If you bought frozen fish, you need to wait until it is completely defrosted. You should not speed up this process by pouring hot water on it or placing it in the freezer. Then we need to clean the fish, remove all the insides and rinse thoroughly in cold water. The head and fins should be trimmed. In this case, the broth will be more tasty.

2. Pour 2 liters of water into the pan. We transfer it to the stove and wait for the contents to boil. At this time, cut the fish into several pieces. Try to make them about the same size.

3. Let's start preparing the remaining products. Wash onions, carrots and potatoes in cold water. Peel the vegetables with a knife or using a vegetable peeler.

4. Before cooking, the rice must be sorted. Then we rinse it thoroughly. We do this action several times. As a result, the water should become completely transparent.

5. Place pieces of our fish into the water, which has already boiled. Again we wait for the contents of the pan to boil. Then reduce the heat to medium and leave the fish to cook for 10 minutes. Don't forget to remove any scale that forms during the cooking process.

6. After 10 minutes, transfer the cooked fish to a plate and set it aside. Gradually add washed rice to the broth. Remember to stir it constantly to prevent it from sticking. Thanks to the grain, the soup will be thicker and more satisfying. You can replace rice with pearl barley or millet.

7. Cut onions and carrots into small pieces. Chop the potatoes into cubes. We begin to add our vegetables to the broth. First add carrots and onions to it. We wait for the broth to boil again. Then add the potato cubes and mix the future fish soup well.

8. Finely chop the greens. You can choose it to your taste. For example, take parsley or dill. When the broth boils again, add our herbs, bay leaf and black peppercorns to it. Mix the soup thoroughly again.

9. Fish meat must be separated from the bones. Make sure that the bones do not get into our soup. Return the already cooked fish back to the broth. Reduce the heat and continue cooking the fish soup. 10-15 minutes before complete readiness, add salt to the soup. Mix the broth thoroughly. When the soup is ready, remove it from the heat and leave the pan to stand. The soup needs to sit. Thanks to this, it will reveal its rich fishy taste and aroma.

10. Pour the finished fish soup into plates in portions. If you wish, you can decorate it with fresh herbs. You can also add various spices. However, you should not overdo it with them, as they can drown out the taste of the fish. The soup should be served with black bread. The fish soup will be an excellent first course for a family dinner. The recipe is very simple and absolutely everyone will like it. Bon appetit!

How to prepare a delicious fish soup from sea bass without a head?

For haters of the rich aroma of fish, this recipe will be a salvation. Now you can try this delicious soup, since it does not have an annoying smell. Another plus is that you don’t need unusual ingredients or cooking classes for this dish.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Portions – 8.

Ingredients:

• Sea bass – 2 pcs.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Spices for fish – 1 tbsp.
• Greens - to taste.
• Salt - to taste.
• Black peppercorns - to taste.
• Bay leaf – 3 pcs.
• Water – 2 l.
• Vegetable oil - for frying.

Cooking process:

1. If the fish has been frozen, you should remove it from the freezer in advance. Don't forget to rinse it thoroughly in cold water. Remove scales from the entire surface of the fish. Then we need to remove all the insides, cut off the fins and head. We wash the fish again, both inside and outside. You can divide it into parts or cook it whole.

2. Transfer the cleaned fish to the pan. Fill it with 2 liters of water. We transfer the pan to the stove and wait until the water begins to boil. Then you need to reduce the heat. Cook the broth for 25 minutes. There is no need to cover the pan with a lid. Periodically remove any foam that appears on the surface of the water with a spoon.

3. While our perch is cooking, we begin to prepare the vegetables. Wash the onions and carrots under cold running water. Try to wash off any dirt or sand that may remain on them. Remove the skins from the onion. Cut it into small pieces and set aside. We clean the carrots. Chop it into medium-sized pieces or grate it on a coarse grater. Transfer the frying pan to the fire. Add vegetable oil to it. Transfer the onions and carrots to a greased frying pan. Fry the vegetables until golden brown. Don't forget to stir them constantly so that the vegetables don't burn.

4. When the fish is cooked, remove it from the broth and place it on a plate. You need to let it cool. The broth should be strained through regular cheesecloth, which you can find in your kitchen. Then we return it to the pan and put it on the stove.

5. Place the potatoes in a deep container and wash them well in cold water, removing any remaining dirt from them. We clean it carefully. Cut the potatoes into medium-sized cubes.The size may vary depending on your desire. Add potatoes to the broth. Continue cooking it for 20 minutes.

6. Separate the fish meat from the bones. Try to carefully remove all the bones so that they do not end up in the broth. Place the fish fillet in the soup. Mix the soup thoroughly. After this, add fried onions and carrots to it. Mix everything again.

7. Add spices intended for fish dishes into the broth. Cut the greens into small pieces. You can use parsley and dill for fish soup. Fresh herbs can also be replaced with dried ones. The last ingredient will be black peppercorns. Mix the soup well. Cook it for 5 minutes. When the soup is ready, let it sit for 15 minutes. During this time, it will reveal its rich taste and pleasant aroma of spices.

8. Pour the soup into bowls. It can be decorated with fresh herbs. Serve the fish soup with fresh black bread; you can also add sour cream to it. The soup should be eaten hot. This simple-to-prepare dish turns out to be very interesting to look at. Fish soup can be either part of an everyday meal or one of the main dishes on the holiday table. And now you should put all your business aside and try what you got.

A simple and tasty recipe for pink salmon soup with millet?

Pink salmon meat is low in calories. However, dishes with it turn out rich and very rich. This fish will be an excellent healthy lunch option. In addition, it does not have the effect of overeating.

Cooking time: 1 hour 20 minutes.

Cooking time: 50 minutes.

Servings – 5.

Ingredients:

• Pink salmon – 1 pc.
• Potatoes – 3 pcs.
• Tomato – 1 pc.
• Onions – 1 pc.
• Carrots – 1 pc.
• Millet – 3 tbsp.
• Vegetable oil – 3 tbsp.
• Dill – 3 pcs.
• Bay leaf – 2 pcs.
• Black peppercorns – 9 pcs.
• Salt - to taste.
• Water – 2 l.
• Vegetable oil - for frying.

Cooking process:

1. For this recipe, you can only use the head of pink salmon and its tail. The weight of a whole fish should be about 2 kilograms. We clean it of scales in advance. Cut off the gills and wash the tail and head in water. Pour 2 liters of water into the pan. We transfer parts of our fish into it. Place the pan on medium heat and cook for 15 minutes. Gradually remove the foam that forms on the surface of the water.

2. After 15 minutes, remove the fish from the broth. Transfer it to a plate and set it aside. The broth should be strained. This will make it more transparent. It is recommended to rinse the pan. After this, you can return the broth to it. Put it on the fire and bring it to a boil again. From the available amount of broth we will get about 5 servings of fish soup.

3. Wash and peel the potatoes. You can cut it in any shape. However, to maintain the beautiful appearance of the dish, the potatoes should be cut into cubes. Add them to the broth. We continue to cook the future fish soup over low heat.

4. Let's move on to preparing the remaining vegetables. Wash carrots, onions and tomatoes in cold water. Remove the skins from the onion and wash it again. Finely chop the vegetable. We clean the carrots. It will be more convenient to grind it on a coarse grater. You can also just cut it into small pieces. The tomato should be peeled. To make this process easier, place it in hot water for a few minutes. Cut the tomato into cubes. Place vegetables in a heated frying pan. Simmer them for 15-20 minutes.As a result, they should become soft and the onions should acquire a golden color. Stir them constantly to prevent the fry from burning. If you need to save your time, you can simply chop the vegetables and immediately add them to the soup.

5. Move on to the already cooled fish. Separate the meat from the bones. Try to completely clean the pieces of fish from small and large bones. In this case, eating fish soup will be absolutely safe. Our fish is already cooked, so there is no need to return it to the broth. Serve the fillet with the prepared soup.

6. Add fried vegetables to potatoes and broth. Stir the soup. Add salt, bay leaves and black pepper. Mix the soup again.

7. Millet must be sorted. If you notice any unhulled seeds, remove them. We wash the millet in cold water several times. Add the already prepared cereal to the broth and other ingredients. The soup must be cooked for another 10-15 minutes. The millet should become soft. 5 minutes before cooking, check the soup for salt. Chop the dill and add it to the ear.

8. Pour the soup into deep plates. Place cooked fish pieces in it. The fish soup should be served with fresh bread. The soup turns out very thick and rich. If you wish, you can add thyme, rosemary or coriander to the soup. The soup is ready. Set the table and invite your family to dinner.

Real rich perch soup in a cauldron over a fire

If you went on vacation in nature and you have a problem choosing a dish for lunch, then this recipe will be your salvation. Not a single fishing trip or hike can take place without it. And the peculiarity of cooking makes this dish much tastier and more aromatic.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Servings – 7.

Ingredients:

• Perch – 1 kg.
• Potatoes – 4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato – 1 pc.
• Water – 3 l.
• Greens - to taste.
• Salt - to taste.
• Bay leaf – 2 pcs.
• Black peppercorns – 10 pcs.
• Spices for fish – 1 tbsp.

Cooking process:

1. A fire for cooking fish soup is lit in the same way as a regular one. However, the fire should be such that the soup does not actively gurgle, but only slightly boils. Stock up on large firewood. During cooking, they will help you curb the fire.

2. Pour 3 liters of water into the cauldron. For fish soup on a fire, the best water may be the one in which the fish was caught. However, it is not worth risking your health. It is worth deciding on the amount of water in advance, since adding it during cooking is very undesirable. We hang the cauldron over the fire. When the water boils, add salt to taste. Keep in mind that the fish will take some of the added salt for itself. So don't be afraid to overdo it. We wash the potatoes from dirt and peel them. Cut it into large pieces. Add potatoes to the water and wait until it boils again. It is very important to remove the foam from the surface of the broth in time.

3. Wash the carrots in cold water and peel. Cut it into circles. It is not recommended to grate carrots, since coarsely chopped vegetables are the main highlight of fish soup over a fire.

4. Wash the onion. We remove the husk from it. There is no need to cut the onion. It is necessary to give the soup a rich aroma. When the ear is ready, the onion can be removed. You should not overdo it with vegetables, as they can overwhelm the taste of the fish. It is also not recommended to add various cereals to your fish soup. They will turn it into regular homemade soup.

5. To easily peel a tomato, place it in hot water in advance. This ingredient is optional in the ear.However, if you like more vegetables in your soup, you might want to add tomato. It will only complement the taste of the fish soup. Cut the tomato into cubes and add to the broth. Stir the soup.

6. When the vegetables are almost cooked, you can add fish to the broth. If you are using a small species, you can throw it in whole. Large fish should be cut into pieces. You shouldn't put the fish in early. It cooks very quickly. While the soup is cooking, it is better not to cover it with a lid. You can add the head and tail of a pike to the perch. They will make the taste and aroma of the fish soup more rich.

7. When the soup boils, remove any foam from its surface that may have formed during the cooking process. We put fish spices, black pepper, and bay leaves in the ear. It is highly not recommended to add butter and bouillon cubes to it, as they will only spoil the taste of the dish. Finely chop the fresh herbs and add them to the soup. You can also add any other vegetables you like to the soup.

8. We wait until the fish is completely ready. This will take about 8 minutes. Remove the finished fish soup from the heat and cover with a lid. Let the soup brew. After 10 minutes, the fish soup can be poured into plates. It does not require the addition of additional components. But you can add more fresh herbs or a spoonful of sour cream to the soup. Be sure to add wheat or rye bread to your ear. Now you can sit around the fire with a plate in your hands, listen to songs with a guitar and enjoy the rich taste of the dish. Have a nice holiday.