Perch fish soup - 5 recipes at home

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

Classic river bass fish soup at home

If you need to cook dinner 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 much of your time.

Cooking time: 1 hour 10 minutes.

Cooking time: 40 minutes.

Servings - 7.

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  The fish must be thoroughly rinsed under cold water. After that, we cut her belly without removing the scales. We need to take out all the insides and remove the black hymen. Now we are removing scales from the fish. We rinse the perch again inside and outside.
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  We cut the fish into several parts. It is advisable not to add the head to the broth. This technique will make the ear richer and tastier. Fill the pot with 2 liters of water. We shift the prepared pieces of fish into it. It is very important that the water only covers them lightly, as the classic recipe does not involve using a lot of water. We transfer the pan to the stove and cook the fish for 15 minutes.
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  An indicator that the ear will turn out good is a light and transparent broth. During cooking, foam may form on the surface of the fish soup. Remember to take it off regularly. This can be done with a regular spoon. After 15 minutes, transfer the fish to a plate and set aside. The broth must be filtered. You can do this with gauze. After that, put the broth back into the pot and put it on medium heat.
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  We start preparing vegetables. Rinse carrots and onions thoroughly. Cut the onion into small pieces. Cut the carrots into half rings. It is not a required ingredient for fish soup. However, without the carrots, the color of the broth will fade and lose its richness. We put the pan to warm up. Add vegetable oil to it. Fry onions and carrots. A sign of readiness will be the golden color of the vegetables.
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  Wash the potatoes thoroughly in cold water. We cut it into small cubes. We send potatoes to broth. Wait for it to boil. Then add fried onions and carrots to the broth. Mix the future ear thoroughly.
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  When the broth boils again, add 4 bay leaves, 10 black peppercorns and greens to it, which must be finely chopped in advance. You can use parsley, which is best for fish soup, or dill. Stir the broth well again.
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  Separate the flesh from the fish and remove the bones from it. If you use only fillets for fish soup, the dish will turn out to be safe for both adults and children. Bonelessness can make you happy when you decide to try the results of your efforts. Add the fish fillet to the broth. 15 minutes before cooking, you need to salt the ear and mix it thoroughly. After cooking, the ear should be left on the table for 20 minutes. During this time, it will have time to infuse, become more saturated and aromatic.Remember to cover the pot with a lid.
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  Serving the ear is in portions. We pour it into plates and decorate with herbs. You need to eat the soup hot so that you can fully enjoy its rich taste. The ear turns out to be very satisfying, as well as low-calorie. Such a dish can be prepared several times a week, delighting yourself and your body with healthy food. Add a serving of soup to your plate and enjoy this delicious dish.

Step-by-step recipe for making sea bass fish soup

This diet recipe will allow you to satisfy your hunger completely. The fish added to the soup is very meaty and contains few bones. Therefore, you can safely prepare this recipe for yourself and your children.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Servings - 5.

Ingredients:

• Sea perch - 3 pcs.
• Water - 2 liters.
• Onions - 1 pc.
• Carrots - 1pc.
• Potatoes - 4 pcs.
• Rice - 2 tablespoons
• 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 take either the whole fish or its already cut parts. If you bought frozen fish, you need to wait until it is completely defrosted. Do not speed up this process by filling it with hot water 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 tastier.
2. Pour 2 liters of water into a saucepan. We transfer it to the stove and wait for the contents to boil. At this time, we cut the fish into several pieces. Try to make them about the same size.
3. Let's start preparing the rest of the products. We wash onions, carrots and potatoes in cold water. We peel vegetables with a knife or with a vegetable peeler.
4. Sort the rice before cooking. Then we rinse it thoroughly. We do this action several times. As a result, the water should become completely transparent.
5. In the water, which has already boiled, we shift the pieces of our fish. We are again waiting for the contents of the pan to boil. Then reduce the heat to medium and let the fish simmer for 10 minutes. Do not forget to remove the limescale that forms during the cooking process.
6. After 10 minutes, transfer the cooked fish to a plate and set it aside. Gradually add the washed rice to the broth. Remember to stir it constantly to keep it from sticking. Thanks to the rump of the ear, it will turn out to be thicker and more satisfying. You can replace rice with pearl barley or millet.
7. Cut the onions and carrots into small pieces. Chop the potatoes into cubes. We begin to spread our vegetables into the broth. First, add carrots and onions to it. We are waiting 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 according to your taste. For example, take parsley or dill. When the broth boils again, add our herbs, bay leaves and black peppercorns to it. Mix the ear thoroughly again.
9. The fish meat must be separated from the bones. Make sure that the bones don't end up in our soup. We return the already cooked fish back to the broth. Reduce the heat and continue to cook the fish soup. Add salt to the soup 10-15 minutes before complete readiness. Mix the broth thoroughly. When the ear is ready, remove it from the heat and leave the pan to stand. The soup should be infused. Thanks to this, it will reveal its rich fishy taste and aroma.
10. Pour the prepared ear in portions into plates. If you wish, you can decorate it with fresh herbs. You can also add various spices. However, you cannot overdo it with them, as they can drown out the taste of the fish. The soup should be served with black bread. Ukha 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 cook delicious headless sea bass fish soup?

For those who hate the rich aroma of fish, this recipe will be a salvation. Now you can taste this delicious soup, as it does not have an annoying smell. On the plus side, you don't need fancy ingredients or cooking classes for this dish.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Servings - 8.

Ingredients:

• Sea perch - 2 pcs.
• Potatoes - 3 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Spices for fish - 1 tablespoon
• Greens to taste.
• Salt to taste.
• Black peppercorns to taste.
• Bay leaf - 3 pcs.
• Water - 2 liters.
• Vegetable oil - for frying.

Cooking process:

1. If the fish has been frozen, it is worth getting it out of the freezer in advance. Remember to rinse it thoroughly in cold water. We 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 split it into pieces or cook it whole.
2. We transfer the peeled fish to the pan. Fill it with 2 liters of water. We transfer the pan to the stove and wait for the moment when the water begins to boil. Then you need to turn down the heat. Cook the broth for 25 minutes. Do not cover the pan with a lid. Use a spoon to periodically remove any foam that appears on the surface of the water.
3. While our perch is cooking, we begin to prepare the vegetables. We wash the onions and carrots under cold running water. Try to rinse off any dirt and grit that might be on them. We remove the husk from the onion. Cut it into small pieces and set aside. We clean the carrots. Chop it into medium-sized pieces or rub it on a coarse grater. We transfer the pan to the fire. Add vegetable oil to it. Transfer the onions and carrots to a greased frying pan. Fry vegetables until golden brown. Remember to stir them constantly so that the vegetables do not burn.
4. When the fish is cooked, take it out of the broth and put it on a plate. Let it cool down. Strain the broth through regular cheesecloth that you can find in your kitchen. Then we return it to the pan and put it on the stove.
5. Put the potatoes in a deep container and wash well in cold water, removing the remaining dirt from it. We clean it carefully. Cut the potatoes into medium-sized cubes. The size can vary depending on your desire. Add the potatoes to the broth. We continue to cook it for 20 minutes.
6. Separating the fish meat from the bones. Try to carefully remove all seeds so that they do not end up in the broth. Put the fish fillet in the soup. Mix the ear thoroughly. After that, add fried onions and carrots to it. Mix everything again.
7. Put the spices for fish dishes into the broth. Cut the greens into small pieces. You can take parsley, dill for fish soup. Fresh greens can also be replaced with dried ones. The last ingredient will be black peppercorns. Mix the ear well. Cook it for 5 minutes. When the soup is ready, let it steep for 15 minutes. During this time, it will reveal its rich taste and pleasant aroma of spices.
8. Pour the soup into bowls in portions. It can be garnished with fresh herbs. Serve the fish soup with fresh black bread, you can also add sour cream to it. You need to eat the soup hot. This dish, simple in its preparation, turns out to be very interesting in appearance. Ukha can be either part of a daily meal or one of the hot dishes on the festive table. Now you should put all your business aside and try what you did.

A simple and delicious recipe for pink salmon fish soup with millet?

Pink salmon meat has a low calorie content. However, dishes with it are rich and very rich. This fish is a great option for a healthy lunch. 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 tablespoons
• Vegetable oil - 3 tablespoons
• Dill - 3 pcs.
• Bay leaf - 2 pcs.
• Black peppercorns - 9 pcs.
• Salt to taste.
• Water - 2 liters.
• Vegetable oil - for frying.

Cooking process:

1. For this recipe, you can only use the pink salmon head and tail. The weight of a whole fish should be about 2 kilograms. We clean it from scales in advance. Cut off the gills and wash the tail and head in the water. Pour 2 liters of water into a saucepan. We transfer parts of our fish to it. Put the saucepan over medium heat and cook for 15 minutes. Skim off any foam that forms on the surface of the water gradually.
2. After 15 minutes, we take the fish out of the broth. We transfer it to a plate and set it aside. Strain the broth. This will make it more transparent. It is recommended to rinse the pot. After that, the broth can be returned to it. We put it on fire and bring it to a boil again. From the available amount of broth, we will get about 5 servings of fish soup.
3. We wash and peel the potatoes. You can cut it in any form. However, the potatoes should be diced to keep the dish looking good. Add them to the broth. We continue to cook the future fish soup over low heat.
4. Let's move on to preparing the rest of the vegetables. Wash carrots, onions and tomatoes in cold water. Remove the husk from the onion and rinse it again. Chop the vegetable finely. 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 is worth peeling. To make this process easier, put it in hot water for a few minutes. Cut the tomato into cubes. Put vegetables in a preheated pan. We simmer them for 15-20 minutes. As a result, they should become soft and the onion should acquire a golden color. Stir constantly to prevent the roast from burning. If you need to save your time, you can simply chop the vegetables and add them directly to the soup.
5. Moving on to the already cooled fish. Separating the meat from the bones. Try to completely remove small and large bones from the pieces of fish. In this case, it will be absolutely safe to eat your ear. Our fish is already cooked, so it does not need to be returned to the broth. Serve fillet with cooked soup.
6. Add the fried vegetables to the potatoes and broth. Stir the soup. Add salt, bay leaves and black pepper. Mix the ear again.
7. Millet must be sorted out. If you see unrefined seeds, remove them. We wash the millet in cold water several times. Add the prepared cereal to the broth and other ingredients. The soup must be cooked for another 10-15 minutes. The millet should be soft. Check the soup for salt 5 minutes before cooking. Chop the dill and add it to the ear.
8. Pour the soup into deep bowls. We put the cooked pieces of fish in it. Serve the fish soup with fresh bread. The soup is very thick and rich. You can add thyme, rosemary or coriander to the ear if desired. The soup is ready. Set the table and invite your family to dine.

Real rich perch fish soup in a cauldron over a fire

If you went on vacation in nature and you have a problem with choosing a dish for lunch, then this recipe will be a salvation. Without it, not a single fishing or hike takes place. 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.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Water - 3 liters.
• Greens to taste.
• Salt to taste.
• Bay leaf - 2 pcs.
• Black peppercorns - 10 pcs.
• Spices for fish - 1 tablespoon

Cooking process:

1. A fire for cooking fish soup is kindled 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, risking your health is not worth it.The amount of water should be decided in advance, since it is very undesirable to add it during cooking. We hang the cauldron over the fire. When the water boils, add salt to taste. Consider the fact that the fish will take away some of the added salt. So don't be afraid to overdo it. We wash the potatoes from dirt and peel them. We cut it into large pieces. Add the potatoes to the water and wait for the boil again. It is very important to remove the foam from the broth surface in time.
3. We wash the carrots in cold water and clean. We cut it into circles. It is not recommended to grate carrots, as coarsely chopped vegetables are the main highlight of the fish soup on the fire.
4. We wash the onion. We remove the husk from it. You do not need to cut the onion. It is necessary in order to give the soup a rich flavor. When the ear is ready, the bulb can be removed. Do not overdo it with vegetables, as they can overpower the taste of the fish. It is also not recommended to add various cereals to the ear. They will turn it into a regular homemade soup.
5. To easily peel a tomato, put it in hot water beforehand. This ingredient is optional in the ear. However, if you like a lot of vegetables in your soup, you should add the tomato. It will only complement the taste of the fish soup. Cut the tomato into cubes and add it to the broth. Stir the soup.
6. When the vegetables are almost cooked, you can put the fish in the broth. If you are using the shallow view, then you can cast it entirely. Large fish should be cut into pieces. Putting the fish on before is not worth it. She prepares very quickly. It is best not to cover the soup while the soup is cooking. You can add the head and tail of a pike to the perch. They will enhance the taste and aroma of the fish soup.
7. When the soup boils, remove the foam that may have formed during the cooking process from its surface. We put fish spices, black pepper, bay leaves in the ear. It is highly discouraged to add butter and bouillon cubes to it, as they will only spoil the taste of the dish. Finely chop fresh herbs and send them to the soup. You can also add any other vegetables you like to the ear.
8. We are waiting for the fish to be completely cooked. This will take about 8 minutes. Remove the finished ear from the heat and cover with a lid. Let the soup brew. After 10 minutes, the soup can be poured into plates. It does not require the addition of additional components. But you can add fresh herbs or a spoonful of sour cream to the soup. Be sure to add wheat or rye bread to the 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. Enjoy your stay.