How to cook perch fish soup at home. Perch ear: recipes from sea and river fish Perch and pike ear at home recipe

From the perch, a tasty and rich fish soup is obtained, which can be cooked at home on a stove or on a fire, in nature. An ear is prepared from the head of a perch or a whole fish. Interesting perch fish soup recipes are detailed below.

Perch ear with millet

This is a hearty and appetizing ear of perch with millet and vegetables. You get four servings, the calorie content of the fish soup is 1395 kcal. Cooking time - 70 minutes.

Ingredients:

two potatoes;
fish - 700 g;
two bay leaves;
40 ml. vegetable oils;
two pinches of ground pepper;
4 l.st. millet groats;
bulb;
fresh dill and parsley;
carrot;
5 peppercorns.

Cooking step by step:

Clean the fish from the scales and entrails and remove the fins with the tail, leave the head.
Cut the fish into pieces and cover with water in a saucepan.
Simmer for 25 minutes over medium heat, covered. Take off the foam.
Finely chop the carrot and onion and fry in oil for 7 minutes.
Put the finished fish in a bowl and strain the broth. The finished broth should be one and a half liters.
Cut the potatoes into cubes and put in the broth.
Add washed millet and roasted vegetables.
Put bay leaves, ground pepper and peppercorns in the broth, salt.
Simmer until millet and vegetables are tender, about 25 minutes.
Add finely chopped dill and parsley. Put a fish in your ear.

When the sea bass fish soup at home is a little infused, you can serve it to the table.

Ear from sea bass and pike

This is a step-by-step recipe for red perch soup and. It takes 50 minutes to cook an ear from a perch.

Required Ingredients:

300 perch;
half a kilo of pike fillet;
100 g onions;
70 g carrots;
5 peppercorns;
three bay leaves;
4 cloves of garlic;
fresh greens.

Cooking steps:

Salt the water and lay out the processed perches.
Grind the carrots on a grater, chop the onions finely.
After 10 minutes, add the pike fillet. After 20 minutes, put the fish in a bowl.
Strain the broth and put the perches back in the ear, as well as the onions and carrots.
After 15 minutes, add pepper and bay leaves.
10 minutes before readiness, put chopped garlic and pike.
Sprinkle the finished ear with finely chopped herbs.

Ingredients:

half a kilo of fish;
200 g potatoes;
half an onion;
1 spoon of semolina;
2 pinches of ground pepper;
dried dill;
piece of plum oils;
fresh greens;
2 bay leaves.

Cooking:

Gut the fish and remove the gills. Scales do not need to be cleaned.
Rinse the fish, chop the potatoes coarsely, chop the onions.
Bring a liter of water to a boil, salt, put the fish.
Boil after boiling for 15 minutes and take out the fish.
Put the onion and potatoes in the broth, add the semolina. Boil 20 minutes.
Put bay leaves, ground pepper and dill, chopped fresh herbs in the prepared ear. Salt.
Before serving, add butter to the ear.
Clean the fish from the scales along with the skin in one motion, making an incision to the head from the tail. Remove the fins in the same way.
Divide the cleaned fish into pieces and add to the ear.

Two servings of fish soup come out of the river perch. Calorie content - 750 kcal.

Ear from a perch on a fire

On fishing or outdoor recreation, you can cook fish soup from river perch on a fire. In total, 10 servings of fish soup come out, with a calorie content of 1450 kcal. The ear is cooked for 50 minutes.

Required Ingredients:

one and a half kg. perch;
2 liters of water;
two bulbs;
three potatoes;
a small bunch of dill and parsley;
5 bay leaves;
large carrot;
10 peppercorns.

Cooking step by step:

Process the fish, remove the insides.
Peel vegetables and cut into large pieces.
Finely chop the greens, rinse the bay leaves.
Kindle a big fire and hang a cauldron of water.
When the water boils, put the fish, vegetables, mix and salt.
When it boils, add bay leaves and peppercorns.
Cover the cauldron with a lid and leave embers under it.
Leave the ear to languish for 20 minutes, then add chopped greens.
When the vegetables with the fish become soft, take them out and put them in a bowl.
Remove the head and fins from the fish. Divide the carcass into pieces with your hands and put it again with vegetables in your ear.
Remove the cauldron from the fire and close tightly. Leave for 10 minutes to infuse.

Perch are the most common fish for cooking fish soup. Particularly good is perch fish soup, cooked in nature, over a fire, from freshly caught fish. But that doesn't mean you can't make delicious soup at home.

How to cut a fish

Perch must be cleaned of scales, cut open the abdomen and remove all the insides, and then remove the gills, eyes and large fins.

Large carcasses should be cut into portions, small fish can be boiled whole.

In order to make a fillet, you should separate the backbone and costal bones from the meat, and remove all small bones from it. To do this, you can use simple tweezers. The work is hard, but it's worth it.

You can quickly get rid of the scales by lowering the carcass for a couple of seconds in boiling water. After that, it is very easy to separate, and the skin is not damaged.

Fish must be fresh and preferably not frozen.

Classic river perch fish soup

Perch fish soup prepared according to this recipe is considered a classic and is usually cooked outdoors.

You can cook it from the following ingredients:

500 g perch;
2 - 2.5 liters of filtered water;
200 g of onion (bulb);
360 g of white potatoes;
10 g dill and parsley;
3 - 5 bay leaves.

To achieve the maximum taste of the dish, spices (salt and ground black pepper) should be used.

You can make this soup with this step by step recipe.

Prepare carcasses for cooking. Remove scales, entrails, gills, eyes and large fins. Then cut them into pieces.
Pour water into a saucepan and put it on a burner or fire.
Peel, wash and cut all vegetables in the way that is most convenient for you.
Wash greens well in running water and chop.
After boiling the water, place the fish with vegetables in the pan. Season and mix thoroughly.
After boiling again, add bay leaves and allspice to the soup.
After that, cover the ear with a lid and cook for about 12 - 16 minutes.
When the vegetables are cooked, remove the fish and separate the bones.

Then remove the pan from the burner and let the finished dish brew. After it can be served with gray bread, garlic or fresh onions.

Fish soup from river perch is rich and tasty.

It can be cooked outdoors in a cauldron. Then it is saturated with the smell of a fire and becomes even tastier.

To cook such a soup at home, at the very end of cooking, lower the lit birch torches into the soup for a couple of seconds. So the dish will smell like a fire

Sea bass fish soup is prepared with the addition of zander meat. It should be added due to the fact that red perch has a rather specific taste, and pike perch interrupts it a little. Together, these two representatives of the waters create a very tasty dish.

To prepare, prepare the following:

250 - 300 g of sea bass;
450 - 550 g of pike perch;
130 g of onion or red onion;
60 - 80 g carrots;
200 g potatoes;
5 - 7 peas of allspice;
3 - 4 cloves of garlic.
3 - 4 bay leaves.

From spices, it is necessary to prepare in advance salt and chopped black or red pepper. From the greens you need parsley and dill.

Ear from perch and pike perch is prepared according to the following instructions.

Prepare and butcher perch and walleye.
Pour water into a saucepan and place it on the burner. Place fish in water and boil.
Peel vegetables, wash and cut. Grate the carrots on a grater with medium cells, cut the onion into small half rings, chop the potatoes into medium-sized cubes.
After 12 - 14 minutes after boiling water, take out the fish, strain the broth and lay the vegetables.
Simmer for 16 minutes and then add the peppercorns and bay leaves.
9 - 11 minutes before cooking, put garlic, pike perch and greens in the soup.
Boil and remove from the burner.

The soup should be infused for 7 - 9 minutes, after which it can be eaten. You can put a small amount of sour cream or cream cheese in the ear.

If desired, this recipe can be supplemented with any cereal. She will add satiety to the dish and the density of the broth.

The river perch fish soup recipe can be supplemented with fragrant seasonings and herbs for fish. This will additionally drown out the specific taste.

You can cook such a dish for lunch for the family and for meeting guests. It tastes delicious, and due to the cereal, it becomes quite satisfying.

In order to cook a delicious ear, you will need:

240 - 280 g potatoes;
500 - 700 g of fish;
2 bay leaves;
50 ml sunflower oil;
80 g of millet groats;
140 g of onions;
120 g carrots;
4 - 7 peas of allspice;
10 g fresh dill and parsley.

From spices, a mixture of pepper and salt should be prepared.

Fish soup from perch should be prepared according to the instructions with the photo. So you can see in advance what the finished dish looks like.

Prepare the fish for cooking. Remove scales and entrails, and remove gills, eyes, and large fins. If the carcasses are large, then cut them into pieces.
Pour the water passed through the filter into the pan, and then put the perch pieces in it.
Cook it over medium heat until boiling, skimming off the foam.
Peel, wash and chop vegetables. Cut the potatoes into medium-sized cubes or sticks, grate the carrots on a grater with medium cells, and onion into half rings.
Pass the carrots with onions in oil until golden brown.
Put the boiled fish on a plate, strain the broth and pour into a saucepan. Lay the potatoes and washed millet immediately.
Then add vegetable fry.
Lastly, put bay leaves, allspice peas in the broth and cook for 22 - 26 minutes until the cereals and potatoes are ready.
Divide the perch pieces into bones and meat. Put the fillet into the soup.

This soup is very good for kids. Just make sure there are no bones in the meat.

After cooking, the ear should be removed from the burner and let it brew for 13 - 16 minutes. Before pouring the dish on plates, you need to add greens to it.

Before eating, add sour cream or cream to the soup. It is best eaten with garlic and brown bread.

It is very easy to prepare such first courses at home. They are quite nutritious, satisfying and tasty. Recipes, if necessary, can be supplemented with other products, for example, bell peppers, tomatoes, celery and any other vegetables.

The second course is very specific. If we use various vegetables in soups - carrots, garlic, celery root and the like, then the ear accepts only one additional ingredient - potatoes. Avid fishermen believe that odorous vegetables only overshadow the extraordinary taste of the main ingredient. Traditionally, a handful of cereals (buckwheat or millet) are put in the ear, and in Russian it would be canonical to put out a burning brand in a cauldron - to give the dish a smell of smoke.

There is one more nuance. Cooking fish soup from perch requires the removal of only the entrails and gills. Whereas in the carcass it is cleaned of scales. If we are already talking about the canons of Russian cuisine, then we cannot fail to mention the so-called "triple ear". They begin to cook it with one third of the catch. Then the fish is taken out, the broth is filtered and one more part is thrown into the pan. Then the same procedure is done with the remaining share of the fish. There is also the "royal ear". This is when all the little things are chosen from the broth, and pieces of noble fish - sturgeon, salmon or trout are placed in the broth. But now we are going to cook an ordinary fish soup, from a simple river perch. I only note that the smaller the fish, the tastier the dish.

That's enough theory, let's move on to practice. We take out a large pot in which our perch ear will be cooked. We lay the gutted fish there and fill it with cold water. The liquid level should rise above the perches by only one and a half centimeters, no more, otherwise we will not get richness. We put the cauldron on fire. As soon as it boils in the pan, reduce the heat and remove the foam with a slotted spoon. There is a debate among gourmet anglers whether "noise" in the ear is beneficial or not. Some believe that the dish comes out cloudy from him. Others advocate that the foam gives fat. Let's settle on a compromise: we will remove the noise, but we will also throw an unpeeled (but washed) onion into boiling water.

We have seven minutes to peel and cut into large pieces two or three potatoes. We put a colander in another pan, where the ear from the perch will already be cooked. We filter the broth. We discard the onion, and remove the scales from the fish with rubber-gloved hands. It peels off very easily, just floats under the fingers. If you don't have gloves, you can just wait until the perches cool down.

We put the strained broth back on the fire. Throw chopped potatoes into it. Some believe that carrots will not hurt there either, but, I repeat, this is not canonical. So we will be drawn to another onion, garlic, and, you see, not an ear from a perch, but a fish soup will come out. This, of course, is not a disaster, it is also tasty, but still not the same. And therefore we will limit ourselves to potatoes. We allow ourselves only a classic set of spices: two bay leaves, five peppercorns, salt.

When the potatoes are almost ready, it's time to attach the cleaned and washed again (to remove possible stuck scales) fish to it. After that, it is necessary to cook for another three minutes, no more, so that the carcass does not begin to spread into unaesthetic flakes. Turn off the fire under the pan, let stand for a while. Perch ear is ready! Chop parsley or dill. Pour soup into bowls. Sprinkle with herbs. Enjoy your meal!

Perch should be washed carefully, remove the insides and rinse thoroughly from the inside. Trim the head and fins if desired (handy with scissors).

Send the fish to boil in a small saucepan. Add bay leaf, peppercorns to it.

Also add a peeled piece of carrot, fresh herbs and a small onion without the husk. You can also add roots, dried vegetables. Add water and cook over low heat. After boiling, remove the foam and cover the pan with a lid. You need to cook for 20 minutes.

While the broth is cooking, peel and wash the potatoes. Cut it into small pieces. Also clean and wash the onions and carrots. Finely chop the vegetables.

After 20 minutes, remove fish, vegetables, spices from the pan with a slotted spoon. Place the prepared vegetables in the pot.

When the fish has cooled, separate the meat from the bones and send the pieces to the pan. Salt the ear and cook for another 15 minutes.

Serve the dish hot or warm. As a rule, the ear turns out to be completely non-greasy. Each serving can also be garnished with fresh herbs before serving. Enjoy your meal!

From the perch, a tasty, transparent and rich ear is obtained. The perch is the main one in the ear, and all other ingredients - vegetables and spices - only emphasize its taste.

Traditional fish soup

The classic fish soup is prepared from fresh fish. It has a unique aroma and taste. It practically does not need to be supplemented with spices. Add only well-known spices - bay leaf, onion and pepper.

Consider a step-by-step recipe for making perch fish soup.

Step 1

Wash the perch with cold water, gut, remove the gills, remove the scales, cut off the fins. It is better to cook the whole fish, then it will be juicy and tasty.

Step 2

Pour cold water into a saucepan, put prepared perches, onion in it, season with salt. Bring slowly to a boil.

Step 3

A light transparent broth is an indicator of a good fish soup. Therefore, after boiling, the fire must also be reduced and cooked without a lid for 15 minutes. The foam formed on the surface must be removed, and more than once.

Step 4

Rinse the potatoes, peel and chop into large pieces, send to the ear. Then add 10 peppercorns. Approximately 4 minutes before the readiness, add two bay leaves to the ear. The dish will be ready when the potatoes are cooked.

Step 5

Turn off the stove, cover the pot with a lid. Let it brew. After 10 minutes, remove the fish with a slotted spoon. Chop greens and serve separately.