Ear from perch at home. Ear from perch and perch processing before cooking. Perch ear - general principles of cooking

09.07.2021

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.

Recipe for "double" soup

Double fish soup is made from two varieties of fish, hence the name. This dish has a wonderful combination of rich broth and unusual aroma.

Ingredients:

1 kg of small perches;
1 large fish;
2 liters of water;
2 potatoes;
1 carrot;
black pepper (peas);
bulb onions;
bay leaf - 2 pcs;
salt, green onions, dill - to taste.

It will take 40 minutes to prepare. In one portion - only 90 kcal.

The step by step cooking method is as follows.

Step 1

Rinse freshwater perches with cool water, pull out the gills and entrails. It is better to cook the fish with the head, but if it is very small, then it will be easier to cut off the heads than to remove the gills.

Step 2

Small perches are not usually cleaned. They are simply wrapped in gauze, tied, filled with water and put to boil over medium heat. Add carrots and onions to them.

Step 3

After half an hour, remove a gauze bag with fish, onions and carrots from the broth. The broth can be strained. Small fish and vegetables are no longer needed.

Step 4

In the ear, put chopped potatoes and pieces of large fish, peppercorns, season with salt, add bay leaf. Cook the dish for 20 minutes.

Step 5

Turn off the stove, leave the ear on the burner, let it infuse. When serving, sprinkle it with chopped herbs.

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Fish soup with vodka

Small river perch gives a rich broth, but sometimes it smells like mud. To beat off this smell and improve the taste of fish soup, vodka is added to it. Alcohol should not be afraid, in a hot broth it quickly evaporates.

Required:

1 liter of water;
500 g of small perches;
1 onion;
parsley - 1 root;
medium-sized carrots;
3 medium potatoes;
2 teaspoons of salt;
10 peppercorns;
a glass of vodka.

It will take 45 minutes to cook the soup. Each serving contains 95 kcal.

The 3 steps to a great ear are outlined below.

Step 1

Prepare perches for cooking: gut, cut off fins, remove gills or cut off heads, rinse well. Put the fish in a saucepan, pour cool water, add the parsley root, carrot and onion head, salt.

Bring the fish soup to a boil over low heat, reduce the burner flame even less and cook without a lid. Remove foam as soon as it appears.

Step 2

After 15-20 minutes, remove the fish with a slotted spoon. The vegetables can be discarded, and the broth strained through a two-layer gauze dipped in hot water.

Step 3

Peel and chop the potatoes coarsely, put in the fish broth. And also put 10 peppercorns, lavrushka in it. Cook until potatoes are soft. Pour in a glass of vodka. Serve hot. Chopped green onion feather will help to emphasize its taste.

How to cook sea bass fish soup with rice at home

Classical fish soup is prepared mainly from freshwater perch, while sea bass is often used to prepare fish dishes in a restaurant or cafe. But it’s not bad to get sea bass fish soup cooked in your own kitchen, on a regular stove.

Required:

2 large onions;
40 g butter;
3 eggs (only protein is needed);
2 potatoes;
2 kg sea bass (tail, head);
3 liters of water;
2 carrots;
sea bass (fillet) - 200 g;
peeled garlic - 3 cloves;
fat cream - 3 tbsp. spoons;
half a glass of boiled rice;
parsley, dill - to taste;
2 pinches of pepper;
10 g of regular salt.

It will take 1 hour to cook. Servings Per Container: 8-10, 111 calories each.

Consider the recipe for cooking fish soup from sea bass with rice step by step.

Step 1

Remove the gills and eyes from the fish head, chop, rinse well. Put together with the tail in a saucepan, add water, onion and carrot. Cook the broth for half an hour. It should boil slightly, while it is necessary to remove the foam.

Step 2

Prepare fish meatballs: chop the onion into cubes, fry in oil for 5 minutes over low heat, make minced meat from the perch fillet, add half the rice, egg whites, cream to it and scroll again in a meat grinder.

In this mass, add onion, herbs, the second part of rice, salt, pepper, mix. Roll minced meatballs.

Step 3

Strain the fish broth, add chopped vegetables into it: potatoes, carrots. Reduce heat to low, cook 10 minutes.

Step 4

Then add meatballs, garlic, chopped into thin slices. Cook until meatballs float to the surface. When serving, season with spicy herbs to your liking.

To cook the perfect ear, you must follow some cooking rules:

Salt the broth at the very beginning of cooking;
Watch for foam and remove it immediately. Otherwise, the ear will be cloudy and ugly;
The broth in which the fish is cooked should not boil actively;
In order for the broth to be perfectly transparent, it must be filtered through double gauze, which must first be moistened in hot water;
The ear will turn out more fragrant if you add not a raw onion to it, but a little fried in a pan without oil. Do the same with coarsely chopped carrots;
Put the parsley root and celery into the pot at the beginning of cooking. They will add flavor to the broth, get rid of the fishy smell;
If you didn’t manage to remove the foam in time and the flakes are already floating in the broth. Regular chicken protein whipped with cold water will help. You need to do the following: Cool the broth a little, carefully pour it into the protein mass. Stir until the white floats to the surface. Strain the broth;
You can also use frozen fish to cook fish soup from perch, and it is not at all necessary to wait for it to thaw - you just need to put it in a saucepan, add water and cook in the usual way.

Bon appetit!

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 ear 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.

Avid fishermen sometimes say: "A good ear from a rooster! But an ear from a perch is also not bad!" But jokes are jokes, and this type of river (and sea) fish for fish soup is quite in demand. True, other ingredients are, of course, added to such a work of culinary fishing art. About what a perch ear is in the classic version and with some variations, we will tell in our article. As they say, why not cook?

Perch ear. Classic recipe

When going fishing (especially with an overnight stay or for a longer time), real fishermen take with them, among other necessary utensils, a pot for cooking fish soup: this accessory will definitely come in handy. And how pleasant it is to sit in the evening on the shore by the fire, in the circle of comrades, tasting (not without a hundred fishing grams) a tasty and fragrant dish! Perch ear is prepared very simply and quickly, but its preparation is akin to some ancient ritual, probably invented by cave fishermen. Shall we try to cook?

Main Ingredients

River perch - a dozen, if small; 5-7 if larger.
Potatoes - 200-300 grams, someone generally likes to cook without this root crop.
Onion head.
One carrot, but you can do without it.
Spices for the ear.
Salt, ground pepper, lavrushka - to taste.

Perch ear. Cooking

double ear

Some fishermen believe that a dish prepared in this way is much tastier than a single one. For the double option, we also need a few large perches in addition.

Sea bass

Fish soup from sea bass is prepared according to approximately the same principles as from river fish. One of the differences: be sure to clean the fish (or buy ready-made fresh-frozen fillets, which are sold in many supermarkets or fish specialty stores). And one more thing: there are not so many bones in the sea bass, you can not try to pull them out. The only pity is that from the purchased fresh-frozen perch, the ear turns out to be not as romantic as in the fresh air!

If you ask any passer-by, without what dish can you imagine a Sunday holiday in nature? Some will say with confidence that shish kebab is an insanely delicious dish that simply must be present on vacation, while others, dreamily rolling their eyes, will betray that fish soup from river perch is a divine culinary masterpiece, equally tasty both in the evening before the fire and the next morning.

If you ask any passer-by what dish you can't imagine Sunday outdoor recreation without, people will be divided into two opposite camps. Some will say with confidence that shish kebab is an insanely delicious dish that simply must be present on vacation, while others, dreamily rolling their eyes, will betray that fish soup from river perch is a divine culinary masterpiece, equally tasty both in the evening before the fire and the next morning. However, it can be noted with regret that not every modern worker can get out into nature every weekend, and everyone wants to feast on perch fish soup at home. Therefore, in this article, I decided to raise the sore point of many citizens of our country, how to cook fish soup from perches, ruffs, pike and other representatives of the river world correctly, tasty and nutritious at home. It is quite clear that by preparing, for example, an ear from a small perch in such a way that it turns out to be a rich and healthy ear, and not soup, not everyone can. Therefore, let's carefully and scrupulously figure out how to cook fish soup from perch, ruff or pike, discussing each step of the process.

Perch ear - step by step instructions

The recipe for perch fish soup is quite simple and convenient, but it has several nuances that you just need to follow. So, for starters, let's figure out that an ear from perch of small specimens and a dish from a large individual are prepared in completely different ways. No one can say which option is tastier, because this is a personal matter of each taste. And tastes, as they say, do not argue. Let's figure out how to cook perch fish soup at home in general. So, to prepare this dish, we need the following components:

River or sea bass - 2-3 pieces;
Potatoes - 3 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Spices: black pepper, allspice, bay leaf;
fresh parsley;
Lemon for decoration.

So, we prepare fish soup from river perch - the recipe is simple and convenient. We take our perch, clean it from scales. We take out the insides, cut off the fins. The head can not be cut off, it is only desirable to get rid of the gills. Salt our fish, pepper and set aside for a while. Next, prepare the rest of the vegetables for the soup. Peel the potatoes and cut them into cubes. We do the same with carrots, but cut them into strips or rub them on a coarse grater. We cut the onion into thin half rings or small cubes, according to the individual taste of the cook.

And then, if you follow the recipe for perch soup taken from the Internet, you need to prepare fish broth. I cook this dish a little differently, and since we cook based on my knowledge and experience, we will do the same as I do. Therefore, we put the water on the fire and wait until it boils. I add a little salt to the water to get a brighter and more interesting result. When the water boils, put the potatoes in the pan. Before the potatoes are fully cooked, put carrots, onions and spices into the water: a few peas of allspice, a few black peppers, bay leaf. The contents of the pan should boil for another 10-15 minutes, and then we lower our perch there. Reduce heat to low and simmer for 20 minutes with a lid on. After the required time has elapsed, our river perch ear is ready for use. Finely chop the fresh parsley, and sprinkle the cooked dish. Of course, if you look at the perch fish soup recipe with a photo, then it will be more understandable for many. But it seems to me that I explained and commented on each step so clearly that it is quite clear even to an inexperienced novice in the field of cooking. However, if suddenly someone did not understand how I prepared the recipe for perch soup, the photo will tell you how to do it right.

An ear is prepared from perch at home, in nature, at a party - everywhere it turns out to be equally tasty and healthy. This so-called fish soup has a lot of positive properties and is just a miraculous nectar in the morning after a noisy holiday with friends or a magnificent celebration with alcohol. Ear from river perch can cure many diseases with frequent use. For example, if this dish is present in your diet at least 2 times a week, then you will completely forget about the problems associated with the gastrointestinal tract. And all because hot food not only rinses the insides, as my grandmother used to say, but also saturates the body with a lot of useful substances: vitamins, trace elements, minerals and proteins. However, the calorie content of this dish is not at all high, so the perch fish soup, the recipe of which we considered, will not leave fat deposits on your waist, hips and buttocks. And the iodine contained in the main ingredient will help your thyroid gland to function properly, without causing problems for the body's excellent vital activity.

Ruff and perch ear with rice - a guide

You can also cook a very tasty and healthy culinary product - fish soup from ruffs and perches according to the personal recipe of my mother - a woman chef in one of the most famous restaurants in the capital. She likes to repeat that experiments are the engines of progress and delicious culinary dishes. Therefore, often experimenting and trying different tastes, she has achieved tremendous success in the culinary field. Let's cook fish soup from perches and ruffs according to her individual recipe. To achieve our goal, we need the following components:

Ruff fish - 2 pcs.;
Perch fish - 2 pcs.;
Potatoes - 2 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Rice - 0.5 cups;
Salt;
Spices;
Olive oil (you can use ordinary sunflower oil, but it must be refined) - 2 tbsp. spoons;
Parsley and dill;
Garlic - 2 cloves;
Butter - 20 grams.

So, we are preparing a stunningly tasty and satisfying fish soup from perches and ruffs according to my mother's recipe. To do this, we clean our fish from scales, cut off the fins and get rid of the insides. That, perhaps, is all that needs to be done with the fish during the cooking process. Many cut off their heads and tails, but we will not do this. Just wash the cleaned fish and you're done. We put a pot of water on the fire, salt it a little, add spices, such as: allspice, ordinary black, cloves, curry, bay leaf and horseradish root. Next, into the boiled water, lower the onion, cut into four parts and whole carrots, potatoes - in large cubes, garlic. Leave everything to cook for 20-30 minutes over moderate heat.

Wash rice under water. We put a frying pan on the fire, add a little olive oil, in the absence of it, add refined sunflower oil. Next, pour the rice, previously slightly dried, into the pan, and fry it, stirring constantly. We do this for 10 minutes, until the rice acquires a delicate golden color. Pour it into a saucepan with vegetables and cook for another 20 minutes. After the required time has elapsed, put the cooked ruffs and perches into the pan. Add butter for a piquancy of taste and cook for 20 minutes. This amazingly delicious dish should only be eaten hot. Therefore, we pour only the boiled fish soup into a deep plate, sprinkle with finely chopped fresh parsley and dill, add a slice of lemon if desired. Serve with fresh bread, green onions. It is very tasty to serve fried croutons with butter and slices of fresh cherry tomatoes to such an ear.

Pike and perch ear with apple and bell pepper

And now I will tell you a delicious recipe for pike and perch fish soup with the addition of apple and bell pepper. I imagined how you widened your eyes in surprise, but there is no limit to culinary perfection! Therefore, you need to try such an interesting dish that will amaze you with a bright, spicy taste and color. Read carefully and repeat exactly after me, since you will not find analogues to this dish in any culinary forum or in the relevant books in this field.

So, to prepare this fish soup, we need the following products:

Pike fish - 1 pc.;
Perch fish - 1 pc.;
Green apple - 1 pc. medium size
Bulgarian pepper - 1 pc. red, 1 pc. yellow color;
Flour - 2 tbsp. spoons;
One egg;
Lemon - 1 pc.;
Salt;
Ground black pepper.

Having collected all the necessary products on the table, we proceed to cooking. To begin with, we clean the pike and perch from the scales. We gut them, get rid of the insides and fins. All other parts of the body can be left. We put the pan on the fire and pour 3 liters of water into it. When it boils, we lower the pike and perch into the water. Add a little salt and pepper, cook for 20-25 minutes. We take the fish out of the water, take out the bones and cut it into portions. Set aside a little until it's her turn.

In the fish broth in a saucepan, we lower the previously peeled and diced apple. We also send chopped bell pepper there. Cook over low heat for 10-15 minutes. While the apple and bell pepper are being cooked, we are preparing the following components of our amazing fish soup.

We take the flour and lightly fry it in a pan, until it acquires a delicate beige color. Add a little broth to the pan and stir thoroughly so that no lumps form. We send the contents of the pan to the pan with vegetables. Next, take the egg, separate the yolk from the protein. Beat the yolk with a pinch of salt with a mixer. Whisk for 2-3 minutes. Pour the resulting mass into a saucepan. We also need the juice of a freshly squeezed lemon. Do not overdo it too much, juice is needed only from half of this product. After squeezing the right amount, send the juice to the pan. Let cook for 20-25 minutes. Before the end of cooking, about 5 minutes, add our fish. Cover the pan with a lid, reduce the heat and wait, let it simmer a little. Pepper generously before serving for a spicy effect. That's it - our delicious pike and perch fish soup is ready to eat.

Fried rye bread, green onions and 100 grams of vodka must be served with this dish. The last product can be increased in volume, at the request of the recipient. However, this dose is quite enough to enjoy all the aroma, taste and appearance of our fish soup in full force. Fried rye croutons must be greased with cream or butter and sprinkled with a little salt and black pepper.

An apple in this ear adds a wonderful aroma and delicate taste to the dish, leaving an unforgettable aftertaste after eating. Bulgarian pepper, in addition to richness and excellent taste, endows this work of culinary art with a spectacular appearance, striking in its brilliance and brightness. Such an ear will not only satisfy your stomach, but also cheer you up, nourishing the body with positive emotions and energy. I don’t even need to talk about the fact that this culinary masterpiece is very healthy, nutritious and tasty. Try this dish for a quiet family dinner, or for a festive dinner with the parents of the future species. I am sure that thanks to this ear you will make an indelible impression on those around you, leaving a warm, bright mark in their memory of you.

Indulge your loved ones more often with delicious delicacies and delicacies that are so easy and convenient to prepare. Live merrily and well! Bon appetit!

Step-by-step recipes for rich perch fish soup - classic and original

2017-10-27 Liana Raymanova

Grade
prescription

19543

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

3 gr.

carbohydrates

7 gr.

97 kcal.

Option 1. Classic perch fish soup recipe

Perch ear is an appetizing and fragrant dish, it always comes out excellent: both cooked on a fire and at home. And the various vegetables and cereals that are part of the rich soup give it an amazing taste and satiety. The classic recipe for perch fish soup is delicious, easy, affordable.

Ingredients:

fresh perches - 8 pieces;
1 small carrot;
6 medium potato tubers;
allspice - 9 peas;
dill and parsley - 5 branches each;
bay leaves - 4 pcs.;
22 g salt;
40 ml sunflower oil.

Step by step recipe for perch fish soup

Cut the belly of the perch, take out the insides. Cut out the gills. Rinse well under running water, put in a deep pot of water. Do not clean the perches, since it is the scales that will give the soup richness and aroma, richness to the broth.

Peel the onion, cut into two halves, put in a saucepan.

Throw bay leaves, lightly salt and put on a stove with low heat, cook after boiling for 13 minutes, periodically removing the resulting foam.

Transfer the fish to a plate with a slotted spoon, strain the broth.

Peel and wash the potatoes, cut into large cubes, put in fish broth, add allspice and boil until the potatoes are half cooked.

Cut the peeled and washed carrots into thin circles, fry for four minutes.

Add carrots to the soup, boil for about ten minutes.

Add previously removed perches, add chopped parsley and dill, boil for three minutes.

Turn off the heat and leave for 20 minutes to infuse the ear.

Pour into bowls.

To give the ear the taste of a real fisherman's soup, you can pour 50-70 grams of vodka 2 minutes before the readiness. Alcohol in the finished dish will not be felt.

Option 2. Quick recipe for perch fish 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 easily.

Ingredients:

1 onion;
potatoes - 4 pieces;
perch - 10 small;
3 bay leaves;
5 peas of allspice;
40 g of black pepper and salt;
3 sprigs of parsley.

How to quickly cook perch fish soup

Pour three liters of water into a metal saucepan and put on medium heat, lightly salt and bring to a boil.

Peel the potatoes, wash, cut into cubes, put in boiling water, boil after boiling again for 12 minutes.

Remove the insides from the perches, cut off the heads, rinse well and throw into a container with potatoes, cook with the lid closed for another 12 minutes.

Remove the foam, salt again, put bay leaves and allspice, boil for 2-3 minutes.

Peel the onion, chop with crumbs.

Remove bay leaves from pot.

Pour the soup into bowls, sprinkle with chopped parsley and fresh onions.

Additionally, you can use other spices that give the ear a special flavor: paprika, white pepper, a bit of nutmeg.

Option 3. Perch fish meatball soup

It may seem that perches, especially small ones, are not a good product for making meatballs. Of course, you will have to tinker a little, but the ear turns out to be so tasty and rich that the time spent is not at all a pity. And vegetables and rice will make the dish hearty, thick.

Ingredients:

2 onions;
butter - 70 g;
3 eggs;
3 small potatoes;
5 small perches;
carrots -2 pieces;
garlic - 6 cloves;
140 g of heavy cream;
dill, parsley - 6 branches each;
any rice - 2 handfuls;
30 g of black 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 perch, cut off the heads, tails, rinse well.

Place the heads and tails in a metal container with two liters of water.

Peel one onion and one carrot, chop the onion into small cubes, chop the carrots on a grater with fine teeth and put in a container with the heads and tail of perches, put on moderate heat and boil for half an hour, periodically removing the foam.

Scroll the perch pulp through a meat grinder, simultaneously with the second onion.

Rinse the grits, boil until softened, rinse again and put in fish gruel, pour in the cream, stir well.

Separate the whites from the yolks. Put the yolks in the refrigerator, and add the proteins to the minced fish, add pepper, salt, mix well.

Wash parsley, dill, dry slightly, chop and pour into minced meat, mix again.

Form small balls from minced meat, fry in a pan with sunflower oil for 5 minutes, turning from one side to the other.

Remove the heads and tails from the pan, strain the broth.

Throw potatoes into the broth, the second carrot, cut into thin strips, boil after boiling for 20 minutes over medium heat.

Put meatballs, a piece of butter into the soup, squeeze the peeled garlic through the garlic press, boil for three minutes.

Remove the pan from the heat and leave for half an hour to infuse.

Ladle into bowls and sprinkle with cilantro and basil.

In this recipe, rice is mixed with minced fish, but you can simply put the cooked grits in the broth.

Option 4. Ear of their perch with celery and tomatoes

The tomatoes and celery added to the soup make the soup richer, the taste brighter. You can cook such an ear both on the stove and in a slow cooker.

Ingredients:

perch - 5 pieces;
1 onion;
carrots - 4 pieces;
potatoes - 7 medium tubers;
2 celery and parsley roots;
half a bouquet of dill and parsley;
tomatoes - 3 pieces;
lavrushka - 3 sheets;
12 peas of allspice;
any seasoning - 1 teaspoon;
black pepper, salt - 1 teaspoon each;
50 ml of vodka;
60 ml vegetable oil.

How to cook perch fish soup with celery

Treat the perches: take out the insides, remove the gills, rinse, throw into a pot of water and put on a stove with high heat, bring to a boil, remove the foam.

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

Take out the perch, remove the scales from them and free the flesh from the bones.

Rinse the parsley with dill with cold water, dry it slightly with a towel, finely chop and pour into the ear, boil for several minutes. Leave two sprigs of parsley for serving.

Put the perch meat in a deep plate, pour in a small amount of broth, stir well.

All ridges and bones and throw into a pot of broth, cover with a lid and let stand for a while, for infusion.

Three carrots and 1 parsley root, peel, wash, cut into circles, the second celery root - into strips, fry for about five minutes.

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

Cut the peeled potatoes into cubes and throw them into the broth, boil for a little less than half an hour.

Put the frying in the ear and boil for another 2 minutes.

Pour in the vodka, remove the pot of soup from the heat and leave to infuse for 40 minutes.

Pour into bowls, put a little fish pulp in each and sprinkle with chopped parsley.

If desired, you can also put cereals in the soup: millet or rice.

Option 5. Perch ear with millet

Ear with cereals turns out to be very satisfying, it is better to serve it with sour cream and a crust of white bread.

Ingredients:

perch - 6 pieces;
potatoes - 5 pieces;
onion head;
2 carrots;
millet - 80 g;
5 bay leaves;
8 peas of allspice;
40 g of black pepper and salt;
50 ml vegetable oil;
5 sprigs of any greens.

Step-by-step recipe for perch fish soup with millet

Peel the perches, take out the insides, cut off the heads, put in a pan along with a whole onion and one carrot. Pour in water, put on the stove, adjust the heat to medium and cook after boiling and removing the foam for 8 minutes.

Remove the peel from the potatoes and the second carrot, cut into squares.

Remove the perches and vegetables from the pot, strain the broth.

Put potatoes, bay leaves, allspice in the broth, lightly salt, put back on moderate heat and cook for 12 minutes.

Sort the millet, rinse and pour into a saucepan, cook for 10 minutes.

Fry the second carrot until golden brown for 4 minutes.

Put the frying, chopped dill in the ear, boil for 2 minutes.

Leave the prepared ear for 40 minutes to infuse, and pour into plates, put one boiled perch on top.

It is better to cook fish soup from perch in a large saucepan or cauldron, where it turns out tastier.