The perch soup is a delicious soup at home. How to cook an ear from a perch: secrets, recipes, tips

The perch soup is a delicious soup at home. How to cook an ear from a perch: secrets, recipes, tips

A rich, nourishing, fragrant dish - a perch soup - can be prepared not only when going to nature, but also at home.

At the same time, homemade fish soup is not inferior to soup cooked on a fire, in its taste. Let's try?

Perch Fish Ear - General Cooking Principles

For cooking, you can take sea or river perches, and this can be large fish or small fish. Perch must be cleaned from the entrails and washed, gills are removed, but to cut off the head, fins and tail, to clean the scales or not - a matter of taste. Experienced chefs say that perch should be put into broth better in uncleaned form, so the dish turns out to be rich and rich.

Any recipe for perch fish soup is good because you can use the products that are currently in your kitchen, except for the fish itself. They put vegetables, cereals, greens in the soup - all this goes well with perch, giving the dish a heartiness and additional flavors. Cooking broth, for aroma put all sorts of roots, onions, greens into the water.

Equally important for making the right soup is the amount of liquid used. Water should cover perch approximately 4-5 fingers. It is this factor that makes the food rich, turning ordinary fish soup into fish soup.

1. Ear of perch


• 3 large perch;

• large onion;

• potatoes - 5 pcs .;

• 10 allspice peas;

• a bunch of parsley;

• 4 bay leaves;

• salt - half a teaspoon.

Cooking process:

1. At the perches, cut the abdomen and remove the insides, wash, remove the respiratory organs, cut off all fins, pour with cold water, add the onion - fine crumb, any spice, salt and set on medium heat, bring to a boil.

2. When water boils, reduce the flame to the minimum and boil for another fifteen minutes with the lid open, periodically removing the resulting protein foam. 3. After 15 minutes, lay potatoes in the ear, cut into a large cube, along with peas, cook another 13-16 minutes.

4. A few minutes before the soup is cooked, we put the lavushka.

5. We give the prepared ear to brew for 20 minutes.

6. We take out the perch with a skimmer, we shift it into deep plates.

7. Pour the prepared soup into a portion plate, sprinkle with parsley on it, put a plate with fish next to it.

2. “Double” perch ear


• 8 small perch;

• 1 large perch;

• 2 potato tubers;

• carrots - 1 pc .;

• 5 black peppercorns;

• onion head;

• 2 laurel leaves;

• salt - 10 g;

• greens of onion and dill - half a bunch.

Cooking process:

1. We wash small perches, cut off the heads, take out the insides.

2. Put the fish in a plastic bag, in which we pre-pierce small holes. Fill with two liters of water, add the onion and carrot, cut into small pieces, in a small cube, cook for 30 minutes.

3. On the expiration of this time we take out the bag with the perch, broth is filtered.

4. In the filtered broth we lay the potatoes cut into large cubes, pieces of large perch, allspice, seasoning, Lavrushka, add some salt, boil for 20 minutes.

5. When the potatoes and fish are fully cooked, turn off the heat, cover the pan with a lid and leave for 30 minutes.

6. Pour in portions, in each put a piece of fish, sprinkle with chopped green onions and dill.

3. Perch ear with vodka


• half a kilogram of small perch;

• onion head;

• parsley root - 1 pc .;

• 1 carrot;

• 3 potato tubers;

• 20 g of salt;

• 10 peas allspice and 2 leaves of Lavrushka;

• 100 g of vodka.

Cooking process:

1. Gut perch, cut off fins, heads, thoroughly wash, put into a metal container, pour cold water, add onions and carrots - in small cubes, chopped parsley root, add some salt, bring to a boil with frequent removal of the formed foam. 2. After boiling water, adjust the fire to the weakest and cook with the lid open for a few more minutes.

3. Remove the cooked fish from the broth, filter the broth.

4. Put potatoes, cut into large cubes, allspice, and laurel leaves in the filtered broth.

5. At the very end, pour in vodka, stir.

6. Pour into plates, sprinkle with finely chopped parsley.

4. Ear of perch with rice


• 2 large onion heads;

• a piece of butter;

• egg white - 3 pcs .;

• 2 potato tubers;

• medium sized perch - 2.5 kg;

• carrots - 2 pcs .;

• 3 cloves of garlic;

• cream of high fat content - half a glass;

• stalks of dill and parsley - 5 pcs .;

• rice cereal - 150 g;

• ground black pepper, salt - 10 g each;

• fresh basil and cilantro - 3 leaves each.

Cooking process:

1. Gut perch, remove the gills, eyes, wash, cut off the heads and tails. The flesh is still put off, it is still useful.

2. Lay the tails and heads in the pan with the chopped onion and carrot, cook for 30 minutes at a low boil and frequent skimming.

3. From the pulp of fish we make minced meat with the addition of onion, chopped fine crumbs, 2 tablespoons of boiled rice, egg whites, cream, thoroughly stir, add some salt and pepper.

4. In the resulting mince, add the remains of rice cereal, chopped parsley, mix well again.

5. Make small balls of minced fish and fry them in oil for 5 minutes on moderate heat.

6. From the broth we catch heads and tails, filter.

7. Put the broth in the broth - cubes, carrots - strips, cook for 10 minutes on moderate heat.

8. After 10 minutes, put fried fishballs, garlic, sliced ​​plastics in the fish soup, boil everything until the meatballs ascend.

9. Pour into plates, sprinkle with crushed fresh leaves of basil and cilantro on top.

5. In a hurry up ear of perch


• onion head;

• 3 medium potato tuber;

• small perches - 1 kg; • 3 bay leaves;

• 6 allspice peppers.

Cooking process:

1. We clean the potatoes, wash them, cut them into small cubes, put them into boiling, salted water, bring to a boil over moderate heat.

2. After boiling water, we lay small gutted perch without heads, again bring to a boil with the lid closed.

3. When the water boils a second time, open the lid and remove the foam, add some salt, add bay leaves and peppercorns, boil for about three minutes.

4. Peel the onions, cut them into small cubes.

5. Remove the saucepan from the heat, remove the fish, pepper and bay leaves with a skimmer.

6. When serving, pour in the bowl of the ear, sprinkle with chopped onions, put the fish in a bowl separately.

6. Ear of perch with tomatoes and celery


• 5 medium perch;

• onion head;

• 4 carrots;

• 6 potatoes;

• fresh celery - 2 stalks;

• parsley root - 2 pcs .;

• parsley and dill - 1 bunch;

• tomatoes - 2 pcs .;

• Lavrushka - 2 leaves;

• 12 allspice peppers;

• seasoning - 15 g;

• salt, black pepper in powder - 10 g;

• vodka - 100 g;

• oil for frying - 30 ml.

Cooking process:

1. Remove the entrails from the perches, wash them thoroughly (if the perches are large, then we cut off the heads and put small ones into the pan with the heads, after cutting the gills).

2. Fill the fish with water and bring to a boil over high heat.

3. After boiling, remove the foam.

4. Set a low heat and place an onion, 1 carrot, 1 parsley root, washed with cold water, celery stalks and tomatoes in the skins into the pan directly with the husk, boil for a few minutes, periodically removing the foam.

5. We take out boiled perch with a skimmer and remove the skin with scales, separate the bones from the pulp.

6. In the ear, add chopped parsley and dill stalks, boil for another three minutes.

7. Put the flesh of the fish in a deep cup and pour the broth out of the pan.

8. Spines and bones are put back into the pan, leave for 30 minutes, so that the broth is infused.

9. Cut the remaining carrot, parsley root into small slices, celery stalks into thin strips, fry everything in a frying pan with butter until golden brown. 10. From the present broth we take out all ridges and vegetables, we filter.

11. In the broth lay the potatoes, chopped into cubes, boil over low heat until softened.

12. We lay in the ear vegetable browning, boil another 10 minutes.

13. Pour in vodka and turn off the fire, let it brew for 20 minutes.

14. Pour the soup into the plates, put the fish pulp on top, sprinkle with finely chopped parsley leaves.

Grouper Ear Tips & Tips

• The perch ear is especially good if you pour vodka into it at the end of cooking. This ingredient will not give the soup any special taste or flavor, but it will perfectly hide the taste of river mud. Do not be afraid, alcohol will not be felt, but do not give this soup to children.

• The broth will acquire an appetizing golden color if you boil onion peel in it for a couple of minutes. No longer worth it - the soup will turn brown.

• Any fish goes well with tomatoes, perch is no exception. Adding tomatoes to the broil or directly to the broth, you will not lose.

• It is not necessary to put a lot of spices and spices, in large quantities they will kill the taste of broth, fish. Use black or allspice in a ground form, bay leaves.

• You can make perch fish soup more interesting if you add other types of fish.

• To make the soup taste better, let the soup brew after cooking.

• You do not want perches to lose their shape and turned into a slurry of fillets and stones? Do not mix the soup often, use a slotted spoon to add or remove food.

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