River perch soup

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook fish soup from river perch? Prepare all the necessary products. If you have frozen fish, remove it from the freezer in advance and leave it at room temperature until completely thawed. If you have fresh perch, then gut the fish and be sure to remove the gills, otherwise the fish soup will taste bitter. Wash the fish thoroughly inside and out. Prepare the vegetables.

2. STEP 2

   

   Place the perch in a saucepan, add the peeled onion and a few peppercorns. Pour in water, the amount depends on how thick you want the soup to be. Place the pan on the stove. Bring to a boil over high heat.

3. STEP 3

   

   At the moment of boiling, foam will appear, remove it with a spoon. Salt the broth to taste, reduce the heat and cook the fish for about 15 minutes.

4. STEP 4

   

   At this time, peel and rinse the potatoes and carrots.

5. STEP 5

   

   Cut the potatoes into small cubes and the carrots into thin slices or cubes.

6. STEP 6

   

   Remove the finished fish from the pan.

7. STEP 7

   

   Strain the broth through a fine sieve or cheesecloth. This must be done in order to exclude scales that could remain in the soup after boiling the perch. Return the strained broth to the pan, place over high heat, add potatoes, carrots and bay leaf. After boiling, reduce the heat and cook the soup until the vegetables are ready (approximately 10-15 minutes).

8. STEP 8

   

   While the soup is cooking, cut up the perch. Carefully remove the head, skin, fins and scales. I had to rinse the cut fish carcass under a weak stream of running water, since in some places small scales remained on the meat. Divide the perch meat into portions.

9. STEP 9

   

   Add the fish fillet to the pan and leave to simmer for 2-5 minutes.

10. STEP 10

    

    At the end of cooking, add finely chopped fresh herbs to the soup. You can use a mixture of dried herbs or frozen herbs. Ready!

11. STEP 11

    

    Sprinkle the soup with allspice and serve!

Comments on the recipe

Natalia M

26.08.2023

4.7

My husband caught four small perches, it didn’t seem like it was enough to fry, so at a family meeting we decided to cook river perch fish soup at home. Not only did I add chopped parsley, but I also added a couple of sprigs to the broth. I didn’t have carrots, but even without them it turned out to be an excellent fish soup. The broth cooks quickly, I also always strain the fish broth so that there are no bones or scales in the plate. It’s customary for us to add a tomato to the fish soup for a little sourness. I did not add the fish itself to the soup. I just took it out with a slotted spoon and served it separately. The perch fish soup turned out to be light and transparent. It is tasty, light, dietary. Great recipe, thanks!