A rich, satisfying, aromatic dish - perch fish soup - can be prepared not only when going out into the countryside, but also at home.
At the same time, home-made ear is not inferior to soup cooked on a fire in terms of taste. Will we try?
Perch Ear - General Cooking Principles
For cooking fish soup you can take sea or river bass, and this can be large fish or small fish. Perch must be cleaned of the insides and washed, the gills are removed, but to cut off the head, fins and tail, clean from the scales or not is a matter of taste. Experienced cooks argue that it is better to put perch in the broth in an unpeeled form, so the dish turns out more rich and rich.
Any recipe for perch fish soup is good in that for the preparation of soup, in addition to directly fish, you can use those products that are currently in your kitchen. Vegetables, cereals, greens are put in the ear - all this goes well with perches, giving the dish satiety and additional tastes. Cooking broth, for the flavor put in the water all kinds of roots, onions, herbs.
An equally important point for preparing the correct soup is the amount of fluid used. Water should cover perch for about 4-5 fingers. It is this factor that gives the richness of the dish, turning an ordinary fish soup into an ear.
1. Perch ear
Ingredients:
• 3 large perches;
• large onion head;
• potatoes - 5 pcs.;
• 10 peas of allspice;
• a bunch of parsley;
• 4 bay leaves;
• salt - half a teaspoon.
Cooking process:
1. At the perch we cut the abdomen and take out the insides, wash, remove the respiratory organs, cut off all the fins, fill with cold water, add the onion - small crumbs, any spice, salt and put on medium heat, bring to a boil.
2. When the water boils, reduce the flame to a minimum and boil for another fifteen minutes with the lid open, periodically removing the resulting protein foam.
3. After 15 minutes, we put in the ear potatoes, cut into large cubes, together with peppercorns, cook another 13-16 minutes.
4. A few minutes before the soup is ready, put a lavrushka.
5. The finished ear is allowed to brew for 20 minutes.
6. Take out the perch with a slotted spoon, transfer to deep plates.
7. Pour the prepared fish soup into a portioned plate, sprinkle it with parsley, and put a plate of fish next to it.
2. "Double" perch ear
Ingredients:
• 8 small perch;
• 1 large perch;
• 2 potato tubers;
• carrots - 1 pc.;
• 5 peas of black pepper;
• onion head;
• 2 leaves of lavrushka;
• salt - 10 g;
• greens of onions 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 onion, chopped with small crumbs, and carrots - in small cubes, cook for 30 minutes.
3. At the end of this time, take out the bag with perch, filter the broth.
4. In strained broth we put chopped potatoes, slices of large perch, allspice, seasoning, lavrushka, slightly add salt, boil for 20 minutes.
5. When the potatoes and fish are completely cooked, turn off the fire, close the pan with a lid and insist on the ear for 30 minutes.
6. Pour into portioned plates, put a piece of fish in each, sprinkle with chopped green onion and dill.
3. Perch ear with vodka
Ingredients:
• half a kilogram of small perch;
• onion head;
• parsley root - 1 pc.;
• 1 carrot;
• 3 potato tubers;
• 20 g of salt;
• 10 peas of allspice and 2 leaves of lavrushka;
• 100 g of vodka.
Cooking process:
1. We gutted the perch, cut off the fins, heads, washed thoroughly, put it in a metal container, poured cold water, add onions and carrots - in a small cube, chopped parsley root, add some salt, bring to a boil with frequent removal of the resulting foam.
2. After boiling water, adjust the fire to the weakest and cook with the lid open for a few more minutes.
3. We take out the boiled fish from the broth, filter the broth.
4. In strained broth we put potatoes, chopped into large cubes, allspice, leaves of parsley.
5. At the very end, pour vodka, stir.
6. Pour into plates, sprinkling with finely chopped parsley.
4. Perch ear with rice
Ingredients:
• 2 large onion heads;
• a piece of butter;
• egg white - 3 pcs.;
• 2 potato tubers;
• medium-sized perches - 2.5 kg;
• carrots - 2 pcs.;
• 3 cloves of garlic;
• high fat cream - half a glass;
• stalks of dill and parsley - 5 pcs.;
• rice groats - 150 g;
• ground black pepper, salt - 10 g each;
• fresh basil and cilantro - 3 leaves each.
Cooking process:
1. Gutted perch, remove gills, eyes, rinse, cut off heads and tails. We are putting off the pulp, it will come in handy.
2. Tails and heads are put in a saucepan along with chopped onion and carrots, cook for 30 minutes with a slight boil and frequent removal of foam.
3. From the pulp of the fish we make minced meat with onion, chopped small crumbs, 2 tablespoons of boiled rice groats, egg whites, cream, mix thoroughly, slightly add salt and pepper.
4. Add the remnants of rice groats, chopped parsley to the resulting stuffing, mix well again.
5. We make small balls of minced fish and fry them in oil for 5 minutes over moderate heat.
6. From the broth we catch the heads and tails, filter.
7. We put potatoes in the broth with cubes, carrots with straws, cook for 10 minutes over moderate heat.
8. After 10 minutes, put in the ear the fried meatballs, garlic, chopped into plastic, boil everything until the meatballs rise.
9. Pour into plates, sprinkle with chopped fresh leaves of basil and cilantro on top.
5. Whip ear of perch
Ingredients:
• onion head;
• 3 medium potato tubers;
• small perches - 1 kg;
• 3 bay leaves;
• 6 peas of allspice.
Cooking process:
1. Peel the potatoes, wash them, cut them into small cubes, put them in boiling, salted water, bring to a boil over moderate heat.
2. After boiling water, lay small gutted perch without heads, bring to a boil again 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 pepper with peas, boil for three minutes.
4. Peel the onion, cut into a small cube.
5. Remove the pan from the heat, remove the fish, pepper and bay leaves with a slotted spoon.
6. When serving, pour the ear into a plate, sprinkle with chopped onions, put the fish in a cup separately.
6. Perch ear with tomatoes and celery
Ingredients:
• 5 medium perches;
• onion head;
• 4 carrots;
• 6 potatoes;
• fresh celery - 2 stalks;
• parsley root - 2 pcs.;
• parsley and dill greens - 1 bunch each;
• tomatoes - 2 pcs.;
• Lavrushka - 2 leaves;
• 12 peas of allspice;
• seasoning - 15 g;
• salt, black pepper in powder - 10 g each;
• vodka - 100 g;
• frying oil - 30 ml.
Cooking process:
1. From the perches we take out the insides, wash it thoroughly (if the perches are large, then cut off the heads, and put the small ones in 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 put in the pan directly with the husk onion, 1 carrot, 1 parsley root, washed with cold water, celery stalks and tomatoes in the skin, boil for several minutes, periodically removing the foam.
5. We take out the boiled perch with a slotted spoon and remove the skin with scales, separate the bones from the pulp.
6. Add chopped stems of parsley and dill to the ear, boil for another three minutes.
7. Put the flesh of the fish in a deep cup and pour the broth from the pan.
8. Ridges and bones are put back into the pan, left for 30 minutes, so that the broth is infused.
9. The remaining carrot, parsley root, cut into small circles, celery stalks into thin strips, fry everything in a pan with butter until golden brown.
10. From the broth we take out all the ridges and vegetables, filter.
11. In the broth, put the potatoes, cut into cubes, simmer over low heat until soft.
12. We lay in the ear a vegetable passerovka, boil another 10 minutes.
13. Pour vodka and turn off the fire, let it brew for 20 minutes.
14. Pour the fish soup into the plates, put the fish pulp on top, sprinkle with finely chopped parsley leaves.
Perch Ear Tips & Tricks
• The perch ear is especially good if you pour vodka into it at the end of the preparation. This ingredient will not give the soup any special taste or aroma, but it will perfectly hide the taste of river mud. Do not be afraid, alcohol will not be felt, but you should not give such a 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 sauté or directly to the broth, you will not lose.
• Do not put a lot of spices and spices, in large quantities they will kill the taste of the broth, fish. Use black or allspice, ground, bay leaves.
• You can make perch fish soup even more interesting by adding other types of fish.
• To make the soup tastier, let your ear brew after cooking.
• Do not want the perches to lose their shape and turn into slurry of fillets and seeds? Do not stir the soup often; use a slotted spoon to add or remove food.
