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!

Po is caught very well, and usually in large numbers.

The question arises - "what to cook from the caught fish?". The simplest solution, of course, is to salt it for drying and cook fish soup. So there are no problems with cleaning the perch before cooking.

Distribution to friends and - the simplest solutions, of course, but cooking fish soup from perch is not a particularly tricky business, especially since the perch does not have to be cleaned, but just enough to get rid of the giblets. How to do it quickly is a little lower, and now a simple recipe for perch fish soup.

Perch ear

First, the smallest perch from the catch falls into the boiling salted water. Cook until tender and remove from the pot. Chopped potatoes, carrots and onions fall into the resulting broth. Onions should not be small, because. it beats off the excessive fishy smell from the future fish soup, moreover, some of the onions can be dipped into the broth whole at the same time as the potatoes, and chopped a little later.

Approximately five minutes before the potatoes are ready, a selected large perch is placed in the pan, but without fanaticism. A couple of pieces per person is enough, because we already have a rich broth from previously boiled small perches.

Large perch should be cut into portions, previously cut into fillets. At the same time, spices are also sent to the pan - 1-2 bay leaves, allspice 3-4 peas, dill.

The fish is cooked for 4-6 minutes. The rest is 15-20 minutes. The total cooking time for perch fish soup according to this recipe is 20-25 minutes.

ritual part: a minute before readiness, while still pouring fish soup, pour 30-50 grams of vodka. To make the ear with a “smoke”, in the final, we extinguish the birch stick on fire in the ear :) now we don’t have fish soup, but real perch ear!

Perch cutting

There are a great many ways to cut and clean perch from scales. Often this requires virtuosity with a very sharp knife. You can quickly get rid of the scales by simply lowering the perch for a few seconds into boiling water. We have already written several times about quick butchering perch, and in addition, here is another visual video on how to quickly butcher perch before cooking:

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.

1. Prepare carcasses for cooking. Remove scales, entrails, gills, eyes and large fins. Then cut them into pieces.
2. Pour water into a saucepan and put it on a burner or fire.
3. Peel, wash and cut all vegetables in the way that is most convenient for you.
4. Wash greens well in running water and chop.
5. After boiling the water, place the fish with vegetables in the pan. Season and mix thoroughly.
6. After boiling again, add bay leaves and allspice to the soup.
7. After that, cover the ear with a lid and cook for about 12 - 16 minutes.
8. 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.

1. Prepare and butcher perch and walleye.
2. Pour water into a saucepan and place it on the burner. Place fish in water and boil.
3. 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.
4. After 12 - 14 minutes after boiling water, take out the fish, strain the broth and lay the vegetables.
5. Simmer for 16 minutes and then add the peppercorns and bay leaves.
6. 9 - 11 minutes before cooking, put garlic, pike perch and greens in the soup.
7. 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.

1. 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.
2. Pour the water passed through the filter into the pan, and then put the perch pieces in it.
3. Cook it over medium heat until boiling, skimming off the foam.
4. 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.
5. Pass the carrots with onions in oil until golden brown.
6. Put the boiled fish on a plate, strain the broth and pour into a saucepan. Lay the potatoes and washed millet immediately.
7. Then add vegetable fry.
8. Lastly, put bay leaves, allspice peas in the broth and cook for 22 - 26 minutes until the cereals and potatoes are ready.
9. 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.

Perch ear is a great option for the dinner table. Cooking it at home is not difficult. The most difficult and painstaking thing is to clean the perches, and I think that it is better to give this work to strong male hands.

Perch is a fish that has a delicate taste, and the ear from it turns out to be rich, fragrant and low in calories.

Prepare the necessary ingredients for cooking fish soup from river perch at home.

Gut the fish, remove the scales, remove the gills (cut off the heads) and wash thoroughly.

Clean and wash vegetables. Cut the potatoes into small cubes, onions - finely, and carrots - into strips.

Put prepared vegetables into boiling water.

After 5 minutes, put the chopped sweet pepper into strips and, if desired, hot. Cook at a low boil for 15-20 minutes. Add salt and spices to taste. Then lay out the perches and continue to cook for another 15 minutes.

Pour the dietary and easily digestible fish soup into bowls and serve immediately. At home, an ear made from a river perch turns out no worse than on the river bank ...

Light sea bass soup will appeal to both adults and children. Perch is generally a wonderful fish - moderately oily, not bony, with delicate fibers and a delicate smell. Ear from red sea bass differs in excellent taste and aroma.

You can cook such an ear from whole perches or use only carcasses. The result won't be too different. This time I have a sea bass ear without a head.

This simple and delicious soup in my family always goes with a bang, you should try it too.

So, how to cook sea bass fish soup.

How to cook sea bass fish soup

Pour 2 liters of water into a saucepan and put on fire. I also add a dry mixture of white roots (parsnips, parsley, celery), but this is optional. You can cut fresh parsley and celery roots.

While the water is boiling, we clean the perch, remove the black film from the abdomen and cut it into pieces. If you want, immediately cut the fish into portions, but I don’t like bones in the soup, and my two-year-old son eats the fish soup with us, so I first cut the fish into two parts. Next, I will break it into pieces and remove the bones.

We put pieces of fish in boiled water and cook after boiling for 10 minutes on a medium flame.

In the meantime, peel the potatoes, wash and cut into arbitrary pieces.

We cut the onion into small cubes, and the carrot into half rings or a quarter rings.

Heat the oil in a frying pan and sauté the onion and carrot until the onion is translucent.

We take out the pieces of fish from the broth, filter the broth. Bring to a boil again, put the potatoes in the boiling broth, and a few minutes after the potatoes boil, carrots and onions. Cook for 15 minutes, until the potatoes are almost ready.

We divide the fish into small pieces, removing the bones.

We return the pieces of fish to the ear, add the bay leaf, peppercorns and salt. Cook for 3-5 minutes.