Quick & Tasty Homemade River Perch Soup

In a hurry, very light and tasty, from simple ingredients. Homemade river perch soup will appeal to lovers of low-calorie dishes. In addition, it cooks very quickly, about 30-40 minutes. You can add vegetables to the soup according to your taste and season it with different spices. Great first thing for lunch!
cook time: 40 min
Ruby Colston
Quick & Tasty Homemade River Perch Soup

Nutrition Facts (per serving)

49
Calories
1g
Fat
4g
Carbs
5g
Protein

Ingredients (3 portions)

Basic:

Onion (medium size) 1 pc
Salt to taste
Water 0.7 l
Potato (small) 2 pc
Bay leaf 1 pc
Parsley to taste
Carrot 1 pc
Peppercorns to taste
Perch (river, medium size or 2-3 carcasses) 1 pc

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 4

Step 4
At this time, peel and rinse the potatoes and carrots.

Step 5

Step 5
Cut the potatoes into small cubes and the carrots into thin slices or cubes.

Step 6

Step 6
Remove the finished fish from the pan.

Step 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).

Step 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.

Step 9

Step 9
Add the fish fillet to the pan and leave to simmer for 2-5 minutes.

Step 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!

Step 11

Step 11
Sprinkle the soup with allspice and serve!

Additional rubrics

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