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Ear of perch at home

Homemade River Perch Soup

Quick to throw together, light, delicious, and made from simple ingredients. This homemade river perch soup is one for anyone who loves a low-calorie meal. It comes together fast — about 30–40 minutes — and you can add whatever vegetables you like and season it to taste. A great starter for any meal!

Pearl

Recipe author

Composition / ingredients

Servings:

Perch (river, medium-sized, or 2-3 fish)

Potatoes (small)

Onion (medium size)

Carrots

Water

0.7

Parsley

Bay leaf

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 5 g

Fats 10 % 1 g

Carbohydrates 40 % 4 g

49 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make river perch soup? Gather all your ingredients. If your fish is frozen, take it out of the freezer ahead of time and let it thaw completely at room temperature. If you have fresh perch, gut it and be sure to remove the gills, or the soup will taste bitter. Wash the fish thoroughly inside and out. Prep the vegetables.
Step 2:

Put the perch in a pot along with the peeled onion and a few peppercorns. Add water — how much depends on how thick you want the soup. Set the pot on the stove and bring it to a boil over high heat.
Step 3:

As it comes to a boil, foam will rise to the surface — skim it off with a spoon. Salt the broth to taste, turn down the heat, and cook the fish for about 15 minutes.
Step 4:

Meanwhile, peel and rinse the potatoes and carrot.
Step 5:

Cut the potatoes into small cubes and the carrot into thin rounds or sticks.
Step 6:

Lift the cooked fish out of the pot.
Step 7:

Strain the broth through a fine sieve or cheesecloth to catch any scales left behind after cooking the perch. Return the strained broth to the pot, set it over high heat, and add the potatoes, carrot, and bay leaf. Once it boils, turn the heat down and cook until the vegetables are tender, about 10–15 minutes.
Step 8:

While the soup cooks, clean the perch. Carefully remove the head, skin, fins, and scales. I had to rinse the cleaned fish under a gentle stream of running water, since a few small scales were still clinging to the meat. Break the perch meat into bite-sized pieces.
Step 9:

Add the fish to the pot and let it simmer for 2–5 minutes.
Step 10:

At the very end, stir in finely chopped fresh herbs. A mix of dried herbs or frozen greens works too. Done!
Step 11:

Sprinkle the soup with allspice and serve!

River perch has very small, tough scales, which makes the raw fish a real pain to clean. Try this method instead: the perch is boiled with the scales on, and afterward the scales and fins come off easily and the broth gets strained. For the amounts listed, I used about 3 cups (700–800 ml) of water, which gave a medium-thick soup. Fragrant, fast, and good for you. Enjoy!
You can use less or more water than the recipe calls for, depending on whether you want a thicker or thinner soup.
Keep in mind that how you cut the carrot changes the result: grated carrot cooks down into the soup and blends in with everything else, while carrot cut into sticks or rounds holds its shape.