Recipe for perch fish soup with caviar
Perch soup with caviar is a light and dietary dish. This healthy fish soup is perfect for lunch or dinner. With caviar, the soup turns out tasty and rich, and adding spices will make the broth aromatic in taste. Both fresh and frozen perch are suitable for this recipe.
1. Rinse the fish with cold running water. We do not remove the scales from the perch, as they will add viscosity and a special taste to the broth. We remove the entrails, gills and rinse again. We will use caviar, if any, in the ear in the future.
2. To make the broth rich, place the perches in a pan of cold water and place on the stove.
3. Add the peeled onion and 0.5 carrots. After boiling, reduce the gas and cook for 30 minutes.
4. Don’t forget to remove the foam from the surface.
5. While the fish is cooking, cut the peeled potatoes into medium cubes.
6.Chop the carrots into medium cubes.
7. After the perch is cooked, take it out and put it on a plate. Add a little salt on top. We throw away the vegetables that were cooked with the fish, since they gave all their flavor to the broth.
8. Pass the broth through a sieve and add potatoes and carrots to it. Boil for five minutes and add bay leaf and peppercorns. Salt the broth per 1 liter. liquid – 1 tsp. salt.
9. Shred the second onion into half rings. Throw into a pan with vegetables.
10. Next add caviar, cook for 10 minutes. Then we throw chopped greens into the ear.
11. Pour the finished fish soup into a plate. Pepper to taste and add skinned perch fillet. If desired, you can serve the perch separately on a plate.
12. The result is an appetizing and healthy perch fish soup with caviar, which will be appreciated by all fans of fish dishes.
Ingredients:
- perch (fresh or frozen) – 1 kg.
- drinking water – 2.5 l.
- potatoes – 2-3 tubers
- carrots – 1 root vegetable
- onion – 2 heads
- bay leaf – 2 leaves
- pepper – 8 peas
- salt – 16-20 g.
- ground pepper - a pinch.
- for serving - a few sprigs of greenery.
Recipe for preparing fish soup step by step:
1. Rinse the fish with cold running water. We do not remove the scales from the perch, as they will add viscosity and a special taste to the broth. We remove the entrails, gills and rinse again. We will use caviar, if any, in the ear in the future.
2. To make the broth rich, place the perches in a pan of cold water and place on the stove.
3. Add the peeled onion and 0.5 carrots. After boiling, reduce the gas and cook for 30 minutes.
4. Don’t forget to remove the foam from the surface.
5. While the fish is cooking, cut the peeled potatoes into medium cubes.
6.Chop the carrots into medium cubes.
7. After the perch is cooked, take it out and put it on a plate. Add a little salt on top. We throw away the vegetables that were cooked with the fish, since they gave all their flavor to the broth.
8. Pass the broth through a sieve and add potatoes and carrots to it. Boil for five minutes and add bay leaf and peppercorns. Salt the broth per 1 liter. liquid – 1 tsp. salt.
9. Shred the second onion into half rings. Throw into a pan with vegetables.
10. Next add caviar, cook for 10 minutes. Then we throw chopped greens into the ear.
11. Pour the finished fish soup into a plate. Pepper to taste and add skinned perch fillet. If desired, you can serve the perch separately on a plate.
12. The result is an appetizing and healthy perch fish soup with caviar, which will be appreciated by all fans of fish dishes.
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