Sturgeon soup at home

Sturgeon soup: method of preparation. The best and most delicious sturgeon fish soup recipes

Sturgeon fish are one of the oldest aquatic inhabitants of the planet. They are related to sharks. These amazing fish live in clean, cold rivers and lakes. They lead a bottom-dwelling lifestyle, thanks to which in the process of evolution they acquired a very special structure of the body and head. The unusual shape of the nose is one of the calling cards of the sturgeon. And its dorsal crest is decorated with peculiar convex growths. From time immemorial in Rus', sturgeon was considered a noble fish. In the old days it was called red, that is, expensive, refined, the best. In fact, its color is white, or rather soft milky. There are legends about its size - old-timers claim that in the cold northern reservoirs there are fish the size of a man. Whether this is true or fiction is unknown. But often fishermen pull out really large specimens from the depths. By the way, the catch of sturgeon today in all water bodies is under strict control. After all, the population has decreased significantly over the past few decades. It’s hard to say whether this happened due to environmental deterioration on the planet or was a consequence of the nation’s love for sturgeon. But one thing is indisputable - this fish can safely be called one of the most delicious in the world.

Royal food

The first mentions of sturgeon date back to the Middle Ages. They brought it to the capital from Siberia and Lake Baikal, prepared delicious dishes from it and served it to the sovereign’s table. Sturgeons were baked whole, fried in pieces over coals, and a fragrant, rich soup was cooked from the pulp, heads and tails. Sturgeon fish soup is still considered a real delicacy today. It is served in the best Russian cuisine restaurants around the world. It is also prepared at official events for distinguished guests. And for good reason, because this dish is truly exquisite. Why not be like the powers that be and try to cook sturgeon soup in your own kitchen?

Sturgeon: cutting, preparation for cooking

Cleaning fish is easy. She has no scales. Before cooking, sturgeon should be thoroughly washed under running water. Then, using special forceps, remove its gills. A sharp knife is useful for cutting out the insides. It is not necessary to cut off the fins, they will only be beneficial - the sturgeon fish soup will be richer.

Proportions of products for sturgeon fish soup

The washed fish is ready for further cooking. The recipe for sturgeon soup requires the following proportions of products:

sturgeon - 400 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 1 large or 2 small;
butter - 30 g;
seasonings, salt - to taste;
lemon - half.

Some cooks add tomato paste to the frying. This will diversify the color of the dish, making it golden-orange. But this option cannot claim authenticity, because cooks in Tsarist Russia did not add tomato. And tomatoes appeared much later after the recipe for sturgeon fish soup became a real classic. Potatoes, by the way, were also imported not so long ago. Initially, steamed turnips were placed in the ear instead.

Preparation

This fish takes quite a long time to cook. Cooking sturgeon fish soup begins with boiling. It is advisable to immerse fish pieces in cold water. An important point is that when the broth boils, the gas must be reduced, otherwise the meat will fall off the bones and fall into small pieces. While the sturgeon is cooking, you can start frying. To do this, finely chop the onion and grate the carrots. First fry the onion in butter until translucent. Then add the carrots and let them simmer a little. Then you should cover the frying pan with a lid and reduce the heat so that the vegetables simmer until soft.

After boiling for half an hour, you can remove the sturgeon from the broth and add the diced potatoes. Sturgeon soup, the method of preparation of which has not changed for centuries, will be more flavorful if you add a piece of celery root to it. While it is boiling, separate the frozen fish meat from the bones. When the potatoes are half cooked, add the frying and pieces of sturgeon. Continue cooking over low heat. At the very end of cooking, add seasonings. You can’t do without bay leaf and black pepper - they will only emphasize the taste of the soup without overshadowing the aroma of sturgeon. In general, to prepare this dish you should not use spices with too intrusive taste. The noble ear does not need them; it is completely self-sufficient. You can use dried herbs: dill, parsley, oregano, basil. A pinch of thyme won't hurt. It is better to take sea salt.

Sturgeon head ear

A simplified and more economical version of the dish is in no way inferior in taste to its “bigger brother”. The tail and head of the noble sturgeon make a wonderful fish soup. The cooking method is not much different from the classic one. Except that you need to cook the head longer. This kind of sturgeon soup, or rather some of its parts, has its own peculiarity - it is much thicker. Often a little grain is added to it. For example, millet or small wheat will do. If the quantity of food is intended for more than one serving, and the remainder of the fish soup sits in the refrigerator for at least several hours, it will harden in the pan and turn into excellent jellied meat. The broth in this soup is aromatic and rich.

How to serve sturgeon soup?

Since the recipe for sturgeon fish soup came from ancient Rus', then the serving needs to be done accordingly. Noble food will look ridiculous in low-quality cheap dishes, and deliberately foreign accompanying dishes on the table will ruin the entire ambiance. Therefore, we will pour the soup on beautiful plates with a pattern, be sure to place them in the underplates, and set the table with beautiful cutlery and elegant textiles. We will serve rye bread, spicy pickles, mustard and fresh herbs. Lemon is served on separate plates, cut into circles or thin half rings. It is placed on plates immediately before the meal. It is not forbidden to place a foggy crystal decanter with cold Russian vodka on the table. But what you shouldn’t do during such an aristocratic dinner is read the press, as the unforgettable Professor Preobrazhensky, a great connoisseur of exquisite Russian cuisine, advised.

Preparation

Sturgeon head ear

A simple and tasty dish - sturgeon head soup. The recipe with photos will be presented below. Any fish is valuable because it contains very little waste. The bellies may contain a treasure in the form of caviar, which can be easily salted or prepared into a dozen dishes.

The backbone with bones is an excellent product for gelling broth. The head, tail and fins are added to it - the main ingredients for preparing a delicious fish soup are obtained from nothing, literally from waste.

Many people simply throw away these cut-off bony parts of any fish, not realizing that the head contains tasty fat and no less tasty head meat, and the backbone and bones are a source of excellent gelling substances that give an amazing taste to the fish soup and the desired consistency to the aspic dish.

Sturgeon soup at home

A large or medium-sized sturgeon carcass (more than 1.5–2 kg) is enough to prepare a couple of dishes. Both ends of the carcass will go to the fish soup; you can cut and fry steaks from the middle part.

The fish is cut up. Clean the abdomen.

They put aside the tails, fins, and cut off heads (the cut out gills are thrown away!). Take out the ridge and add it to the set aside ingredients. From this the fish soup will be cooked for 1–1.5 hours. The main part of the carcass is disposed of at their own discretion - other dishes are prepared from it.

To cook fish soup, the listed bony parts are sufficient. If you wish, you can add a few pieces of fish - one per serving. But we will look at the process of preparing fish soup from the head of a sturgeon, without pieces of the carcass. It’s not bad if you have heads from several fish, then the fish soup will be richer.

How to cook sturgeon soup if you have a head and tail

The bony parts are placed in a pan. Dip in a well-washed but unpeeled carrot, 1 medium onion or 2 small ones.

Next they put what their imagination suggests and what is available:

Celery and parsley roots are washed and placed in a pan whole or cut into pieces.
A couple of bay leaves, peppercorns, and salt are the main spices in any fish soup.
Dry herbs, ready-made seasoning mixtures, and large stems of fresh herbs are used to add aroma and a distinctive taste.

So, we put everything we wanted into the pan: parts of fish, onions, carrots, spices, dry herbs.

Next, pour the contents with cold water, exceeding the food by 2-3 fingers. You can add water in portions, at the rate of 250–300 ml per person, plus another 100–200 mm for the evaporation of liquid during the cooking process.

Bring the broth to a boil over high heat and remove the scum. Reduce the heat and make sure that the water does not boil over the next 30–40 minutes. Intense boiling slows down cooking and dramatically worsens the taste of the dish. It is better to cook soups with the lid slightly open at a very low, barely noticeable boil.

Pinches of ground turmeric and ginger, sesame or coriander seeds are added 10–15 minutes before the fish soup is ready (before removing the head).

This is how sturgeon soup (from heads and bones) is cooked at home. It can also be cooked over a fire.

The heads are cooked, what to do next?

They take out all the contents, strain the broth, and taste it.

The meat is removed from the head and separated into fibers. If the tail is cut off with a piece of the carcass, meat is also taken from there.

The broth is put back on the fire, if desired, flavored with a little more spices, the head meat is lowered, and brought to a boil.

Remove from heat, cover tightly, and let stand for 10 minutes. Even if the broth was slightly cloudy, it settles and becomes lighter. The infused fish soup can be served by pouring it into plates, to which an egg has been added, hard-boiled and cut in half lengthwise.

Everything is the same, only with one intermediate action.

After filtering, potatoes, cut into pieces, and carrots, cut into slices, are dipped into the broth. Cook until the vegetables are ready. You can add sweet pepper, chopped into strips, or pieces of fresh tomato.

This is no longer a classic soup, but a soup with vegetable additives - for those people who do not like to eat “empty” broth.

If there is time, after the first 40-minute boiling and removing the meat from the heads, the bony parts are dipped back into the broth and cooked for another 40 minutes to make the soup more concentrated.

For fat content, before removing from heat, pour a couple of tablespoons of vegetable oil into the pan. Then beautiful golden stains will float on the surface of the liquid. Or put a small piece of butter on plates. To give it a golden color, add a teaspoon of turmeric (10-15 minutes before removing from heat).

The finished fish soup can be seasoned with table mustard (or mustard spread on bread). When serving, tender chopped herbs, a slice of lemon, a spoonful of sour cream, cream, mayonnaise - whatever you like - are placed in bowls with fish soup.

Recipe for classic sturgeon fish soup

Since many people are more accustomed to eating soups with potatoes, we will prepare such a dish.

“waste” from one sturgeon - head, tail, spine, fins.
onions - 1-2 pcs.
carrots - 1+1 pcs.
potatoes - 3-4 pcs.
greens - optional
coriander - 8–10 grains
salt, spices - to your taste
black and allspice pepper - 5-6 peas each
laurel - 2 leaves
water - 1–1.5 liters.

How to cook sturgeon soup from bony parts alone is described in detail above in the previous section.

Points to pay attention to:

It is better to put the onion in the form of a whole onion, cut crosswise. This way it will more fully give the ear useful substances, draw out and absorb all the harmful substances from the fish. When straining the broth, the onions are discarded. Finely chopped onions are of little use, and they are not particularly tasty when boiled.

Immediately or after boiling, add spices: salt, bay, peppercorns, crushed coriander seeds. Add a pinch of 2-3 dry herbs: basil, dill, cilantro, parsley, etc.

One carrot is added immediately when cooking the heads. Then it can be added to a salad, for example.

The second carrot is cut into arbitrary pieces (usually thin circles) and dipped into the strained broth along with the potatoes after the head is cooked and it is decided to finish cooking the soup with the potatoes.

Sturgeon soup is usually prepared at home using whatever fish spices are available. Adding cereals and fried dishes is no longer fish soup, but fish soup.

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Option 4: Sturgeon soup with potatoes and tomatoes

Potatoes and tomatoes in this fish soup recipe will make it more satisfying and the taste brighter; you can cook it either on the stove or over a fire.

Ingredients:

sturgeon – 1-1.5 kg;
onion – 150 gr;
carrots – 150 gr;
water – 3 l;
tomatoes - 2 pieces;
bay leaf – 1-2 pieces;
potatoes – 3-4 pieces;
dill, ground and peppercorns, salt - to taste.

How to cook

Gut the sturgeon, cut off the head, fins, tail and gills, rinse.

Boil fish broth from the head and tail of the sturgeon, strain through cheesecloth, and bring to a boil.

Delicious recipe! Where to put the cans on your back

Cut the vegetables into small cubes, place them in boiling broth, and cook for fifteen minutes over low heat.

Add chopped pieces of oster fillet and peppercorns to the broth and cook for another ten minutes.

Chop the greens and tomato slices.

Add tomatoes to the fish soup, boil for another seven minutes, add herbs, salt and pepper and remove from heat.

Let it brew under the lid for at least fifteen minutes.

Sturgeon is a unique product, since almost all parts are used in its preparation, including cartilage and vertebral string, it is also a real champion in the amount of sodium in its composition, a complete protein, containing all amino acids, is absorbed by the body by 98%.

In addition, sturgeon meat contains potassium, iron, phosphorus, sodium, nickel, iodine, chlorine, molybdenum, useful for the human body, and many vitamins of groups B, PP and C.

Sturgeon soup: 2 recipes royally and at home

Sturgeon fish soup is a royally delicious dish, because... Previously, it was only at royal feasts. Now everyone can prepare sturgeon soup at home, by catching the fish themselves or buying it in the supermarket. Most often, the recipe involves cooking a dish from the head, tail and fins. The rest is used to prepare other dishes. If you don’t have fresh fish on hand, you can make soup from canned fish. In any case, the first sturgeon head will turn out tasty, aromatic and very filling, as in the photo. Next, we will step by step consider the preparation of first courses from this noble fish.

How long to cook a sturgeon head

To cook the head for the old royal fish soup, you need to quickly bring the sturgeon broth to a boil. Descale and reduce heat. With the lid slightly open, cook the head for about half an hour. If you cook the broth over high heat, the taste of the dish will deteriorate. After straining the broth, we continue to cook the soup.

Sturgeon soup

Calorie content per 100 grams: 90 kcal.

Ingredients:

Method for preparing fish soup with sturgeon:

Before preparing the broth from the head, rinse the carcass thoroughly. We cut it off by cutting off the head, tail, fins and cutting out the ridge. Cut part of the carcass into portions. Be sure to free the head from the gills and wash it thoroughly.

The method of preparing such a broth is no different from cooking any other. We put the head and the rest of the “spare parts”, except the fillet, in some water, and quickly heat it to 100 degrees.

After the foam has been removed, add the fillet and peeled onions. We continue to cook the broth for 15-20 minutes, adding salt to taste during the process.

We continue the cooking recipe by filtering the broth into another pan, after removing the fish and onions.

To prepare fish soup at home, bring the broth to a boil again, add peppercorns and bay leaves. Cook the broth at a low simmer for another 8 minutes.

A delicious fish soup recipe at home will become tastier if you add vodka at this stage. Prepare the classic sturgeon fish soup, as in the photo, for a couple more minutes. Then add fresh chopped herbs and spices to taste, cover loosely with a lid, and leave for a quarter of an hour.

The step-by-step recipe for fish soup is shown more clearly in the video below.

Homemade canned sturgeon soup

Calorie content per 100 grams: 43 kcal.

Ingredients:

How to cook soup:

It is better to use canned sturgeon without adding oil. We start preparing fish soup by peeling root vegetables and onions. Cut the potatoes into medium slices, place them in boiling water, and cook over low heat until half cooked.

To prepare a delicious soup, as in the photo, three carrots and finely chop the onion. In a frying pan with oil, first fry the onion, then add the carrots, fry the vegetables until soft and lightly browned.

We open the canned food, take out the pieces of fish, select the ridges, and cut the flesh into cubes.

Add canned fish, fried vegetables and spices to the semi-finished potatoes. Cook the dish covered for another 5 minutes, set aside to brew for a little while. Here is the simplest recipe ready. Using the same recipe, you can make fish soup from the head.

Bon appetit everyone!

Cooking tips

These fish dishes have secrets that will simplify cooking:

to make royal fish soup, it is cooked in chicken broth (cooked in advance) or supplemented with trout or salmon;
a recipe from the head is often supplemented with vegetables or cereals;
The fish soup is cooked over low heat so that the fish does not fall apart into fibers.

Step-by-step recipe with photos

Sturgeon soup is a real delicacy! It will especially appeal to those who love fish and fish-based soups.

It’s not for nothing that sturgeon is considered the royal fish - their fish soup turns out to be very rich and tasty. For fish soup, I usually use the head, tail, and fins of the fish, as I noted in the recipe for sturgeon soup.

According to one recipe, pieces of whole fish are placed in a strained rich broth, cooked from the head and tail, which are then taken out and greased with butter, placed in plates with fish soup along with halves of hard-boiled eggs. The larger the sturgeon, the fattier and tastier the fish soup and the fish itself.

Delicious recipe! Yeast pies with apples in the oven

So, let's start cooking sturgeon fish soup. Take the products from the list.

Gut the sturgeon, cut off the tail and head - with a reserve of pulp, as I like to do it, or close to the bone part. Add fins there too. I cut the carcass itself crosswise into steaks, use some for fish soup, and some for other dishes.

Place the head, tail and fins in a saucepan, add coarsely chopped carrots, half an onion cut in half, and spices. Fill with water, bring to a boil, reduce the heat, skim off the foam and cook at a low simmer for about half an hour.

Meanwhile, prepare the vegetables: peel and dice the potatoes and the remaining onion.

When the broth is ready, remove the fish and vegetables and strain.

Place potatoes and finely chopped onions into the broth and cook until the potatoes are soft.

Then add a few pieces of fish and cook for another 7-8 minutes (depending on the thickness of the fish).

At the end of cooking, return the head and tail (or the pulp removed from them) to the ear. For beauty and effect, I put it in whole.

Place pieces of fish into plates, season them with butter and pour in the fish soup.

Serve sturgeon fish soup hot for lunch, sprinkled with dill. I also like to add dill or caraway seeds. They go perfectly with fish.

Sturgeon fish soup is a royal delicacy for true gourmets

Ukha is a real royal dinner, which was served in Rus' many centuries ago. A lot of time has passed since then, but people’s love for this hearty and incredibly tasty dish continues. Sturgeon soup at home is a delicious soup that can be easily and inexpensively prepared at home on holidays and weekdays.

About the dish

Classic sturgeon soup is a very tasty and healthy lunch. The exceptional properties of sturgeon lie in the high content of such beneficial substances as sodium, magnesium, phosphorus and amino acids. Sturgeon meat is considered the most easily digestible, since its protein is absorbed by the body almost completely. Due to this, metabolism is normalized almost immediately, which is why sturgeon is often included in healthy diet recipes.

You can make sturgeon soup at home at the level of an almost restaurant dish, but the recipe has its own nuances that need to be taken into account when cooking.

Cooking tips

There is nothing difficult about preparing the right sturgeon soup. With potatoes, for example, you don’t need to do much; just cut them in half or into quarters if the fruits are too large. However, when it comes to other vegetables and seasonings, there are little tricks. Carrots are also an essential ingredient for fish soup; they give a certain hint of flavor and a pleasant golden color. But most often it is not cut into small pieces, but placed whole in the broth and then taken out.

They do the same with onions - when they have given their taste to the soup, they can be pulled out. An excellent seasoning for fish soup is parsley root - it also needs to be immersed in boiling broth only for a while until it gives off its smell and spicy taste. In addition to ground black pepper, you should not add other spices, as they can cover up the natural rich taste of the fish. A step-by-step recipe with a photo of sturgeon fish soup will greatly facilitate the cooking process and turn it into pleasure.

It is also noteworthy that sturgeon for fish soup does not need to be cut, otherwise the meat will fall apart during cooking. You can cook fish soup directly from a whole carcass, cut into portions for serving. You can remove the bones before placing the pieces on the plate. Despite the presence of nuances, it will be easy to prepare sturgeon soup step by step using a clear recipe with photos.

Sturgeon soup: recipes for delicious fish soup

Sturgeon is an expensive fish that used to be found on tables in royal mansions. Today this fish fillet can be bought without any problems in the supermarket. If you want to prepare an exquisite first course, then you will probably like sturgeon fish soup, the recipe for which is unique to every housewife. Let's discuss popular ways of preparing fish soup.

Gourmet fish soup

Often, preparing sturgeon fish soup is associated with going out into nature. How wonderful it is to light a fire near a pond and cook aromatic soup in a cauldron! Ukha used to be considered a purely male dish, but today women often prepare such soup at home.

The sturgeon carcass is easy to cut, and the fillet can be used to prepare delicious main courses. The soup made from sturgeon's head will be incredibly tasty and aromatic.

On a note! Sturgeon does not have scales, so the process of cutting the carcass takes literally five minutes. We remove the fin parts, the tail and clean the insides.

Compound:

300 g fish fillet and sturgeon head;

onion head;

fresh tomato – 1 pc.;

sweet pepper – 1 pc.;

potato tubers – 2-3 pcs.;

a bunch of greenery;

70 ml refined vegetable oil;

50 ml vodka;

carrots - 1 root vegetable;

spices, salt - to taste.

Preparation:

To improve the taste of the first course, you can add different types of fish fillets.
We will need a sturgeon head and some fillet.
Thoroughly clean and rinse the fish.
In a thick-walled dish, preferably cauldrons, place the prepared sturgeon fillet and head.
Add other varieties of fish fillets and laurel leaves.
Peel the carrots, rinse with running water and cut into slices.
Place carrots in a cauldron.
Fill all the ingredients with filtered water and place on the stove.
As soon as the water reaches a boil, foam will appear on the surface, which must be removed with a slotted spoon.
Reduce the heat to low.
Cook the fish fillet and broth for about 40 minutes, add salt.
Strain the fish broth through a fine sieve or piece of gauze.
Remove the boiled fish fillet from the broth with a slotted spoon and transfer it to a separate plate.
Rinse fresh tomatoes thoroughly with running water.
Cut it into four parts, remove the stem and seeds.
Peel potato tubers and onions.
Chop the onion into cubes, potatoes into equal slices.
Cut the sweet pepper in half and remove the stem.
Clean out the seeds and chop into cubes.
You can chop another carrot at your discretion.
Heat vegetable oil in a saucepan.
Add sweet peppers and carrots.
Sauté for a few minutes.
Now add the chopped onion, mix and fry for a few more minutes.
Pour the strained broth back into the pan and bring to a boil.
Add potatoes.
Cook it until done.
Then add the sautéed vegetables to the broth.
We take the boiled fish fillet into small pieces and add it to the fish soup.
Bring to a boil again, add chopped tomatoes and immediately pour in vodka.
Add finely chopped herbs, allspice and salt to taste.
Bring the fish soup to a boil and immediately remove from the heat.

Sturgeon soup royal style

You can arrange a truly royal meal; all you need to do is prepare sturgeon soup. This dish is prepared very simply, and its taste will not leave anyone indifferent.

Compound:

0.5 kg sturgeon fillet;
½ lemon;
butter – 30-40 g;
potato tubers – 2-3 pcs.;
onion head;
carrots - 1 root vegetable;
herbs and spices to taste.

Preparation:

We clean the sturgeon fillet and rinse thoroughly under running water.
Place the sturgeon in a thick-walled saucepan and fill with cold filtered water.
Place on medium heat and bring to a boil.
Then remove the foam with a slotted spoon and reduce the heat to low.
Continue cooking the sturgeon pieces until done.
Finely chop the carrots and onions with a knife.
Melt butter in a saucepan.
Place the chopped vegetables and sauté until golden.
Then, in a sealed container over low heat, simmer the vegetables for another 5-7 minutes.
Peel the potato tubers, wash and cut into cubes.
Remove the boiled sturgeon from the broth and add the potatoes.
Cook it until done.
When the potatoes are almost ready, add boiled sturgeon and fried vegetables to the broth.
For aroma, add laurel leaves and allspice.
Salt to taste.
Cut the lemon into slices and add to the plate with sturgeon soup.

Delicious savings

You can prepare two dishes at once from the carcass of one fish: baked sturgeon and delicious fish soup. To make sturgeon soup at home more satisfying, add rice or millet cereal.

Compound:

onion head – 2 pcs.;
carrots - 1 root vegetable;
potato tubers – 4 pcs.;
rice groats – 3 tbsp. l.;
sturgeon - to taste;
lemon slices, a bunch of herbs;
spices and salt to taste.

Preparation:

We thoroughly wash the sturgeon head.
Place it in a saucepan and fill it with filtered water.
Place on low heat and bring to a boil.
After boiling, cook the broth for about one hour.
Meanwhile, peel the carrots, potato tubers and onions.
We wash the vegetables thoroughly and chop them into cubes.
We take the sturgeon head out of the broth and lay out the chopped vegetables.
After five minutes, add the washed rice cereal.
Cook for another 20 minutes.
At the end, add finely chopped greens.
Place lemon slices on serving plates. Citrus fruit gives an incredible taste and aroma to sturgeon soup.

What do you need for the soup?

Number of servings – 6; the time it takes to prepare is 1 hour.

Half a kilo of sturgeon (any part that the hostess likes, preferably the tail);
Carrots - one small thing;
Potatoes – 2–3 medium tubers;
White onion – 1 head;
Parsley and celery roots - for dressing, to taste;
Tomato paste or juice - at the discretion of the hostess, a couple of spoons;
Butter for frying;
Salt, pepper, bay leaf - to your taste;
Lemon – 1 piece;
Fresh herbs - for serving and decoration when the soup is ready.

How to cook?

Clean the fish, rinse it, if the part is very large, chop it into several smaller ones, add cold water and start cooking. In total, cooking the fish according to the recipe should take no more than 25 minutes.
When the future broth and fish boil, leave the heat at minimum and cover the pan with a lid. When preparing sturgeon, it is important not to allow it to overcook, otherwise the meat will fall apart, and this is contrary to the idea and recipe of the soup.
While the sturgeon is cooking, add salt, bay leaf, and pepper.
This recipe calls for a typical soup fry. Therefore, it is necessary to peel vegetables: onions, carrots and potatoes.
Cut the onion into small cubes and fry in butter until transparent.
Add grated carrots to the onion.
Don't forget about tomato paste: it will add pungency and sourness to the soup.
Also, you definitely need to add chopped celery and parsley roots and other aromatic spices to the vegetables.
If there is little liquid left during sautéing, you can add a few tablespoons of fish broth - the recipe fully supports such an initiative.
The cooked sturgeon must be removed from the broth, cooled, the pulp disassembled, and cut into even portioned pieces.
Add diced potatoes to the broth. If you want the sturgeon soup or soup to be more velvety, you can add potatoes cut into large slices, and when ready, remove them and mash with a fork or puree them in a blender. This, however, will be a change to the classic recipe.
So, after adding the potatoes, it’s time for the dressing and the sturgeon cut into portions. All together they should be on the fire for about 15–20 minutes.
Such a soup is impossible without lemon: quarters (half of a whole lemon cut into slices) are placed directly into the almost finished first course. According to the recipe, fresh lemon slices must be served along with sturgeon soup. The presence of fresh, finely chopped herbs is also necessary - dill is ideal for this, as well as other herbs that are liked by the owners and their guests.

In contact with

Sturgeon soup step by step photo recipe

Cooking sturgeon fish soup essentially comes down to preparing a strong fish broth and boiling vegetables in it, although you can easily do without them (I mean potatoes), but with potatoes it’s somehow more satisfying, so I decided to do it anyway ear to use. In general, it was planned to bake sturgeon fillet with potatoes, so this fish soup was prepared from all that was left. Yes, be sure to leave some sturgeon for the fish soup, because with fish your fish soup will turn out even more incomparable!

So, first, let's start cutting up the sturgeon. We wash the fish, cut off the head (be sure to cut out the gills), all the fins, tail,

Let's cut out the backbone of the fish,

We will fillet the fish, or whatever you wanted to make from it, and we will also put the skin cut off during filleting into our future set for fish soup.

Let's cut the sturgeon specially prepared for fish soup into small slices (if, of course, you heeded my recommendations),

Now you can start preparing the fish soup. Throw everything you have prepared for the fish soup into the pan (except for the sturgeon pieces), fill it all with cold water and put the pan on the fire to cook. During the cooking process, do not forget to remove the foam as it forms.

While our soup is boiling, cut the potatoes into cubes,

Cut one carrot into large cubes, chop the greens, peel and cut in half one onion,

As soon as the intensity of foaming in our soup decreases, add carrots and one onion, cut in half, into the fish broth,

Then immediately add salt to taste, black peppercorns and bay leaf to the pan with the fish soup,

Let's cook the sturgeon broth over medium heat for another 40 minutes, so that it turns golden, as shown in the photo,

Then strain the broth into another pan through a colander.

Place the pan with the fish broth on the fire and add the potatoes,

Following the potatoes, we’ll add thinly sliced onions to the fish soup (this is how you’ll need to cut the second onion),

Bring the fish soup to a boil, cook it over medium heat for 15 minutes (until the potatoes are fully cooked),

After that, add the prepared sturgeon pieces to the soup.

Cook the fish soup for no more than 7 minutes, after which,

Check the soup for salt and add more salt if necessary. Also, at this very moment you can add black pepper and a little herbs to the soup (leave the main part of the chopped herbs for serving).

Our sturgeon fish soup is completely ready, and can be served with half a boiled egg, sprinkled with chopped herbs and freshly ground black pepper. Also, a slice of fresh bread and a good piece of delicious butter would be very appropriate for serving!

Well, this is a larger photo of sturgeon fish soup, which shows pieces of boiled fish and by looking at which you can check out the color and richness of the fish broth. Bon appetit everyone, and good luck in preparing the fish soup according to the recipe described above!

And now a very simple recipe for sturgeon soup on the fire

Cooking fish soup in nature

INGREDIENTS (for 5 liters of water):

2 kg sturgeon
1 kg potatoes
2-3 onions
Parsley - to taste
Spices - to taste

STEP-BY-STEP RECIPE:

1. Place the fish in a cauldron, add water, and cook for at least 15 minutes.

2. Strain the broth through a sieve and cheesecloth so that there are no bones in the ear.

3. Cut the potatoes into small cubes. Onion - in half rings. Chop the parsley. Throw all this into the broth along with spices.

4. Cook until the potatoes are cooked.

An unusual and very tasty recipe for cooking in Astrakhan.

Sturgeon soup

Sturgeon is a delicious fish species. Its prices are quite high, which is why sturgeon dishes are rarely seen on the everyday table. Basically, it is prepared for various festive and special occasions.

The demand for sturgeon is explained by the high biological value of the meat and its unique taste. Sturgeon contains complexes of essential amino acids (including sulfur-containing ones), vitamins A, PP, E and B, as well as minerals necessary for humans such as fluorine, iron, magnesium and calcium. The taste of sturgeon bears little resemblance to the familiar fish; rather, it can be compared to the taste of the meat of large land animals. This effect in sturgeon is ensured by its high content of glutamic acid.

The sturgeon soup turns out rich, but not too greasy. This fish goes well with the main ingredients of the soup, so you can safely experiment, complementing and changing the usual fish soup recipes.

Regular sturgeon soup

Not much different from ordinary fish soup. The only exception is using celery (or parsnips). White roots give the soup a pleasant spicy flavor, ideally combined with delicate sturgeon.

Ingredients for 1.5 l. soup:

Sturgeon steaks – 3 pcs.
Celery root - half a root.
Petiole celery – 1 pc.
Parsley roots - to taste.
Carrots – 1 pc.

Boil water and put large pieces of sturgeon into it. Cook over medium heat.
Cut the celery root into cubes and its stalk into large pieces. Chop carrots and leeks into slices. The green part of the leek is not used.
Add prepared vegetables to the soup. Add salt and season as desired. Cook until done.
Pour the fish soup into serving bowls, putting a piece of sturgeon and a spoonful of butter in each.
Garnish with herbs and serve with flatbread or brown bread.

Sturgeon soup with Cheddar cheese

This recipe is suitable not only for Cheddar cheese, but also for any other type of soft cheese with a neutral taste. You need to taste the chili pepper before adding it and, based on your preferences, adjust its quantity. You may not need a whole pod.

Ingredients for 1.5 l. soup:

Sturgeon steaks – 3 pcs.
Long grain rice (mixture of white and wild) – 50 – 100 g.
Fresh parsley – 50 g.
Carrots – 1 pc.
Hot chili pepper – 1 pod.

Boil water, put sturgeon steaks, spices and salt in it, cook over medium heat.
Heat the oil in a frying pan and lightly fry the carrot and onion cubes along with the fennel seeds. Add vegetables to soup.
After 10 minutes, add hot pepper rings and chopped parsley. Cook until done.
Separately, boil a mixture of white and wild long grain rice in salted water. Cut Cheddar cheese into bars or cubes.
Place a couple of spoons of rice, sturgeon steak and Cheddar cheese in a deep plate, add broth and vegetables to taste.
When serving, the dish must be hot so that the cheese is slightly melted.

Festive sturgeon soup

The name of the dish speaks for itself - a simple but tasty soup for a special occasion or just to lift your spirits. The recipe contains shrimp. Initially, it is better to take unpeeled shrimp for fish soup, as they will impart more flavor to the dish than packaged tails.

Whether to clean them or not is a matter of taste. You can serve it in the style of Thai tom yam right in the shell, or you can lightly boil it, peel it and add it to your fish soup.

Ingredients for 1.5 l. soup:

Sturgeon fillet – 300 g.
Small shrimps in shell – 300 g.
Celery – 150 g (half a medium root).
Carrots – 1 pc.
Cilantro (green coriander) – 50 g.
Rosemary - sprig.
Vegetable oil – 30 ml.
Leek – 1 pc.
Fresh ginger.
Lemon or lime – 1 pc.
Salt and favorite spices of your choice.
Water – 1.5 l.

Pour boiling water over the frozen shrimp and remove the shell.
To boil water. Cut the sturgeon fillet into small pieces and place in a pan along with the shrimp.
Place a sprig of rosemary in well-heated vegetable oil so that it gives up all its aromas.
Sauté the white part of the leek and carrots in flavored oil. There is no need to bring it to a golden state. Place vegetables in the ear.
Cut the celery into cubes and also add to the soup.
5 minutes before readiness, add chopped cilantro and grated ginger.
Serve with white bread croutons, seasoning the fish soup with lemon juice or wine vinegar if desired.

Sources: https://ribalka-vsem.ru/index/ukha_iz_golovy_osetra/0-1224 https://vamsup.ru/uha/uha-iz-osetra.html https://vmolo.by/supy/rybnyy-sup- iz-osetriny-tsarskiy-delikates-dlya-istinnyh-gurmanov.html https://aboutbody.ru/uha-iz-osetra-retseptyi-prigotovleniya-vkusnogo-ryibnogo-supchika/ https://cookingman.ru/cooking-book /supi/uha-iz-osetpa.html https://opitanii.net/story/uha-iz-osetriny https://papinaeda.ru/223