Sturgeon Fish Soup - Recipe With Photo Step By Step. How To Cook Sturgeon Fish Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A detailed recipe for making sturgeon fish soup.

Ingredients

Sturgeon with head and tail - 650 g

Potatoes - 2 pcs.

Carrots - 0.25 pcs.

Bulb onions - 1 pc.

Bay leaf - 3 pcs.

Peppercorns - 8-10 pcs.

Dill with seeds - 1 branch

Butter - 30 g

Salt - 1 tsp

Water - 1 l

A saucepan with a volume of 2.5 liters.

• 45 kcal
• 1 h. 10 min.
• 1 h. 10 min.

Photo of the finished dish

Step by step recipe with photo

Sturgeon fish soup is a real delight! It will especially appeal to those who love fish and soups based on it.

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

According to one of the recipes, pieces of whole fish are laid in the strained rich broth, boiled from the head and tail, which are then taken out and greased with butter, put into plates with fish soup along with halves of hard-boiled eggs. The larger the sturgeon, the fatter and tastier the fish soup and the fish itself.

So, let's start cooking sturgeon fish soup. Take the groceries on the list.

Gut the sturgeon, cut off the tail and head - with a supply of pulp, as I like to do, or close to the bone part. Add fins there too. I cut the carcass itself across into steaks, take some in the ear, and some for other dishes.

We put the head, tail and fins in a saucepan, add coarsely chopped carrots, half an onion cut in half, spices. Fill with water, bring to a boil, reduce heat, remove foam and simmer at a slow boil for about half an hour.

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

When the broth is ready, take out the fish and vegetables, filter.

Dip potatoes and finely chopped onion into the broth, cook the potatoes until soft.

Then add a few pieces of fish, 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. I put it entirely for beauty and effect.

We put pieces of fish into plates, season them with butter and fill with fish soup.

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

Enjoy your meal!