Sterlet soup: royal recipe and soup at home

How to cook sterlet soup

Sterlet is a commercial river fish from the sturgeon family. Found in almost all rivers of our country. This is a unique fish because it contains no carbohydrates. Cooked dishes are rich in protein and amino acids, which the human body replenishes from food. Including sterlet in the diet will help improve metabolism, lower cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms except nuclear-free ones) and protect against cardiovascular diseases. The omega-3 content helps cope with depression by influencing the level of the happiness hormone in the blood (the internal environment of the human and animal body) of a person.

1. How to cut sterlet
2. Traditional
3. Royally
4. Fish head soup
5. Economical recipe
6. Fishing style
7. Regular slow cooker recipe

How to cut sterlet

To cut fish, you should prepare scissors and gloves to protect your hands from the sharp spikes that cover the carcass. Another highlight of sterlet is the mucus on the outside. You can get rid of it by simply pouring boiling water over it. Then wipe the fish and wash it under water. After this procedure, the bone plate can also be removed. Then you can move on to cutting. There is no need to clean, just cut off the fins, tail and head. Remove gills and intestines. After half an hour of cooking over low heat, the scales will slide off and dissolve. Sterlet soup will have a special smell and richness. If you use a frozen carcass, add potatoes to the soup while boiling.

Traditional

• Sterlet weighing about 1 kg.
• A bunch of parsley.
• Medium sized onion.
• Dark pepper.
• Bay leaf.
• Salt to taste.
• Vodka.

Recipe with photos step by step:
1. Cut the freshest carcass, wash and cut into medium-sized steaks. Place the pieces, sterlet heads and greens in a cauldron or saucepan. Place on medium heat and cook for no more than an hour.

2.As the broth boils, add spices: pepper and salt. Boil for another 4 minutes.

3.Remove the finished dish from the stove and let it simmer for another 30 minutes.

4.Next, remove the steaks and pass the sterlet fish soup through a sieve, the bottom of which is covered with a napkin.

5. Now is the most exciting moment: 1 glass of vodka must be added to the soup. Sterlet soup, prepared in nature using river water, requires disinfection. In this recipe for sterlet fish soup, alcohol will add piquancy, strength and whiteness to the broth.

6.The final step is serving the finished dish to the table. For decoration, chop parsley and onion, place a fish steak in each plate and pour broth from the cauldron.

Royally

Necessary products for making royal fish soup:

• Fish carcasses.
• Carrot.
• Onion.
• Potato.
• Greenery. Parsley, you can use dill.
• Salt/spices.

1.Cut the fish and wash it. Then cut into medium-sized steaks.

2. Prepare vegetables with spices. Coarsely chop the potatoes into cubes, cut the carrots into circles, and chop the onion. Place everything together with the herbs in a cauldron or saucepan. Fill everything with water to hide the food.

3.In a separate, larger container, boil water with added salt.

4.Now place the cauldron in a saucepan from PT 3, close the lid, reduce the heat, and keep in a water bath for another 3 hours. With all this, it is necessary to monitor the water level in a larger container. If necessary, add more.

5.When the royal fish soup is ready, garnish with the freshest parsley and dill.

Fish head soup

How to remove vizig from sterlet (video)

• Sturgeon heads.
• Potatoes.
• Greenery
• Wine, preferably snow-white dry.
• Onion.
• Carrot.
• Spices/salt.
• Fish trifle.

1. It’s easy to create sterlet fish soup at home, even from your head.

It is important to rinse this part well, because it contains mucus and blood clots (the internal environment of the human and animal body) .

2.Gills and eyes should also be cut out. Place everything in a saucepan filled with water. Wash the small fish and wrap it in cotton cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) . You can skip the cleaning function - this way the fish will give flavor to the broth and make it rich.

3. Boil the fish over low heat. In this case, you should often skim off the foam with a spoon. After a quarter of an hour, add a mixture of spices and salt to the broth. Cook for another 35-45 minutes. During this period of time it is necessary to peel and cut vegetables. The soup will be with potatoes, carrots and onions, cut into cubes.

4.Remove the cooked trifle from the broth. It's boiled down and won't be needed anymore. Then take out the fish head. Instead, add chopped vegetables to the pan.

5.Now peel the sterlet meat from the heads and add to the fish soup. After 10-15 minutes, pour in dry wine and remove the pan from the heat.

6. Cover the soup with a lid and simmer for a couple of minutes, then add chopped herbs.

Economical recipe

• Parts of sterlet: heads, spine.
• Potatoes.
• Onion.
• Carrot.
• Tomato/paste.
• Pepper/salt.

1. Remove the gills and eyes from the heads, wash them, and place them together with the ridge in a cauldron with water. Place on the stove. When the liquid begins to bubble, foam will appear, which should be removed. After an hour, remove the ridge and heads.

2. Peel and cut the vegetables into cubes or cubes. Place everything in the broth and cook for about half an hour.

3.During this period of time, rinse the tomato. Then make holes using a toothpick. Throw into the soup. The vegetable will add sourness to the taste and appetizing color to the broth.

4.After 10 minutes, remove the tomato, add spices and salt. The soup is ready.

Fishing style

• Sterlet.
• Potato.
• Onion.
• Carrot.
• Greenery. Parsley, you can use dill.
• Vodka.
• Spices/salt.

How to cook:
1. Rinse the cut carcass and cut into large steaks.

2. Rinse and peel the vegetables. Throw in the onion whole, cut the carrots and potatoes into bars.

3.Pour water into the pot and bring to a boil over a strong fire. Place onions, potatoes and carrots in a container. After 5 minutes, add the fish steaks. Boil for another quarter of an hour.

4. Chop the greens finely and throw them into the boiling water. Then add all the spices

5. The fundamental step is to add a shot of vodka to disinfect the water and add clarity and piquancy to the broth.

6.When the fish soup is ready, you can add sour cream and chopped herbs to each plate.

Regular slow cooker recipe

• Steaks of sturgeon fish.
• Lemon.
• Seasonings for fish or any others to taste.
• Potato.
• Butter.

1. Gut the sterlet, cut into steaks and wash. Rub with salt.

2.Wash the potatoes, peel and chop into cubes. Place in a slow cooker and add water. Then add salt and spices.

3. Place a steaming bowl on the multicooker. Grease it with oil.

4.Place pieces of fish in a steamer, place a piece of butter on each steak. Top with lemon slices.

5.Close the lid and turn on the “Steam” function and set the time for 20 minutes. In this mode you will not have to remove the foam.

6.After production, you will get broth with potatoes and steamed steaks.

7.The fish can be served separately on a plate or added to the broth.

You’ll get a delicious fish soup if you follow the usual tips and cook it correctly:

• When preparing sterlet soup, do not stir or use a fork. The meat of the fish given to us is tender and may fall apart. To catch steaks, it is better to use a special slotted spoon.
• You shouldn't add a lot of spices. It is recommended to limit yourself to bay leaf, pepper and salt.
• Added lemon juice and snow-white dry wine will add piquancy and flavor to the dish.
• It is better to serve the fish soup when it has steamed and steeped for a couple of minutes.
• Fish soups are excellent mixed with tomatoes. Therefore, it is recommended to add fresh vegetables or tomato paste.
• When making royal fish soup, you can add other fish - pike perch or salmon.

The faithful fish soup is cooked over the fire. But sterlet soup turns out delicious even at home, cooked on an ordinary stove.

Sterlet soup - the incomparable taste and smell of fish soup. How to prepare savory sterlet soup

Fish soups are found in all cuisines of the world, and Russian cuisine can also boast an abundance of different recipes. We cook botvinya, yurma, kalya, and solyanka, but the most popular and favorite is the ukha.

It is true to cook fish soup from freshly caught fish in a cauldron over a fire, but believe me, fish soup prepared at home is not inferior to the real one in either taste or healthy qualities, and this is confirmed by the fragrant fish soup made from sterlet. Shall we cook?

Sterlet ear - general manufacturing principles

Sterlet is a fish of the sturgeon family, one of its smallest representatives. The weight of one does not exceed a kilogram, although there are probably exceptional specimens.

It is quite difficult to cut such a fish; gloves and special scissors will come in handy, because the sterlet has sharp bone plates along the edges. In addition, sterlet is covered with mucus that is unpleasant to the touch, but it is not difficult to remove - just pour boiling water over the fish before cutting, then carefully rub the carcass with your hands while wearing gloves, and rinse. Thanks to this simple procedure, the bone plates will also be removed along with the mucus. Next, remove the insides, not forgetting to pull out the elm, cut off the head, tail, and remove the gills using scissors. But the fish don’t have scales like that, so you don’t have to worry about this step. Wash the cut sterlet and cut into large pieces.

When the cutting of the main ingredient is completed, you can safely begin making sterlet fish soup. The basic principle is to slowly simmer the fish in water, as a result of which in almost 15-20 minutes the existing “scales” of the sterlet will dissolve one hundred percent, which, by the way, will add a special taste and richness to the broth. After boiling and the first skimming, you can put celery and parsley roots into the broth, and also carefully wash a whole young onion, right with the husk. After half an hour, carefully remove the fish with a slotted spoon, and strain the broth, getting rid of the roots. As a result of such languor, a rich fish broth with a pronounced smell comes out.

There is also another method for making a tasty sterlet broth: first, simmer the illicit part of the fish for 30 minutes with the same roots and onions: tail, head, skeleton, then strain the broth, add the cooked sterlet fillet and cook for another 10 minutes.

And then there is room for imagination; you can add vegetables, cereals, fried vegetables, spices, herbs to the finished broth

1. Traditional sterlet fish soup

Ingredients:

• 1 large fresh fish (sterlet);

• celery root and parsley root;

• several peas of aromatic pepper;

• salt – optional;

• purified water – 2 liters.

Manufacturing method:

1. Clean the freshest sterlet, remove the insides, and cut into small pieces.

2. Place the fish meat and all the components of the fish in an iron container.

3. Add peeled parsley and celery roots to the fish, fill everything with water and boil for 60 minutes.

4. After boiling, add a little salt, aromatic pepper, bay leaf and boil for another 3 minutes. If the fish is frozen, then during cooking the fish you need to add potatoes, cut into bars.

5. Remove the finished fish soup from the heat, close the lid and leave for half an hour.

6. After steeping, take out the fish meat and strain the fish soup.

7. Pour a little vodka into the strained soup.

8. When serving, pour the fish soup into plates, put a piece of fish in each, sprinkle with the freshest herbs, and place a separate plate next to it with bread made from second-grade flour.

2. Economical sterlet fish soup

Ingredients:

• 5 small sterlet fish;

• celery and parsley root;

• 3 liters of clean water;

• salt – optional;

• a pinch of aromatic peppercorns;

• 1 bay leaf;

• lemon – 1 slice.

Manufacturing method:

1. We gut and wash all the sterlet fish.

2. Place peeled parsley roots, celery, onion in half rings, bay leaves, peppercorns in a saucepan with clean water, add a little salt and boil for 60 minutes.

3. After boiling, remove the foam.

4. When the vegetables are all cooked, use a slotted spoon to remove the bay leaf and peppercorns and strain the broth.

5. Place the fish, cleaned and without entrails, into the broth and boil over moderate heat, removing the scum.

6. When the fish meat turns snow-white, remove the pan from the heat and leave for a couple of minutes with the lid closed.

7. Remove the pieces of fish from the pan, place them in portioned plates, pour in the broth, put a slice of lemon on top, sprinkle with chopped dill.

3. Sterlet soup with salmon

Ingredients:

• 4 medium sterlet;

• half a kilogram of salmon bellies;

• potatoes – 5 medium tubers;

• bay leaf – 2 leaves;

• aromatic pepper – 7 peas;

• a bunch of green onions.

Manufacturing method:

1. Fill an enameled 3-liter container not one hundred percent full with cool water and boil over moderate heat.

2. Place potatoes cut into medium pieces into bubbling water, washed onions directly in the skins, carrots cut into narrow strips, cook until boiling.

3. Peel the sterlet, remove the entrails, add it to the potatoes along with the salmon bellies, and boil for 40 minutes.

4. Add bay leaves and peppercorns to the pan, add some salt and cook for a couple more minutes.

5. Using a slotted spoon, remove the carrots and onions from the finished fish soup.

6. Pour in vodka, close the lid, and insist.

7. Pour into plates, sprinkle lightly chopped green onion feathers on top.

4. Sterlet soup with champagne and chicken broth

Ingredients:

• chicken drumstick – 3 pcs.;

• pressed caviar – 300 g;

• 2 medium sterlets;

• any champagne – 300 ml;

Manufacturing method:

1. Place chicken drumsticks in a container with cool water and cook for 50 minutes, always descaling.

2. Remove the drumsticks from the broth, and lighten the broth with pressed caviar, which we previously ground with cool water.

3. Strain the broth, pour it back into the pan and boil for 15 minutes.

4. When the broth boils, put the processed sterlet fish into it, boil after boiling for a little more than half an hour.

5. After the fish is ready, pour champagne into the soup and warm it up slightly.

6. Let the prepared fish soup steep for a couple of minutes.

7. Serve in plates with a slice of lemon.

5. Royal sterlet fish soup

Ingredients:

• 3 sterlet carcasses;

• 1 small carrot;

• salt – half a teaspoon;

• 2 small onions;

• 4 potato tubers;

• several peas of aromatic pepper;

• bay leaf – 2 leaves;

• fresh dill – 1 bunch.

Manufacturing method:

1. We gut the sterlet carcasses, cut off the heads, and cut them into small pieces.

2. Place pieces of fish in a small iron container with cool water, also put coarsely chopped potatoes, round carrots and onions cut into 4 parts, peppercorns, bay leaves and a bunch of dill, fill everything with clean water so that the water completely hides everything Ingredients.

3. Pour water into another large saucepan, add a little salt and bring to a boil over medium heat.

4. As soon as the water in a large saucepan boils, put the pan with fish, vegetables and all the spices in it, reduce the heat, cover with a lid and cook for 3 hours.

5. During cooking, watch the amount of water in a large pan; if it boils over, add hot water.

6. Pour the finished fish soup into portioned plates and place sprigs of fresh dill on top.

6. Sterlet soup with corn grits

Ingredients:

• aromatic pepper – 10 peas;

• 7 bay leaves;

• sterlet heads – a little less than a kilogram.

• headless sterlet carcasses – a little more than a kilogram;

• corn grits – 3 tbsp. spoons;

• salt – half a teaspoon;

Manufacturing method:

1. Wash the fish heads, put them in a container with water, add peppercorns, bay leaves and boil for 1 hour.

2. Take out the heads and strain the broth.

3. Add the prepared corn grits to the roast, strained broth, and boil for a couple of minutes.

4. After the cereal, put potatoes in medium cubes and onions in medium half rings.

5. After softening the potatoes, add ground aromatic pepper, salt and cooked sterlet carcasses cut into small pieces to the soup, cook for 30 minutes.

6. Add the peeled tomato, crushed with a knife, and cook again for 20 minutes.

7. Squeeze the juice from the lemon and pour it into your ear.

Sterlet soup - useful tips

An already amazingly tasty soup can be made even tastier by following some tips:

• Pour 50-70 grams of snow-white dry wine into the soup a couple of minutes before it is ready; it will give the dish a fascinating, delicious taste.

• When making sterlet fish soup, you can use not only this type of fish, but also others, making a royal fish soup assorted, for example, perch, pike perch, trout.

• Sterlet is a fish that mixes well with tomatoes, so you can safely add tomato paste or fresh tomatoes when cooking.

• Do not put a lot of herbs and spices, use them in small quantities and only the most necessary: ​​aromatic and dark peppers, laurel leaves.

• A little lemon juice from the freshest fruit will add flavor and a pleasant aftertaste to the soup.

• If you want the pieces of fish to maintain their integrity, do not stir the broth during cooking; remove the finished sterlet with a slotted spoon rather than a fork.

• Ukha is especially tasty if it sits and infuses for some time after preparation.

• Serve the fragrant sterlet soup with crackers and a glass of snow-white wine. If you are a supporter of Russian traditions - with a slice of lemon and a snow-white glass. Bon appetit.

Popular recipes for sterlet soup in detail

Greetings my readers. What do you think we will talk about now? Yes, yes, let's continue the topic of fish: A popular recipe for sterlet fish soup in detail.

1. Classically
2. Let's look at a few simple recipes:
3. Video recipe:

Classically

Sterlet fish soup recipe - this dish has no analogues in Russian cuisine. The next canon of proper fish soup is to cook it in a cauldron over a fire. And, of course, from freshly caught 1st grade fish. That’s why these dishes are called so: fish soup made from sterlet, pike perch, whitefish or sturgeon. I would like to share with you a recipe specifically that I like:

Ingredients:

• Sterlet (canned) – 400 gr.
• Onion – 60 gr.
• Dried dill seeds – 5 gr.
• Dark peppercorns, bay leaf, salt.
• Potatoes – 250 gr.
• Butter – 45 gr.

Manufacturing:

Step 1. Fill the head and tail with water.

Step 2. Peel the onion, cut it into 4 slices, send it to the head along with the peppercorns and bay leaf. Let the broth cook for 30 minutes.

Step 3. At the end of cooking, remove the broth from the stove, let it cool, and strain. We remove the flesh of the fish from the tail and head and set it aside for a while.

Step 4. Cut the potatoes into strips and add them to the broth.

Step 5. Add the fish to the broth, boil for another 3 - 5 minutes.

Step 6. When serving, sprinkle with herbs and place a piece of butter on a plate.

Sterlet is called “king fish”, why?

Sterlet is a valuable commercial species of the sturgeon genus with unsurpassed gastronomic qualities, which justify assigning it the title “royal fish”. This was facilitated by the constant presence of sterlet dishes at the meals of the famous sovereigns Ivan the Severe and Peter I.

Having prepared a beautiful fish soup “royally” at home, and from sterlet at that, no matter which housewife will be forever remembered by the guests as a delightful master of delicacies.

In order to prepare this dish, you will need the following:

• Fresh sterlet – 400 gr.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Onion – 2 heads
• Water – 2 l
• Allspice, bay leaf, salt, fresh dill.

Step-by-step production:

1. The fish is washed, cleaned of fins, tail, and entrails. Cut into links.
2. Potatoes and onions are peeled, washed and cut into quarters. The carrots are peeled, washed, cut into slices.
3. The fish and vegetables should be placed in a not very large pan, filled with about a liter of water, add aromatic pepper and bay leaf, and set aside.
4. Take a much larger saucepan, pour the remaining half of water into it, add the required amount of salt and put on fire.
5. As the water begins to boil, the heat should be reduced and all the contents of the small saucepan should be placed in a large saucepan.
6. Cover the pan with a lid and cook the fish soup for 2 hours on average.
7. The finished sterlet soup should be poured into bowls and sprinkled with a small amount of herbs.

Let's look at a few simple recipes:

Quite a common, but ancient recipe for fish soup from sterlet with corn grits was prepared by our grandmothers; the main food in their times was fish, wheat, corn and everything connected with it. Therefore, almost all soups were prepared with the addition of corn grits or wheat.

I share the recipe:

• Sterlet heads – 4-5 pcs.
• Sterlet carcass – 200-250 gr.
• Corn grits - 3 tbsp. l
• Tomato – 1 pc.
• Onion – 1 pc.
• Lemon – 1 pc.
• Bay leaf, peppercorns, salt.

Manufacturing method:

1. Sterlet heads are filled with water, bay leaves and peppercorns are added and the broth is boiled for 40 - 50 minutes.
2. The heads are removed and the broth is filtered.
3. Place the cooked corn grits into the hot, strained broth and boil for 5 minutes.
4. After the cereal, add potatoes cut into medium cubes and onions into medium half rings.
5. After softening the potatoes, add ground aromatic pepper, salt and cooked chopped pieces of sterlet carcass to the soup, cook for 20-25 minutes.
6. Blanch the tomato, remove the skin, mash with a fork and add to the soup, cook again for 15 minutes.
7. Squeeze lemon juice and add to the ear to taste.

Finnish fish soup with cream is a hot dish made only from burgundy types of fish. The recipe for popularity is clear - this fish soup is prepared with cream and gives the dish a light, beautiful flavor and an unusual creamy texture. The ease and speed of production appealed to almost all housewives.

Ingredients:

• Sterlet – 500 gr.
• Cream 20% - 300 ml.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt and pepper to taste.
• Fresh dill.

Manufacturing method:

1. The fish is cleaned and washed. Broth is made from the heads.
2. Peel the carrots and potatoes, wash them and cut them into medium cubes.
3. Peel the onion and cut into small cubes.
4. Sauté onions and carrots until the vegetables soften.
5. Add potatoes to the broth, boil for 5 minutes, add sterlet fillet cut into pieces. Cook for another 25 – 30 minutes.
6. Remove from heat, add salt, pepper, and cream. Infuse for 15 – 20 minutes.
7. When serving, sprinkle with dill.

Video recipe:

Individual recipe for making fish soup from pink salmon head

Traditional fish soup - a detailed recipe with various ingredients

Royal fish soup recipe for special occasions

Savory salmon soup according to a traditional recipe

5 recipe options for crucian fish soup for different occasions