How to prepare high-quality sturgeon soup according to traditional recipes

Hello everyone, friends! I am a person who loves fish extremely, so it’s probably not hard to guess what my favorite soup is. This, of course, is the ear. There are a lot of options for making it, but now we will look at how to prepare sturgeon fish soup, a step-by-step recipe with photos. So, a traditional sturgeon fish soup recipe with millet. Manufacturing is even simpler than it seems at first glance!

With added millet
And now the most unusual option for real fishermen is fish soup with vodka.
Unusual fish soup recipe
And now an extremely ordinary recipe for sturgeon fish soup over the fire
Sturgeon soup with rice
The following recipe is for picnic lovers. Their season will begin very soon and it will be possible to cook fish soup in a cauldron.
Video recipe:

With added millet

1 kg sturgeon
Potatoes – 3 pcs.
3 tbsp. spoons of millet (can be with rice)
One carrot
1 head of onion.
Salt, bay leaf, peppercorns.
Greenery

1. Gut the sturgeon. Cut off the head and tail. Remove the gills. Leave the tail, fins, head and a small fillet for the soup. Place everything in a saucepan and fill with 2 liters of cool water. Bring to a boil.

2. Peel the onion and cut into cubes. Peel the carrots and cut into slices. Simmer everything together for five to seven minutes in a frying pan.

3. As the water in the pan begins to boil, remove the foam from it and add salt. Boil for about 15 minutes more. Then remove the fish and strain the broth through a sieve.

4. The sturgeon must be deboned and skinned. Cut the cleaned meat into medium-sized pieces.

5. Set the broth to cook again. Bring to a boil again. Add chopped potatoes to the pan. After further boiling, add millet. Boil for about 10 minutes and add the roasted vegetables and cooked fish. Cook until the potatoes and millet are ready; 5 minutes before the end of cooking, add chopped herbs, bay leaves and peppercorns.

All is ready. Enjoy!

And now the most unusual option for real fishermen is fish soup with vodka.

Vodka added to the fish soup, especially if river or sea fish was used for production, makes the dish more special in taste. At the same time, the fish receives additional whiteness and strength. All fish pieces are guaranteed to be smooth and juicy, and they practically do not fall apart. Also, this is a dish that is mainly cooked in nature using water from springs, so vodka is added as an antioxidant. Also, some people believe that this drink gives the soup unusual smell.

Unusual fish soup recipe

INGREDIENTS (for 2 l):

1 kg sturgeon
potatoes – 3 pcs.
50 g vodka - shot glass
carrot
1 head of onion.
Salt, bay leaf, peppercorns.
Greenery

STEP-BY-STEP PREPARATION METHOD:

1. Cut off the head and tail. Remove the gills. Place everything in a saucepan and add 2 liters of cool water. Bring to a boil. The head and tail will make a good broth.

2. Peel the onion and cut into cubes. Peel the carrots and cut into 4 parts. Simmer everything together for five to seven minutes in a frying pan.

3. As the water in the pan begins to boil, remove the foam from it and add salt. Boil for about 15 minutes more. Then remove the fish and strain the broth through a sieve.

4. The fish must be cleaned of bones and the skin removed. Cut the cleaned meat into medium-sized pieces.

And now an extremely ordinary recipe for sturgeon fish soup over the fire

Making 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

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 making it in Astrakhan.

Sturgeon soup with rice

sturgeon – 1 kg;
onions – 2-3 pieces;
tomatoes - 2 pieces;
sour cream – 2 tbsp. spoons;
rice – 1 tbsp. spoon;
egg yolk – 1 piece;
greens, salt and pepper - to taste.

STEP-BY-STEP RECIPE:

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

2. Boil the head, tail, onions, peppers and bay leaves for about half an hour.

3. Be sure to strain through a strainer so that you don’t get any bones later.

5. Cut the tomatoes into slices. Add. Cook for 10 minutes.

6. Add chopped pieces of sturgeon fillet to the ear. Cook until done.

7. Grind the egg yolk with sour cream, add herbs, stir, and season the soup with the resulting consistency.

The following recipe is for picnic lovers. Their season will begin very soon and it will be possible to cook fish soup in a cauldron.

Sturgeon soup on fire

INGREDIENTS (for 5 l.)

3 liters of water
1 sturgeon
1/2 cup millet
1 large carrot
1 large onion
5-6 potatoes
greenery
a shot of vodka
aromatic and dark pepper
Bay leaf
salt

STEP-BY-STEP RECIPE:

1. It is better to wash and peel vegetables at home, although if you wish, this can also be done outdoors.

2. Light the grill. Bring water to boil.

Video recipe:

Traditional fish soup - a detailed recipe with various ingredients

Step-by-step recipe for traditional fish soup with millet with photos

Savory salmon soup according to a traditional recipe

Detailed notes on preparing river perch fish soup

Making a cruchon according to traditional recipes

Royal sturgeon soup - 4 recipes for making it at home

Hello, dear friends! On big holidays, from time to time I buy sturgeon and bake it with vegetables. I like this fish for its unique and rich taste. Because of this, almost everyone calls it “royal”, because the dishes also turn out amazing! This includes sturgeon soup - even those who don’t like fish soup will like it. If you want to truly amaze your loved ones or guests, be sure to prepare it at home.

The sturgeon fish soup comes out golden, rich and extremely fragrant. It can be prepared from any part of the carcass - head, fillet, tail or ridge. It is not necessary to take a whole fish; a tasty dish can be made perfectly from a set of sturgeon fish soup, which costs less.

An exciting option is a soup made from several types of fish. For example, a dish of salmon and sturgeon, small river fish, etc. In this case, the broth will be even more fragrant, rich and savory.

How long does it take to cook the head? It takes 10-15 minutes to prepare after boiling, after which it is imperative to strain the liquid. For satiety, add potatoes, vegetables and grains. The option with rice and cream turns out amazing, like Finnish trout soup. In conclusion, I would like to say that such a dish is sold in stores in a jar, but a fresh homemade dish is a completely different matter. You will love its taste from the first spoon!

Traditional recipe for royal sturgeon soup at home

To make it, you only need fish and vegetables, and it takes a minimum of effort to make. To make the broth clear, cook it over medium heat and always skim off the foam. Serve the dish with the freshest bread - I recommend fragrant corn or traditional whole grain bread.

Required products:

1-1.5 kg of gutted sturgeon;
2 onions;
5-6 potatoes;
3 carrots;
200 g cherry tomato;
2 chili peppers (optional);
vegetable oil;
dark and aromatic pepper, salt;
the freshest greens.

How to cook:

1. Wash the carcass, cut off the head, tail and fins. Cut the remaining portion into pieces and set aside.

2. Place pieces of fish, 1 onion, 1 peeled carrot, bay leaf, allspice and chili into the pan. Fill with water, put the pan on the fire and cook, constantly removing the foam.

3. Peel the potatoes, cut into cubes, carrots into circles, and chop the onion. Fry the onion in vegetable oil until golden brown, then add the carrots and cook until soft.

4. After 40 minutes, remove the fish, vegetables and peppers from the broth. Place the potatoes in the pan, after 10 minutes fry, boiled fish and tomatoes completely. Cook for 10-15 minutes until the potatoes are ready, add salt.

It’s better to serve with the freshest herbs and a pinch of freshly ground pepper – it will give a great smell! For those who like to eat mayonnaise, I recommend making homemade mayonnaise with herbs.

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

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Sturgeon head soup with royal potatoes - the most common recipe

The manufacturing method is quite common and economical, but requires compliance with the sequence of actions. You can cook it from the head or other parts of the sturgeon with the addition of any other fish to taste. The ingredients are for a 3 liter pan - if the container is larger, increase the quantity of goods.

List of ingredients:

700 g sturgeon (head and fillet);
300 g crucian carp (you can take other fish);
1.8 liters of water;
12 small potatoes;
4 small onions;
2 pcs. carrots;
12 dark peppercorns;
8 fragrant peas;
3 bay leaves;
2 tsp salt.

How to cook:

1. Gut the carcasses and cut into pieces. Boil water with 1 carrot and 2 onions, add fish and half the spices (not counting salt). Cook for 10-12 minutes.

2. Remove the fish and bay leaf. Pour some of the broth into a cup or glass. Place the peeled potatoes and remaining vegetables into the pan. Raise the heat to high and cook for 15 minutes.

3. Place the sturgeon head in the soup and cook for another 5 minutes. Later, transfer the fish and potatoes to a separate plate. Strain all the broth, including the one you poured first, into one pan.

4. Add the remaining spices and bring to a boil. Add the other parts of the sturgeon and cook for another 7 minutes over medium heat.

This soup can be served in different ways. Place all foods in one plate and pour broth over them or eat separately.

How to prepare fish soup from sturgeon and trout with millet?

This is a truly royal fish soup - a dish that is served in quality restaurants. The basis is sturgeon and trout - generous species of fish. It's best to cook over a fire, but you can also cook on a stovetop. It turns out recklessly delicious and wonderful. Imagine a golden broth with tender pieces of fish! Perfectly suited for a gala table or just to feel like you’re at a royal feast :)

What's included:

1.2 kg sturgeon;
1 kg trout;
5 onions;
3 carrots;
600 g potatoes;
1 bunch of dill;
1 lemon for serving;
50 g millet;
salt, spices.

Step-by-step recipe with photos:

1. Clean and gut the fish, cut off the heads and tails (do not throw away). Cut into portions.

2. Peel the vegetables. Chop three onions, cut all the carrots into thin rings, and potatoes into small pieces.

3. Wrap the tails and heads in a piece of gauze and place in boiling water along with 2 whole onions. Cook for 20 minutes, after which remove all the food.

4. Place the chopped vegetables in a saucepan, add salt to taste and cook covered over low heat for 10 minutes.

5. Add millet and boiled fish. Cook for 20 minutes, and later add peppercorns and bay leaves. Leave on low heat for another 5 minutes.

At the end of production, if you wish, you can add 100 g of vodka and chopped herbs.

Let sit for 5 minutes and serve with lemon - place a slice on each plate.

Recipe for sturgeon fish soup cooked over a fire in a cauldron

What could be tastier? For such a dish you will need a 4-5 liter cauldron, sturgeon and the most ordinary products. The most important condition is that the fish must be fresh. Frozen sturgeon soup will turn out “wrong”, so pay attention to this.

What will be useful:

1.5-2 kg of sturgeon;
3-4 small potatoes;
2 medium sized onions;
2 carrots;
2-3 tomatoes;
salt, bay leaf.

Manufacturing method:

1. Cut the sturgeon, remove the entrails and scales, and divide into portions. Place the heads and tails in a cauldron, fill with water and put on fire.

2. Peel the carrots and onions, add to the soup and add salt. Cook until the fish is ready for 20 minutes, after which remove the pieces from the broth.

3. Place the peeled and chopped potatoes into the cauldron and cook until tender.

Add the boiled fish pieces and cook for 7 minutes. Later add bay leaf and chopped tomatoes. Cook for another 5 minutes, add salt as needed and serve.

Sturgeon soup is a dish that was once served only at royal meals. Previously, I thought about the reasons for this, because sturgeon was a fairly common product. All the questions disappeared after I tried it for the first time. This is truly a royal dish that anyone should definitely try. Share your favorite recipes with friends on social networks and visit the blog. See you soon!

Sturgeon soup

Ingredients

Sturgeon with head and tail – 650 g

Potatoes – 2 pcs.

Carrots – 0.25 pcs.

Onions – 1 pc.

Bay leaf – 3 pcs.

Peppercorns – 8-10 pcs.

Dill with seeds – 1 branch

Butter – 30 g

45 kcal
1 hour 10 minutes
1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Sturgeon fish soup is truly delicious! It will especially appeal to those who love fish and soups based on it.

It is not for nothing that sturgeon is considered a royal fish - their fish soup is extremely 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 later 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.

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 supply 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 the 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 heat, skim off the foam and cook at a gentle 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. I put it in completely for beauty and effect.

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

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

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

Sturgeon fish are one of the ancient aquatic inhabitants of the planet. They are related to sharks. These amazing fish live in clean, cool rivers and lakes. They lead a bottom-dwelling lifestyle, which is why 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 typical convex growths. Since ancient times in Rus', sturgeon has been considered a generous fish. In the old days it was called reddish, in other words precious, unique, the best. In fact, its color is snow-white, or rather soft milky. There are legends about its size - old-timers say that in the cool northern reservoirs there are fish the size of a man. Whether this is true or fiction is unclear. But often fishermen pull out really large specimens from the depths. By the way, the catch of sturgeon in all water bodies is now under serious control. After all, the population has decreased significantly over the past few decades. Whether this was due to the deterioration of the environment on the planet or whether it was a consequence of the nation’s love for sturgeon, it’s hard to say. But one thing is certain - this fish can safely be called one of the most delicious in the world.

Royal food

The first mention of sturgeon dates back to the Middle Ages. They brought it to the capital from Siberia and Lake Baikal, prepared unique dishes from it and served it to the sovereign’s table. Sturgeons were baked completely, fried over coals in pieces, and a fragrant, rich soup was cooked from the pulp, heads and tails. Sturgeon fish soup is still considered a real delicacy. It is served in the best Russian cuisine restaurants around the world. It is also prepared at official events for large guests. And not in vain, because this dish is truly sophisticated. Why not become like the powerful people of this world and try cooking sturgeon fish soup in your own kitchen?

Sturgeon: cutting, preparation for production

Cleaning fish is not difficult. She has no scales. Before making sturgeon, it is necessary to thoroughly wash it under running water. Then, using special forceps, remove its gills. A sharp knife can be used to cut out the insides comfortably. It is not necessary to cut off the fins; they will only be beneficial - the sturgeon fish soup will be richer.

Proportions of goods for sturgeon fish soup

The washed fish is ready for the upcoming production. The recipe for sturgeon fish soup implies the following proportions of goods:

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 the cooks at the Royal Russian Federation did not add tomato. Well, tomatoes arose significantly later than the recipe for sturgeon fish soup became a true classic. Potatoes, by the way, were also imported not so long ago. At first, instead of it, they put steamed turnips in the ear.

Manufacturing

This fish takes quite a long time to cook. Making sturgeon fish soup begins with boiling. It is better to immerse fish pieces in cool water. The important point is that when the broth boils, the gas must be reduced, otherwise the meat will fall off the bones and break up 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. Later add carrots and let simmer slightly. Later, cover the frying pan with a lid and reduce the heat so that the vegetables simmer until soft.

After half an hour of boiling, you can remove the sturgeon from the broth and add the diced potatoes. Sturgeon soup, the method of making 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. Let's continue cooking over low heat. At the very end of production, add seasonings. You can’t do without bay leaves and dark pepper - they will only emphasize the taste of the soup without overshadowing the smell of sturgeon. Absolutely, to make this dish you should not use spices with a very annoying taste. The generous 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

The lighter and more economical version of the dish is in no way inferior in taste to its “bigger brother”. From the tail and head of the generous sturgeon comes a delicious fish soup. The manufacturing method is not sufficiently different from the traditional one. Unless you need to cook the head longer. This soup made from sturgeon, or more precisely from 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 a few hours, it will harden in the pan and turn into a stunning jellied meat. The broth in this dish is fragrant and rich.

How to serve sturgeon soup?

Since the recipe for sturgeon fish soup came from old Rus', then the serving must be done accordingly. Generous food will look awkward in poor, cheap dishes, and deliberately foreign accompanying dishes on the table will spoil the entire ambience. Therefore, we will pour the soup on beautiful plates with a pattern, we will certainly place them on the plates, and we will set the table with beautiful cutlery and decorated 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 just before the meal. It is not forbidden to place a foggy crystal decanter with cool Russian vodka on the table. But what you shouldn’t do during such an aristocratic dinner is read the press, as recommended by the unforgettable Doctor Preobrazhensky, a great connoisseur of the unique Russian cuisine.