Sterlet soup: royal recipe and soup at home

Sterlet soup - according to a long-standing Russian tradition, was prepared only from live or fresh fish. This dish was highly valued and was constantly considered “royal”. Therefore, at the moment, when kings “live” only in parables, sterlet fish is cooked like a king. Modern housewives often prepare a recipe for sterlet fish soup at home from chilled or freshly frozen fish. The fatty, warm fish cooks quickly, giving away all its odors. The main task of the cook is to make the fish transparent and throw in the pieces of fish whole. Sterlet soup, to which fried vegetables, cereals, and spices are added, is no less tasty. Let's prepare royal-style ushitsa and soup with photos.

Recipe for royal sterlet soup at home

Calorie content per 100 g: 17 kcal.

Ingredients:

Making fish soup step by step:

Real true Usha is cooked over a fire without unnecessary additives or frying vegetables. We will cook fish soup at home from frozen fish. But believe me, this recipe for fish soup with sterlet will turn out to be very satisfying, rich, and fragrant.

Royal sterlet fish soup is prepared in double broth from small fish or heads. In this recipe we will use rooster broth.

First you need to cook chicken broth. Place the washed rooster in cool water and bring to a boil. After removing the foam, cook over low heat for a couple of hours. In the process of making fish soup, add a whole peeled onion, coarsely chopped parsley root, bay leaf, and peppercorns.

In the meantime, we wash and cut the fish, cut off the head and tail, and use the carcass for other purposes.
When the rooster is almost ready, add the head and tail. Cook until all components are ready. We take out the rooster and parts of the fish, and strain the broth.

We clean the root vegetables: cut the potatoes into medium slices and the carrots into thin slices. Add vegetables to the bubbling broth. Cook the recipe for sterlet with potatoes until the vegetables are half cooked.

We continue making the dish shown in the photo by adding pieces of cut fish to the pan. And if you don’t understand how long to cook sterlet in the ear, then you can cook it in a quarter of an hour. The main thing is that it does not boil over.

Pour vodka and chopped herbs into the almost finished usha and put it aside. This ancient recipe for royal fish soup is best served with a slice of lemon.

Homemade sterlet soup recipe

Time: 40-60 minutes.

Calorie content per 100 g: 45 kcal.

Ingredients:

Manufacturing process with photo:

Before cooking sterlet soup, carefully wash the carcass, gut it, and cut off the tails and heads. We remove the gills and sucker mouth from the sterlet's head. Place the fish in a saucepan, add cool water, and heat to a boil. Drain the water and wash the fish. Fill with 2 liters of cool water, add bay leaves, whole unpeeled onion, carrots, and spices. It takes no more than half an hour to cook the broth.

We filter the purchased broth and heat it again. Meanwhile, peel and chop the vegetables and wash the rice several times. You can cook frying vegetables in any vegetable oil.

Add rice to the bubbling fish soup. When the cereal is half ready, add the potatoes. After the root vegetables are cooked, flavor the dish with fried vegetables.

We supplement the usual soup with sterlet with chopped herbs, fish heads and put it aside. Serve with a slice of lemon and chopped parsley.

Bon appetit everyone!

Making Tips

A wonderful first course can be made even tastier if:

pour 50 ml of snow-white dry wine into the almost finished dish;

add other valuable varieties of fish to the recipe: trout, pike perch, perch;

add a few new or canned tomatoes to the dish.

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.

How to cut sterlet
Traditional
Royally
Fish head soup
Economical recipe
Fishing style
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.

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.

Classically
Let's look at a few simple recipes:
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:

The fish is washed, cleaned of fins, tail, and entrails. Cut into links.
Potatoes and onions are peeled, washed and cut into quarters. The carrots are peeled, washed, cut into slices.
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.
Take a much larger saucepan, pour the remaining half of water into it, add the required amount of salt and put on fire.
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.
Cover the pan with a lid and cook the fish soup for 2 hours on average.
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:

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

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