Five options for preparing sterlet fish soup with detailed step-by-step recipes

2017-10-25 Galina Kryuchkova

Grade
recipe

27438

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

1 gr.

36 kcal.

Option 1: Classic sterlet fish soup recipe

The classic recipe for sterlet fish soup is very simple. The main task is to get a clear broth with neat portions of fish.

Ingredients:

• 500 g sterlet;
• 75 g onions;
• 10 g dill seeds;
• Salt to taste;
• 2 g black peppercorns;
• 1 laurel leaf;
• 300 g potatoes;
• 45 g butter;
• 2.5 liters of water.

Step-by-step recipe for sterlet soup

Fill the head, tail and fins of the fish with cold water.

The onion needs to be peeled and cut into 4 parts.

Add bay leaf, peppercorns, dill seeds and onion pieces to the pan.

When the broth boils, skim off the foam with a slotted spoon.

Turn down the heat.

After 30 minutes, the broth can be removed from the heat.

Let him sit.

Pour the fish stock through a fine sieve into a clean saucepan.

Cut the potatoes into strips and add to the soup

Add good large pieces of sterlet to the broth.

Skim off the foam a second time.

Check your fish soup for salt.

After 15 minutes, check the fish for doneness.

Remove the sterlet pieces from the pan and season with butter.

If the potatoes are cooked, then the fish soup is ready.

Add ground pepper, a piece of butter, half a boiled egg and fresh herbs to each plate.

Useful tips for preparing sterlet fish soup:

1. A whole sterlet needs to be washed, the belly cut open and gutted. Remove the gills from the head. Scrape the mucus from the skin with a knife and then wipe with a napkin. Pour boiling water over and rinse again in cold water.

2. In stores, a whole sterlet is very expensive. You can save money and buy a cheap head and tail soup set, and stock up on steaks for the final stage of cooking.

3. You need to remember that fish cooks faster than vegetables.

4. To make the fish broth clean and beautiful, there are several secrets: it is filtered, strained and colored with carrots and onions fried in oil.

Option 2: Quick recipe for sterlet soup

According to our recipe, you will prepare sterlet soup quickly and tasty. You will need 10 minutes to simmer the broth in one step and then clarify it with a regular tomato and a slice of lemon.

Ingredients:

• 350 g sterlet;
• 50 g small-fruited tomato;
• 70 g onions;
• 30 g butter;
• Spices (dill, bay, pepper);
• Half a lemon;
• 1.5 liters of water.

How to quickly cook sterlet soup

The onion needs to be peeled and cut into several pieces.

Cut the sterlet into small pieces and place in a saucepan.

Add peeled onion.

Pour cold water over the fish and onions.

Turn on the heat and wait until the water boils.

Skim the foam from the boiling broth.

Throw a bay leaf, a few dill seeds and salt into the pan.

Place a medium-sized whole red tomato on a spoon and slowly lower it into the broth. (Do not throw the tomato; you may get burned by the hot splashes.)

After ten minutes, check the fish for doneness.

Add ground pepper.

Remove the onion and tomato with a slotted spoon; you won't need them anymore.

Quick sterlet soup is ready! Toast the bread in a toaster or dry frying pan and then cut into squares. Pour the fish soup into deep bowls, add a slice of lemon, a piece of sterlet and serve with quick crackers.

Option 3: Recipe for sterlet fish soup in a slow cooker

Use the useful functions of the multicooker to prepare a high-quality dish without any hassle. You will receive a clean, rich broth and steamed fish with spices.

Ingredients:

• 600 g sterlet steaks;
• 1 lemon;
• 10 g dry seasoning for fish dishes;
• 300 g potatoes;
• 2 liters of water;
• 65 g butter (butter).

Step by step recipe

Start cooking with potatoes. It needs to be washed, peeled and cut into 3x3 cm cubes.

Place the potatoes in the multicooker bowl and fill with water.

Salt the water and add fish spices to it.

Place the steam container on the bowl.

Grease the container with a thin layer of oil.

Rub the fish with salt.

Place the sterlet in a container.

Place pats of butter on steaks.

Cut the lemon into slices.

Place lemon slices on top of fish.

Close the multicooker lid and set the “Steam” mode. It’s more convenient to cook this way; you don’t have to remove the foam during the cooking process.

After 20 minutes, there will be clear broth with potatoes in the bowl, and steamed pieces of sterlet on top.

Remove the container with the fish. Pour the fish soup from the bowl into serving bowls. Serve sterlet with lemon separately, add herbs and stuffed olives.

Option 4: Recipe for golden sterlet soup

Sterlet belongs to the royal breed of fish. Its meat is white and tender. The Russian tsars, especially Peter I, really liked dishes made from this fish. Treat yourself to the golden sterlet fish soup.

Ingredients:

• 600 g sterlet;
• 150 g carrots;
• 100 g butter;
• 75 g onions;
• 80 g tomato;
• 2.5 liters of water;
• 40 g (2 level tablespoons) corn grits.

Step by step recipe

Rinse the cereal in advance and soak for an hour in cold water.

Prepare a pan with cold water and sterlet.

Add spices, a whole tomato and simmer over low heat.

Skim off the foam.

Add corn grits to the boiling broth and continue cooking.

The onion needs to be peeled and finely chopped.

Grate the carrots onto a fine grater.

Onions and carrots need to be sautéed in butter until golden brown.

Wait a few minutes and let the oil, colored with carrots and onions, cool.

Strain the golden oil through a sieve.

Remove the boiled fish from the fish soup.

Separate it from bones and cartilage.

Check the cereal for doneness.

Pour the strained oil into the ear and stir.

Break the boneless fish into small pieces and return to the broth.

Golden and satisfying sterlet soup is ready! Add ground pepper and fresh herbs to taste.

Option 5: Fisherman's fish soup from sterlet

In this recipe, the main fat is obtained from a simple river fish, and sterlet adds a noble taste.

Ingredients:

• 240 g sterlet;
• 800 g of small river fish;
• 150 g onion;
• 1 parsley root, bay leaf;
• 20 g fresh herbs;
• 15 ml vodka;
• 3 liters of water;
• 350 g potatoes.

Step by step recipe

Small river fish need to be gutted and washed; the scales do not need to be cleaned.

Divide all the fish into three parts.

Place the smallest fish in the pan first.

Cook the first batch for about fifteen minutes.

Then strain the broth, add the second batch of fish into it.

After 15-20 minutes, strain the broth again and add the third batch of fish into it.

Repeat the process. Let the broth settle and then strain.

Dip the peeled onion, parsley root, black pepper and bay leaf into the clean broth.

Cut clean and peeled potatoes into cubes.

After ten minutes, make the final filling from large pieces of sterlet.

Let the broth boil, remove the resulting foam with a slotted spoon.

Check the potatoes and sterlet for doneness.

Pour a tablespoon of vodka into your ear and stir.

The bay leaf and onion can be discarded.

Chop fresh herbs and add to the pan.

Turn off the heat on the stove, cover the ear with a tight lid and let it brew for about ten minutes.

Now the sterlet fish soup is completely ready! Pour it into serving bowls.

We clarify that the process of preparing fisherman’s fish soup consisted of five main stages:

1. Boiling river fish.

2. Re-stocking river fish.

3. The last bookmark from river fish.

4. Boil vegetables.

5. Main bookmark made from sterlet.

You can also add such a useful process to the recipe as drawing or clarifying the broth. For 1 kg of fish you will need 2 raw eggs or 55 g of caviar (220 ml of water).
Chilled whites need to be beaten and added to the hot broth, and then quickly collect the foam that rises to the surface.

Ancient cookbooks describe a method for making sterlet fish soup using pressed (black) caviar. It is mixed with water and ground in a mortar until smooth. In this case, the heavy guy settles to the bottom of the pan, the broth is allowed to settle, and then poured into another container. At home, you can make a quickdraw and simple fish caviar. You need to beat it with a fork, remove the film and add it to the boiling broth.

Many people combine two concepts such as fish soup and fish soup. But fish soup has its own rules and laws that must be followed in order to get a real rich broth. Today we invite you to bring to life several recipes from the category: “Sterlet soup at home.” Both more traditional methods and once-forgotten ancient methods will be examined. We won’t ignore recipes inspired by modern times.

Features of preparing a tasty, rich broth

Real Russian fish soup is not just part of the fishermen's field kitchen. This is a ceremony to continue successful fishing. Many people cannot prepare real fish soup without slaking birch smut in a cauldron with ready-made food and adding a shot of vodka. Such nuances may not be suitable for home, that is, kitchen conditions. Anti-alcoholists won't like it either.

But there are also more traditional secrets for obtaining rich broth.

Method number 1. Slow water heating

The cooking time from putting it on the fire to boiling should be about half an hour. In 30 minutes of simmering over low heat, the scales are cooked without any residue, which saturates the future fish soup with unrivaled taste and aroma.

After boiling, you need to cook for another quarter of an hour. At the same time, the broth should not gurgle too much, as this can damage the meat. Sterlet is very tender.

Using this method, the soup turns out to be intensely fishy: nothing is added to it except fish and root vegetables. Root vegetables are added along with the fish: we take an onion, parsley and celery root. All this is then deleted.

Method number 2. "Fume"

One of the most economical options for preparing fish soup, which takes its roots in France. Enterprising French cook fish soup in two batches. First, those parts of the fish that many people throw away after cutting are boiled for a long time: heads, tail, skeleton. After straining the broth through thick cheesecloth, add sterlet fillet to the resulting broth. This allows you to prepare a delicious fish soup, preserving all the beneficial properties of sturgeon.

The Fume method involves the use at the first stage of not only gelling parts, but also small fish.

Sterlet soup: a recipe as close as possible to the classic version

If you want to try traditional sterlet fish soup, we suggest using this recipe. The fish soup recipe is quite simple, but the finished dish turns out excellent!

The number of servings at the exit is 6.

Cooking time: 60 minutes.

Ingredients

Required ingredients:

• sterlet – 2 kg;
• potatoes – 300 g;
• carrots – 200 g;
• onion – 300 g;
• tomatoes – 300 g;
• salt;
• spices.

For a rich broth, you can add parsley root and celery.

Per serving

• Calories: 490 kcal
• Proteins: 55 g
• Fat: 20 g
• Carbohydrates: 15 g

How to cook rich fish soup

The process of preparing fish soup consists of the following steps:

Sterlet soup is ready.

The recipe can be implemented both in the field and in the home kitchen.

Sterlet or sturgeon soup with vodka

This unusual recipe will appeal to connoisseurs of Russian cuisine. There is no need to be afraid of vodka in fish soup: its strength will decrease significantly due to the high temperature of the broth.

The number of servings at the output is 4.

Cooking time – 90 minutes.

Ingredients

Required ingredients:

• fish – 300 g;
• onion – 150 g;
• tomato – 100 g;
• carrots – 100 g;
• bell pepper – 50 g;
• potatoes – 250 g;
• vegetable oil – 70 ml;
• vodka – 50 ml;
• greenery;
• salt.

We remember that when working with fish heads, they should be properly prepared: be sure to remove the gills.

Per serving

• Calories: 348 kcal
• Proteins: 15 g
• Fat: 21 g
• Carbohydrates: 19 g

How to prepare rich fish soup with vodka

The following recipe differs from the previous one in being more nutritious and fatty.

Sterlet soup is ready at home.

Bon appetit!

Royal sterlet soup

And finally: a truly royal recipe for making fish soup. The secret trick is to prepare the broth in several stages.

The number of servings at the exit is 7.

Cooking time: 90 minutes.

Ingredients

Required ingredients:

• onion – 1 piece;
• carrots – 1 piece;
• potatoes – 250 g;
• millet – 100g;
• perch – 200 g;
• fish – 500 g;
• vodka – 50 ml;
• salt;
• pepper;
• greenery;
• Bay leaf.

The fish soup can safely be called royal or royal, because several types of fish are used for the rich broth, from the king fish sterlet to perch and ide.

Per serving

• Calories: 192 kcal
• Proteins: 22 g
• Fat: 3 g
• Carbohydrates: 21 g

How to cook fish soup like a king?

Below is a step-by-step recipe that was brought to life outside the walls of a comfortable kitchen. But this does not mean that the actions will be different. No. There just won't be the pleasant aroma of burning wood.

Royal fish soup with sterlet is ready.

Bon appetit!

How to cook fish soup at home: video recipe

If you don't have time to study text recipes, watch the video.

Sterlet soup - according to a long-standing Russian tradition, was prepared exclusively from live or fresh fish. This dish was highly valued and was always considered “royal”. Therefore, now, when kings “live” only in fairy tales, 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, tender fish cooks quickly, releasing all its flavors. The main task of the cook is to make the fish transparent and leave the fish pieces intact. Sterlet soup is no less tasty if you add fried vegetables, cereals, and spices. Let's prepare royal soup and soup with photos.

Servings: 5-6.

Time: 3 hours.

Calorie content per 100 grams: 17 kcal.

Ingredients:

1 fish (0.5 kg);

1 young cockerel (0.5 kg);

4 potatoes;

1 onion;

1 carrot;

2 liters of drinking water;

50 ml vodka;

2 bay leaves;

1 parsley root;

5 black peppercorns;

0.5 bunch of dill;

1-2 pinches of salt.

Cooking fish soup step by step:

Real, proper Usha is cooked over a fire without unnecessary additives or fried 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 aromatic.

The 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. Immerse the washed rooster in cold water and bring to a boil. After removing the foam, cook over low heat for a couple of hours. While preparing the 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 cockerel 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. Place vegetables in boiling broth. Cook the recipe for sterlet with potatoes until the vegetables are half cooked.

We continue preparing the dish shown in the photo by adding pieces of cut fish to the pan. And if you don’t know 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. The old recipe for royal fish soup is best served with a slice of lemon.

Homemade sterlet soup recipe

Servings: 5-6.

Time: 40-60 minutes.

Calorie content per 100 grams: 45 kcal.

Ingredients:

2 carcasses, 500 gr.;

5 potatoes;

2 onions;

2 carrots;

2 liters of drinking water;

2 bay leaves;

100 gr. rice;

10 peas of allspice;

0.5 bunch of greenery;

1-2 pinches of salt and black pepper.

Cooking process with photos:

Before cooking sterlet soup, thoroughly 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, fill with cold water, and heat to a boil. Drain the water and wash the fish. Fill with two liters of cold water, add bay leaves, a whole unpeeled onion, carrots, and spices. It will take no more than half an hour to cook the broth.

Strain the resulting 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.

Place rice in boiling fish soup. When the cereal is half ready, add the potatoes. After the root vegetables are cooked, flavor the dish with fried vegetables.

Add simple sterlet soup with chopped herbs, fish heads and set aside. Serve with a slice of lemon and chopped parsley.

Bon appetit everyone!

An amazing first course can be made even tastier if:

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

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

add some fresh or canned tomatoes to the dish.

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When the fines have boiled down, we take it out of the fish soup and then remove the head. Instead of fish, we put vegetables in the broth and send our fish soup to cook again. While it is boiling, we clean the head: put the meat back into the pan. If desired, we also clean small fish. About 15 minutes after adding the fish, pour wine into the pan, turn off the gas and cover the fish soup with a lid. Serve sprinkled with chopped herbs.

Ear from sterlet and salmon heads

Make fish soup gourmet? There is nothing simpler, just take two heads to prepare it - salmon and sterlet! And also:

• potatoes - 4 pieces,
• carrots - 1 piece,
• onion - 1 large head,
• millet or pearl barley - 2-3 tablespoons,
• greens - 1 bunch,
• salt, black pepper, cloves - to taste.

• Number of servings: 6;
• Cooking time: 1 hour.

To prepare sterlet soup, wash and peel the vegetables. You don’t have to cut them at all or just cut them into quarters. However, if you wish, you can cut it finely.

We cut off the thick part of the stems from the greens, wrap them with thread and place them in the pan. Pour cold water over the vegetables and place over medium heat. When the water starts to boil, add salt and spices. Let it simmer for another 10 minutes until you can rinse the millet or pearl barley. Then put the millet in the pan and leave to cook until it boils confidently. After this, add fish heads, cleaned, with gills cut out. We leave to cook for a short time, before the end of cooking we take out the heads and disassemble them for meat. We put the remaining meat back into the ear. After a little more time, you can turn off the sterlet and salmon soup from the head, sprinkle with chopped herbs and serve immediately. Prepare for it or.

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 your diet will help improve metabolism, lower cholesterol and protect against cardiovascular diseases. Omega-3 content helps cope with depression by influencing the level of the happiness hormone in a person’s blood.

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 feature 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 rinse under water. After this procedure, it will be possible to remove the bone plate. Then you can move on to cutting. 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 get a special aroma and richness. If using a frozen carcass, add potatoes to the soup while boiling.

Classical

Required Products:

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

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

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

3.Remove the finished dish from the stove and leave to simmer for another 30 minutes.

5.Now the most interesting moment: 1 shot of vodka should 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 stage is serving the finished dish to the table. To decorate, chop parsley and onion, place a fish steak in each plate and pour broth from the cauldron.

Royally

Ingredients needed to prepare king-style fish soup:

• Fish carcasses.
• Carrot.
• Bulb.
• Potato.
• 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 greens 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 the saucepan from step 3, close the lid, reduce the heat, and keep in a water bath for another 3 hours. In this case, you need to monitor the liquid level in a large container. If necessary, add more.

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

Fish head soup

Required Products:

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

1. You can easily make sterlet fish soup at home, even from your head.

It is important to wash this part well, because there is mucus and blood clots on it.

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. You can skip the cleaning procedure - this way the fish will impart flavor to the broth and make it richer.

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 time, you need to peel and cut the vegetables. The soup will be with potatoes, carrots and onions, cut into cubes.

4.Remove the cooked trifle from the broth. It has boiled down and is no longer useful. Then pull 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 few minutes, then add chopped herbs.

Economical recipe

Required Products:

• Parts of sterlet: heads, spine.
• Potatoes.
• 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 boils, foam will appear, which should be removed. After an hour, pull out the ridge with the heads.

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

3.During this time, wash the tomato. Then make holes using a toothpick. Throw into 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

Required Products:

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

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

2. Wash and peel the vegetables. Leave 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 onion, 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.An important step - adding a shot of vodka for disinfecting water, adding transparency and piquancy to the broth.

4.Place pieces of fish in a steamer, put 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 cooking, you will get broth with potatoes and steamed steaks.

7.You can serve the fish separately on a plate or add it to the broth.

You will get delicious fish soup if you follow simple tips and prepare it correctly:

• When preparing sterlet soup, do not stir or use a fork. The meat of this fish 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 dry white wine will add piquancy and flavor to the dish.
• It is better to serve the fish soup when it has been steamed and infused for several minutes.
• Fish soups go well with tomatoes. Therefore, it is recommended to add fresh vegetables or tomato paste.
• When preparing royal fish soup, you can add other fish - pike perch or salmon.

The correct fish soup is cooked over a fire. But sterlet soup turns out delicious at home, cooked on a regular stove.