Hello everyone, friends! I am a person who loves fish very much, so it’s probably easy to guess what my favorite soup is. This is, of course, the ear. There are a lot of options for preparing it, but today we will look at how to prepare sturgeon fish soup, a step-by-step recipe with photos. So, a classic sturgeon fish soup recipe with millet. Cooking is much easier than it seems at first glance!
With added millet
INGREDIENTS:
- 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
STEP-BY-STEP RECIPE:
1. Gut the sturgeon. Cut off the head and tail. Remove the gills. Leave the tail, fins, head and some fillet for the soup. Place everything in a saucepan and fill with two liters of cold 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 soon as the water in the pan begins to boil, skim off the foam and add salt. Boil for about 15 minutes more. Then remove the fish and strain the broth through a sieve.
4. The sturgeon needs to 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 the next boil, add millet. Boil for about 10 minutes and add fried vegetables and prepared 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!
Sturgeon head fish soup recipe with tomatoes
Fish soup is rarely cooked with cereals, but they add satiety to the dish. Rice is ideal for fish soups, and tomatoes add a slight sourness. You can replace them with tomato paste or natural juice. When using a frozen head, soak it in cold water for an hour, adding a few bay leaves. This procedure will help get rid of the unpleasant smell of the freezer, as well as remove blood from the sturgeon. The following ingredients are needed:
- sturgeon head - 1 pc.;
- potatoes - 4 pcs.;
- white onion - 2 pcs.;
- carrots - 1 pc.;
- fresh tomatoes - 2 pcs.;
- bay leaves - 2-3 pcs.;
- salt, pepper, dried herbs - to taste.
Soak the sturgeon head in cold water and leave for at least 40 minutes. Peel the potatoes, cut into cubes, add three liters of water. Place over medium heat, add salt and cook for a couple of minutes. At this time, cut the carrots into strips and place them in the pan. After another 3-5 minutes, add finely chopped onion into the vegetable broth.
Rinse the sturgeon head thoroughly under water, cut into pieces and place in a saucepan. Cook the soup over low heat for 20 minutes. Cut the tomatoes into slices, removing the core. Add them to the pan and then add pepper and a few bay leaves to taste. Add chopped herbs, reduce heat to low and simmer for another 5 minutes. Let the finished tomato and sturgeon head soup stand before pouring into plates.
Find out the secret of delicious soup
Secret 1
Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.
Secret 2
Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.
Secret 3
Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.
Secret 4
For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.
And now a more unusual option for true fishermen - fish soup with vodka.
Vodka added to the fish soup, especially if river or sea fish was used for preparation, makes the dish more piquant 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 hardly 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 an unusual aroma.
Cutting sturgeon at home
Those who have ever seen sturgeon know how different it is in appearance from other carcasses. It does not have the usual large scales, but its skin is very hard, like sandpaper. People call growths on the skin “bugs”; they are difficult to clean and can even hurt. The sturgeon also has no vertebrae or bones - instead it is cartilage. It is important to remember that it has a chord (vizig), which must be removed when cutting! If this is not done, the dish will be spoiled. The fact is that the chord, after four hours from the moment of death of the carcass, accumulates poisons that can harm a person.
So, cutting sturgeon begins with cleaning those very “bugs”. To facilitate the process, it is recommended to place a live carcass in the freezer for an hour, and not allow a frozen carcass to melt completely. After the time has passed, the fish is scalded with boiling water - this will quickly remove mucus from the surface. The videos will help you avoid mistakes when cutting the royal fish.
Using a sharp knife, cut off the “bugs” on the back and sides of the carcass, moving the knife from the tail to the head. The movements should be the same as when cleaning an ordinary river or sea fish with scales. They stop there and move on to gutting:
- Make a shallow cut on the belly from head to tail, being careful not to cut the insides. Next, carefully remove the internal organs without damaging the gallbladder, as this will make the pulp bitter. If liquid from it does get on the meat, it must be washed and rubbed with salt. If there is caviar, it is immediately transferred to a separate plate.
- Clean the vertebral cartilages from blood and wash the fish. Cut the tail, pry the vizig (it is white) with the tip of a knife and carefully pull it out. It is also undesirable to damage it, as it is poisonous.
- All that remains is to cut off the fins with scissors or a knife. Be sure to cut out the gills if the head is to be used.
After everything, you can separate the fillet, cut the carcass into steaks, or cook it whole. Parts with bones are suitable for the ear; the ideal solution is to leave the head, tail, and fins. For beauty, at the end of cooking, sometimes a couple of pieces of fillet or steaks are added, but more often the head contains enough meat.
Denis Borisov
Assistant chef of the restaurant "Fisherman's House"
Ask a Question
Cutting off fins with a knife is quite dangerous - you have to move away from yourself so as not to cut yourself. It is better to work with gloves, remembering that there are sharp “bugs” on the carcass.
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 two liters of cold water. Bring to a boil. The head and tail will make an excellent 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 soon as the water in the pan begins to boil, skim off the foam 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.
5. Set the broth to cook again. Bring to a boil again. Add chopped potatoes to the pan. After the next boil, add millet. Boil for about 10 minutes and add fried vegetables and prepared fish. Cook until the potatoes and millet are ready; 5 minutes before the end of cooking, add chopped herbs, bay leaves and peppercorns.
6. Pour in vodka.
The soup is ready!
Cooking fish
Preparing homemade sturgeon soup initially involves carefully processing the fish.
Gut the fish, remove the entrails, and rinse thoroughly inside and out. Cut into several pieces. You can choose your favorite parts of fish for soup: the carcass or the tail and head - at your discretion.
Pour cold water into a saucepan, put the sturgeon pieces in there and put on the fire. Cooking sturgeon according to the recipe takes no more than half an hour.
When the broth comes to a boil, cover the soup with a lid and reduce the heat to low. When preparing sturgeon soup according to a recipe, it is extremely necessary to ensure that it does not overcook. Overcooked fish already contradicts the idea of the dish.
While the fish is cooking, add salt to the soup. Add spices: pepper, bay leaf.
Remove the cooked sturgeon from the pan, place in a separate container and let cool. After removing the bones, cut the pieces into smaller ones.
And now a very simple recipe for sturgeon soup on the fire
Cooking 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
STEP-BY-STEP RECIPE:
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 cooking in Astrakhan.
Sturgeon soup with rice
INGREDIENTS:
- 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, rinse.
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.
4. Add rice.
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, season the soup with the resulting mixture.
Ready!
Calorie table
| Dish | Serving Size | KBZHU |
| Sturgeon soup | 100 g | Calories - 41 kcal, proteins - 2.8 g, fats - 1.7 g, carbohydrates - 2 g |
| Sturgeon soup with rice | 100 g | Calories - 105 kcal, proteins - 3.7 g, fats - 2.5 g, carbohydrates - 2.9 g |
| Soup with fish and tomatoes | 100 g | Calories - 54.5 kcal, proteins - 5 g, fats - 3.1 g, carbohydrates - 2.3 g |
Many housewives do not buy sturgeon because they are afraid that nothing will work out. Anyone can prepare vegetable and sturgeon soup at home, because the recipe is so simple. It is enough to add some vegetables, and if desired, you can also use cereal.
You can ask your question to our author:
