An old recipe for royal sterlet soup. Homemade sterlet soup recipe with photo

Classic soup recipe

According to the classic recipe, this first dish is prepared with a lot of herbs and aromatic roots. Of the vegetables, only onions are added to it to make the broth light and transparent.

What ingredients will you need?

For the dish you need to take:

• sterlet – 900-950 g;
• parsley and celery root – 20-25 g each;
• assorted greens (dill, parsley) – 1 bunch;
• onion – 1 head;
• salt and pepper.

  
  Classic recipe for sterlet soup

If green onions are added among assorted onions, then onions can be excluded from the recipe.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to take care of the fish. The sterlet will need to be gutted, the gills cut off, and washed thoroughly under running cold water. Then cut it into medium pieces.
2. Next, you should put the aromatic roots in a blender and grind them. You can also use a fine grater at this stage.
3. All greens specified in the recipe must be washed, dried and finely chopped. For example, using kitchen scissors.
4. The onion needs to be peeled and the head cut in half.
5. The prepared sterlet is placed in a large saucepan and filled with water. Immediately add roots and a whole onion to it, add salt and pepper (or other spices for fish soup).
6. After boiling, the foam must be removed from the fish soup. And then cook the soup for 50-60 minutes under the lid.

The finished fish soup should be left to steep on a cooling stove for about a quarter of an hour. At this stage, it is sprinkled with chopped herbs.

What can I add?

For a brighter taste and aroma of the soup, you can add bay leaf to it. The main thing is not to overdo it with spices, so as not to interrupt the delicate taste of the sterlet.

Rules for serving dishes, decoration

When served, the soup is poured hot into portioned plates. Served with assorted bread.

Simple recipe

You can make regular fish soup from sterlet, without losing any of its attractive taste and beneficial properties. So, what is needed for such a dish:

The approximate cooking time for this dish is about 2 hours 30 minutes. Calorie content – ​​92 kcal per 100 g.

Step-by-step preparation of simple fish soup:

1. As usual, you first need to start with the fish: rinse, peel, cut into small pieces;
2. Place parsley and celery root in a blender, grind them until finely shredded;
3. The available greens should be finely chopped;
4. Peel the onion, but do not chop it;
5. Place the fish in a saucepan with water, add chopped celery root and parsley, add peppercorns, herbs and add a whole onion;
6. Place the pan on the fire, cook the fish soup over medium heat, after boiling, reduce the heat as much as possible, remove the resulting foam, add salt and pepper and cook for another 1 hour;
7. After preparing the fish soup, keep it covered for 15 minutes, then pour it into plates and garnish with small pieces of lemon.

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Sterlet soup with vodka

Sterlet soup, the recipe for which is published later in the article, is prepared with a very unusual ingredient - vodka. Instead of the latter, it is also possible to use diluted alcohol and moonshine. The main thing is not to overdo it with the amount of alcohol and add the portion strictly recommended in the recipe.

What ingredients will you need?

For the dish you need to take:

• fish – 670-700 g;
• filtered water – 2 l;
• carrots and onions – 1 pc.;
• potatoes - 2 tubers;
• vodka – 50-55 ml;
• chopped greens – 1 handful;
• salt, spices.

  

It is convenient to measure alcohol with a standard glass - one of these contains 50 ml of drink.

Step-by-step cooking process

The cooking process includes several stages:

1. You need to boil water in a large saucepan. Then add vegetables to it. Potatoes are pre-cut into small cubes, carrots are grated coarsely, and onions are used whole.
2. After mixing, the vegetables are sent to cook over medium heat.
3. The sterlet must be thoroughly cleaned of scales and the gills carefully cut off. Next, the carcass is cut into medium portions and each of them is washed well with running water.
4. The fish should be added to the pan with the vegetables, the mixture should be salted and seasoned with spices.
5. When the mixture boils, you must carefully remove the foam from the surface of the liquid and leave the soup to simmer for 20-25 minutes.
6. When the first dish is completely ready, add greens and vodka.

After mixing, the ear is left covered on a cooling plate for 7-9 minutes, after which it is poured into plates and served.

Rules for serving dishes, decoration

It’s delicious to try this first dish freshly cooked and hot. Each serving can be sprinkled with homemade white or black crackers with the addition of garlic and oregano.

Fish head soup

How to remove vizig from sterlet (video)

Required Products:

• Sturgeon heads.
• Potatoes.
• Greenery
• Wine, preferably dry white.
• Onion.
• 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.

Royal sterlet soup

Any fish soup with the addition of sterlet can be called “royal”, because it turns out very satisfying with a bright, delicate taste. But there is also a separate special recipe for preparing the dish like a king. Its secret ingredient is the addition of dill flowers.

What ingredients will you need?

For the dish you need to take:

• sterlet carcasses (small) – 2-3 pcs. (approximately 250 g each);
• filtered water – 2 l;
• carrots – 1 pc. (average);
• onion – 2 heads (not large);
• potatoes - 3-4 tubers;
• salt – 5-7 g;
• peppercorns (allspice) – 5-6 pcs.;
• bay leaf – 2 pcs.;
• dill (flowers) – ½ tsp.

  

If desired, you can reduce the amount of potatoes in the dish or completely exclude them from the recipe.

Step-by-step cooking process

The cooking process includes several stages:

1. It is very important to choose fresh fish for this soup. It is thoroughly washed and carefully cut with kitchen scissors. In the process, you need to remove its head, fins, tail, and sharp ridge. All of these parts can be discarded or used to prepare other dishes.
2. Next, the sterlet is gutted, washed again and cut into small pieces. Their optimal size is 7-8 cm in length.
3. Then you need to prepare the vegetables - peel them, cut them into arbitrary small pieces. Together with the fish, they go into a pan of water. The latter should be no more than 12-15 cm above the main components of the fish soup. Be sure to take a small compact container.
4. All that remains is to add dill, bay leaf, salt and pepper to the pan. All these ingredients go together to cook.
5. When the mixture boils, place a small pan inside a large one filled with water.

In this form, the royal fish soup will cook for 2-2.5 hours. If necessary, you can add water to a large saucepan.

Rules for serving dishes, decoration

The freshly cooked dish is immediately poured onto plates and served hot to the table. You can decorate portions with fresh or dried herbs, and also serve pieces of “Borodinsky” bread with the treat.

How to properly cut fish

Initially, you should start with processing the fish itself, namely removing mucus from its surface, because without this, further cutting is simply impossible. Next you need to adhere to the following scheme:

1. Removing scales - here, by the way, it is worth immediately emphasizing that this type of fish does not have scales as such; instead, there are small bone growths. The largest of them need to be removed with a sharp knife, while the rest can be scraped off in the usual way;
2. Cut off the tail;
3. Carefully rip open the belly and remove the entrails (fat does not need to be removed in the same way as caviar, if any);
4. Carefully separate the head of the fish from the body;
5. The existing fin on the back of the fish should be cut off using the same sharp knife;
6. Cut the resulting carcass across the ridge into small pieces no more than 5 cm thick.

Recipe for royal sterlet soup at home

Having prepared a magnificent fish soup “royally”, and even from sterlet (an expensive type of fish), any housewife will forever be remembered by guests as an excellent craftswoman of delicacies.

Step-by-step preparation of royal fish soup:

1. You need to start with the fish: wash it, clean it of fins, tail and entrails (following the above diagram), then cut it into medium pieces, each 7-8 cm thick;
2. The next step is to rinse and peel the existing vegetables;
3. Potatoes and onions must be cut into quarters, and carrots into rings;
4. Place the fish and vegetables in a small saucepan, fill them with about a liter of water, add allspice and bay leaf, set aside;
5. Take a much larger pan, pour the remaining half of the water into it, add the required amount of salt and put on fire;
6. As soon as the water begins to boil, the flame must be reduced and the entire contents of the small saucepan must be placed in a large saucepan;
7. Cover the pan with a lid and cook the fish soup for an average of 3 hours (at least 2 hours);
8. The finished sterlet soup must be poured into bowls and sprinkled with a small amount of herbs.

Fish soup with salmon

Sterlet soup, the recipe for which is published later in the article, is prepared from 2 types of fish at once. Salmon is also added to the main component. As a result, the treat is not only tasty, but also very beautiful to look at.

What ingredients will you need?

For the dish you need to take:

• sterlet – 1 small carcass;
• onion – 2 heads;
• salmon bellies – 200-250 g;
• potatoes – 650-700 g;
• fresh dill – 1 bunch;
• bay leaf – 2 pcs.;
• salt and spices.

For the indicated amount of ingredients, take approximately 1.5 liters of filtered water.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, the sterlet is cut. All excess is cut off so that only pieces of clean fillet remain.

   

2. You need to pour all the water into the pan and send it to heat. When the first signs of boiling appear, you can pour potatoes into it, previously peeled and cut into small cubes.
3. Next, you should salt the mixture and place the fish pieces into it.
4. While the soup base is cooking, you should take care of the onions - peel and chop into small cubes. Then it is poured into the pan.
5. After 12-15 minutes, you can add salmon bellies, bay leaves, spices and chopped dill.

After another 6-7 minutes, the heating of the stove is turned off, and the soup is left to infuse for 10 minutes.

Rules for serving dishes, decoration

Before serving, remove the bay leaf from the pan and pour the dish into plates. You can add a small amount of mayonnaise or sour cream to the finished fish soup to taste.

Salad with boiled sterlet

Products
Sterlet - 100 grams Fresh cucumbers (pickles can be used) - 2 pieces Potatoes - 1 piece Egg - 1 piece Cranberries - 15 grams Apple (preferably green) - half Sour cream - half a glass Horseradish root - cube 2 centimeters side Salt - 3 teaspoons Black pepper - half a teaspoon

How to prepare a salad from boiled sterlet

1. Clean the sterlet, gut it, and wash it under cold water. 2. Rub the sterlet with salt and pepper, place on a dish, and put in the refrigerator for 30 minutes. 3. Wash the potatoes, do not peel them. 4. Pour cold water into a saucepan, add potatoes, place over medium heat, and after boiling, cook for 20 minutes until the potatoes soften. 5. Drain the water from the pan with potatoes and leave to cool. 6. Pour 700 milliliters of water into a separate small saucepan, place over medium heat, and let it boil. 7. Place a washed egg in boiling water and cook for 10 minutes. 8. Drain the water from the pan with the eggs, pour cold water over them, and leave to cool. 9. Wash the cucumbers and cut them into centimeter-thick cubes. 10. Wash the apples and cut them into slices 5 millimeters thick. 11. Peel the cooled potatoes and cut into cubes one centimeter thick. 12. Peel the eggs and finely chop them. 13. Cut the salted and cooled sterlet into 5 mm thick cubes, remove the bones. 14. Mix potatoes, cucumbers, apples, eggs, fish in a bowl, add cranberries. 15. Wash the horseradish, peel it, grate it on a fine grater. 16. Mix sour cream with horseradish. 17. Season the salad with sour cream sauce or serve the sauce separately.

Recipe with champagne

In addition to vodka, other alcoholic drinks can be added to the soup. For example, champagne. It must be taken dry.

What ingredients will you need?

For the dish you need to take:

• chicken carcass (small) – 1 pc.;
• celery and parsley roots - 1 pc.;
• bay leaf – 1 pc.;
• pressed caviar - 2 tbsp. l.;
• cold (boiled) water – ½ tbsp.;
• fresh sterlet – 900-950 g;
• dry champagne – ½ bottle;
• fresh dill - 1 bunch.

Green onions and half a lemon are also used to serve the treat. Pressed caviar is needed only to clarify the broth, so you can do without it in the recipe.

Step-by-step cooking process

The cooking process includes several stages:

1. The chicken carcass needs to be placed in cold water, brought to a boil, the foam removed and all the roots, bay leaf, and salt placed in the same pan. It takes 45-50 minutes to cook the broth. Next, you need to leave it to infuse for approximately 10-12 minutes.

   

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2. While the broth is boiling, you need to prepare a brace for it, which will make the soup light and transparent. To do this, pressed caviar is thoroughly ground in a mortar. Gradually, cold boiled water is poured into it. The process should be continued until all the eggs are thoroughly ground and the mass becomes homogeneous.
3. Then the mixture must be diluted with the remaining water, add a little salt and mix with 1 tbsp. hot broth.
4. At the next stage, the finished guy is sent to the soup (the chicken carcass is first removed from it). Under the lid, the dish will cook for another 12-15 minutes on low heat on the stove. It is imperative to remove all emerging foam during the process.
5. The finished broth is removed from the heat, left to stand under the lid so that the guy settles to the bottom, and strain through a natural, clean cloth.
6. While the base is being prepared, you need to take care of the fish - cut it (remove bone plates, entrails, vizig, gills, mucus) and rinse thoroughly with cold water. Next, the carcass without fins and head (but with skin) is cut into portions.
7. The strained broth must be brought to a boil, after which the fish must be placed in it. At this stage, you can add roots to the soup and add salt to taste.
8. When the fish pieces float to the surface, reduce the heat on the stove and cook the soup for another 15-17 minutes.
9. Champagne is poured into the ready-made soup, after which the dish is slightly warmed up. But you can’t bring it to a boil.

The resulting treat is sprinkled with chopped dill and left to steep for 5-6 minutes.

Rules for serving dishes, decoration

When serving, pieces of fish are first laid out on portioned plates, and the broth is poured on top. The treat is decorated with lemon slices and chopped green onions.

From fish head with millet

Sterlet soup (its recipe comes in different types) can also be cooked using fish heads. To do this, be sure to carefully prepare parts of the carcasses.

What ingredients will you need?

For the dish you need to take:

• fish heads – 2 pcs.;
• fish fillet – 370-400 g;
• onion – 2 heads;
• sweet pepper – 1 pc.;
• dry millet – 1/3 cup;
• butter – 1 tbsp. l.;
• salt.

You can also add fresh dill to the soup to taste.

Step-by-step cooking process

The cooking process includes several stages:

1. Fish heads must be thoroughly washed and the gills carefully removed. Next, transfer to a saucepan and add 2.5 liters of water.
2. When the soup base boils, you need to very carefully remove the foam from it and add 1 peeled onion.
3. The broth should simmer covered for 20-25 minutes. During the process, be sure to remove the foam from it.
4. The remaining onion must be cut into small pieces and fried until lightly browned in butter along with diced sweet pepper.

   

5. The heads are removed from the finished broth and the liquid is filtered. Then fried vegetables, pieces of fish fillet and millet (previously thoroughly washed) are sent into it.

All that remains is to add salt to the soup and cook it for about another quarter of an hour.

Rules for serving dishes, decoration

When serving, each serving of soup is generously sprinkled with chopped dill.

Calorie table

Sterlet is a tasty and healthy, but expensive fish. However, from a whole medium-sized carcass you can prepare several dishes at once. First of all, you should cook the soup using the head, ridge, and tail. The sirloin is left for baking or another dish.

You can ask your question to our author:

Sterlet fish soup on fire

To prepare such a dish, be sure to take a high-quality cauldron. The optimal volume of dishes is 5 liters.

What ingredients will you need?

For the dish you need to take:

• water – 3 l;
• sterlet (small) – 2 carcasses (total weight approximately 700 g);
• potatoes - 3 heads;
• onion, carrot, tomato - 1 pc.;
• fresh parsley - 1 bunch;
• bay leaf – 2 pcs.;
• peppercorns – 7-8 pcs.;
• sea ​​salt.

  

If you don’t have sea salt at hand, regular rock salt will do.

Step-by-step cooking process

The cooking process includes several stages:

1. The fish needs to be separated and cut into large pieces. Vegetables – peel and chop into quarters if necessary.
2. When the salted water in the pot boils, add all the vegetables except the tomato.
3. Next, the mass will be cooked until the vegetables are soft. You should focus primarily on potatoes.
4. At the next stage, you need to put pieces of sterlet and tomatoes into the cauldron. The mixture will cook until the fish is ready.

Pepper and bay leaf are added to the cauldron at the very last stage.

Rules for serving dishes, decoration

Before serving the meal, the fish is removed from the pan and cut into pieces. Next, it is laid out on plates. All that remains is to fill the sterlet with broth and complement the treat with assorted bread.

Rich soup in a slow cooker

Sterlet soup is quickly and easily prepared in a slow cooker. A step-by-step recipe for this dish is published later in the article.

What ingredients will you need?

For the dish you need to take:

• sterlet – 900-950 g;
• onions, leeks, parsley and celery root - 1 pc.;
• bay leaf – 3-4 pcs.;
• black peppercorns – 8-10 g;
• salt.

  

The recipe indicates the weight of the already cut sterlet. This amount of food will require approximately 1.5 liters of water.

Step-by-step cooking process

The cooking process includes several stages:

1. The cut and washed fish should be cut into portions, placed in a multicooker bowl along with the onion and peeled roots, add water and salt.
2. In the soup or stew mode, all ingredients will cook under the lid for 40-45 minutes. When the specified time has elapsed, the broth must be thoroughly strained.
3. At the next stage, pepper and bay leaf are added to the “kitchen helper” bowl. It takes another 10-12 minutes to cook the dish.

The broth according to this recipe turns out opaque. To correct the situation, you need to make a pull with granular caviar, as described above in the article.

Rules for serving dishes, decoration

It is delicious to serve the first course to the table with freshly baked pies or homemade wheat bread.

How to cook barley soup

Sterlet soup (the recipe is often supplemented with various cereals) is very tasty and satisfying with the addition of pearl barley. Its calorie content is: 41 kcal per 100 g.

And BZHU:

What ingredients will you need?

For the dish you need to take:

• sterlet (already cut) – half a kilo;
• potatoes - 5-6 tubers;
• onion and bay leaf - 1 pc.;
• carrots – 2 pcs.;
• pearl barley - ½ tbsp.;
• onion peels – 2-3 pcs.;
• salt, spices.

  

Onion skins are an optional ingredient. It is used to add beautiful color to the soup.

Step-by-step cooking process

The cooking process includes several stages:

1. The cut fish needs to be cut into pieces and, together with the onion skins, add water and cook until done.
2. Carrots should be peeled and chopped using a blender or simply grated.
3. The onion needs to be chopped into half rings. And potatoes - in miniature cubes.
4. When the fish is already cooked, you can pour pearl barley into it and add all the vegetables chopped in the previous steps. But first, the onion peels are removed from the pan.
5. After about 15-17 minutes of cooking, the mass is salted, bay leaf and selected spices are added to it.

The soup is left to simmer until the potatoes are soft.

Rules for serving dishes, decoration

When serving, the first course is poured into deep bowls and sprinkled with assorted chopped herbs.

Tsar's soup with sterlet and cream

Sterlet is considered an expensive species of fish of the sturgeon genus, distinguished not only by its taste, but also by its benefits for the body. The meals of Ivan the Terrible and Peter I always included sterlet dishes. You can prepare royal soup at home, surprising your loved ones with the delicacy. It is recommended to pour cream into it to add a delicate texture to the dish.

Potato and sterlet soup recipe:

• sterlet - 500 g;
• potatoes - 3-4 tubers;
• onion - 1 head;
• carrots - 1 pc.;
• butter - 20 g;
• cream - 300 ml;
• dill - ½ bunch;
• salt;
• pepper mixture.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

The cream must be fat (from 20%), otherwise it may curdle during cooking.

The cooking time for the broth depends on which parts of the fish are used. Typically, it is cooked from heads, tails and other leftovers for 20 minutes. It is not advisable to use fillet for soup, as it does not give a cool fat. It is worth remembering that the pulp will be ready in 7-10 minutes.

The finished broth is filtered, and the meat is removed from the head and tail. If the pieces are large, you can cut them with a knife into smaller pieces. Add the potatoes cut into cubes into the boiling liquid and cook for 15 minutes. Peel the onion and cut into cubes. Melt butter in a frying pan and fry the onion. Next, add grated carrots and sauté the vegetables for another couple of minutes.

The frying is transferred to fish broth with half-cooked potatoes. At this stage, you can salt the stew, throw in the bay leaf and selected spices. Place the sturgeon, disassembled into boneless pieces, back into the pan. Pour in the cream, stir and wait until it boils. Turn off the heat immediately to prevent the cream from curdling! Let stand for 15 minutes and then serve with dill or other herbs.

Useful tips and tricks

The following tips will help you prepare tasty sterlet fish soup according to any recipe:

• Such fish has almost no scales, so there is no need to remove them, and the dense coating on top, when simmering over low heat, completely dissolves after 20-25 minutes and gives a special aromatic broth;
• The onion should be placed in the broth directly with the peel so that it turns out to be a beautiful, appetizing color;
• you can start preparing the base of the soup by simmering the fish, tail and head with roots, onions, and then (after about half an hour) strain the broth and add fillet pieces to it.

There are many successful recipes for sterlet fish soup - more than 20. Among them are classic and original versions with salmon, champagne, and vodka.