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Ear from sturgeon royally. How to cook sturgeon soup at home. Heads boiled, what to do next

Sturgeon is an expensive fish that could previously be found on tables in royal mansions. Today, this fish fillet can be easily bought in the supermarket. If you want to cook an exquisite first course, then you will surely like the sturgeon fish soup, the recipe of which is different for every housewife. Let's discuss the popular ways of preparing fish soup.

Exquisite fish soup

Often, cooking fish soup from sturgeon is associated with going out into the countryside. How wonderful it is to make a fire near a pond and cook fragrant soup in a cauldron! Ukha used to be considered a purely masculine dish, but today women are more likely to cook such a soup at home.

The sturgeon carcass is easy to cut, and the fillet can be used to prepare delicious second courses. An incredibly tasty and fragrant ear will turn out from the head of a sturgeon.

On a note! Sturgeon does not have scales, so the process of butchering the carcass takes literally five minutes. We remove the fin parts, tail and clean the insides.

Compound:

300 g fish fillet and sturgeon head;
onion head;
fresh tomato - 1 pc.;
sweet pepper - 1 pc.;
a bunch of greens;
70 ml refined vegetable oil;
50 ml of vodka;
carrots - 1 root crop;
spices, salt - to taste.

Cooking:

To improve the taste of the first course, you can add different types of fish fillets.
We need a sturgeon head and some fillet.

In thick-walled dishes, preferably cauldrons, lay out the prepared fillet and sturgeon head.
Add other varieties of fish fillet, laurel leaves.
We clean the carrots, rinse with running water and cut into circles.

Pour all the ingredients with filtered water and put on the stove.
As soon as the water reaches a boil, foam will appear on the surface, which must be removed with a slotted spoon.
Reduce the fire to a minimum.
Cook fish fillet and broth for about 40 minutes, salt.
We filter the fish broth through a fine sieve or gauze cut.
We take out the boiled fish fillet with a slotted spoon from the broth and transfer it to a separate plate.
Rinse fresh tomatoes thoroughly with running water.
We cut it into four parts, remove the stalk and seeds.
We clean potato tubers and onions.
Chop the onion into cubes, potatoes into equal slices.
Cut the sweet pepper in half and remove the stem.
We clean the seeds and chop into cubes.
You can chop another carrot of your choice.
Heat the vegetable oil in a saucepan.
We spread the sweet pepper and carrots.

Now add chopped onion, mix and fry for a few more minutes.
Pour the strained broth back into the saucepan and bring to a boil.

We cook it until ready.
Then add the browned vegetables to the broth.
We disassemble the boiled fish fillet into small pieces and add to the ear.
Bring to a boil again, add chopped tomatoes and immediately pour in vodka.
Add finely chopped greens, allspice ground pepper and salt to taste.
Bring the ear to a boil and immediately set aside from the heat.

Royal sturgeon ear

You can arrange a truly royal meal, just cook sturgeon fish soup. This dish is prepared very simply, and its taste will not leave anyone indifferent.

Compound:

0.5 kg sturgeon fillet;
½ lemon;
butter - 30-40 g;
potato tubers - 2-3 pcs.;
onion head;
carrots - 1 root crop;
to taste spices and spices.

Cooking:

We clean the sturgeon fillet and rinse well under running water.
We put the sturgeon in a thick-walled pan, fill it with cold filtered water.
Place over medium heat and bring to a boil.
Then remove the foam with a slotted spoon, reduce the fire to a minimum.
We continue to cook the pieces of sturgeon until tender.
Finely chop carrots and onions with a knife.
Melt the butter in a saucepan.
We spread the chopped vegetables and sauté until golden.
Then, in a sealed container over low heat, simmer the vegetables for another 5-7 minutes.
Potato tubers are peeled, washed and cut into cubes.
We take out the boiled sturgeon from the broth and spread the potatoes.
We cook it until ready.
When the potatoes are almost ready, put the boiled sturgeon and fried vegetables into the broth.
For flavor, add laurel leaves, allspice black pepper.
Salt to taste.
Cut the lemon into slices and add to the plate with the sturgeon fish soup.

Delicious Savings

You can cook two dishes at once from the carcass of one fish: baked sturgeon and delicious fish soup. To make sturgeon ear at home more satisfying, add rice or millet groats.

Compound:

onion head - 2 pcs.;
carrots - 1 root crop;
potato tubers - 4 pcs.;
rice cereal - 3 tbsp. l.;
sturgeon - to taste;
lemon slices, a bunch of greens;
spices and salt to taste.

Cooking:

We wash the sturgeon head thoroughly.
We put it in a saucepan and fill it with filtered water.
Put on minimum heat and bring to a boil.
After boiling, cook the broth for about one hour.
Meanwhile, peel the carrots, potato tubers and onions.
Wash vegetables thoroughly and cut into cubes.
We take out the sturgeon head from the broth and lay out the chopped vegetables.
After five minutes, add the washed rice cereal.
Cook for another 20 minutes.
At the end, add finely chopped greens.
Lay the lemon slices on serving platters. Citrus fruit gives an incredible taste and aroma to sturgeon fish soup.

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Ear from the head of a sturgeon

A simple and tasty dish is an ear from the head of a sturgeon. The recipe with photos will be presented below. Any fish is valuable because it has very little waste. In the bellies there can be a treasure in the form of caviar, which is easy to salt or cook a dozen dishes from it.

The backbone with bones is an excellent product for. The head, tail and fins are added to it - they get the main ingredients for making delicious fish soup from nothing, literally from waste.

Many people simply throw away these cut off bony parts of any fish, not realizing that there is delicious fat and no less tasty head meat in the head, and the backbone and bones are a source of excellent gelling substances that give an amazing taste to the ear and the right consistency to the aspic dish.

The fish is divided. Clean out the abdomen.

They lay aside tails, fins, cut off heads (the cut gills are thrown away!). The ridge is taken out, attached to the set aside ingredients. From this, the ear will be cooked for 1-1.5 hours. The main part of the carcass is disposed of at its discretion - other dishes are prepared from it.

For cooking fish soup, the listed bony parts are enough. If you wish, you can add a few pieces of fish - one per serving. But we will consider the process of cooking fish soup from the head of a sturgeon, without pieces of the carcass. Not bad if there are heads from several fish, then the ear will be richer.

How to cook sturgeon fish soup if there is a head and tail

The bony parts are put in a saucepan. A well-washed but unpeeled carrot, 1 medium onion or 2 small ones are omitted.

Celery and parsley roots are washed, dipped into the pan whole or cut into pieces.
A couple of bay leaves, peppercorns, salt are the main spices in any fish soup.
Dry herbs, ready-made mixtures of spices, large stems of fresh herbs are used to add flavor and a peculiar flavor.

So, they put everything they wanted into the pan: parts of the fish, onions, carrots, spices, dry herbs.

Next, fill the contents with cold water, exceeding the products by 2-3 fingers. You can add water in portions, at the rate of 250-300 ml per person, plus another 100-200 mm for the evaporation of the liquid during the cooking process.

On high heat, bring the broth to a boil, remove the scale. Reduce the heat and make sure that the water does not boil for the next 30-40 minutes. Intense boiling slows down cooking and dramatically worsens the taste of the dish. It is better to cook soups with the lid ajar at a very low, barely noticeable boil.

Pinch of ground turmeric and ginger, sesame or coriander seeds are added 10-15 minutes before the fish soup is ready (before removing the head).

So at home, sturgeon ear is cooked (from heads and bones). It can also be cooked over a fire.

Heads boiled, what to do next?

Options:

They take out all the contents, filter the broth, taste it.

The meat is taken out of the head, divided into fibers. If the tail is cut off with a piece of carcass, meat is also taken out from there.

The broth is again put on fire, if desired, it is flavored a little more with spices, the head meat is lowered, and brought to a boil.

Remove from heat, cover tightly with a lid, let stand for 10 minutes. Even if the broth was slightly cloudy, it settles and becomes lighter. The infused fish soup can be served at the table, pouring into plates, to which a hard-boiled egg is added and cut in half lengthwise.

Everything is the same, with only one intermediate action.

After straining, potatoes, cut into pieces, and carrots, cut into circles, are lowered into the broth. Cook until vegetables are ready. You can add sweet pepper, chopped into strips, or slices of fresh tomato.

This is no longer a classic fish soup, but a soup with vegetable additives - for those people who do not like to eat "empty" broth.

Note:

If there is time, after the first 40-minute boil and remove the meat from the heads, the bony parts are again dipped into the broth and boiled for another 40 minutes to make the ear more concentrated.

For fat content, before removing from heat, pour a couple of tablespoons of vegetable oil into the pan. Then beautiful golden stains will float on the surface of the liquid. Or put a small piece of butter on the plates. To give a golden color, a teaspoon of turmeric is specially added (10-15 minutes before removing from heat).

The finished ear can be seasoned with table mustard (or mustard spread on bread). When serving, delicate chopped greens, a slice of lemon, a spoonful of sour cream, cream, mayonnaise are placed in plates with fish soup - whatever you like.

Classic sturgeon fish soup recipe

Since many people are more accustomed to eating soups with potatoes, we will cook such a dish.

Ingredients:

"waste" from one sturgeon - head, tail, spine, fins.
onion - 1-2 pcs.
carrots - 1+1 pcs.
potatoes - 3-4 pcs.
greens - optional
coriander - 8-10 grains
salt, spices - to your taste
black pepper and allspice - 5-6 peas each
laurel - 2 leaves
water - 1-1.5 liters.

How to cook sturgeon fish soup from one bony parts is described in detail above, in the previous section.

You should pay attention to the points:

It is better to put the onion in the form of a whole onion, cut crosswise. So she will give the ear useful substances more fully, stretch out and absorb all the harmful things from the fish. When straining the broth, the bulbs are thrown away. Finely chopped onion is of little use, and it is not particularly tasty when boiled.

Spices are added immediately or after boiling: salt, laurel, peppercorns, ground coriander seeds. Pour in a pinch of 2-3 dry herbs: basil, dill, cilantro, parsley, etc.

One carrot is placed immediately when boiling the heads. Then it can be added to a salad, for example.

The second carrot is cut into arbitrary pieces (usually thin circles) and dipped into the strained broth along with potatoes after the head has been cooked and it has been decided to cook the ear with potatoes.

Sturgeon ear at home is usually prepared using those fish spices that are available. Adding cereals and roasts is no longer an ear, but a fish soup.

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An ear from a sturgeon - and immediately an image arises in my head of nothing more than feasts in the royal mansions. Indeed, this dish is still a delicacy today, but much more affordable than it was in former times.

It is served in the best restaurants and even at official receptions for the powerful, but it is not difficult to become like it by taking and preparing sturgeon fish soup in your own kitchen. A small fish will suffice.

Royal sturgeon ear

After that, you can start cooking.

400-500 gr. sturgeon (how much remains from cutting);
1 medium carrot;
1 medium onion;
2 large potatoes;
30 gr. butter;
salt, spices to taste;
half a lemon, optional

Cooking time: about an hour.

Calorie content: about 110 kcal / 100 gr.

The cooking method is simple. You need to start cooking fish soup from sturgeon by lowering pieces of fish into cold water - when it boils, reduce the fire to a minimum and leave the broth to boil.

While this is happening, frying is done - finely grated (or chopped) carrots and chopped onions are fried in butter until golden, after which the pan is covered with a lid and the vegetables are stewed over the smallest fire until soft.

After half an hour, you need to get the fish out of the broth, send the sliced \u200b\u200bpotatoes into it and separate the sturgeon pulp from the bones.

When the potatoes are cooked until half cooked, it remains to add the frying and fish to it, as well as salt, bay leaf and a few peas of black pepper, although if you wish, you can do with one salt.

You can add slices of lemon to the finished sturgeon ear (on plates), the acid of which will add a special piquancy to the dish.

Sturgeon head soup recipe with rice step by step

Sometimes you can save money and cook two fish soups from one sturgeon at once - one from the carcass, and the other from the head and fins. Or you can immediately purchase the head of this fish separately, and make a wonderful dinner out of it for the whole family, making it more satisfying due to cereals.

sturgeon head (large is better if bought separately);
1 medium carrot;
2 medium onions;
4 medium potatoes;
3 art. spoons of rice;
salt, spices to taste;
lemon and herbs - optional.

Cooking time: approximately 1.5 hours.

Calorie content: about 90 kcal / 100 gr.

Such an ear differs from the traditional one in two ways - the broth from the head is cooked longer, and the soup itself is much thicker. So, first you need to lower the head of the sturgeon (and fins, if any) into boiling water and leave to simmer for about an hour.

Then take it out of the broth (you can take it apart and add pieces of pulp to the soup) and put potatoes, carrots and onions cut into pieces into the pan.

Option: finely chop one onion, and send the second whole to the broth and then get it.

Together with vegetables, rice is added to the ear, as well as salt, bay leaf and peppercorns. Next, the dish is cooked under the lid over low heat for about 20 minutes, after which the fire is turned off and the ear is left on the stove for another 5 minutes to infuse.

Chopped fresh herbs and lemon slices can be added to the plates - for taste and decoration.

Ukha, and especially from sturgeon, is both a simple and delicate dish, for the preparation of which there are simple, but still important secrets. Eg:

You can add a little tomato paste to the frying for the fish soup, which will make the color of the soup golden-orange. But such a recipe can no longer be called a classic;
Pieces of fish must be immersed in cold water and then the fire should be turned down so that the sturgeon meat does not fall off the bones and does not disintegrate into fibers in the broth;
You can add a piece of celery to the broth - this has been done for centuries;
Too active spices are better not to use. The maximum is dried herbs of basil, dill, parsley, oregano. A pinch of dried thyme is also suitable;
Instead of rice, millet or wheat groats are added to the ear from the head of the sturgeon;
If the sturgeon ear remains from dinner, then after being in the refrigerator it will turn out to be an excellent fish jelly, since the broth comes out very rich;
It is better to serve fish soup royally in beautiful patterned plates, putting more slices of rye bread, pickles and saucers with lemon slices and herbs on the table.

The Curly Pinscher cake recipe is a delicious and unusual dessert for a children's party.

Try to cook delicious recipes from zucchini stuffed with chicken fillet.

notefood.com

Sturgeon ear - recipe

Ukha with sturgeon is a very light and simple soup, which is traditionally boiled from the head and tail of a fish. We offer you several recipes for its preparation.

Sturgeon fish soup recipe

fresh sturgeon - 400 g;
onion - 1 pc.;
carrots - 1 pc.;
tomato paste - 1 tbsp. spoon;
butter - 2 tbsp. spoons;
potatoes - 2 pcs.;
spices.

We take a fish head or tail, rinse well and put in a saucepan. Then fill with water and put on medium heat. Cook the broth for 20-25 minutes and, as soon as it boils, reduce the flame and cover with a lid so that the fish does not fall apart. Don't forget to salt and pepper to taste. Without wasting time in vain, let's prepare the vegetables for the soup for now: grate the carrots, and finely chop the onion. Next, we fry in butter and tomato paste for about 7-10 minutes, adding salt to taste.

At the same time, peel the potatoes and cut them into small cubes. As soon as the fish broth is ready, carefully remove the fish, peel it from the skin, bones and divide it into smaller pieces. After that, we again return the sturgeon back to the pan and add chopped potatoes and vegetable frying to the broth. Now increase the heat and bring the soup to a boil. Add fresh herbs to the finished sturgeon ear and serve.

Sturgeon ear with rice

sturgeon carcass - 1 pc.;
onion - 2 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.;
rice - 3 tbsp. spoons;
bay leaf - 1 pc.;
greens - optional;
lemon - for decoration;
spices.

Wash and clean the fish well. Then we separate the tail, head and fins and put them in boiling water. Salt the fish to taste and cook for about 30 minutes. Next, carefully strain the broth. Wash potatoes and carrots, peel and cut into small cubes. We clean the onion from the husk, wash it and finely chop one onion, and leave the second whole.

Cut the body of the fish into bite-sized pieces. We wash the greens, dry and chop. Bring the broth back to a boil and throw potatoes, carrots, onions and boiled rice into it. Add peppercorns and pieces of sturgeon. Cover the pan with a lid and cook the fish soup until tender, about 15-20 minutes. Then sprinkle the soup with fresh herbs, mix and remove from heat. Let the dish stand for about 5 minutes, pour into plates, throw a lemon and serve.

womanadvice.ru

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

Sturgeon fish are one of the oldest aquatic inhabitants of the planet. They are related to sharks. These amazing fish live in clean cold rivers and lakes. They lead a benthic lifestyle, due to which, 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 hallmarks of the sturgeon. And its dorsal crest is decorated with peculiar convex growths. From time immemorial in Rus', the sturgeon was considered a noble fish. In the old days it was called red, that is, expensive, refined, the best. In fact, his color is white, or rather pale milky. There are legends about its size - the old-timers claim that in the cold northern reservoirs there are fish the size of a human being. Whether this is true or fiction is unknown. But often anglers get really large specimens from the depths. By the way, sturgeon fishing today in all reservoirs is under strict control. After all, the population has decreased significantly over the past few decades. It happened due to the deterioration of the ecology on the planet, or was the result of a popular love for sturgeon, it is difficult to say. But one thing is certain - this fish can be safely called one of the most delicious in the world.

Royal food

The first mention of sturgeon dates back to the Middle Ages. She was brought to the capital from Siberia and Baikal, prepared delicious dishes from her and served at the table of the sovereign. Sturgeons were baked whole, fried over coals in pieces, and a fragrant rich soup was cooked from the pulp, heads and tails. Sturgeon ear is considered a real delicacy even today. It is served in the best Russian cuisine restaurants around the world. It is also prepared at official events for distinguished guests. And for good reason, because this dish is truly exquisite. And why not become like the powerful of this world and try to cook sturgeon fish soup in your own kitchen?

Sturgeon: cutting, preparation for cooking

Cleaning fish is easy. She has no scales. Before cooking, the sturgeon must be thoroughly washed under running water. Then, using special forceps, remove the gills. With a sharp knife, it is convenient to cut the insides. It is not necessary to cut off the fins, they will only benefit - the sturgeon ear will be richer.

Proportions of products for sturgeon fish soup

The washed fish is ready for further cooking. The recipe for sturgeon fish soup involves the following proportions of products:

Some cooks add tomato paste to the frying. This diversifies the color of the dish, making it golden-orange. But this option cannot claim authenticity, because cooks in Tsarist Russia did not add tomato. Yes, and tomatoes appeared much later than the sturgeon soup recipe became a real classic. By the way, potatoes were also introduced not so long ago. Initially, steamed turnips were put in the ear instead.

Cooking

This fish takes a long time to cook. Preparation of fish soup from sturgeon begins with boiling. It is advisable to immerse the pieces of fish in cold water. An important point - when the broth boils, the gas must be reduced, otherwise the meat will fall off the bones and fall into small pieces. While the sturgeon is cooking, you can start frying. To do this, finely chop the onion and rub the carrots. Saute the onion in butter until translucent. Then add carrots, let it stew a little. Then you should cover the frying pan with a frying lid and reduce the heat so that the vegetables are stewed until soft.

After half an hour of boiling, sturgeon can be removed from the broth and diced potatoes can be sent there. Sturgeon ear, the cooking method of which has not changed for centuries, will be more fragrant if you add a piece of celery root to it. While it boils, separate the cooled fish meat from the bones. When the potatoes are half cooked, add the frying and pieces of sturgeon. Continue to cook on low heat. At the very end of cooking, add seasonings. You can’t do without bay leaves and black pepper - they will only emphasize the taste of the soup without overshadowing the aroma of sturgeon. In general, for the preparation of this dish you should not take spices with too intrusive taste. The noble 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. Salt is better to take sea.

Ear from the head of a sturgeon

A simplified and more economical version of the dish is in no way inferior in taste to the “big brother”. From the tail and head of a noble sturgeon, a wonderful ear is obtained. The method of preparation is not much different from the classic. Unless you need to cook the head longer. Such an ear from sturgeon, or rather from some of its parts, has its own peculiarity - it is much thicker. Often a little cereal is added to it. Suitable, for example, millet or small wheat. If the amount of food is calculated more than once, and the rest of the fish soup stays in the refrigerator for at least a few hours, it will solidify in a saucepan and turn into an excellent jellied meat. The broth in such an ear is fragrant and rich.

How to serve sturgeon soup to the table?

Since the recipe for sturgeon soup came from ancient Rus', then the serving must be maintained accordingly. A noble dish will look ridiculous in low-quality cheap dishes, and deliberately foreign accompanying dishes on the table will spoil the whole entourage. Therefore, we will pour the ear on beautiful plates with a pattern, be sure to substitute them in underplates, serve the table with beautiful cutlery and elegant textiles. Let's serve rye bread, spicy pickles, mustard and fresh herbs. Lemon is served on separate saucers, cut into circles or thin half rings. It is placed on plates immediately before the meal. It is not forbidden to put a misted crystal decanter with cold Russian vodka on the table. And what you should not do during such an aristocratic dinner is to read the press, as the unforgettable Professor Preobrazhensky, a great connoisseur of fine Russian cuisine, advised.

www.syl.ru

Ear from the head of a sturgeon

If you only have a head left from a sturgeon, do not throw it away, but cook a delicious homemade fish soup. And let it not be the same as cooked in nature and according to all the rules, you are guaranteed a delicious lunch.

INGREDIENTS

Sturgeon head 1 piece
Onion 1 piece
Carrot 1 piece
Potatoes 3-4 Pieces
Fresh greens 20 grams
Ground black pepper 1-2 pinch
Salt 1 teaspoon
Bay leaf 1 piece

Step 1

If you only have a sturgeon head, you can skip this step. Whoever has a whole sturgeon, first of all we cut off the head, fins and tail.

Step 2

We remove the gills, thoroughly rinse the head under water.

Step 3

We spread the head, tail and fins in a saucepan, fill it all with water. We put it on the stove and wait for the moment of boiling.

Step 4

As soon as the water boils, reduce the fire under the pan and begin to collect the foam.

Step 5

When the foam no longer appears, add half the peeled onion and half the carrot. We cook for 20 minutes.

Step 6

Next, add half the salt, pepper, stems from the greens and bay leaf. Cook for 20-25 minutes.

Step 7

Strain the fish broth into another saucepan.

Step 8

Peel the potatoes, cut them into small cubes. We cut the remaining carrots the way you like: you can cube, you can thin slices.

Step 9

We send potatoes and carrots to a pan with broth.

Step 10

Add the remaining onion, cut into thin strips.

Step 11

While the vegetables are boiling in the broth, we disassemble the head and tail, take out the pieces of meat. We send them to the pan with the ear. And continue to cook until the potatoes are ready.

Step 12

You can add a little finely chopped greens to the ear. Add the rest of the greens to the plates when serving.

Step 13

Serve the ear to the table as you like. The female half of my family loves such an ear: transparent and dietary. And I add a cut boiled egg and a piece of butter. Oh, and don't forget the greens.

povar.ru

How to cook sturgeon soup at home

Cooking time: 20 minutes

Sturgeon ear: cooking method at the stake, ingredients

Food can be prepared for guests visiting Russia for the first time. Foreigners will love this hearty dish and might even ask for the recipe for sturgeon soup, pictured below. It is better to immediately calculate the required number of servings of food for the festive table.

To prepare the dish you will need:

400-500 g sturgeon (take tail or head)
1.5-2 liters of water that has passed through the filter
2 medium sized peeled potatoes
large carrots (it also needs to be peeled)
onion head
2-3 bay leaves
salt, black pepper and other seasonings to taste
50 g fresh dill or parsley

Sturgeon ear at home is sometimes prepared with the addition of tomato paste, which gives the dish a sweet and sour taste.

Sturgeon ear at home

Take a fish and cut off its head and tail. Ukha is prepared either from one or the other. However, most often they take the tail. Rinse it in cold tap water. Then dip into a pot of water and cook for 20 to 30 minutes over medium heat. When the liquid boils, cover the pot with a lid. The fire must now be reduced, otherwise the sturgeon may boil.

Add table salt with black peppercorns to the water, and then overcook.
To do this, finely chop the onion and grate the carrots.
Then put the vegetables in a preheated pan with vegetable oil.
During frying, you can pour 2-3 tbsp. l. fish broth.
Add seasonings to vegetables.
Simmer the carrots and onions for about 6-8 minutes.

How much to cook sturgeon fish soup? After boiling, leave the fish in the pan for another 5 minutes. Then take it out of there and, having cleaned it of small bones and skin, send the pulp back. Cut potatoes into small cubes. Pour them into the fish broth along with the overcooking. Increase heat and bring liquid to a boil.

Turn off the gas. Cook for another 2-3 minutes. Crumble the greens and decorate the finished dish with it on top. Serve the fish soup in beautiful bowls. Together with it, you can put rye bread, pickles and mustard on the table.

One of the oldest aquatic inhabitants of the planet. They are related to sharks. These amazing fish live in clean cold rivers and lakes. They lead a benthic lifestyle, due to which, 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 hallmarks of the sturgeon. And its dorsal crest is decorated with peculiar convex growths. From time immemorial in Rus', the sturgeon was considered a noble fish. In the old days it was called red, that is, expensive, refined, the best. In fact, his color is white, or rather pale milky. There are legends about its size - the old-timers claim that in the cold northern reservoirs there are fish the size of a human being. Whether this is true or fiction is unknown. But often anglers get really large specimens from the depths. By the way, sturgeon fishing today in all reservoirs is under strict control. After all, the population has decreased significantly over the past few decades. It happened due to the deterioration of the ecology on the planet, or was the result of a popular love for sturgeon, it is difficult to say. But one thing is certain - this fish can be safely called one of the most delicious in the world.

Royal food

Sturgeon: cutting, preparation for cooking

Cleaning fish is easy. She has no scales. Before cooking, the sturgeon must be thoroughly washed under running water. Then, using special forceps, remove the gills. With a sharp knife, it is convenient to cut the insides. It is not necessary to cut the fins, they will only benefit - the sturgeon ear will be richer.

Proportions of products for sturgeon fish soup

The washed fish is ready for further cooking. The recipe for sturgeon fish soup involves the following proportions of products:

sturgeon - 400 g;
carrots - 1 pc.;
bulb - 1 pc.;
potatoes - 1 large or 2 small;
butter - 30 g;
seasonings, salt - to taste;
lemon - half.

Cooking

This fish takes a long time to cook. Preparation of fish soup from sturgeon begins with boiling. It is advisable to immerse the pieces of fish in cold water. An important point - when the broth boils, the gas must be reduced, otherwise the meat will fall off the bones and fall apart into small pieces. While the sturgeon is cooking, you can start frying. To do this, finely chop the onion and rub the carrots. Saute the onion in butter until translucent. Then add carrots, let it stew a little. Then you should cover the frying pan with a frying lid and reduce the heat so that the vegetables are stewed until soft.

Ear from the head of a sturgeon

A simplified and more economical version of the dish is in no way inferior in taste to the "big brother". From the tail and head of a noble sturgeon, a wonderful ear is obtained. The method of preparation is not much different from the classic. Unless you need to cook the head longer. Such an ear from sturgeon, or rather from some of its parts, has its own peculiarity - it is much thicker. Often a little cereal is added to it. Suitable, for example, millet or small wheat. If the amount of food is calculated more than once, and the rest of the fish soup stays in the refrigerator for at least a few hours, it will solidify in a saucepan and turn into an excellent jellied meat. The broth in such an ear is fragrant and rich.

How to serve sturgeon soup to the table?

Despite the fact that sturgeon is a delicacy fish and is quite expensive, housewives use it for cooking. Moreover, sturgeon fish soup can be found not only on the festive table, but also on weekdays. This is due to the fact that fish has a high biological value.

Sturgeon meat contains a large set of vitamins, amino acids, trace elements and minerals necessary for a full-fledged human life. Yes, and the taste of sturgeon is special. Many note that it tastes more like the meat of some large land animal. The usual fishy taste is very little. This point is explained by the fact that sturgeon contains a lot of glutamic acid.

The most popular dish is sturgeon fish soup. It turns out non-greasy, but very rich and fragrant. In addition, sturgeon meat will go well with the main ingredients of this soup. Do not be afraid of culinary experiments. Add and modify classic fish soup recipes. The only thing that experienced chefs always advise is the use of celery. And these roots will give the sturgeon ear an incredible taste, add a spicy pleasant shade to the dish.

Ear ordinary

Ingredients:

Three sturgeon steaks.
Half a celery root.
Parsley root.
Onion.
Salt.
Carrot.
Butter.
Spices for the ear.
Potatoes optional.
Water.

How to cook sturgeon fish soup

As a rule, ready-made fillets or steaks are used to prepare the first course. You don't have to spend time carving fish. Just dip the pieces in cold water, put the pan on the fire and let the liquid boil. We remove the foam. We make medium gas. We chop all the roots in circles or cubes. The onion is cut into very small cubes. Add vegetables to water. Salt, pour or soup. The readiness of the soup will be determined by the readiness of the vegetables. Served with sturgeon ear with a slice of creamy onion and herbs.

Cheese fish soup

Many housewives use soft cheese with an unobtrusive neutral taste in the recipe for sturgeon soup. Also in the recipe it is recommended to use hot chili peppers to taste, and fennel seeds if desired. Let's say that both ingredients give an unusual, but pleasant taste.

What products will be required

A couple of sturgeon steaks.
Carrot.
A spoonful of fennel seeds.
30 g of rice.
A pod of hot chili pepper.
One and a half liters of water.
Onion.
Salt.
Sunflower oil.
120 g cheese.

Cooking features

We lower the steaks into the water when it boils. Add salt, spices. We make medium gas. Onions and carrots are fried in sunflower oil. You can cut vegetables as you wish. Add them to the dish. Boil the soup for 10 minutes, and then put chopped parsley and chili rings into it, and then pour rice. After it is cooked, add cheese. We turn off the gas. Pour the sturgeon fish soup on plates, garnish with a sprig of parsley.

Ukha festive

The name of the dish speaks for itself. Delicious, quick to prepare, but flavored with shrimp, fish soup takes on a completely different shade. It is recommended to add shrimp directly in the shell, so they will give more flavor. Before serving, the crustaceans are taken out of the ear, cleaned and sent to a plate.

List of ingredients

360 g sturgeon fillet.
Celery root.
280 g shrimp.
50 g cilantro or green coriander.
Carrot.
Sunflower oil.
A sprig of rosemary.
Salt.
Fresh ginger.
Spices for fish soup or fish.
2 liters of water.
Leek.

Description of the cooking process

Water is poured into a saucepan and brought to a boil. Shelled shrimp, as well as fish fillets, are put into the water after it boils. It is recommended to reduce the fire immediately, as it is possible to separate abundant foam. On medium gas, the broth for the future fish soup is cooked for 12-15 minutes. Pour oil into the pan, send a sprig of rosemary there. Only in well-heated oil will he give all his flavors. Remove rosemary. Fry carrots and onions in fragrant oil. Add vegetables to broth. We cut the celery root and send it to the ear.

Grated ginger and chopped cilantro are added 5 minutes before the dish is ready. Served with white bread or croutons. You can add a teaspoon of lemon juice or wine vinegar to the plate before serving.

Ear on the fire

Any fisherman will tell you that fish soup prepared in nature is much tastier than the one made in the home kitchen. And this will be true. It is useless to dispute this fact. You just need to take all the necessary ingredients, buy a good pot, stock up on a great mood and go to cook fish soup on an open fire.

Products

Fish. For cooking on a fire, it is better to choose a set for fish soup. The sets include a tail and a head, and in fact they give more fat in the broth. If desired, we will also grab a couple of sturgeon steaks.
Carrot.
Parsley or celery root.
4 liters of water.
One large potato.
Bay leaf.
Salt.
A couple of cherry tomatoes.
Half a lemon.
Peppercorns.
Butter.
120 ml of vodka.

How to cook a dish

Before cooking, divide the fish into two groups. The first will consist of heads and tails, from which a wonderful broth is obtained. The second group contains sturgeon steak or fillet, which will be added to the ear a little later, and also used when serving. This is perhaps the main difference between fish soup on a fire and home-cooked sturgeon soup.

Pour water into the pot, send there a set for fish soup, a pinch of salt, peppercorns and bay leaf. We hang the container over an open fire and cook until a rich, tasty broth is obtained. Then we remove the inedible parts of the sturgeon, replacing them with pieces of pure meat. You can strain the broth before adding the steak.

At this stage, put the potatoes, carrots and celery root. We focus on the readiness of vegetables, as the fish fillet will cook much faster. A couple of minutes before removing the pot from the heat, add vodka, lemon juice and tomato halves. The ear is cooked on the fire. When serving, it is recommended to add a slice of lemon and a spoonful of ghee or butter to the plate.

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