Sturgeon Fish Soup: Simple and Flavorful

Delicious, aromatic, rich — the best! Sturgeon fish soup does not require an abundance of vegetables and spices; it is wonderful on its own. Traditionally, this dish is cooked over a fire, but at home you will get an incomparable lunch or dinner. It will appeal to all family members.
cook time: 1h
Hazel Farrow
Sturgeon Fish Soup: Simple and Flavorful

Nutrition Facts (per serving)

45
Calories
2g
Fat
4g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Water (filtered) 2 l
Potato 3 pc
Parsley (5 branches) 5 g
Carrot 1 pc
Bulb onions 2 pc
Sunflower oil 1 tbsp
Sturgeon (I have a sterlet) 500 g
Allspice 3 pc

Recipe instructions

Step 1

Step 1
How to cook sturgeon soup? Prepare the necessary products. The fish can be taken from any of the sturgeon breeds. I had sterlet, it has the same taste as sturgeon. Use filtered water for soup. Tap water can give the dish an unpleasant aftertaste.

Step 2

Step 2
Rinse the fish with running water. To clean off the mucus found in all sturgeon species, use coarse salt and paper towels. Scrub from head to tail to avoid injury from the sharp thorns. Make a cut along the belly and gut the carcass. Try not to touch the gall bladder, otherwise the fish will taste bitter.

Step 3

Step 3
Cut off the head and tail of the fish; they will be needed for the broth. This will make the soup richer. Cut the remaining carcass into steaks and put them in the refrigerator for a while. I cut pieces three spikes thick along the back.

Step 4

Step 4
Pour water into a saucepan, place the head and tail of the sturgeon in it. Add a small peeled onion, parsley stems, allspice peas and salt. Instead of parsley, you can take dill or bay leaf. Bring the broth to a boil and simmer over low heat for 15 minutes. Do not allow it to come to a high boil, otherwise the broth may become cloudy.

Step 5

Step 5
Wash potatoes and carrots with a brush to remove dirt under running water. Peel potatoes and carrots using a knife or vegetable peeler. Peel the onion too.

Step 6

Step 6
Cut the potatoes into cubes. While the broth is cooking, let the potatoes sit in the water. This way it will not darken from contact with air.

Step 7

Step 7
Cut carrots and onions into small cubes. To prevent onions from irritating your eyes, rinse the onion halves and knife in cold water.

Step 8

Step 8
Heat odorless vegetable oil in a frying pan, add onion and carrot cubes and fry them until soft and transparent. Thanks to sautéing, the carrots will give the soup an appetizing golden color.

Step 9

Step 9
By this time the broth has cooked. Using a slotted spoon, remove the head and tail of the fish, onions and herbs.

Step 10

Step 10
Strain the broth and return it to the pan. Already at this stage, the broth turns out to be a beautiful yellowish color due to the valuable sturgeon fat.

Step 11

Step 11
Place the potatoes in the broth, bring it to a boil and reduce the heat. Boil the potatoes until almost done. It took me about 10 minutes. Add the fry and cook for another 7-8 minutes. Focus on the readiness of vegetables. Then carefully lower the sturgeon steaks into the soup and cook for 10 minutes until tender. If necessary, add salt to the soup to your liking.

Step 12

Step 12
Sturgeon soup is ready! When serving, you can add chopped dill or parsley to the plate. Bon appetit!

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