Royal Sturgeon Soup

Incomparable taste of rich sturgeon fish soup! Try! Sturgeon soup turns out rich, since the broth is cooked from the head and tail of the sturgeon. Adding aromatic vegetables makes the dish truly royal!
cook time: 2h 40 min
Miles Denholm
Royal Sturgeon Soup

Nutrition Facts (per serving)

54
Calories
3g
Fat
2g
Carbs
5g
Protein

Ingredients (16 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 3 l
Zucchini 200 g
Carrot 200 g
Bulb onions 100 g
Vegetable oil 30 ml
Leek 1 pc
Lemons 1 pc
Sturgeon 1500 g
Soy sauce 50 ml
Celery (stem) 50 g
Turnip 100 g
Fennel 100 g

Recipe instructions

Step 1

Step 1
How to cook sturgeon soup? The first step is to clean the sturgeon from mucus and hard bone scales located on the sides of the fish. To do this, it is most convenient to put the sturgeon in a clean bath and pour boiling water over it. As a result, the mucus will be washed away, and the scales will be easy to remove with a knife.

Step 2

Step 2
Then cut off the head and tail, from which the broth will be cooked. Before cooking, remove the gills to prevent the broth from becoming bitter. To do this, you need to slightly open the gill slits and, holding the gills, cut them off with a sharp knife or scissors on both sides at the attachment points. Place the head and tail in a saucepan, cover with cold water and put on fire.

Step 3

Step 3
Wash fennel, 100 grams of carrots, onions, celery and turnips, peel and coarsely cut into arbitrary pieces.

Step 4

Step 4
Bring the water to a boil over high heat, then reduce the heat to low, skim off any foam that forms and place the vegetables in the pan near the head and tail. Cook on low for 1 hour, then remove the head and vegetables.

Step 5

Step 5
Place the remaining fish into the broth in large pieces, bring to a boil and cook for 10 minutes.

Step 6

Step 6
After this, the fish must be removed, skinned and cartilage removed. Save the meat for the soup and strain the broth.

Step 7

Step 7
Cut the carrots, white part of the leek and zucchini into thin strips.

Step 8

Step 8
Fry the carrots and leeks in a frying pan with vegetable oil for 5 minutes.

Step 9

Step 9
Place the fried vegetables along with the zucchini in the broth, cook for 5 minutes until soft. Salt, pepper, add soy sauce. Return the cleaned fillet to the pan or place it on plates into which you will then pour the fish soup.

Step 10

Step 10
Serve sturgeon soup hot with lemon slices.

Additional rubrics

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