Royal Sterlet Fish Soup

Rich and so tasty — arrange a royal dinner for yourself! Sterlet fish soup is a very appetizing and nutritious dish with an incredible taste that will not leave anyone indifferent. Everyone will ask for more!
cook time: 50 min
Freya Ashford
Royal Sterlet Fish Soup

Nutrition Facts (per serving)

77
Calories
4g
Fat
2g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Onion (one onion for the broth and half directly for the fish soup) 1.5 pc
Salt to taste
Water 800 ml
Potato 1 pc
Bay leaf 2 pc
Carrot 50 g
Peppercorns to taste
Dill to taste
Sterlet (I have a fish weighing about 700 grams) 1 pc

Recipe instructions

Step 1

Step 1
How to cook sterlet soup with potatoes at home? Prepare the necessary ingredients. It is better to take fresh fish, but you can also use frozen. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Rinse the sterlet well and remove all the mucus that is covered.

Step 2

Step 2
Then gut the sterlet and remove the gills. Rinse the fish well again, cut off the head with adjacent fins, the tail and the remaining fins. Place everything except the carcass of the fish itself in a saucepan, add an onion cut into four parts, add carrots cut in the same way, dill seeds, peppercorns, bay leaves and fill everything with water.

Step 3

Step 3
Cook at moderate boil under the lid for 20-25 minutes. The exact time depends on the size of the fish. My fish is small, weighing about 700 grams. If you have a larger sterlet, cook the broth longer.

Step 4

Step 4
While the broth is preparing, cut the potatoes into wedges or cubes, and the remaining half of the onion into a medium cube. Remove everything from the fish soup and strain the broth. Add chopped potatoes and onions to the broth. Cut the sterlet carcass into steaks.

Step 5

Step 5
Place the sterlet steaks in the fish soup and cook for about 10 minutes until the fish is done.

Step 6

Step 6
Serve the finished sterlet soup hot, sprinkled with dill. If desired, place hard-boiled egg halves on plates when serving. Bon appetit!

Additional rubrics

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