Sturgeon soup: method of preparation. 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 bottom-dwelling lifestyle, thanks 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 calling cards of the sturgeon. And its dorsal crest is decorated with peculiar convex growths. From time immemorial in Rus', sturgeon was considered a noble fish. In the old days it was called red, that is, expensive, refined, the best. In fact, its color is white, or rather soft milky. There are legends about its size - old-timers claim that in the cold northern reservoirs there are fish the size of a man. Whether this is true or fiction is unknown. But often fishermen pull out really large specimens from the depths. By the way, the catch of sturgeon today in all water bodies is under strict control. After all, the population has decreased significantly over the past few decades. It’s hard to say whether this happened due to environmental deterioration on the planet or was a consequence of the nation’s love for sturgeon. But one thing is indisputable - this fish can safely be called one of the most delicious in the world.

Royal food

The first mentions of sturgeon date back to the Middle Ages. They brought it to the capital from Siberia and Lake Baikal, prepared delicious dishes from it and served it to the sovereign’s table. Sturgeons were baked whole, fried in pieces over coals, and a fragrant, rich soup was cooked from the pulp, heads and tails. Sturgeon fish soup is still considered a real delicacy 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. Why not be like the powers that be and try to cook sturgeon soup in your own kitchen?

Option 4: Sturgeon soup with potatoes and tomatoes

Potatoes and tomatoes in this fish soup recipe will make it more satisfying and the taste brighter; you can cook it either on the stove or over a fire.

Ingredients:

sturgeon – 1-1.5 kg;
onion – 150 gr;
carrots – 150 gr;
water – 3 l;
tomatoes - 2 pieces;
bay leaf – 1-2 pieces;
potatoes – 3-4 pieces;
dill, ground and peppercorns, salt - to taste.

How to cook

Gut the sturgeon, cut off the head, fins, tail and gills, rinse.

Boil fish broth from the head and tail of the sturgeon, strain through cheesecloth, and bring to a boil.

Delicious recipe! Chicken gizzard salad with pickled onions

Cut the vegetables into small cubes, place them in boiling broth, and cook for fifteen minutes over low heat.

Add chopped pieces of oster fillet and peppercorns to the broth and cook for another ten minutes.

Chop the greens and tomato slices.

Add tomatoes to the fish soup, boil for another seven minutes, add herbs, salt and pepper and remove from heat.

Let it brew under the lid for at least fifteen minutes.

Sturgeon is a unique product, since almost all parts are used in its preparation, including cartilage and vertebral string, it is also a real champion in the amount of sodium in its composition, a complete protein, containing all amino acids, is absorbed by the body by 98%.

In addition, sturgeon meat contains potassium, iron, phosphorus, sodium, nickel, iodine, chlorine, molybdenum, useful for the human body, and many vitamins of groups B, PP and C.

Proportions of products for sturgeon fish soup

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

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

Some cooks add tomato paste to the frying. This will diversify the color of the dish, making it golden-orange. But this option cannot claim authenticity, because cooks in Tsarist Russia did not add tomato. And tomatoes appeared much later after the recipe for sturgeon fish soup became a real classic. Potatoes, by the way, were also imported not so long ago. Initially, steamed turnips were placed in the ear instead.

Tsar's fish soup on fire

Ukha is one of the ancient dishes of Russian nationality. The name was coined in the 11th century. Each housewife brings something of her own. If you cook fish soup over a fire, you will get a magical, incomparable dish.

What you will need:

sturgeon – 1 kg,
carrots – 3 pcs.,
onion – 5 pcs.,
millet – 0.5 tbsp.,
potatoes – 3 pcs.,
vodka – 100 grams.

Step-by-step recipe with photos:

The fish is cleaned, the gills and fins are cut off. The body is cut into 3 cm pieces.
Each onion head is divided into 4 parts. Potatoes are cut into cubes, carrots into thin circles.
The fish soup is cooked in 2 stages. First, the heads with fins are boiled. Then they take them out and add chopped meat.
The cauldron is placed on the fire, water is poured in and the lid is closed.
After boiling, add the head and whole onions. Boil the soup for 40 minutes, then take out the ingredients.
All vegetables are chopped and placed in a cauldron.
Salt and cook for 10 minutes.
Pour in the cereal and simmer for another 20 minutes.
5 minutes before the end, add bay leaf and pepper.
Pour in vodka and sprinkle with dill.
Garnish with chopped egg.

IMPORTANT! In order not to strain the broth, you can put the head with fins in cheesecloth. Sturgeon fish soup is royally ready

The sturgeon fish soup is royally ready.

A generous amount of greenery will add amazing flavor to the soup.

Preparation

This fish takes quite a long time to cook. Cooking sturgeon fish soup begins with boiling. It is advisable to immerse fish pieces in cold water. An important point is that 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 grate the carrots. First fry the onion in butter until translucent. Then add the carrots and let them simmer a little. Then you should cover the frying pan with a lid and reduce the heat so that the vegetables simmer until soft.

After boiling for half an hour, you can remove the sturgeon from the broth and add the diced potatoes. Sturgeon soup, the method of preparation of which has not changed for centuries, will be more flavorful if you add a piece of celery root to it. While it is boiling, separate the frozen fish meat from the bones. When the potatoes are half cooked, add the frying and pieces of sturgeon. Continue cooking over low heat. At the very end of cooking, add seasonings. You can’t do without bay leaf and black pepper - they will only emphasize the taste of the soup without overshadowing the aroma of sturgeon. In general, to prepare this dish you should not use 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. It is better to take sea salt.

Vegetables

While the fish is cooking, you can start frying it for the soup. For sturgeon soup, we need to peel and finely chop the onion, grate the carrots on a coarse grater. First of all, fry the onion over low heat until it changes color. Place carrots. Tomato paste will significantly dilute the taste of the soup, adding spiciness and sourness. If you are a fan of spicy soup, then add chopped celery root, parsley or any other favorite seasonings to the frying.

Sauté the vegetables until fully cooked; if you think there is not enough liquid in the pan and the vegetables are burning, add a couple of tablespoons of fish broth instead of oil.

Peel the potatoes and cut into small cubes. If you want to get a velvety soup, then it is better to place the potatoes in the broth in large slices, and when ready, remove them and grind them in a blender.

Lay out the potatoes, a few minutes before they are ready, add the frying and pieces of sturgeon. Mix everything together and leave the soup to cook for another 10-15 minutes.

Sturgeon head ear

A simplified and more economical version of the dish is in no way inferior in taste to its “bigger brother”. The tail and head of the noble sturgeon make a wonderful fish soup. The cooking method is not much different from the classic one. Except that you need to cook the head longer. This kind of sturgeon soup, or rather some of its parts, has its own peculiarity - it is much thicker. Often a little grain is added to it. For example, millet or small wheat will do. If the quantity of food is intended for more than one serving, and the remainder of the fish soup sits in the refrigerator for at least several hours, it will harden in the pan and turn into excellent jellied meat. The broth in this soup is aromatic and rich.

Delicious savings

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

Compound:

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

Preparation:

We thoroughly wash the sturgeon head.
Place it in a saucepan and fill it with filtered water.
Place on low heat and bring to a boil.
After boiling, cook the broth for about one hour.
Meanwhile, peel the carrots, potato tubers and onions.
We wash the vegetables thoroughly and chop them into cubes.
We take the sturgeon head out of 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.
Place lemon slices on serving plates. Citrus fruit gives an incredible taste and aroma to sturgeon soup.

How to serve sturgeon soup?

Since the recipe for sturgeon fish soup came from ancient Rus', then the serving needs to be done accordingly. Noble food will look ridiculous in low-quality cheap dishes, and deliberately foreign accompanying dishes on the table will ruin the entire ambiance. Therefore, we will pour the soup on beautiful plates with a pattern, be sure to place them in the underplates, and set the table with beautiful cutlery and elegant textiles. We will serve rye bread, spicy pickles, mustard and fresh herbs. Lemon is served on separate plates, cut into circles or thin half rings. It is placed on plates immediately before the meal. It is not forbidden to place a foggy crystal decanter with cold Russian vodka on the table. But what you shouldn’t do during such an aristocratic dinner is read the press, as the unforgettable Professor Preobrazhensky, a great connoisseur of exquisite Russian cuisine, advised.

Option 5: Sturgeon soup in Astrakhan style

Sturgeon is very convenient to cook, since it has practically no bones, and due to its excellent taste and richness in vitamins and minerals, it is called the king fish and is considered a delicacy almost all over the world.

Ingredients:

sturgeon – 1 kg;
onions – 2-3 pieces;
tomatoes - 2 pieces;
sour cream – 2 tbsp. spoons;
rice – 1 tbsp. spoon;
egg yolk – 1 piece;
greens, salt and pepper - to taste.

Step by step recipe

Gut the sturgeon, cut off the head, fins, tail and gills, rinse.

Boil the broth from the head, tail and peeled but not chopped onions, adding pepper and bay leaf (about 30-40 minutes, until the cartilage of the heads becomes soft). Strain.

Add rice and chopped tomatoes into the broth and cook for ten minutes.

Add chopped pieces of sturgeon fillet to the ear and cook until tender over low heat.

Finely chop the greens.

Grind the egg yolk with sour cream, add herbs, stir, season the soup with the resulting mixture.

Sturgeon contains a large supply of healthy fatty acids, which lower blood cholesterol levels and reduce the risk of heart attack. Despite the obvious benefits of this product, you need to remember that there may be individual intolerance to this fish; it is also not recommended to eat sturgeon fish soup for people suffering from obesity and diabetes.

Classic recipe for royal sturgeon soup at home

To prepare, you only need fish and vegetables, and the preparation requires minimal effort. To make the broth clear, cook it over medium heat and skim off the foam all the time. Serve with fresh bread—I recommend fragrant corn bread or classic whole grain bread.

Required Products:

1-1.5 kg of gutted sturgeon;
2 onions;
5-6 potatoes;
3 carrots;
200 g cherry tomato;
2 chili peppers (optional);
vegetable oil;
black and allspice, salt;
fresh greens.

How to cook:

1. Rinse the carcass, cut off the head, tail and fins. Cut the remaining portion into pieces and set aside.

2. Place fish pieces, 1 onion, 1 peeled carrot, bay leaf, allspice and chili into the pan. Fill with water, put the pan on the fire and cook, constantly removing the foam.

3. Peel the potatoes, cut into cubes, carrots into circles, and chop the onion. Fry the onion in vegetable oil until golden brown, then add the carrots and cook until soft.

4. After 40 minutes, remove the fish, vegetables and peppers from the broth. Place the potatoes in the pan, after 10 minutes fry them, boiled fish and whole tomatoes. Cook for 10-15 minutes until the potatoes are ready, add salt.

ARTICLES ON THE TOPIC:
Crucian fish soup at home: 5 recipes
Pike fish soup at home - 5 fish soup recipes
Ear from trout head and tail: 5 recipes for how to cook soup simply and tasty

Best served with fresh herbs and a pinch of freshly ground pepper - this will add amazing flavor! For those who like to eat mayonnaise, I recommend making homemade mayonnaise with herbs.

Step-by-step recipe with photos

Sturgeon soup is a real delicacy! It will especially appeal to those who love fish and fish-based soups.

It’s not for nothing that sturgeon is considered the royal fish - their fish soup turns out to be very rich and tasty. For fish soup, I usually use the head, tail, and fins of the fish, as I noted in the recipe for sturgeon soup.

According to one recipe, pieces of whole fish are placed in a strained rich broth, cooked from the head and tail, which are then taken out and greased with butter, placed in plates with fish soup along with halves of hard-boiled eggs. The larger the sturgeon, the fattier and tastier the fish soup and the fish itself.

Delicious recipe! Stuffed peppers in a slow cooker with gravy

So, let's start cooking sturgeon fish soup. Take the products from the list.

Gut the sturgeon, cut off the tail and head - with a reserve of pulp, as I like to do it, or close to the bone part. Add fins there too. I cut the carcass itself crosswise into steaks, use some for fish soup, and some for other dishes.

Place the head, tail and fins in a saucepan, add coarsely chopped carrots, half an onion cut in half, and spices. Fill with water, bring to a boil, reduce the heat, skim off the foam and cook at a low simmer for about half an hour.

Meanwhile, prepare the vegetables: peel and dice the potatoes and the remaining onion.

When the broth is ready, remove the fish and vegetables and strain.

Place potatoes and finely chopped onions into the broth and cook until the potatoes are soft.

Then add a few pieces of fish and cook for another 7-8 minutes (depending on the thickness of the fish).

At the end of cooking, return the head and tail (or the pulp removed from them) to the ear. For beauty and effect, I put it in whole.

Place pieces of fish into plates, season them with butter and pour in the fish soup.

Serve sturgeon fish soup hot for lunch, sprinkled with dill. I also like to add dill or caraway seeds. They go perfectly with fish.

Festive sturgeon soup

The name of the dish speaks for itself - a simple but tasty soup for a special occasion or just to lift your spirits. The recipe contains shrimp. Initially, it is better to take unpeeled shrimp for fish soup, as they will impart more flavor to the dish than packaged tails.

Whether to clean them or not is a matter of taste. You can serve it in the style of Thai tom yam right in the shell, or you can lightly boil it, peel it and add it to your fish soup.

Ingredients for 1.5 l. soup:

Sturgeon fillet – 300 g.
Small shrimps in shell – 300 g.
Celery – 150 g (half a medium root).
Carrots – 1 pc.
Cilantro (green coriander) – 50 g.
Rosemary - sprig.
Vegetable oil – 30 ml.
Leek – 1 pc.
Fresh ginger.
Lemon or – 1 pc.
Salt and favorite spices of your choice.
Water – 1.5 l.

Preparation:

Pour boiling water over the frozen shrimp and remove the shell.
To boil water. Cut the sturgeon fillet into small pieces and place in a pan along with the shrimp.
Place a sprig of rosemary in well-heated vegetable oil so that it gives up all its aromas.
Sauté the white part of the leek and carrots in flavored oil. There is no need to bring it to a golden state. Place vegetables in the ear.
Cut the celery into cubes and also add to the soup.
5 minutes before readiness, add chopped cilantro and grated ginger.
Serve with white bread croutons, seasoning the fish soup with lemon juice or wine vinegar if desired.

Sturgeon soup is a very simple and tasty soup, which is traditionally prepared from the head and tail of the fish. This simple recipe for sturgeon fish soup is dedicated to lovers of fish dishes.
Number of servings: 4-5
A simple recipe for homemade sturgeon soup step by step with photos. Easy to prepare at home in 1 hour. Contains only 207 kilocalories.
Preparation time: 7 minutes
Cooking time: 1 hour
Calorie count: 207 kilocalories
Servings: 6 servings
Occasion: For lunch
Difficulty: Easy recipe
National cuisine: Home cooking
Type of dish: Soups, Chowder