Sturgeon soup

Description

The soup is simple and quick to prepare. You can substitute sturgeon with another white fish, such as pike-perch. Be sure to use not only the fish meat but also the bones and head, then remove them from the pot and strain the broth. You can use various vegetables and grains. Serve the soup hot with a slice of lemon or squeeze a little lemon juice into the bowls.

Instructions

1. 1

   Step 1

   Wash the fish pieces (including the head and tail), remove the gills and fins. Place the head and tail into a pot and cover with cold water. Put the pot over heat.

2. 2

   Step 2

   Wash half of the carrot, onion, fennel, and half of the celery stalk, cut into large pieces, and add to the pot with the fish.

3. 3

   Step 3

   After boiling, remove the foam that forms and reduce the heat. Simmer the broth for 1 hour.

4. 4

   Step 4

   After the required time, remove the vegetables and fish, strain the broth, return it to the heat, bring to a boil, add the fillet, and cook for 10-15 minutes.

5. 5

   Step 5

   Remove the fish, separate the flesh from the skin, and cut it into pieces. Wash the remaining carrots, celery, leek, and zucchini, and slice them thinly into strips.

6. 6

   Step 6

   Sauté the chopped vegetables in a pan with sunflower oil, then transfer the vegetables to the broth, add the fish, soy sauce, salt, and pepper. Cook for a couple of minutes, then remove from heat.

7. 7

   Step 7

   Wash the lemon and cut it into small pieces (wedges or slices). Pour the soup into bowls and place the lemon pieces on top. Serve hot.