Sturgeon soup
Description
A hearty first course. Let me warn you right away—this is by no means ukha, but simply a sterlet soup! Ukha, of course, is prepared in a completely different way. Whenever I have the chance to buy fresh, high-quality sterlet, I grab it without hesitation and make this soup. The dish has become a favorite not only of my husband, but even of the children, who are usually quite indifferent to soups. So let's dive into the recipe and cook it ourselves. Good luck!
Instructions
- 1
Step 1
First of all, we need to thoroughly wash and gut our fish. Remove the fins and all unnecessary parts. Cut into large portion pieces.
- 2
Step 2
Place the fish in a large pot and pour in water. The water should completely cover the fish. Add salt and pepper, then place over heat and cook until the fish is done.
- 3
Step 3
During cooking, don't forget to constantly remove the foam that forms.
- 4
Step 4
When the fish is ready, remove it from the broth and strain the broth itself. The soup should be perfectly clear.
- 5
Step 5
So, the cooked fish is already resting, and the broth is ready. Now we move on to the vegetables—cut the potatoes, onion, and carrots into soup-sized pieces.
- 6
Step 6
Fry the onion and carrots in vegetable oil for a few minutes—until the onion turns golden.
- 7
Step 7
Add the fried onion and carrot, as well as potatoes, to the strained broth. Season with salt and pepper once again. Cook until the potatoes are done.
- 8
Step 8
While the potatoes are boiling, we work on the fish—more precisely, removing the fillets. 3-5 minutes before the potatoes are done, add the fish pieces and finely chopped herbs to the soup.
- 9
Step 9
Let the soup steep under the lid for about 10 minutes—and serve.