Sterlet Fish Soup
Description
The recipe won't take much time. The sterlet soup turns out so delicious that everyone will ask for seconds, even the children. Of course, we could call this dish "ukha" only if we were cooking it outdoors over a campfire. I suggest preparing this soup at home, without changing anything, just as you would in nature. The result will be divine! This dish is appetizing, nutritious, and has an incredible flavor. Good luck with your cooking! Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. It's better to use fresh fish, but you can also use frozen fish. You can substitute corn grits with millet.
- 2
Step 2
Clean the fish carefully, as its backbone is "dangerous," so it's better to cut it off with scissors. Remove the gills from the head. The fish is very slimy; you can pour boiling water over the sterlet to scald it, which will coagulate the slime so you can scrape it off. I do it differently: I rub the sterlet with coarse salt and rinse it thoroughly, repeating the process 2-3 times. Cut off the head, tail, and fins. Place them into a pot—these will be used for the broth. Add a halved onion and sliced carrot rounds.
- 3
Step 3
Pour in water, add bay leaf, peppercorns, and dill umbels. You can also add parsley root (if available). When outdoors, you can wrap everything in gauze, tie it up, and then simply remove it later.
- 4
Step 4
When the water starts to boil, foam will form from the fish. Since I've already cleaned the sterlet from mucus, there will be very little foam. Simmer the broth for 20-25 minutes on the lowest heat, covered with a lid.
- 5
Step 5
Strain the ready broth. The head and tail can be eaten later, picked apart. Put the broth back on the heat.
- 6
Step 6
As soon as the broth comes to a boil, add the cornmeal. After five minutes, add the onion, chopped the way you prefer.
- 7
Step 7
Place the potatoes with the onion. I like the potatoes in fish soup cut into large pieces. You can cut them as you prefer.
- 8
Step 8
Boil for about 15 minutes, add salt to taste. Place the sterlet pieces.
- 9
Step 9
Bring to a boil, skim off the foam again (I have little of it), and continue cooking until the fish, potatoes, and corn grits are done—about another 15 minutes. At the end, add sliced tomato. After a couple of minutes, remove from heat and let it steep slightly. Sterlet fish soup is ready.
- 10
Step 10
Serve on plates, add herbs and pepper to taste.