Sturgeon Fish Soup over a Campfire
Description
Hearty and aromatic soup. Fish soup is the perfect dish for a hike or picnic. You can use numerous types of fish and even crayfish to make it. Today I'll tell you. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
Sturgeon is quite slimy, and there are two ways to remove this slime before cooking. Method 1: pour boiling water over the fish to coagulate the slime, then scrape it off. Method 2: rub the fish with salt and rinse thoroughly. I will use method 2, repeating the procedure 2-3 times.
- 3
Step 3
Cut off the fish's head, tail, and fins. We'll use these for the broth. Be sure to remove the gills from the head.
- 4
Step 4
Then carefully gut the sterlet; its backbone is "hazardous," so it's better to cut it off with scissors. Rinse the sterlet under running water. The fish is boneless, and its skeleton is cartilaginous, which can be eaten later.
- 5
Step 5
Cut the prepared sterlet into parts, each into 3-4 pieces.
- 6
Step 6
Peel the carrots and slice them into rounds or strips, cut the onion into 4 parts.
- 7
Step 7
Chop the potatoes coarsely and soak them in water for now to prevent them from turning dark.
- 8
Step 8
For this dish, it's best to use a large cauldron. Pour in water and place over heat. Add fish heads, tails, and trimmed fins to the water. Also add the onion cut into pieces, you can leave it in the peel, along with a bay leaf. You can also add a few dill sprigs and a parsley root, if available. Wait until it comes to a boil.
- 9
Step 9
When the water starts to boil, foam will form from the fish, which needs to be removed. Since I've already cleaned the sterlet from mucus, there will be very little foam. Simmer the broth for about 20-25 minutes over the lowest heat, uncovered.
- 10
Step 10
Use a skimmer to remove all the broth ingredients, then begin cooking the fish soup. Of course, you can later eat the head and tail by picking them apart. The head is all cartilage, as is the tail. It's better not to throw away such fish.
- 11
Step 11
Add potatoes and carrots to the boiling broth. The boiling should be minimal. Adjust the amount of potatoes to your taste.
- 12
Step 12
Boil for 15 minutes, until the potatoes are almost done.
- 13
Step 13
Adjust for salt and add the sterlet pieces. Cook for another 15 minutes, or until the fish is done, skimming off the foam again if necessary. Do not stir the soup too often to prevent breaking the whole sterlet pieces.
- 14
Step 14
The sterlet fish soup cooked over the campfire is ready. Cover the cauldron with a lid, remove from heat, and let it steep for 7-10 minutes before serving.
- 15
Step 15
Serve the hot and delicious fish soup into bowls, garnish with fresh herbs and season with ground pepper to taste.