Sterlet soup

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook sterlet soup with potatoes at home? Prepare the necessary ingredients. It is better to take fresh fish, but you can also use frozen. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Rinse the sterlet well and remove all the mucus that is covered.

2. STEP 2

   

   Then gut the sterlet and remove the gills. Rinse the fish well again, cut off the head with adjacent fins, the tail and the remaining fins. Place everything except the carcass of the fish itself in a saucepan, add an onion cut into four parts, add carrots cut in the same way, dill seeds, peppercorns, bay leaves and fill everything with water.

3. STEP 3

   

   Cook at moderate boil under the lid for 20-25 minutes. The exact time depends on the size of the fish. My fish is small, weighing about 700 grams. If you have a larger sterlet, cook the broth longer.

4. STEP 4

   

   While the broth is preparing, cut the potatoes into wedges or cubes, and the remaining half of the onion into a medium cube. Remove everything from the fish soup and strain the broth. Add chopped potatoes and onions to the broth. Cut the sterlet carcass into steaks.

5. STEP 5

   

   Place the sterlet steaks in the fish soup and cook for about 10 minutes until the fish is done.

6. STEP 6

   

   Serve the finished sterlet soup hot, sprinkled with dill. If desired, place hard-boiled egg halves on plates when serving. Bon appetit!

Comments on the recipe

Luda

13.11.2023

4.6

I usually cook fish soup with red fish according to this recipe. Truly a royal dish!

Natalia M

13.11.2023

4.7

Recently we were treated to sterlet, but I don’t know what to do with it) I turned to our website for a hint and found a wonderful recipe for sterlet fish soup. Thanks to a detailed description of the process, it became clear exactly how to cook it. In principle, the fish soup is cooked according to one scenario, but cutting up this fabulous fish is another quest) It turned out that the sterlet is completely covered with dense mucus and getting rid of it is problematic. Knowledgeable people suggested that first the carcass should be doused with boiling water, and then the mucus should be wiped off with a napkin with coarse salt or use a clean brush for this. This fish also has sharp spines, which we call “bugs”. In general, I cleaned the fish, cut off the head, tail, and fins. Then I decided to cut off the bellies too, they are fatty, just right for fat. I didn’t have dill umbrellas, it wasn’t in season yet, but I added everything else to the pan and cooked for exactly 20 minutes after boiling. During this time I prepared the potatoes and onions. I also cut the carcass into small steaks) They told me that it was better to remove the skin. I had to tinker, but the skin generally comes off easily. I dipped the fish into the broth, threw in the vegetables, and also cut the carrots from the broth into slices and added them to the pan. My labors were rewarded! The ear turned out transparent, light, slightly golden with fat. The soup is beautiful, tasty, light, there is no obsessive smell of fish. The sterlet pieces are tender and so tasty. I just remembered my childhood when my grandmother cooked fish soup from the head of a sturgeon)

BLUE-EYED

13.11.2023

4.5

Natasha, this fish soup is definitely royal, not just a fish!