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Time for preparing
Contents
- Recipe difficulty
Simple dish
- Energy value
63.95kcal
- Rating
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Recipe
This truly royal fish requires a royal attitude. Cooking a delicious home-made sturgeon soup does not endure haste and fuss. The sturgeon does not have scales, so they don’t clean it, but carefully washed with cold water. To make such an ear, then fins in sturgeon is not necessary to remove, but the gills and entrails need delete.
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Ingredients
0/10 ingredients
63.95
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Steps
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- Wash the sturgeon, gut it, remove the gills, cut into pieces.
- Pour cold water and bring to a boil over high heat. Reduce the fire to small, remove the foam, salt and with a weak boil the fish for 20-25 minutes. If the fish is cooked when high heat, pieces of meat will fall apart, and this is not permissible. Time cooking depends on the size of the pieces.
- Put the pieces of fish on a plate, separate the meat and leave it on a plate.
- The cartilaginous part of the head without carapace, screech and cartilage fold back into the fish stock and simmer about 40 minutes.
- Chop onions and carrots into strips and simmer on cream oil until soft.
- Cut potatoes and turnips into cubes. Dip into broth with cartilage and screech, add bay leaf, peppercorns and cook 15 minutes.
- Insert vegetable frying in the ear and stew on the fire for 10 minutes.
- Return pieces of fish, add finely chopped greens, warm to a boil.
- Turn off the fire and let it infuse for 20 minutes under closed the lid.
- Sturgeon ear will not tolerate spices interrupting its taste, therefore bay leaf with pepper will be enough. However, to the green parsley and dill, or sturgeon celery also react favorably.
Keywords:
- sturgeon
- fish soup
- fish soup
- ear
