Sturgeon soup is a delicious, fragrant treat, this dish is for every day and for a holiday. After all, sturgeon is a tasty, satisfying, expensive fish. For a long time, sturgeon on the table is a symbol of prosperity, hospitality, the pride of the Russian seas and rivers. The first dish of sturgeon is respected and loved by lovers of delicious, rich soup. Calling this soup soup is wrong. However, the principle of preparation of this royal first dish is very similar to it.
To cook sturgeon soup, you do not need to have special culinary skills and knowledge. Let's try to cook this dish together - the pride of Russian cuisine.
Sturgeon selection
To make the dish tasty, fragrant and appealing to all guests, first of all, you need to choose a fresh sturgeon. Going in search of sturgeon in a supermarket and in the market, you should know that most often it is sold:
- in live form;
- whole, chopped into pieces, frozen;
- whole, chopped chilled.
When choosing a sturgeon, it is worth giving preference to a chilled carcass or fresh. Frozen does not differ in taste, and the way it is sold does not affect the taste of the dish, however, it is more difficult to choose frozen fish, since many stages of carcass assessment are impossible. Buying live or chilled sturgeon, you significantly reduce the risk of getting stale, because often shops freeze fish or meat to hide the first signs of spoilage or mechanical damage to the product.
What sturgeon to buy?
So that you buy the freshest and most delicious sturgeon, consider a few criteria that will help you choose the best fish. First of all, choosing a sturgeon, look at its external qualities. The larger the carcass, the better and tastier the fish will be.
Butchering sturgeon is a rather difficult task if there is no experience in this. If this sounds complicated, get a chopped carcass. You can determine its freshness by smell, it should be fresh, typical of fish. Be sure to look at the skin. If it is firmly attached to the fillet, you can consider the fish fresh, otherwise it should not be considered as a suitable product - it was frozen several times, and it was unlikely to have nutritional properties.
If you still buy a whole carcass, then take a closer look at the gills: the sturgeon has dark gills on the sturgeon, they must be clean, without pollution and mucus.
When buying a carcass, be careful, carefully examine the sturgeon for damage, even the smallest wounds, cuts and other injuries are dangerous, many bacteria accumulate and multiply in them, and the fish can deteriorate without giving out its appearance or stink.
The surest way to check any fish for freshness is to press on the carcass with your finger. If after this there is no fingerprint left, the dent from the finger will quickly be smoothed out, be sure that this fish is fresh and suitable for making a delicious soup made of sturgeon.
The abdomen at the sturgeon carcass should be pale pink, and incomprehensible inclusions or the presence of other shades is considered a deviation from the norm.
If you still buy sturgeon in frozen form, look at the ice in which the fish lies, it should not contain blood, it should be transparent and clean. Avoid large amounts of ice frozen to the carcass; this indicates that the fish has been frozen more than once.
Sturgeon soup
Traditionally, this soup is made from the head and tail of a sturgeon carcass. But if you want more meat in it, then, of course, you can let the whole carcass as a whole.
So what ingredients do we need in order to cook sturgeon soup at home? To prepare (for 6 servings) you will need:
- 500 g of sturgeon;
- 1 large carrot;
- 2-3 potatoes;
- 1 onion head;
- 1 lemon
- a couple of spoons of tomato paste;
- fresh herbs, salt, spices.
Cooking fish
Making homemade sturgeon soup initially involves carefully processing the fish.
Gut the fish, clean from the entrails, rinse thoroughly inside and out. Cut into several pieces. You can choose your favorite fish parts for the soup: carcass or tail and head - at your discretion.
Pour cold water into a saucepan, dip the pieces of sturgeon there and put on fire. Cooking sturgeon according to the recipe takes no more than half an hour.
When the broth boils, cover the soup with a lid and reduce the heat to a minimum. When preparing a sturgeon soup according to a recipe, it is imperative to ensure that it does not boil. Boiled fish is already contrary to the idea of the dish.
While the fish is boiling, salt the soup. Add spices: pepper, bay leaf.
Remove the cooked sturgeon from the pan, put in a separate bowl and let cool. After clean the pieces from the bones, cut into smaller ones.
Vegetables
While the fish is being cooked, you can do some frying for the soup. For sturgeon soup, we need to peel and finely chop the onion, grate the carrots on a coarse grater. First, fry the onion until the color changes on a small fire. Lay out the carrots. Tomato paste will significantly dilute the taste of the soup, add spiciness and acidity. If you are a lover of spicy soup, then add chopped celery root, parsley or any other favorite seasonings to the roasting.
Sauté the vegetables until fully cooked, if it seems to you that there is not enough liquid in the pan and the vegetables are burning, instead of butter, add a couple of tablespoons of fish stock.
Peel the potatoes and cut into small cubes. If you want to get a velvety soup, then it is better to put the potatoes into the broth in large slices, and when ready, remove and chop in a blender.
Put the potatoes, a few minutes before they are ready, add the roast and pieces of sturgeon. Stir together and let the soup cook for another 10-15 minutes.
Innings
Such a royal soup cannot be served without a slice of lemon. Quarter citrus must be placed in an almost ready soup. And when serving, it is extremely important to decorate the dish with a slice of lemon and fresh finely chopped greens. Your sturgeon soup with potatoes is ready. Help yourself and treat yourself to a delicious, bright, rich soup of relatives and guests!
Here's a great recipe for sturgeon soup. This delicious first course is light, aromatic, spicy, easy to digest and does not contain many calories. Therefore, dieters can also enjoy it. In addition, sturgeon is such a useful, micronutrient-rich fish. How can I get past dishes from it?