Soups

Sterlet Ear


Ingredients for Making Sterlet Fish Soup

  1. water 3 l.
  2. sterlet 1-1.2 kg
  3. small fish (roach, ruffles) 5-6 pcs.
  4. potatoes 4-5 pcs.
  5. onions 2pcs.
  6. dry white wine 250 gr.
  7. bay leaf 3-4 leaves.
  8. black pepper peas 6-7 pcs
  9. salt, dill, parsley, celery, green onions to taste.
  • Main Ingredients
  • Serving 8 servings
  • World Cuisine

Inventory:

Saucepan, Colander, Gauze, Knife, Scissors, Cutting Board, Bowls

Making sterlet fish soup:

Step 1. Prepare the sterlet.

Usually sterlet is sold in its entirety, with entrails. First, the fish is cut across the stomach and the entrails are removed, leaving milk or caviar and fat ribbons. Next, cut off the tail and head, clean the head of the remnants of the insides, cut out the gills with scissors and rinse thoroughly under cold water. Do not clean the fish! We rinse with cold water, cut across into pieces of 5-6 cm. As a result, 3 bowls are obtained: with milk, caviar and yellow fat, with head-tails and actually with fish.

Step 2. Cooking the broth.

We wash small fish with cold water and without gutting, put in a double gauze rag. Tie the ends of the gauze with a knot and lower it into the pan. Fill with cold water and bring to a boil over medium heat. Remove the foam. Then in the pan we put the head and tail of the sterlet. Then add a little salt, bay leaf and black pepper peas. Cook for 30-40 minutes. During boiling, boiling must be avoided.

Step 3. Preparation of vegetables.

While the broth is boiling, prepare the vegetables. Wash the potatoes, peel them, cut into small cubes. We clean the onion, cut finely or in half rings. Greens are washed, bound in a bunch.

Step 4. The final stage.

So, it remains only to fill the finished broth. We take the head of the sterlet onto a plate. We throw out tail and gauze with fish trifle. Filter the broth through two layers of gauze. We pour it back into the pan, put the onions, potatoes and greens in a bunch there. Bring to a boil. We cook for 7-8 minutes, add sterlet pieces, milk, caviar and fat to the broth. Cook for another 7 minutes. Yes, another nuance: after you put the sterlet pieces in the broth, you can pour a glass of vodka or a half glass of dry white wine into it. This is done so that tender fish does not boil. We try the ear, add salt. Turn off the fire and under the lid, insist the prepared ear for about 15 minutes.

Step 5. We serve the ear from the sterlet to the table.

The ear is ready. Open the lid, enjoy the fragrant aroma. We take out a bunch of greenery and discard it. We serve the ear to the fiery table, first we pour the removed fat on the plates, then the ear itself is poured and then we lay out the pieces of fish. Separately, put in bowls chopped green onions, Borodino bread and sterlet head (for an amateur)! Enjoy your meal!

Recipe Tips:

- - If you are preparing fish soup for children, you can separate the sterlet meat from the bones, and put the bones in gauze with fish detail.

- - it is very good to lighten the finished fish broth - using egg white. Egg white is poured into the prepared broth before straining.

- - when serving fish soup on the table, you can put a slice of lemon in each plate.