Fish soups are found in all cuisines of the world, and Russian cuisine also boasts a variety of different recipes. We have prepared both Botvini, and yurma, and potato, and hodgepodge, but the ear is more popular and more beloved.
It is correct to cook fish soup from freshly caught fish in a cauldron over a bonfire, but believe me, the fish soup cooked at home is not inferior to the real one either in taste or in useful qualities, and this is proved by the fragrant ear from sterlet. Will we cook?
Sterlet Ear - General Cooking Principles
Sterlet is a fish of the sturgeon family, one of its smallest representatives. The weight of one does not exceed a kilogram, although, for sure, there are exceptional instances.
Cutting such a fish is quite difficult, you will need gloves and special scissors, since there are sharp bone plates on the sides of the sterlet. In addition, the sterlet is covered with mucus that is unpleasant to the touch, but it is not difficult to remove it - just beat the fish before cutting with boiling water, then carefully rub the carcass with your hands directly in gloves, rinse. Thanks to this simple procedure, ideally, bone plates are removed along with mucus. Next, remove the insides, not forgetting to remove the vyazig, cut off the head, tail, and remove the gills with scissors. But the fish as such do not have scales, so you can not worry about this stage. Rinse the chopped sterlet and cut into large pieces.
When the cutting of the main ingredient is completed, you can safely proceed to the preparation of the soup from the sterlet. The main principle is the slow languishing of fish in water, as a result of which literally in 15-20 minutes the existing “scales” of sterlet will completely dissolve, which, by the way, will add a special taste and broth to the broth. After boiling and first removing the foam, in the broth you can put the roots of celery and parsley, as well as a thoroughly washed whole young onion directly with the husk. After half an hour, the fish is carefully removed with a slotted spoon, and the broth is filtered, getting rid of the roots. As a result of such longing, a rich fish broth with a pronounced aroma is obtained.
There is another way to prepare a delicious broth from sterlet, at first the illiquid part of the fish is simmered for 30 minutes with the same roots and onions: tail, head, skeleton, strain after the broth, lay the prepared sterlet fillet and cook for another ten minutes.
And then there’s room for imagination, in the finished broth you can live vegetables, cereals, frying, spices, herbs
1. Classic Sterlet Ear
Ingredients:
• 1 large fresh fish (sterlet);
• celery root and parsley root;
• onion head;
• a few peas of allspice;
• leaf of lavrushka;
• salt - optional;
• vodka - 20 ml;
• purified water - 2 liters.
Cooking method:
1. We clean the fresh sterlet, take out the insides, cut into small pieces.
2. We put fish meat and all the components of the fish in a metal container.
3. To the fish we lay the peeled roots of parsley and celery, fill everything with water and boil for 60 minutes.
4. After boiling, add a little salt, allspice, lavrushka and boil for another 3 minutes. If the fish is frozen, then during the cooking of the fish you need to add potatoes, cut into bars.
5. We remove the finished ear from the fire, close the lid and insist for half an hour.
6. After insisting, we take out the fish meat, and filter the ear.
7. Pour a little vodka into the filtered soup.
8. When serving, pour the fish soup into plates, put a piece of fish in each, sprinkle with fresh herbs, put a separate plate with bread from second-grade flour next to it.
2. Budget sterlet ear
Ingredients:
• 5 small sterlet fish;
• celery root and parsley;
• onion head;
• 3 liters of purified water;
• salt - optional;
• a pinch of allspice peas;
• 1 leaf of parsley;
• lemon - 1 circle.
Cooking method:
1. We gutted all the sterlet fish, rinse.
2. In a pan with purified water, lay the peeled roots of parsley, celery, onion - half rings, lavrushka, peppercorns, slightly add salt and boil for 60 minutes.
3. After boiling, remove the foam.
4. When all the vegetables are cooked, we take out the skimmer with a slotted spoon, peppers and filter the broth.
5. Peeled fish without entrails, put in the broth and boil over moderate heat, removing scale.
6. When the fish meat turns white, remove the pan from the heat and leave it for a few minutes with the lid closed.
7. Pieces of fish removed from the pan, put them in portioned dishes, pour the broth, put a circle of lemon on top, sprinkle with chopped dill.
3. Sterlet ear with salmon
Ingredients:
• 4 medium sterlet;
• half a kilogram of abdominal salmon;
• potatoes - 5 medium tubers;
• 2 onion heads;
• 1 carrot;
• salt - 10 g;
• Lavrushka - 2 leaves;
• allspice - 7 peas;
• vodka - 100 ml;
• a bunch of green onions.
Cooking method:
1. We do not completely fill the enameled three-liter container with cold water, boil over moderate heat.
2. In boiling water we put potatoes, chopped with medium bars, washed onions directly in the peel, carrots, chopped into thin strips, cook until boiling.
3. We clean the sterlet, take out the insides, put the salmon along with the belly belly to the potato, cook for 40 minutes.
4. Add lavrushka, peppercorns to the pan, add salt and boil for a few more minutes.
5. From the prepared soup we take out the carrot and onion heads with a slotted spoon.
6. Pour vodka, close the lid, insist.
7. Pour into plates, pour a little chopped green onion feathers on top.
4. Sterlet ear with champagne on chicken stock
Ingredients:
• chicken drumstick - 3 pcs.;
• spawn caviar - 300 g;
• 2 medium sterlet;
• any champagne - 300 ml;
• lemon - 1 pc.
Cooking method:
1. Put chicken drumsticks in a container with cold water, cook for 50 minutes, with constant descaling.
2. Remove the tibia from the broth, and lighten the broth with caviar, which is previously ground with cold water.
3. Filter the broth, pour it into the pan again and boil for 15 minutes.
4. When the broth boils, we put in it the processed sterlet fish, boil a little more than half an hour after boiling.
5. After the fish is ready, pour the champagne into the soup and warm it up a bit.
6. Insist the prepared ear for several minutes.
7. Serve in plates with a slice of lemon.
5. Royal sterlet ear
Ingredients:
• 3 carcasses of sterlet;
• 1 small carrot;
• salt - half a teaspoon;
• 2 small onions;
• 4 potato tubers;
• several peas of allspice;
• Lavrushka - 2 leaves;
• fresh dill - 1 bunch.
Cooking method:
1. Sterlet carcasses are gutted, cut off the heads, cut into small pieces.
2. We put the pieces of fish in a small metal container with cold water, and also put the coarsely chopped potatoes, carrots - in round slices and onions, cut into 4 parts, peppercorns, a lavrushka and a bunch of dill, fill everything with purified water so that the water completely hides all the ingredients .
3. Pour water into another large saucepan, add a little salt and bring to a boil over medium heat.
4. As soon as the water in a large pan boils, we put in it a pan with fish, vegetables and all spices, turn off the heat, close the lid and cook for 3 hours.
5. During cooking, observe the amount of water in a large pan, in case of boiling, add hot water.
6. Pour the finished fish soup into portioned plates, beautifully lay fresh sprigs of fresh dill on top.
6. Sterlet ear with corn grits
Ingredients:
To the broth:
• allspice - 10 peas;
• 7 leaves of lavrushka;
• sterlet heads - a little less than a kilogram.
In the ear:
• headless sterlet carcasses - a little more than a kilogram;
• corn grits - 3 tbsp. spoons;
• 1 onion;
• 1 tomato;
• 1 lemon;
• salt - half a teaspoon;
• a bunch of greens.
Cooking method:
1. I wash the fish heads in a container of water, add peppercorns, peppercorns and boil for 1 hour.
2. We take out the heads, filter the broth.
3. In the hot strained broth, lay the prepared corn grits, boil for several minutes.
4. After the cereal, put the potatoes with the middle cube and the onions with the middle half rings.
5. After softening the potatoes, add ground allspice, salt and prepared sterlet, cut into small pieces, to the soup, cook for 30 minutes.
6. Add the peeled tomato without a knife, cook again for 20 minutes.
7. Squeeze the juice from the lemon and pour into the ear.
Sterlet Ear - Useful Tips
The already amazingly delicious soup can be made even tastier by following some tips:
• Pour 50-70 grams of dry white wine into the soup a few minutes before cooking, it will give the dish an interesting, delicious taste.
• You can use not only this type of fish, but also others, when making the fish soup from the sterlet, by making the king assorted fish soup, such as perch, pike perch, and trout.
• Sterlet - a fish that perfectly combines with tomatoes, so you can safely put tomato paste or fresh tomatoes when cooking.
• Do not put a lot of spices and spices, use them in minimal quantities and only the most necessary: allspice and black pepper, laurel leaves.
• A little lemon juice from fresh fruit will add flavor and a pleasant aftertaste to the soup.
• If you want the pieces of fish to maintain their integrity - do not stir the broth during cooking, take out the prepared sterlet not with a fork, but with a slotted spoon.
• The ear is especially tasty if it stands and persists for some time after preparation.
• Serve the fragrant sterlet ear with crackers and a glass of white wine. If you are a follower of Russian traditions - with a slice of lemon and a glass of white. Enjoy your meal.
