A simple recipe for sterlet soup. Sterlet ear recipe at home and at the stake

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Ukha can be called a bright echo of village life, which is still tirelessly seeping into the urban consciousness, preventing the inhabitants of the “concrete” world from getting bogged down in everyday life and dullness. The most ardent manifestation of this echo is the sterlet's ear, which is rightfully considered the king-fish. It is on the basis of the sterlet that the ear turns out to be incredibly rich in tastes and aromas.

Sterlet fish is distinguished by tough and rough skin, which is complemented by sharp spikes, "bugs", so it definitely will not work to clean it with bare hands.

Before cleaning, make sure that the hand does not slip off during the cleaning process. Cotton or rubber gloves will help to avoid this. But it will not be superfluous to treat the surface of the fish with coarse salt. Wash it off with warm water. Salt removes mucus, which means it reduces the risk of slipping your hand over the fish.

We start cleaning the sterlet by removing the spikes on the back. The process will go more fun if you start cutting from the tail.
Lateral and abdominal "bugs" can be removed in two ways: by cutting them off and simply cleaning them off. We also remove the fins.
Next, we clean the fish from the insides.
The next part to be removed is the squeal. For this purpose, we make an incision in the place where the torso passes into the head. We cut the cartilage, grope for the screech. We make an incision in the tail area. We cling to the squeal in the head area with a convenient tool (pliers, fingers, hook) and pull it out, trying not to tear it.
We cut off the head. But we do not throw it away, but we clean it from the gills.

Note! All the "waste" in the form of a head, fins and spikes will be an excellent basis for the broth. Therefore, it is impossible to throw them away in any case.

Classic sterlet fish soup in a saucepan

The classic recipe is credited with obtaining a clear, rich broth. The second, one might say, law of the classics is the presence of neat portioned pieces of sterlet in the finished dish.

Ingredients for 500 g sterlet and 2.5 liters of water:

onion - head;
potatoes - 300 g;
dill seeds - 10 g;
peppercorns - 2 g;
lavrushka - 1 pc.;
butter - 40 g;
regular salt - according to preference.

To cook a tasty, proper fish soup and broth for it, we perform the following sequence of actions:

First of all, we proceed to the implementation of the planned correct and rich broth. To do this, take the head of the sterlet, its tail and fins. Fill with water. We take an onion, wash it, remove the top layer of scales and send it to the pan to the fish. We send dill seeds, black peppercorns to the same place - in a saucepan.
After waiting for the boil, regularly remove the foam. We turn off the fire. Remove from stove after 30 minutes to strain.
Strain using a fine mesh sieve.
We put it on fire again. We put the potatoes.
We cut the sterlet into large steaks and put them into the broth in this form.
We carefully monitor the resulting foam so that the ear turns out to be transparent without “feathers”.
Let's try salt. Add a laurel leaf. We check the fish for readiness.
Remove the finished fish from the fish soup, coat with butter. Let the oil soak in and put it back in the pan.
Remove bay leaf.

We check the readiness of fish soup by the readiness of potatoes and fish.

Serve the sterlet fish soup with pieces of butter, half a hard-boiled egg, and herbs.

From the head of a fish with millet

We offer to cook a rich first course based on the fish soup, which the Cossacks of Alexander Pushkin himself rested on. The Cossacks had a lot of millet and sturgeon fish at their disposal. We will cook an ear from the head of a sterlet with millet.

For 2 liters of water we take:

sterlet head and tail - 300 g;
millet - 100 g;
carrots - 70 g;
potatoes - 100 g;
onion - 30 g;
allspice peas - 5 pcs.;
dill (dried) - Art. l.;
greens (fresh) - to taste;
butter - 50 g;
salt - to taste.

To cook sterlet fish soup with millet, you need to follow these steps:

We put the fish in cold water and, adding spices, including pepper and dried dill, cook the broth. We filter when ready.
We put it on the stove again. We put millet thoroughly washed to clear water in a saucepan. We cook millet in splendid isolation for at least 30 minutes. At the same time, do not forget about the foam.
The next ingredients to add are onions and carrots. They can be fried in oil.
After boiling the vegetables in the broth for 10 minutes, we send the potato cubes there.
After adding the potatoes, you can add whole pieces of fish to your ear. They boil quickly.
5 minutes before turning off, add chopped greens to the soup.
Turn off the soup, flavor it with butter.

We let the ear brew, after which we enjoy the excellent taste and rich aroma.

An old royal recipe

The royal recipe is called due to the fact that in the old days it was available only to noble people. Ordinary farm laborers and peasants could not afford first courses with such a rich flavor range, obtained through the use of a wide range of ingredients.

For an old recipe, take:

vegetables (onions, carrots) - 1 pc.;
potatoes - about 200 g;
millet - 100 g;
sterlet - 400 g;
various varieties of fish for broth - how much is available;
vodka - 50 ml;
salt - to taste;
pepper - to taste;
greens - to taste.

To prepare the royal ear, you must follow the following instructions:

We wrap whole perches and existing fish heads (for example, pike, ide, pike perch) in thick gauze. We put it in a saucepan, fill it with water, turn on the fire, cook.
Together with the fish, do not forget to add an onion head for a rich broth.
After boiling the broth, leave it on the fire for another 30 minutes, and then remove the cheesecloth with fish and onions.
The first broth is ready.
We cook the second one on the basis of the fillet of previously used fish: pike, ide. The second broth is cooked for about 20 minutes.
We repeat the process of straining.
We send washed millet to the strained broth, and a little later - potatoes, carrots and onions.
In 30 minutes, in which the millet will reach readiness, we will prepare the sterlet fillet.
Having sent the fillet to the broth, we note the time, since after 25 minutes it will be time for another ingredient - vodka.

The royal ear is ready.

Note! The old royal soup recipe ascribes the fulfillment of one more nuance, which, unfortunately, is not feasible in home cooking. At the final stage, it was required to dip a smoldering birch firebrand into the ear. Literally in a minute, the ear was saturated with the aroma of a fire from it.

Sterlet ear on the fire

If fate presented a good opportunity, and you go to nature, be sure to take fish for soup or fishing rods with you if you have the skill to catch it.

To cook a delicious, satisfying and fragrant fish soup at the stake, take:

sterlet - 1 pc.;
potatoes - 200 g;
onion - 140 g;
carrots - 75 g;
vodka - 100 ml;
bay leaf - 2 pcs.;
black peppercorns - 6 pcs.;
salt - to taste;
greens - to taste.

We also stock up on birch firewood and gauze.

Cooking method:

Since in nature each component is worth its weight in gold, and this time we start cooking with broth. In gauze, put the head, tail and fins of the sterlet into the cauldron. Gauze is obligatory, since it is irrational to drag a sieve with you.
Boil the broth, remove the fish. We put potatoes and other vegetables.
The potatoes are almost ready. It's time for fish and vodka.
5 minutes before removing from heat, add bay leaf and black pepper. Laurel leaf is then necessarily removed from the soup.

And, like a sweet note in a symphony, a charred birch firebrand. We dip it for a minute in the already prepared, but not removed from the open fire ear.

Ingredients:

sterlet - 1 kg;
onion - head;
leek - 1 pc.;
celery root - 1 pc.;
bay leaf - 4 pcs.;
peppercorns - a couple of peas;
salt - to taste.

Sterlet ear in a slow cooker is prepared as follows:

Put chopped fish, roots and onions into the multicooker bowl.
Fill with 1.5 liters of water.
We set the program "Soup" (in its absence - "Stew") for 40 minutes.
Strain the finished broth.
If the ear seems cloudy to you, we resort to a technique called a quickdraw. It will take 50 g of caviar, preferably granular. We grind it first. Then we introduce a tablespoon of ice water to it: the consistency of the dough for pancakes should be obtained. Pour another glass of cold water, followed by a glass of hot broth.
The resulting guy is poured into several visits to the ear. And boil in the "extinguishing" mode for another 5 minutes.
Lay potatoes, carrots, if desired, and cook until tender.

Serve the fish soup with greens and bread products in the form of kulebyaki or pie.

How to cook with barley

The process of cooking fish soup with barley basically does not differ from the recipe that tells about the method of cooking with millet, with the only exception ... Barley does not need to be boiled for a long time separately from other ingredients.

Fish soups are found in all cuisines of the world, and Russian cuisine also boasts a wide variety of recipes. We cook both botvinya, and yurma, and kalya, and hodgepodge, but the ear is more popular and more beloved.

It is correct to cook an ear from freshly caught fish in a cauldron over a fire, but believe me, an ear cooked at home is not inferior to a real one in terms of taste or useful qualities, and the fragrant ear from sterlet is proof of this. Let's cook?

Sterlet ear - general principles of cooking

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 specimens.

It is quite difficult to cut such a fish, you will need gloves and special scissors, since the sterlet has sharp bone plates on the sides. In addition, the sterlet is covered with mucus that is unpleasant to the touch, but it is not difficult to remove it - just pour boiling water over the fish before cutting, then carefully rub the carcass with your hands right in gloves, rinse. Thanks to this simple procedure, ideally, bone plates will also be removed along with the mucus. Next, remove the insides, not forgetting to take out the elm, cut off the head, tail, remove the gills with scissors. But the fish does not have scales as such, so you don’t have to worry about this stage. Rinse the chopped sterlet and cut into large pieces.

When the cutting of the main ingredient is finished, you can safely proceed to the preparation of sterlet soup. The main principle is to slowly languish the fish in water, as a result of which, literally in 15-20 minutes, the existing “scales” of the sterlet will completely dissolve, which, by the way, will add a special taste and fat to the broth. After boiling and the first removal of the foam, celery and parsley roots, as well as a thoroughly washed whole young onion directly with the husk, can be put into the broth. 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 languor, a rich fish broth with a pronounced aroma is obtained.

There is another way to prepare a delicious sterlet broth, first simmer for 30 minutes with the same roots and onions the illiquid part of the fish: tail, head, skeleton, then filter the broth, lay the prepared sterlet fillet and cook for another ten minutes.

1. Classic sterlet ear

Ingredients:

1 large fresh fish (sterlet);

celery root and parsley root;

onion head;

A few peas of allspice;

Lavrushka leaf;

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. Put the fish meat and all the components of the fish in a metal container.

3. Put peeled parsley and celery roots to the fish, fill everything with water and boil for 60 minutes.

4. After boiling, add a little salt, allspice, parsley and boil for another 3 minutes. If the fish is frozen, then while cooking the fish, you need to add potatoes, cut into bars.

5. We remove the finished fish soup from the heat, close the lid and insist for half an hour.

6. After insisting, we take out the fish meat, and filter the fish soup.

7. Pour some vodka into the strained 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 next to it with bread made from second-grade flour.

2. Budget ear from sterlet

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 lavrushka;

Lemon - 1 circle.

Cooking method:

1. We gut all the sterlet fish, wash them.

2. In a saucepan with purified water, lay the peeled roots of parsley, celery, onion - in half rings, lavrushka, peppercorns, add a little salt and boil for 60 minutes.

3. After boiling, remove the foam.

4. When the vegetables are all cooked, we take out the bay leaf, peppercorns with a slotted spoon and filter the broth.

5. Put the fish, cleaned and without entrails, into the broth and boil over moderate heat, removing scale.

6. When the fish meat turns white, remove the pan from the heat and leave for a few minutes with the lid closed.

7. Remove the pieces of fish from the pan, put them in portioned plates, pour the broth, put a circle of lemon on top, sprinkle with chopped dill.

3. Sterlet ear with salmon

Ingredients:

4 medium sterlets;

Half a kilogram of salmon belly;

Potato - 5 medium tubers;

2 onion heads;

1 carrot;

Salt - 10 g;

Lavrushka - 2 sheets;

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 the seething water, put the potatoes, cut into medium bars, washed onions directly in the peel, carrots, cut into thin strips, cook until boiling.

3. We clean the sterlet, take out the insides, put them to the potatoes along with the bellies of the salmon, boil for 40 minutes.

4. Add lavrushka, peppercorns to the pan, add some salt and boil for a few more minutes.

5. From the finished fish soup we take out the carrots and onion heads with a slotted spoon.

6. Pour in vodka, close the lid, insist.

7. Pour into plates, pour some chopped green onion feathers on top.

4. Sterlet ear with champagne in chicken broth

Ingredients:

Chicken drumstick - 3 pcs.;

Pressed caviar - 300 g;

2 medium sterlets;

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 shins from the broth, and lighten the broth with pressed caviar, which we first grind with cold water.

3. Strain the broth, pour it back into the pan and boil for 15 minutes.

4. When the broth boils, put the processed sterlet fish in it, boil after boiling for a little more than half an hour.

5. After the fish is ready, pour champagne into the soup and warm it up a little.

6. We insist on the finished fish soup for several minutes.

7. Serve in bowls with a slice of lemon.

5. Royal sterlet ear

Ingredients:

3 sterlet carcasses;

1 small carrot;

Salt - half a teaspoon;

2 small onions;

4 potato tubers;

A few peas of allspice;

Lavrushka - 2 sheets;

Fresh dill - 1 bunch.

Cooking method:

1. We gut the sterlet carcasses, 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 rounds and onions cut into 4 parts, peppercorns, parsley 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 saucepan boils, put a saucepan with fish, vegetables and all spices into it, reduce the heat, close the lid and cook for 3 hours.

5. During cooking, we observe the amount of water in a large pot, in case of boiling, add hot water.

6. Pour the finished fish soup into portioned plates, lay sprigs of fresh dill beautifully on top.

6. Sterlet ear with corn grits

Ingredients:

For broth:

Allspice - 10 peas;

7 leaves of lavrushka;

Sterlet heads - a little less than a kilogram.

Without a head, a sterlet carcass is a little more than a kilogram;

Corn grits - 3 tbsp. spoons;

1 onion;

1 tomato;

Salt - half a teaspoon;

Greenery bouquet.

Cooking method:

1. Wash the fish heads, put them in a container with water, add peppercorns, parsley and boil for 1 hour.

2. We take out the heads, filter the broth.

3. Put the prepared corn grits in the hot strained broth, boil for several minutes.

4. After the cereal, put the potatoes - with a medium cube and onions - with medium half rings.

5. After softening the potatoes, add ground allspice, salt and prepared sterlet carcasses cut into small pieces into the soup, cook for 30 minutes.

6. Add the peeled tomato chopped with a knife, cook again for 20 minutes.

7. Squeeze the juice from the lemon and pour it into the ear.

An 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 it is ready, it will give the dish an interesting gourmet taste.

You can use not only this type of fish, but also others when cooking sterlet fish soup, making an assortment of royal fish soup, for example, perch, pike perch, trout.

Sterlet is a fish that goes well 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 essentials: allspice and black pepper, laurel leaves.

A little lemon juice from fresh fruit will add aroma and a pleasant aftertaste to the soup.

If you want the pieces of fish to retain their integrity - do not stir the broth during cooking, take out the finished sterlet not with a fork, but with a slotted spoon.

The ear is especially tasty if it stands and brews for some time after cooking.

Serve fragrant sterlet fish soup with crackers and a glass of white wine. If you are an adherent of Russian traditions - with a slice of lemon and a white glass. Bon appetit.

Sterlet ear - according to a long Russian tradition, it was prepared exclusively from live or fresh fish. This dish was highly valued and has always been considered "royal". Therefore, now, when the kings "live" only in fairy tales, the sturgeon yushka is cooked royally. Modern housewives often prepare a recipe for sterlet soup at home from chilled or freshly frozen fish. Fat tender fish is quickly cooked, giving all its flavors. The main task of the cook is to make the yushka transparent and leave the fish pieces whole. Sterlet soup is no less tasty, to which vegetable frying, cereals, and spices are added. Let's cook a royal ear and soup with a photo.

Servings: 5-6.

Time: 3 hours.

Calories per 100 grams: 17 kcal.

Ingredients:

1 fish (0.5 kg);

1 young cockerel (0.5 kg);

4 potatoes;

1 onion;

1 carrot;

2 liters of drinking water;

50 ml of vodka;

2 laurels;

1 parsley root;

5 peas of black pepper;

0.5 bunch of dill;

1-2 pinches of salt.

Cooking soup step by step:

The real correct ear is cooked on a fire without unnecessary additives and vegetable frying. We will cook the ear at home from frozen fish. But believe me, such a recipe for fish soup with sterlet will turn out to be very satisfying, rich, fragrant.

The royal ear of sterlet is cooked on a double broth of small fish or heads. In this recipe, we will use cockerel broth.

First you need to boil the chicken broth. Immerse the washed cockerel in cold water, bring to a boil. After removing the foam, cook over low heat for a couple of hours. In the process of cooking fish soup, add a whole peeled onion, coarsely chopped parsley root, lavrushka, peppercorns.

In the meantime, we wash, butcher the fish, cut off the head and tail, and use the carcass for other purposes.
When the cockerel is almost ready, add the head and tail. Cook until all components are ready. We take out the rooster, parts of the fish, and filter the broth.

We clean the root crops: cut the potatoes into medium slices, and the carrots into thin slices. Put the vegetables into the boiling broth. The recipe for sterlet with potatoes is cooked until the vegetables are half cooked.

We continue cooking the dish shown in the photo by adding pieces of chopped fish to the pan. And if you don’t know how much to cook sterlet in your ear, then you can cook it in a quarter of an hour. The main thing is that it does not boil.

Pour vodka, chopped greens into an almost finished ear and put it aside. An old recipe for royal fish soup is best served with a slice of lemon.

Sterlet soup recipe at home

Servings: 5-6.

Time: 40-60 minutes.

Calories per 100 grams: 45 kcal.

Ingredients:

2 carcasses of 500 gr.;

5 potatoes;

2 onions;

2 carrots;

2 liters of drinking water;

2 laurels;

100 gr. rice

10 peas of allspice;

0.5 bunch of greens;

1-2 pinches of salt and black pepper.

Cooking process with photo:

Before cooking sterlet soup, thoroughly wash the carcass, gut it, cut off the tails and heads. From the head of the sterlet we remove the gills, the sucker mouth. We lower the fish into a saucepan, fill it with cold water, heat it to a boil. We drain the water, wash the fish. Pour two liters of cold water, add lavrushka, a whole unpeeled onion, carrot, spices. It will take no more than half an hour to cook the broth.

The resulting broth is filtered, heated again. In the meantime, we clean, cut the vegetables, and wash the rice many times. You can cook vegetable frying in any vegetable oil.

Put the rice into the boiling fish soup. When the cereal is half cooked, add the potatoes. After the root vegetables are cooked, we flavor the dish with fried vegetables.

A simple soup with sterlet is supplemented with chopped herbs, fish heads and put aside. Serve with a slice of lemon and chopped parsley.

Bon appetit everyone!

An amazing first course can be made even tastier if:

pour 50 ml of dry white wine into an almost ready dish;

add other valuable varieties of fish to the recipe: trout, pike perch, perch;

add some fresh or canned tomatoes to the dish.

It is correct to cook fish soup from freshly caught fish in a cauldron over a fire, but believe me, home-cooked fish soup is not inferior to real fish soup in terms of taste or useful qualities, and the fragrant sterlet fish soup is proof of this. Let's cook?

Sterlet ear - general principles of cooking

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 specimens.

1. Classic sterlet ear

1 large fresh fish (sterlet);

celery root and parsley root;

onion head;

A few peas of allspice;

Lavrushka leaf;

Salt - optional;

Vodka - 20 ml;

Purified water - 2 liters.

1. We clean the fresh sterlet, take out the insides, cut into small pieces.

2. Put the fish meat and all the components of the fish in a metal container.

3. Put peeled parsley and celery roots to the fish, fill everything with water and boil for 60 minutes.

4. After boiling, add a little salt, allspice, parsley and boil for another 3 minutes. If the fish is frozen, then while cooking the fish, you need to add potatoes, cut into bars.

5. We remove the finished fish soup from the heat, close the lid and insist for half an hour.

6. After insisting, we take out the fish meat, and filter the fish soup.

7. Pour some vodka into the strained 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 next to it with bread made from second-grade flour.

2. Budget ear from sterlet

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 lavrushka;

Lemon - 1 circle.

1. We gut all the sterlet fish, wash them.

2. In a saucepan with purified water, put the peeled roots of parsley, celery, onion in half rings, lavrushka, peppercorns, add a little salt and boil for 60 minutes.