Ear of sterlet - incomparable taste and aroma of fish soup. How to cook a tasty fish soup from sterlet

Ear of sterlet - incomparable taste and aroma of fish soup. How to cook a tasty fish soup from sterlet

Fish soups are found in all cuisines of the world, and Russian cuisine also boasts a wide variety of recipes. We cook both Botvinia, Jurma, and Calla, and hodgepodge, but the most popular and favorite is the ear.

It is right to cook fish soup from a freshly caught fish in a cauldron over a fire, but believe me, an ear cooked at home is not inferior to the present either in taste or in useful qualities, and the proof is the fragrant ear from sterlet. Prepare?

Ear from sterlet - general principles of preparation

Sterlet is a fish of the sturgeon family, one of its smallest representatives. The weight of one does not exceed a kilogram, although, for certain, there are exceptional specimens.

It is quite difficult to cut such a fish, 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 unpleasant to the touch, but it is easy to remove it - just sprinkle the fish with boiling water before cutting, then carefully rub the carcass with your hands right in gloves and rinse. Thanks to this simple procedure, bone plates are ideally removed along with mucus. Next, remove the insides, do not forget to remove the Vigue, cut off the head, tail, remove the gills with scissors. But there is no scale as such, so you should not worry about this stage. Wash the sturgeon and cut it into large pieces.

When the cutting of the main ingredient is completed, you can safely proceed to the preparation of sterlet soup. The main principle is the slow languor of the fish in the water, with the result that within 15–20 minutes the existing “scales” of sterlet will completely dissolve, which, by the way, will add a special taste and fat to the broth. After boiling and first removing the skins, you can put celery and parsley roots in the broth, as well as carefully washed the whole young onion with the husks. After half an hour, the fish is gently removed with a slotted spoon, and the broth is filtered, getting rid of the roots. As a result of this languor, a rich fish broth with a pronounced aroma is obtained. There is another way of preparing a tasty broth from sterlet, first tormenting for 30 minutes with the same roots and onions the illiquid part of the fish: tail, head, skeleton, filter the broth, lay the prepared sterlet fillet and boil for another ten minutes.

And then there is room for imagination, you can live vegetables, cereals, roasts, spices, greens in ready broth

1. Classical ear from sterlet


• 1 big fresh fish (sterlet);

• celery root and parsley root;

• onion head;

• some peas of allspice;

• leaf of laurel;

• salt - at will;

• vodka - 20 ml;

• purified water - 2 liters.


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

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

3. Put the peeled parsley and celery roots to the fish, fill it 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, sliced ​​in sticks.

5. Remove the prepared ear from the heat, close the lid and insist for half an hour.

6. After insisting the fish meat is pulled out and we filter the ear.

7. Pour some vodka into the filtered soup.

8. When serving, pour soup into the plates, put a piece of fish in each, sprinkle with fresh greens, next to we put a separate plate with bread from the second-grade flour.

2. Budget ear from sterlet


• 5 small sterlet fish;

• celery and parsley root;

• onion head;

• 3 liters of purified water;

• salt - at will;

• pinch of allspice peas;

• 1 leaf of laurel;

• lemon - 1 circle.


1. All fish sterlets are giblets, washed.

2. Put the peeled parsley roots, celery, onion - half-rings, bay steps, peppercorns into a saucepan with purified water, add some salt and boil for 60 minutes.

3. After boiling, remove the foam. 4. When the vegetables are all cooked, we extract the lavrushka with pepper skimmer and filter the broth.

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

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

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

3. Ear of sterlet with salmon


• 4 medium sterlet;

• half a kilogram of salmon belly;

• potatoes - 5 medium tubers;

• 2 onions;

• 1 carrot;

• salt - 10 g;

• Lavrushka - 2 leaves;

• allspice - 7 peas;

• vodka - 100 ml;

• bunch of green onions.


1. Enameled three-liter capacity is not completely filled with cold water, boil over moderate heat.

2. In the boiling water, lay the potatoes, cut into medium sticks, washed onions right in the skin, carrots, cut into thin strips, cook until boiling.

3. Sterlet cleanse, remove the insides, put the salmon together with the belly, boil for 40 minutes.

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

5. From the finished soup we take out a carrot and onion heads with a skimmer.

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

7. Pour into the plates, pour a little crushed green onion feathers on top.

4. Ear of sterlet with champagne in chicken broth


• chicken drumstick - 3 pcs .;

• pressed caviar - 300 g;

• 2 medium sterlet;

• any champagne - 300 ml;

• lemon - 1 pc.


1. In a container with cold water, lay the chicken drumsticks, cook for 50 minutes, with constant descaling.

2. Remove the drumsticks from the broth, and clear the broth with pressed caviar, which is pre-rubbed with cold water.

3. Filter the broth, again pour into the pan and boil for 15 minutes.

4. When the broth boils, put the processed fish sterlet into it, 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 little.

6. Insist finished ear a few minutes.

7. Serve in plates with a slice of lemon.

5. Royal ear from sterlet


• 3 sterlet carcasses;

• 1 small carrot;

• salt - half a teaspoon;

• 2 small bulbs;

• 4 potato tubers;

• a few peas allspice;

• Lavrushka - 2 leaves;

• fresh dill - 1 bunch.


1. Carcass sterlet with giblets, cut off the heads, cut into small pieces.

2. Put the pieces of fish in a small metal container with cold water, and also put the potatoes coarsely chopped, carrots - round loafs and onions, cut into 4 pieces, peas, laurel and a bunch of dill, pour all the purified water so that the water completely hides all the ingredients .

3. Pour water into another large saucepan, add some salt and bring to a boil over medium heat.

4. As soon as the water in the large pan boils, put the pan with fish, vegetables and all the spices in it, turn down the heat, close the lid and cook for 3 hours.

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

6. Pour the prepared soup into a la carte plates, on top we lay beautifully fresh sprigs of dill.

6. Ear of sterlet with corn grits


For broth:

• allspice - 10 peas;

• 7 laurel leaves;

• Sterlet heads - a little less than a kilogram.

In the ear:

• without the head of a sterlet carcass - just over a kilogram;

• corn grits - 3 tbsp. spoons;

• 1 onion;

• 1 tomato;

• 1 lemon;

• salt - half a teaspoon;

• a bunch of greenery.


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

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

3. In the hot strained broth, lay the prepared corn grits, boil for a few minutes.

4. After the cereal, put the potatoes - medium cube and onions - middle half rings. 5. After softening the potatoes, add the ground allspice, salt and prepared sterlet, cut into small pieces of carcass, and cook for 30 minutes.

6. Add the chopped tomato without skin, cook again for 20 minutes.

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

Ear from sterlet - useful tips

And without that amazingly delicious soup, you can make it even tastier by following some tips:

• Pour 50-70 grams of white dry wine into the soup a few minutes before being cooked; it will give the dish an interesting delicacy.

• You can use not only this species of fish, but also others when making fish soup from sterlet, making royal fish soup, such as perch, pike perch, trout.

• Sterlet - fish, which is perfectly combined with tomatoes, so you can safely put when cooking tomato paste or fresh tomatoes.

• 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 bit of lemon juice from fresh fruit will add flavor and a pleasant aftertaste to the soup.

• If you want pieces of fish to preserve their integrity - do not stir the broth during cooking, remove the finished sterlet not with a fork, but with a skimmer.

• Especially tasty ear, if you stand and insist some time after cooking.

• Serve aromatic fish soup from sturgeon with crackers and a glass of white wine. If you are an adherent of Russian traditions - with a slice of lemon and a glass of white. Enjoy your meal.

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