Sturgeon

A restaurant version of an old cold soup is prepared in "Zaseka" with three fish products: salmon, sturgeon and shrimp. But even if you don't have sturgeon on hand, take note of the principle of making such botvinya : in addition to beet tops, which gave the soup its name, it uses spinach chopped in a blender. It gives the soup thickness, freshness and an emerald hue. Yes, and only sour kvass, okroshka, is appropriate in botvinya. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).

The recipe was shared with us by Takhira Tsakoeva, brand chef of the Kislovsky Taste&Place restaurant.

Recipe from Evgeny Kuznetsov, chef of the restaurant "Sibirsibir".

Recipe from the team of chefs of the restaurant "Noah's Ark.

Italian sturgeon is an exquisite dish embodying the harmony of Italian culinary traditions and the delicate taste of sturgeon fish. This recipe originates from the coastal regions of Italy, where seafood has always held a special place on the table. Marinating in white wine with capers and aromatic herbs gives the sturgeon a subtle tang and rich flavor. The stewing process in a rich broth and tomato sauce makes the fish's texture incredibly tender, while adding fresh tomatoes and greens brings brightness and freshness to the dish. Italian sturgeon pairs perfectly with a glass of white wine and light sides like sautéed vegetables or mashed potatoes. This dish will not only delight gourmets but also make an excellent choice for a festive dinner.

Sturgeon in champagne is a heavy festive luxury. You put it on the table, and everything around it no longer matters. Something else is important: to cut such a gem as steamed sturgeon without spoiling anything. In this case , it happens as if by itself: with a whole fish and a bottle of champagne, the preparation is elementary, the effect is stunning. Sergey Eroshenko shared the recipe with us.

The name of the shchi is due to the Tambov landowner Rakhmanov, who was a great gourmet, taught serfs the art of cooking from French books and, they say, "ate up" the two-million family capital. Looking at the recipe for Rakhmanov's shchi, where the main ingredient is sturgeon, it is easy to believe. Rakhmanov's name is listed in the names of several more extravagant dishes, for example, buckwheat porridge boiled in the juice of fried hazel grouse. We took the recipe and history from the monumental work of Vlad Piskunov "Russian Cuisine. The Best of 500 Years.

Fish solyanka with sturgeon is a classic Russian dish that combines the rich aroma of seafood with the spicy notes of salty ingredients. The origins of solyanka date back centuries when fish was a staple in regions rich in rivers and lakes. In this recipe, tender sturgeon fillet harmonizes with the vibrant flavors of olives, pickles, and marinated cucumbers, creating a rich palette of tastes. Tomato paste adds a slight tanginess while capers provide a special zest. The broth is infused with the aromas of bay leaves and herbs, making it warming and refined. Solyanka is perfect for cold weather, warming the soul and providing a sense of home comfort. Serving with greens completes the flavor composition, highlighting the freshness and depth of the dish.

Grilled sturgeon is a true embodiment of Russian gastronomy, combining rich flavors and delicate preparation. Sturgeon, revered in Russian culinary traditions, is marinated in a fragrant mix of tomatoes and turmeric, giving the fish softness and depth of flavor. The aroma of fresh onions soaked in a marinade of wine vinegar and cilantro adds spiciness. Grilling reveals the natural taste of sturgeon, forming an appetizing crust. The dish is complemented by thick narsharab sauce and fresh pomegranate seeds, creating a harmony of sweetness and tartness. This recipe is perfect for a festive dinner or family gatherings when you want to enjoy the taste of noble fish, the traditions of Russian cuisine, and the warmth of home.

Sturgeon soup is a true gastronomic masterpiece rooted in Russian culinary traditions. Since ancient times, this hearty and aromatic soup has been considered a dish of nobility, as sturgeon is a noble fish symbolizing wealth and abundance. Its taste is rich, delicate, slightly sweet, with subtle notes of spices and herbs. Onion, carrot, and parsley root enrich the broth with depth of flavor while bay leaf and pepper add a spicy accent. Potatoes provide richness to the dish while fresh herbs add lightness. It’s not just a soup but a whole gastronomic story created for cozy family evenings or festive lunches.

Jellied sturgeon is an exquisite dish of Russian cuisine that has become a symbol of festive feasts since noble times. Its delicate jelly coating encasing juicy pieces of sturgeon makes each serving a culinary masterpiece. The sturgeon, with its refined taste and firm texture, is infused with the aromas of bay leaves, celery greens, and roots, creating a rich palette of flavors. A light tang from lemon adds freshness while carrots contribute sweet notes and color contrast. This dish is served chilled, perfectly complementing festive tables. It not only pleases the eye but also allows one to enjoy the traditional flavors of Russian cuisine that combine noble fish with exquisite spices and tender broth.

Sturgeon shashlik is a refined dish of Azerbaijani cuisine that traces back to ancient traditions of cooking fish over an open flame. Sturgeon, known for its tender meat and rich flavor, is perfect for this cooking method. A light marinade with onions, herbs, and lemon juice enhances the fish's natural sweetness, while grilling over coals imparts a subtle smoky aroma. Due to its quick preparation, sturgeon shashlik remains juicy and tender, and serving it on lettuce leaves with vegetables and olives makes the dish even more appealing. It is not only a gastronomic delight but also an expression of culinary art that combines simplicity and elegance. Perfect for festive occasions and cozy gatherings.

Fish solyanka with capers is an exquisite dish of French cuisine that combines the rich taste of smoked and fresh fish with the piquancy of capers and pickles. Its history is rooted in the traditions of fish soups enriched with aromatic spices and vegetables. The thick, fragrant broth infused with smoky notes is complemented by olives and lemon, creating a refined gastronomic harmony. Solyanka is perfect for cold weather, warming and providing enjoyment with its rich flavor. Each spoonful is a play of textures and shades where the softness of sturgeon coexists with the firmness of capers and the velvetiness of tomatoes. This dish suits both cozy family dinners and festive meals where one wishes to impress guests with the deep, balanced taste of a traditional soup interpreted in a modern way.

Baked royal sturgeon is a dish worthy of a royal feast. This exquisite fish, a symbol of culinary luxury in European cuisine, is baked with lemon and fresh dill, absorbing their aroma and slight acidity. The olives adorning its head add piquant notes, while the physalis crowns the sturgeon like a tiara. Its meat remains juicy and tender with a pronounced yet gentle flavor. Traditionally, baked sturgeon was served at formal dinners in European courts, and now it can become the centerpiece of any festive table. Its majestic appearance, rich taste, and storied history make this dish not just a treat but a true gastronomic event.

Sturgeon is a fancy fish. It alone makes the table festive, and what is around it is not so important. Despite its menacing appearance, this fish is delicate: there are practically no bones in it, the meat is tender, almost dietary, and the star-shaped spines can be removed - it is done very simply - and left as decoration: they do not interfere with eating the sturgeon at all. Here is a Georgian version with pomegranate sauce.