Ear soup with sterlet and pike perch
2 servings
20 minutes
Uha made from sturgeon and pike perch is a classic dish of Russian cuisine that combines the tenderness of sturgeon with the firm texture of pike perch. The origins of this recipe date back to ancient times when hearty uha was an essential part of the meals for fishermen and hunters. The broth, rich in fish flavor, gains a slight sweetness from carrots and spiciness from onions. Potatoes make the dish filling, while dill adds freshness and aroma. When served, uha warms and provides comfort, especially on cool days. It is not just a soup but a whole ritual — the clear broth, tender fillet, and herbal notes create a harmony of taste. Its best use is during family lunches or gatherings with friends where uha becomes a symbol of unity and traditions.
1
Cut the fish into large pieces.
- Sterlet: 150 g
- Pike perch fillet: 120 g
2
Peel the carrot and potato, slice the carrot into 2-3 mm thick slices, and cut the potato into large pieces.
- Carrot: 30 g
- Potato: 65 g
3
Boil potatoes and carrots in salted water for 10 minutes until cooked, then drain the water.
- Carrot: 30 g
- Potato: 65 g
- Fish broth: 500 g
4
Bring the broth to a boil, add salt to taste.
- Fish broth: 500 g
5
Add the fish and whole onion to the broth and boil for 2 minutes over medium heat.
- Sterlet: 150 g
- Pike perch fillet: 120 g
- Onion: 20 g
6
Arrange the potatoes and carrots on plates, place the pieces of fish.
- Potato: 65 g
- Carrot: 30 g
- Sterlet: 150 g
- Pike perch fillet: 120 g
7
Pour in the broth, add pepper, sprinkle with finely chopped dill, and serve.
- Fish broth: 500 g
- Dill: 5 g