Sturgeon soup
6 servings
45 minutes
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.
1
Prepare the products: wash the sturgeon or fillet, cut into portion-sized pieces.
- Sturgeon: 500 g
2
Peel the onion, wash it, cut it in half.
- Onion: 1 piece
3
Clean and wash the carrot and parsley root.
- Carrot: 1 piece
- Parsley root: 1 piece
4
Peel, wash, and slice the potatoes into rounds.
- Potato: 3 pieces
5
Prepare: put fish, potatoes, onions, carrots, and parsley root in a pot, and fill with water (2 liters).
- Sturgeon: 500 g
- Potato: 3 pieces
- Onion: 1 piece
- Carrot: 1 piece
- Parsley root: 1 piece
6
Bring to a boil, cover with a lid, reduce heat, and cook for 10-15 minutes.
7
Then add bay leaf, salt, and pepper. Cook the sturgeon soup for another 5-10 minutes.
- Bay leaf: 2 pieces
- Salt: 1.5 teaspoon
- Black peppercorns: 3 pieces
8
Remove the onion, carrot, parsley root, and bay leaf with a slotted spoon.
- Onion: 1 piece
- Carrot: 1 piece
- Parsley root: 1 piece
- Bay leaf: 2 pieces
9
Wash and chop the greens.
- Fresh herbs: to taste
10
Pour the ready sturgeon soup into plates and sprinkle with parsley. Done!
- Fresh herbs: to taste
