The royal ear of sterlet is an old recipe. Sterlet ear recipe at home and at the stake

Sterlet is a commercial river fish from the sturgeon family. It is found in almost all rivers of our country. This is a unique fish because there are no carbohydrates in the composition. Cooked meals are rich in protein and amino acids, which the human body replenishes from food. The inclusion of sterlet in the diet will help improve metabolism, lower cholesterol and protect against cardiovascular diseases. The content of omega-3 helps to cope with depression by affecting the level of the hormone of happiness in the blood of a person.

How to cut a sterlet

To cut the fish, you should prepare scissors and gloves to protect your hands from the sharp spikes that cover the carcass. Another feature of the sterlet is the mucus on the outside. You can get rid of it by simply pouring boiling water over it. Then wipe the fish and rinse under water. After such a procedure, it will be possible to remove the bone plate. Then you can move on to the section. It is not necessary to clean, it is enough to cut off the fins, tail and head. Remove gills and intestines. After half an hour of simmering, the scales will slide off and dissolve. Sterlet ear will receive a special aroma and richness. If you use a frozen carcass, potatoes are added to the soup while boiling.

classical

Required products:

Sterlet weighing about 1 kg.
A bunch of parsley.
Medium sized bow.
Black pepper.
Bay leaf.
Salt to taste.
Vodka.

Recipe with photo step by step:
1. Cut the fresh carcass, rinse and cut into medium-sized steaks. Put the pieces, sterlet heads and greens in a cauldron or in a saucepan. Put on medium heat, cook for no more than an hour.

2. As soon as the broth boils, add spices: pepper and salt. Boil for 4 more minutes.

3. Remove the finished dish from the stove and leave to languish for another 30 minutes.

5.Now the most interesting point: 1 glass of vodka must be added to the soup. Sterlet ear cooked in nature using river water requires disinfection. In this recipe for sterlet soup, alcohol will add piquancy, strength and whiteness to the broth.

6. The final stage is the serving of the finished dish to the table. For decoration, chop the parsley and onion, put the fish steak in each plate and pour the broth from the cauldron.

royally

Necessary products for cooking royal soup:

Fish carcasses.
Carrot.
Bulb.
Potato.
Salt / spices.

1. Cut the fish, rinse. Then cut into medium sized steaks.

2. Prepare vegetables with spices. Coarsely cut the potatoes into cubes, cut the carrots into slices, chop the onion. Together with the greens, put everything in a cauldron or in a saucepan. Fill everything with water to hide the food.

3. In a separate larger container, boil water with the addition of salt.

4. Now place the cauldron in the saucepan from point 3, close the lid, reduce the heat, and soak in a water bath for another 3 hours. In this case, you need to monitor the level of liquid in a large container. If necessary, top up.

5.When the royal ear is ready, garnish with fresh parsley and dill.

fish head soup

Required products:

Sturgeon heads.
Potatoes.
Greenery
Wine, preferably dry white.
Carrot.
Spices/salt.
Fish bastard.

1. Sterlet soup at home can easily be made even from the head.

It is important to wash this part well, because there is mucus, blood clots on it.

2. You should also cut out the gills, eyes. Put everything in a pot filled with water. Wash fish fines and wrap in cotton cloth. You can skip the cleaning procedure - so the fish will taste the broth and make it rich.

3. Boil the fish on a not very strong fire. In this case, you should often remove the foam with a spoon. After a quarter of an hour, place a mix of spices and salt in the broth. Cook for another 35-45 minutes. During this time, you need to clean and cut the vegetables. The ear will be with potatoes, carrots and onions, chopped into cubes.

4. Get the welded trifle out of the broth. She's worn out and is no longer useful. Then pull out the fish head. Instead, put chopped vegetables into the pan.

5. Now peel off the sterlet meat from the heads and add to the ear. After 10-15 minutes, pour in dry wine and remove the pan from the heat.

6. Darken the soup closed with a lid for several minutes, then add chopped greens.

Economy Recipe

Required products:

Parts of a sterlet: heads, spine.
Potatoes.
Carrot.
Tomato/paste.
Pepper/salt.

1. Remove the gills and eyes from the heads, rinse, place with the ridge in a cauldron with water. Put on the stove. When the liquid boils, a foam will appear, which should be removed. After an hour, pull out the ridge with the heads.

2. Peel and cut vegetables into cubes or cubes. Put everything in the broth, cook for half an hour.

3. During this time, wash the tomato. Then make holes with a toothpick. Throw in soup. The vegetable will add sourness to the taste and appetizing color to the broth.

4. After 10 minutes, pull out the tomato, add spices and salt. The soup is ready.

Like a fisherman

Required products:

Sterlet.
Potato.
Carrot.
Greenery. Parsley, you can use dill.
Vodka.
Spices/salt.

How to cook:
1. Wash the cut carcass and cut into large steaks.

2. Wash and peel vegetables. Leave the onion whole, cut the carrots and potatoes into bars.

3. Pour water into the pot and bring to a boil over a strong fire. Put onion, potatoes and carrots in a container. After 5 minutes, add fish steaks. Boil for another quarter of an hour.

4. Finely chop the greens and throw into the bubbling water. Then add all the spices

5. Important step - adding a shot of vodka for disinfection of water, giving transparency and piquancy to the broth.

4. Put pieces of fish in a double boiler, put a piece of butter on each steak. Top with lemon slices.

5. Close the lid and turn on the “Steam” function and set the time to 20 minutes. In this mode, you do not have to remove the foam.

6. After cooking, you will get a broth with potatoes and steamed steaks.

7. You can serve fish separately on a plate or add it to the broth.

A delicious ear will turn out if you follow simple tips and cook it correctly:

When preparing sterlet soup, do not stir or use a fork. The meat of this fish is tender and can fall apart. To catch steaks, it is better to use a special slotted spoon.
Do not add a lot of spices. It is recommended to limit yourself to bay leaf, pepper and salt.
Added lemon juice and dry white wine will add spice and flavor to the dish.
It is better to serve the ear when it is sweated and infused for several minutes.
Fish soups go great with tomatoes. Therefore, it is recommended to add fresh vegetables or tomato paste.
When preparing royal fish soup, you can add other fish - pike perch or salmon.

The right ear is cooked on the fire. But sterlet soup turns out to be delicious at home, cooked on a regular stove.

Step 1. Sterlet preparation.

Usually the sterlet is sold as a whole, with the insides. First, the fish is cut along the stomach and the insides are taken out, leaving milk or caviar and fatty ribbons. Next, cut off the tail and head, clean the head from the remnants of the insides, cut out the gills with scissors and rinse thoroughly under cold water. Don't clean the fish! Rinse with cold water, cut across into pieces of 5-6 cm. As a result, 3 bowls are obtained: with milk, caviar and yellow fat, with heads-tails and actually with fish.

Step 2. Boiling the broth.

We wash small fish with cold water and, without gutting, put them in a piece of gauze folded in half. We tie the ends of the gauze with a knot and lower it into the pan. Pour in cold water and bring to a boil over medium heat. We remove the foam. Then put the head and tail of the sterlet into the pan. Then add some salt, bay leaf and black peppercorns. Cook for 30-40 minutes. During the cooking process, vigorous boiling should be avoided.

Step 3. Preparing vegetables.

While the broth is cooking, prepare the vegetables. Wash potatoes, peel, cut into small cubes. We clean the onion, cut it finely or in half rings. The greens are washed, tied into a bundle.

Step 4. The final stage.

So, it remains only to fill the finished broth. We get the head of the sterlet on a plate. Discard the tail and gauze with fish trifles. Strain the broth through two layers of gauze. Pour it back into the pan, put onions, potatoes and greens in a bunch there. Bring to a boil. Cook for 7-8 minutes, add pieces of sterlet, milk, caviar and fat to the broth. Cook for another 7 minutes. Yes, one more nuance: after putting pieces of sterlet into the broth, you can pour a glass of vodka or half a glass of dry white wine into it. This is done so that the tender fish does not boil. We try the ear, add salt. Turn off the heat and leave the prepared fish soup under the lid for 15 minutes.

Step 5. Serve the sterlet soup to the table.

The ear is ready. Open the lid, enjoy the fragrant aroma. We take out a bunch of greens and throw it away. We serve the fish soup to the fiery table, first we pour the removed fat on plates, then the fish soup itself is poured, and only then we lay out the pieces of fish. Separately, put in bowls chopped green onions, Borodino bread and a sterlet's head (for an amateur)! Bon appetit!

If you are preparing fish soup for children, then you can separate the sterlet meat from the bones, and put the bones in cheesecloth with fish fines.

It is very good to lighten the finished fish broth - with the help of egg white. Egg white is poured into the prepared broth before straining.

When serving fish soup on the table, you can put a slice of lemon on each plate.

Many combine such two concepts as fish soup and fish soup. But fish soup has its own rules and laws that must be observed in order to get a real rich broth. Today we offer with us to bring to life several recipes from the category: "Sturgeon ear at home." Both more traditional methods and once-forgotten ancient ones will be dismantled. We will not bypass the recipes inspired by modernity.

Features of cooking delicious, rich broth

Real Russian fish soup is not just a part of the field kitchen of fishermen. This is a ceremony to continue successful fishing. Many people cannot prepare real fish soup without extinguishing birch smut in a cauldron with a ready-made meal and adding a glass of vodka. Such nuances may not be suitable for home, that is, kitchen conditions. It will not be pleasant also to opponents of alcohol.

But there are more traditional secrets to getting rich fat.

Method number 1. Slow water heating

Cooking time from putting on fire to boiling should be about half an hour. For 30 minutes of languishing over low heat, the scales are cooked without residue, which saturates the future ear with an unsurpassed taste and aroma.

After boiling, you need another quarter of an hour to cook. In this case, the broth should not gurgle too much, as this can damage the meat. Sterlet is very gentle.

According to this method, the ear turns out to be intensely fishy: nothing but fish and root crops is added to it. Root vegetables are laid along with the fish: we take an onion head, parsley root and celery. All this is then removed.

Method number 2. "Fume"

One of the most economical options for cooking fish soup, which has its roots in France. Enterprising French people cook fish soup in two batches. First, those parts of the fish that many people throw away after cutting are boiled for a long time: heads, tail, skeleton. After straining the broth through a dense gauze, add the sterlet fillet to the resulting broth. This allows you to cook a delicious fish soup, while retaining all the beneficial properties of sturgeon.

The "Fume" method involves the use of not only gelling parts, but also fish trifles at the first stage.

Sterlet ear: a recipe as close as possible to the classic version

If you want to try the traditional sterlet soup, we suggest using this recipe. The fish soup recipe is quite simple, but the finished dish is excellent!

The number of servings at the exit is 6.

Cooking time - 60 minutes.

Ingredients

Required Ingredients:

sterlet - 2 kg;
potatoes - 300 g;
carrots - 200 g;
onion - 300 g;
tomatoes - 300 g;
salt;
spices.

For a rich broth, you can add parsley root, celery.

Per serving

Calories: 490 kcal
Proteins: 55 g
Fat: 20 g
Carbohydrates: 15 g

How to cook a boiled ear

The process of preparing fish soup consists of the following steps:

The sterlet ear is ready.

The recipe can be implemented both in the field and in the home kitchen.

Sterlet or sturgeon ear with vodka

This unusual recipe will appeal to connoisseurs of Russian cuisine. There is no need to be afraid of vodka as part of the fish soup: its strength will decrease significantly due to the high temperature of the broth.

The number of servings at the exit is 4.

Cooking time - 90 minutes.

Ingredients

Required Ingredients:

fish - 300 g;
onion - 150 g;
tomato - 100 g;
carrots - 100 g;
Bulgarian pepper - 50 g;
potatoes - 250 g;
vegetable oil - 70 ml;
vodka - 50 ml;
greenery;
salt.

Remember that when working with fish heads, they should be properly prepared: be sure to remove the gills.

Per serving

Calories: 348 kcal
Proteins: 15 g
Fat: 21 g
Carbs: 19 g

How to cook a rich ear with vodka

The following recipe differs from the previous one in greater nutrition and fat content.

Sterlet ear at home is ready.

Bon appetit!

Royal starlet ear

And finally: a truly royal recipe for cooking fish soup. The secret technique is to prepare the broth in several stages.

The number of servings at the exit is 7.

Cooking time - 90 minutes.

Ingredients

Required Ingredients:

onion - 1 pc;
carrots - 1 pc;
potatoes - 250 g;
millet - 100g;
perch - 200 g;
fish - 500 g;
vodka - 50 ml;
salt;
pepper;
greenery;
Bay leaf.

Ukha can be safely called royal or royal, because several types of fish are used for the rich broth, from sterlet king fish to perch and ide.

Per serving

Calories: 192 kcal
Proteins: 22 g
Fat: 3 g
Carbohydrates: 21 g

How to cook an ear in a royal way?

Below is a step-by-step recipe that was brought to life outside the walls of a comfortable kitchen. But this does not mean that the actions will be different. No. There simply will not be a pleasant aroma of burning firewood.

Ear royally with sterlet is ready.

Bon appetit!

How to cook fish soup at home: video recipe

If you don't have time to study text recipes, watch the video.

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.

Ear from sterlet This is a great dish for the holiday table. After all - the royal fish. Since the time of Ancient Rus', the sterlet has been called the "red fish". And not because of the color of sterlet meat, but because it is very good. Let's consider how to cook an ear from a sterlet.

Sterlet ear at home

We cut the sterlet. In order to remove mucus and bugs (bone plates) at home, pour boiling water from the kettle onto the sterlet, pour cold water over it. The mucus turns white and begins to fall off in pieces, bugs too. After that, the remaining mucus is scraped off with a knife. If we cook sterlet soup on a fire, there is a way to rub the sterlet with coarse salt. We rip open the stomach and remove the insides. We cut off the tail, make a circular incision near the head, leaving only the elm. We pull the sterlet from the tie. We remove the gills from the head. Cut the sterlet into portioned pieces.

Sterlet meat 1-1.5 kilograms we have prepared. We clean and put parsley, onion, celery in a saucepan. Pour sterlet and vegetables with water in a 2-3 liter saucepan. Turn the oven on to minimum. Bring the sterlet soup to a boil over low heat, this process will take about an hour. According to the classic recipe for cooking sterlet soup, nothing else needs to be added. Optional we can slightly change the recipe for sterlet soup and put along with vegetables a few medium-sized potatoes, carrots. Some cooks add cut into quarters, a handful of grits. The more sterlet you have, the less everything else is needed.

When the sterlet ear boils, add peppercorns, salt, bay leaf. Amber fat on the surface is the main sign of sterlet soup. Remove the foam from the boiling fish soup, leaving the fat. Cook for another five minutes. Remove from the stove, let the sterlet ear brew for 15-20 minutes.

Rituals for cooking sterlet soup at the stake

Pour vodka into the ear- a glass on a bowler hat or pan. Sterlet ear at home is almost ready. If you cooked sterlet soup according to this recipe at the stake, do not forget to put out a smut from a fire in your ear at the end of cooking(preferably birch or fruit tree). All this resembles ancient pagan rituals, but is strictly observed by all fishermen. In different regions of Russia, there are other traditions of cooking fish soup. For example, the first mug of fish soup is poured into water or onto the ground. Each cook knows and observes his ritual in the process of cooking fish soup. Therefore, the recipe for making sterlet soup has many variations, but the result is always an amazing dish to your taste. Properly cooked sterlet melts in your mouth.

Serving sterlet soup on the table

We filter the ear. Remove vegetables and use as you wish. Put the sterlet meat on plates. Fill with sterlet's ear. If desired, we decorate the ear with a slice of lemon, green onions, parsley, dill. Sterlet ear is served hot with black bread. The cold ear the next morning is also very tasty, but almost always ends immediately.