Ear from sturgeon - recipe

Ear with sturgeon is a very light and simple soup, which is traditionally cooked from the head and tail of the fish. We offer you several recipes for its preparation.

Recipe for soup from sturgeon

Ingredients:

• fresh sturgeon - 400 g;
• bulb - 1 piece;
• carrots - 1 piece;
• tomato paste - 1 tbsp. a spoon;
• Butter - 2 tbsp. spoons;
• potatoes - 2 pieces;
• spice.

Preparation

Take the fish head or tail, rinse it well and put it in a saucepan. Then fill it with water and set it on medium fire. Cook the broth for 20-25 minutes and, as soon as it boils, we reduce the flame and cover it, so that the fish does not fall apart. Do not forget to salt and pepper to taste. Wasting no time in vain, we prepare while vegetables for soup: carrots we rub on a grater, and a small ray shred a little. Next, make a roast on cream butter and tomato paste for about 7-10 minutes, podsalivaya to taste.

Simultaneously, we clean potatoes and cut it into small cubes. As soon as the fish broth is ready, carefully remove the fish, clean it of the skin and bones and divide into smaller pieces. After that, again, return the sturgeon back to the pan and add to the broth the crushed potatoes and vegetable roast. Now intensify the fire and bring the soup to a boil. In the prepared soup of sturgeon we add fresh herbs and serve them to the table.

Ear of sturgeon with rice

Ingredients:

• carcase of sturgeon - 1 piece;
• bulb - 2 pieces;
• potatoes - 4 pcs .;
• carrots - 1 piece;
• rice - 3 tbsp. spoons;
• bay leaf - 1 piece;
• greens - at will;
• lemon - for decoration;
• spice.

Preparation

We thoroughly wash the fish and clean it. Then separate the tail, head and fins and put them in boiling water. Picking fish to taste and cook for about 30 minutes. Further, the broth is carefully filtered. Potatoes and carrots mine, clean and cut into small cubes. We remove the onion peel from the husk, wash it and finely shred one onion, leaving the other one entirely.

The trunk of fish is cut in portions. Greenery is washed, dried and crushed. We again bring the broth to a boil and throw into it potatoes, carrots, onions and boiled rice. Add the pepper peas and pieces of sturgeon. Cover the pan with a lid and cook until ready for about 15-20 minutes. Then sprinkle the soup with fresh herbs, stir and remove from heat. We give the dish to stand for about 5 minutes, pour on plates, throw lemon and serve it on the table.