Categories
Blanks for the winter
  1. home
  2. ➠ Sturgeon fish hodgepodge

Sturgeon fish hodgepodge

0
685
Kitchen Russian
Calorie content 35.2 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 1.9 gr.
Fats * 4 gr.
Carbohydrates* 3.6 gr.
* per 100 gr. product
Sturgeon fish hodgepodge
Content

Sturgeon soups testify to the well-being and hospitality of the owners, therefore they are prepared for the festive table, and the taste of the soup with this fish cannot be compared with either salmon or salmon. From which part of the carcass to cook the hodgepodge is at the discretion of the hostess, and for the sour-salty-spicy base, pickles, olives and lemon are taken. Despite the sophistication of the dish, sturgeon hodgepodge is easy to prepare.

Ingredients

Cooking process

step 1 out of 11
First, handle the sturgeon carcass correctly. In a large bowl or just in the bathroom, scald the fish with boiling water. From this, the hard bones of the scales are easily removed and the mucus is washed off.
step 2 out of 11
Then cut off the head with tail and use sharp scissors to cut out the gills. Transfer from into a saucepan for cooking hodgepodge, fill with cold water for 6 servings of soup and set to cook.
step 3 out of 11
Peel root vegetables for sturgeon broth: onion, carrot and celery.
step 4 out of 11
When the fish broth boils, remove all the foam from the surface, transfer root vegetables and fish to a saucepan over low heat for 1 hour.
step 5 out of 11
Then put all the fish in this broth and cook it for 10 minutes from the beginning of the boil.
step 6 out of 11
Transfer the cooked sturgeon to a plate, remove all cartilage and skin, and divide the meat into small pieces with a fork. Strain the fish broth on a sieve and pour back into the same saucepan.
step 7 out of 11
Chop the peeled carrots and onions in any way and fry in hot vegetable oil along with tomato paste.
step 8 out of 11
Cut pickles and olives into small pieces. Stew the cucumbers a little in brine and in a separate saucepan.
step 9 out of 11
When the broth boils, transfer the frying to it. Then salt the broth, add bay leaves and cook for 5 minutes.
step 10 out of 11
Lastly, transfer the stewed cucumbers, slices of olives (you can leave them whole), pieces of boiled fish into the broth, bring to a boil and turn off the heat. Let the solyanka steep for 10-15 minutes under a closed lid.
step 11 out of 11
Sturgeon solyanka is ready. Pour it into serving bowls, add lemon slices to each bowl and serve.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *