You will need
    • For a simple fish soup from sterlet: 3 liters of water
    • sturgeon weighing 1.5 kg
    • 2 medium onions
    • a clove of garlic
    • salt
    • black pepper
    • Bay leaf
    • dill
    • a half of a lemon.
    • For a fish soup from sterlet wine: sturgeon weighing 1.5 kg
    • medium onion
    • the stalk of the leeks
    • a clove of garlic
    • 250 ml dry white wine
    • 2 egg whites
    • 2 sprigs of parsley and celery
    • 1 tsp dried thyme
    • black pepper
    • Bay leaf
    • salt.
Instruction
1
Prepare simple fish soup from sterlet. This will Eviscerate the fish, remove her gills and rinse under cold water. Cut off the head, fins and tail. Remove the fillet from the bones and cut into pieces. Cover the prepared fish and let stand in a cool place. In a saucepan put the heads, tails and fins. Pour water, add salt and place on high heat. Bring the water to a boil. Onions and garlic cut into rings, dill tie in a bun. Throw all in a pot, reduce the heat and simmer the broth for 20 minutes. Add pepper, Bay leaf and cook for another 10 minutes. Then with a slotted spoon, remove the head, tail and fins. Strain the broth, add the sturgeon and cook for another 7 minutes. Turn off the heat and leave the ear for 5 minutes. Serve in a bowl put a slice of lemon and finely chopped parsley.
2
Very tasty it turns out ear with the addition of dry wine. In order to cook it, gut the sturgeon, remove her gills, cut off fins, head and tail. Slice the shot with the dice the fillets into pieces and put the fish in a cool place. In a saucepan put the heads, tails and fins. Fill them with water and bring to a boil. Remove the foam. Add salt, sliced leeks (2 cm wide) and onion, bound in a bundle of greens, cut into thin slices the garlic. Pour in the wine and bring everything to a boil. Reduce the heat and simmer the broth on low heat for 20 minutes. Then put in a pan with black pepper and Bay leaf. Cook for another 10 minutes. Remove vegetables with a slotted spoon, fins, head and tail. Throw in a pan prepared sturgeon and cook the broth for another 7 minutes. Then remove fillets with a slotted spoon, place in a bowl and leave in a warm place. Sieve the broth and put on fire. Prepare a sling. To do this, whip the egg whites with five dice finely crushed ice. Quickdraw pour in broth, bring it to a boil. Remove the pan from the heat and let the broth stand for 10 minutes. In the dish lay the sturgeon, pour the broth, add finely chopped greens.
3