Sturgeon Soup
Delicious, aromatic, and rich - simply the best! For sturgeon soup, you don’t need many vegetables or spices - it is perfect on its own. Traditionally cooked over a fire, but at home you’ll also get a wonderful lunch or dinner that everyone in the family will enjoy.
Updated : 10 September, 2025
Easy
About 45 min.
Ingredients
500 grams
Sturgeon
1
Carrot
3
Potato
2
Onions
5 grams
Parsley
2 liter
Water
1 tablespoon
Sunflower oil
3
Allspice
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any sturgeon species for this soup. I had sterlet, which tastes similar to sturgeon. Use filtered water, as tap water may give an unpleasant taste.
Step 2
Rinse the fish under running water. To remove the slime typical of sturgeon, use coarse salt and paper towels. Scrape from head to tail to avoid the sharp spines. Cut along the belly and gut the fish carefully without puncturing the gall bladder, otherwise it will taste bitter.
Step 3
Cut off the head and tail - they will be needed for the broth. This makes the soup richer. Cut the rest of the fish into steaks and keep them in the fridge. I cut pieces about the thickness of three dorsal spines.
Step 4
In a pot, pour water and add the sturgeon head and tail. Add a small peeled onion, parsley stems, allspice peppercorns, and salt. You may also use dill or bay leaf instead of parsley. Bring to a boil and simmer gently for 15 minutes. Avoid vigorous boiling, as it can make the broth cloudy.
Step 5
Wash potatoes and carrots with a brush under running water. Peel the potatoes and carrots with a knife or peeler. Peel the onion too.
Step 6
Dice the potatoes. While the broth cooks, keep the potatoes in water to prevent them from darkening.
Step 7
Dice the carrot and onion into small cubes. To reduce eye irritation, rinse the halved onion and knife in cold water.
Step 8
In a skillet, heat some neutral vegetable oil. Add the onion and carrot cubes and sauté until soft and translucent. This gives the soup a beautiful golden color.
Step 9
By this time, the broth is ready. Remove the head, tail, onion, and herbs with a slotted spoon.
Step 10
Strain the broth and return it to the pot. At this stage, the broth should already have a golden hue from the sturgeon fat.
Step 11
Add the potatoes to the broth, bring to a boil, then reduce heat. Cook the potatoes almost until done (about 10 minutes). Add the sautéed vegetables and cook another 7-8 minutes, until vegetables are tender. Then carefully lower the sturgeon steaks into the soup and cook for about 10 minutes, until done. Adjust salt if needed.
Step 12
The sturgeon soup is ready! When serving, sprinkle with chopped dill or parsley. Enjoy!