Salmon and sturgeon are considered the most delicious fish for fish soup. Imagine what a dish will turn out if you cook from these two types of fish! I advise you to use a minimum amount of vegetables and spices, so as not to interrupt the delicious aroma.
Ingredients
Step-by-step cooking recipe
Wash the fillet of sturgeon and red fish under running water, cut into small pieces.
Peel the onion from the husk. Cut one piece into thick rings, leave the second one whole.
In a saucepan with cold water, put a whole onion, black pepper peas and a tied bunch of parsley.
Boil for 10 minutes, catch the onion, parsley and discard.
Add the pieces of sturgeon and continue to cook for 15 minutes over low heat.
Catch the sturgeon and gently strain the broth through the gauze.
Return the pan with the broth to the fire, add the red fish and cook for another 10 minutes after boiling.
Add onion rings, boiled pieces of sturgeon and continue cooking for 5 minutes.
Add salt, turn off and cover for 15 minutes.
