- Sterlet - 2 Kilogram
- Fennel bunch - 1 Piece
- A bunch of green onions - 1 piece
- Potatoes - 1 Kilogram
- Carrot - 1 piece
- Onion - 1 Piece
- Spices - - To taste
The first thing is to thoroughly rinse and gut our fish. Remove the fins and all unnecessary. We cut into large portioned pieces. Put the fish in a large saucepan and pour water. Water should completely cover the fish. Add salt and pepper, then put on the fire and cook until ready to fish. In the process of cooking, do not forget to permanently remove the resulting foam. When the fish is ready - we pull it out of the broth, and the broth is filtered. The soup should be perfectly clean. So, the ready fish is already resting, the broth is ready. Now we are engaged in vegetables - cut into soup slices potatoes, onions and carrots. Onions and carrots for several minutes fry in vegetable oil - until golden onions. In the broth we drizzle, we throw fried onions and carrots, as well as potatoes. Solim, pepper again. Cook until the potatoes are ready. While the potatoes are brewed - we are engaged in fish, or more precisely - we take out from it fillet pieces. 3-5 minutes before the potatoes are ready, we throw into the soup pieces of fish, as well as finely chopped greens. Let the soup brew under the lid for 10 minutes - and serve it to the table. Bon Appetit.
Servings: 8-10