Weight approximately 1-2kg
 
The recipe is very simple, but the soup will turn out tasty and aromatic.
 
Composition / Ingredients: 
Sturgeon head 1 piece 
Onion 1 piece 
Carrot 1 piece 
Potatoes 3-4 pieces
Fresh greens 20 grams (onion, dill, parsley)




Ground black pepper 1-2 pinches
Salt 1 teaspoon (to taste) 
Bay leaf 1 piece 
 
WE'RE READY
1. Remove the gills and thoroughly rinse the head under water.
2. Place the head in a saucepan and fill it all with water. Place on the stove and wait until it boils. 
3. As soon as the water boils, reduce the heat under the pan and begin to collect the foam. 
4. When the foam no longer appears, add half the peeled onion and half the carrots. Cook for 20 minutes. 
5. Next, add half the salt, pepper, herb stems and bay leaf. Cook for 20-25 minutes. 
6. Strain the fish broth into another pan.
7. Peel the potatoes and cut them into small cubes. We'll cut the remaining carrots the way you like: into cubes, or into thin slices. 
8. Place potatoes and carrots in a saucepan with broth. Add the remaining onion, cut into thin strips. 
9. While the vegetables are boiling in the broth, we disassemble the head and tail and take out pieces of meat. We send them to the pan with the fish soup. And continue cooking until the potatoes are ready. 
10. You can add some finely chopped greens to your ear. Add the rest of the greens to the plates when serving. 
11. Serve the fish soup to the table as you like. Some people like clear and dietary fish soup, others add a chopped boiled egg and a piece of butter. Well, don’t forget about greens.