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–+ servings

Russian Sturgeon Soup

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Prep Time 20 minutes
Cook Time 47 minutes
Total Time 1 hour
Course Soups and Stews
Servings 4
Calories 1270.62 kcal

Nutrition

Calories: 1270.62 kcalCarbohydrates: 88.34 gProtein: 148.49 gFat: 40.26 gSaturated Fat: 11.44 gCholesterol: 491.53 mgSodium: 5711.96 mgFiber: 20.77 gVitamin A: 312.47025 IUCalcium: 279.49 mgIron: 19.05 mg

Ingredients
  

  • 2 lbs sturgeon bones and head cleaned of all blood the filets cut in 6" x 3" pieces
  • 4 cups water
  • 2 tbsp unsalted butter
  • 1/2 cup finely chopped onion 1/4 pound
  • 1/4 lb mushrooms cut into 1/4-inch slices
  • 5 shallots peeled
  • 1 carrot trimmed, peeled and sliced in food processor
  • 1 celery stalk trimmed, strung and sliced across in food processor
  • 1 leek trimmed, well rinsed and sliced across in food processor
  • 1 parsnip peeled and sliced across in food processor
  • 2 tsp Basic Tomato Paste or canned tomato paste
  • 2 tsp capers
  • 1 tbsp pitted and chopped Kalamata olives
  • 3 sour pickles chopped
  • Large pinch freshly ground black pepper
  • 1 tbsp kosher salt

Instructions 

  • Place fish bones, head, and water in a 2-quart soufflé dish. Cover tightly with microwave plastic wrap. Cook at 100% for 25 minutes. Strain broth and set aside (you will have about 4 cups).
  • Heat butter in a 14"x 11"x2" dish, uncovered, at 100% for 2 minutes. Stir in onion and mushrooms. Cook, uncovered, for 4 minutes longer.
  • Remove from oven. Arrange sturgeon on top of onion mixture in a single layer. Scatter shallots and sliced vegetables over fish. Pour reserved broth over all. Cover tightly with microwave plastic wrap. Cook at 100% for 18 minutes.
  • Remove from oven. Uncover and stir in remaining ingredients. Serve hot.
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