Original recipe for fish soup. Sturgeon Storceac, Cegă, Nisetru. Sturgeon Storceac is a dish originating from the Sf. Gheorghe area, a fish soup made with sturgeon meat and invented by the Hahuli, descendants of the Cossacks chased by the Russian Tsar. This fish soup with many vegetables is incredibly tasty. Sturgeon being a precious and rare fish, and this soup is named after the way it is traditionally prepared, in a clay or burnt clay pot, which helps preserve the flavors and tastes.
To prepare a sturgeon soup, fresh vegetables such as onion, carrot, celery, and bell pepper are used, and to give it a delicious taste, a mix of spices and whey from sheep's milk or cow's milk is added. The sturgeon is then added to the vegetable soup and boiled until the meat is tender. Sturgeon soup is a dish with a strong taste, rich texture, and flavors, suitable for special occasions or to delight guests. It is also a nutritious and healthy dish, rich in proteins and vitamins. The original fish soup recipe, with sturgeon, also known as Storceac, is what you need.
The ingredients for fish soup with sturgeon are listed below in the description, and the step-by-step recipe for sturgeon Storceac is in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for Sturgeon Storceac:
(For about 15 liters of soup)
- approx. 1.5-2 kg of sturgeon meat, or catfish (after cleaning);
- 100-120 g parsley root;
- 100-120 g celery root;
- 100-120 g carrot;
- 1 kg of potatoes;
- 150 g green bell pepper;
- 150 g red bell pepper;
- 500 g onion;
- 1 good bunch of fresh lovage;
- 1 good bunch of fresh parsley;
- 1 good bunch of fresh dill;
- 400 g sour cream;
- 6-8 liters of water, depending on how thick you want the soup to be;
- 3 liters of whey from cow's milk or sheep's milk;
- 2 tablespoons of salt, or to taste;
- 1 teaspoon of pepper;
- 15-20 ml of vinegar;
Enjoy your meal!
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Author, Camera & Editor: Paul Constantin
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