Composition / ingredients
Cooking method
1. The fillet of sevryuga is thoroughly washed, put in a saucepan with a thick bottom,   fill with water. We send the pan over medium heat and bring the broth to a boil. In the process, remove the foam, cook until tender, about 25 minutes.
2. Meanwhile, peel the carrots and onions, wash them, cut them into cubes not too finely. Fry the vegetables in butter until golden, then cover with a lid and simmer for 5-7 minutes.
3. Peel the potatoes, wash them, cut them into small pieces, as usual for soup. Remove the sterlet fillet from the broth and put the potatoes in a saucepan, cook for 20 minutes
4. In the meantime, we cut the fillets into pieces, and when the potatoes are ready, we put them in a saucepan together with vegetable frying. Also add bay leaf, ground black pepper and herbs, salt to taste.
We arrange the soup in portions and serve it on the table. 
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Sevryuga - 160 kcal/100g
