Sturgeon solyanka (Steba DD1 and DD2)

Category: First meal

Kitchen: Russian

Ingredients
cartilage, head, tail, screech
sturgeon	100-150g
bulbs	2 pcs.
carrot	2 pcs
celery root (parsnip, parsley)	100g
tomatoes in their own juice	400g
pearl barley	2 tbsp. l.
potatoes	300-350g
salted cucumbers	300g.
pickle pickle	1 glass
capers	2 tbsp. l.
pitted and pitted olives	100-150g each.
juice and zest of 1 lemon
salt, fennel seeds, anise, dill, black pepper, sugar

Cooking method

After you butchered sturgeon under the main course, the head, tail, cartilage and sizzle remain. Do not hesitate to cut off 100-150 grams of good meat from the tail of the sturgeon for this magical dish. If you plan to use the pulp of the vizigi in the hodgepodge, then it is easy to get it by simply pressing the tip of the vizigi against the board with your finger and stretching the chord through this "clamp" to the end, as if squeezing the juicy pulp. If not, then just use the entire vizig. First you need to cook the broth. To do this, cut the unpeeled, but washed, onion in half and bake in slices in a dry frying pan. Pour barley into a bowl, put a steam basket on it, put the remains of sturgeon (without pieces of meat), baked onion, seeds and stems of dill, fennel, anise, salt and peppercorns in it. Pour 2 liters of water, set the "Soup" mode to 0.7 for 15 minutes. While the broth is cooking, cut the potatoes and celery into small cubes, three carrots and cucumbers on a grater, add the grated zest of 1 lemon. Grind the tomatoes right in the jar (you can replace 3-4 tomatoes and 2 tablespoons of tomato paste). We open the multicooker and see the following picture - a rich transparent broth:
We take out the steam basket along with the contents, leaving the broth and pearl barley in the bowl. Add everything remaining according to the recipe to the bowl, except for the lemon juice. We set the "Soup" mode to 0.7 3 minutes. When unlocked, add herbs and lemon juice. Delicious, aromatic and healthy soup!