Step-by-step recipes for making a delicate and delicious cheesecake on shortbread dough

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

6 gr.

19 gr.

Carbohydrates

349 kcal.

Option 1. The classic shortbread cheesecake recipe

Cheesecake is a shortbread cake originally from America. The filling is made from cream cheese or soft cottage cheese. The dessert turns out to be beautiful, delicate and very effective.

Ingredients

• Shortbread:
• 280 g flour;
• 150 g baking margarine;
• vanillin;
• two yolks;
• a pack of baking powder;
• 110 g white sugar.

Cream:

• 350 g soft cream cheese;
• 50 g of chocolate;
• 90 g powdered sugar;
• 3 ml of vanilla essence;
• 2 eggs;
• 90 ml 30% cream.

Step-by-step shortbread cheesecake recipe

Take a soft butter. Add vanillin, yolk and sugar to it. Rub thoroughly until smooth.

Combine flour with baking powder. Add to the butter mixture and quickly knead a soft dough with your hands. Place the dough in a mold and spread it over the bottom and sides in a thin layer. Pin in several places to prevent it from swelling during baking.

Send the base to the oven, preheating it to 180 C. Bake for a quarter of an hour, remove and cool.

Put the soft cheese in a container and add the powdered sugar. Knead until smooth. Beat in eggs and stir again. Pour in the cream and beat with a mixer until fluffy. Add shredded chocolate and stir.

Put the cream in a sand base, smooth. Wrap the form in foil, stacking it in several layers. Place the cheesecake pan in a large bowl. Pour water into it until the middle of the mold. Send the structure to the oven for 1 hour 20 minutes and bake at 160 degrees. Then turn off the temperature and leave the dessert in the oven for another hour. Take out the cake pan and refrigerate for 4 hours.

Use fatty cream for cheesecake, at least 30%. The cream will turn out to be softer if they are beaten separately into a dense foam and only then added to other ingredients.

Option 2. A quick recipe for shortbread cheesecake

Shortcrust pastry perfectly holds its shape and is an excellent base for desserts with a delicate soufflé.

Ingredients for the dough:

• sifted flour - 2/3 stack.;
• oil drain. - 50 g;
• baking powder - 3 g;
• cane sugar - 50 g;
• egg.

Filling:

• vanilla sugar - sachet;
• soft cottage cheese - half a kilogram;
• starch - 30 g;
• cane sugar - 75 g;
• egg;
• oil drain. - ¼ packs.

How to quickly make a shortbread cheesecake

Thoroughly grind the soft butter with granulated sugar. Drive in the eggs and shake until smooth with a fork. Pour in the sifted flour and knead the soft fat dough. We roll it into a circle with a diameter slightly larger than the shape in which we will bake the dessert. Cover it with parchment paper and lightly coat it with oil.

Combine fatty cottage cheese with soft butter. We also send starch, vanilla and cane sugar, and an egg here. Rub thoroughly with a spoon. We spread the filling into a shortcrust pastry base and level the surface with a wet spatula.

We turn on the oven for 150 C. When the appliance is warmed up, put a cake tin in it and bake until the open edge of the dough is browned. The curd mass should increase and become elastic. Pry the finished cake with a spatula and put it on the wire rack. Cool it down.

To make the filling tender and homogeneous, grind the cottage cheese on a fine sieve or beat until a paste-like state using an immersion blender.

Option 3. Cherry sand cheesecake

Cheesecake with a bright cherry flavor is a delicate dessert with a pleasant sourness. They prepare a pie from simple and affordable ingredients that can be found in the kitchen of any housewife.

Ingredients

• 600 g of fatty cottage cheese;
• 180 g sour cream 20%;
• 8 g vanilla sugar;
• 150 g cane sugar;
• 3 eggs.

The foundation:

• 200 g shortbread cookies;
• ½ pack of oil is drained.

Upper layer:

• half a kilo of frozen cherries;
• 5 g of instant gelatin;
• 120 g sugar;
• 250 ml of filtered water.

How to cook

Pour 120 g of sugar into a glass of boiling water and stir until the crystals dissolve. Pour the frozen cherries with the sweetened water and leave for a couple of hours.

Break the cookies and place them in a blender bowl. Beat until finely crumbled.

Pour the ghee into the crumb and stir well. Line the bottom of the split mold with parchment paper and spread the crumb over it with an even layer of shortbread cookies. Send the form to the oven, preheated to 160 C for ten minutes.

Put the cottage cheese in a deep cup and beat it with an immersion blender until it is pasty. Pour in plain and vanilla sugar, add sour cream and beat again with a blender. Add eggs one at a time, stirring with a whisk after each.

Wrap the mold with three layers of foil. Put the cottage cheese mixture on a sand base. Place the dish in a deep baking sheet and fill it with boiling water. Place in the oven and bake for about 80 minutes, preheating the oven to 160 degrees. Only the bottom ten should be included.

Place the cherries on a strainer over a bowl. Spread the berries on the curd mass. Pour gelatin into 40 ml of filtered water and leave to swell. Dissolve the gelatin in a glass of hot cherry juice. Cool and pour over a layer of cherries. Leave in the refrigerator until solidified.

You can take fresh cherries for cheesecake. In this case, rinse the berries and carefully remove the seeds.

Option 4. Strawberry Shortcake Cheesecake

Strawberry is a fragrant and delicious berry. She is one of the first to appear on our tables. The season passes quickly, so all housewives try to stock it up as much as possible for the whole year. With fresh berries, you get a fragrant and delicate cheesecake.

Ingredients for the dough:

• 200 g flour;
• a pinch of salt;
• 80 g margarine;
• 5 g baking powder;
• 1 chicken egg;
• ½ stack. Sahara.

Filling:

• 700 g strawberries;
• vanilla sugar;
• ½ kg of homemade cottage cheese;
• 20 g of instant gelatin;
• 300 ml heavy cream;
• 100 g cane sugar.

Step by step recipe

Grind soft butter with granulated sugar. Combine flour with baking powder and sift through a sieve into the oil mixture. We also drive in an egg and add salt. Knead the dough and put it in a cold place for half an hour.

We oil the detachable form. We spread the dough rolled out in a circle into it. We distribute it along the bottom and form the sides. We put in the oven for a quarter of an hour. Bake at 200 C. Cool the finished base. Pour gelatin with boiled water and leave to swell. Then dissolve over low heat or water bath.

Grind the curd twice through a metal sieve. Add sugar and vanillin to it. Wash the strawberries, remove the stalks and wipe them until smooth. Leaving some of the berries intact. We combine strawberry puree with cottage cheese. Whisk the cream into a strong foam. Gently introduce them into the curd and gently, with movements from bottom to top, mix. Pour in the gelatin and mix.

Cut the whole strawberries into slices and add to the cream. We keep it for an hour in a cold place. We spread the curd mass on a sand base and decorate with berries on top. We put it in the refrigerator for three hours.

As a decoration, you can use almond petals, nut crumbs or mint leaves.

Option 5. Cheesecake on shortcrust pastry with fruit

Cheesecake is one of the most delicious cakes. Dessert is prepared according to this recipe without baking with canned fruits.

Ingredients

• 200 g shortbread cookies;
• 450 g of canned tropical fruits;
• ½ pack of oil drain .;
• 450 g canned peaches;
• 400 g of cottage cheese;
• 100 ml of drinking water;
• 200 ml heavy cream;
• gelatin - 40 g;
• 150 g cane sugar.

How to cook

Put half of the gelatin in a bowl and pour 100 ml of cold water. Stir and leave to swell for half an hour.

Pour the other half of the gelatin with the canned fruit syrup and let it swell for 30 minutes.

Grind the shortbread dough until fine crumbs and combine with melted butter. Stir until smooth. Line the form with parchment. Place the crumb in it and, lightly tamping, spread it in an even layer.

Whisk in cream with sugar and vanilla sugar until soft peaks. Add the curd and stir until smooth, being careful to keep the cream light. Dissolve the gelatin with water, cool and add to the curd mass. Stir. Pour the creamy curd mixture into the pan with the base. Put it in the refrigerator for an hour.

Spread the canned peach wedges in a circle. Place canned tropical fruits in the center. Dissolve the gelatin in the syrup, cool and pour over a layer of fruit. Put the dessert in the cold for another three hours.

You can crush the cookies in a blender or food processor, or simply put them in a bag and crush them with a rolling pin.

No baked, chocolate, raspberry, lime, lemon, etc. - Do you know what they all have in common? It's a crunchy shortbread base that no cheesecake can do without!

Of course, you can make a cheesecake without a base, but that's not the case anymore. For nothing beats the magical combination of a crispy base with a delicate creamy filling. Therefore, we will take a closer look at different options for how you can make a cake for a cheesecake.

Cookie cheesecake crust

The quickest and easiest way to make a base for a cheesecake is to take the finished cookies, crush them into crumbs, mix with butter and place on the bottom of the mold.

In the classic, Graham crackers are used for these purposes, if they are not available in the store, you can cook it yourself. Or just take another cookie. As an option, jubilee shortbread cookies or some other, which is your favorite - to your taste.

How to grind cookies into crumbs?

• The fastest and easiest option is to break into pieces and put them in a blender - he will cope with them instantly;
• For those who do not have it, use a rolling pin, while it will be better to fold the cookies into a bag before chopping, this will be cleaner - you do not have to spend extra time cleaning;
• Or twist it through a meat grinder (in my opinion, not a very practical way: it takes a long time, and a meat grinder to wash ...);
• Alternatively, you can crush it with a crush in a mortar or large bowl;
• Well, the most extreme option is a meat hammer.

Next, you need to mix the resulting cookie crumbs with butter - you can take butter at room temperature, or you can pre-melt it in a water bath or in the microwave. In addition to butter, you can add sugar or powdered sugar (if your cookie is not very sweet).

Lyrical digression: do you know how to cut a finished cheesecake into perfectly even pieces? Use dental floss, if not available, regular floss will do. And if you wake up to cut it with a knife, then stock it up with a damp kitchen towel: wipe the knife with it after each cut. So the slices on top will be perfectly flat without any crumbs and curds of cheese.

Pour the prepared mass for the base of the cheesecake into a mold, distribute it evenly and tamp it with a glass with a flat bottom or a jar.

The cake can be made "flat", or with high sides. In the second option, simply increase the indicated amount of ingredients in the selected recipe.

As I said above, the cookies for the base of the cheesecake can be anything. You can even take salted sticks (if you like them).

Or an oreo sandwich cookie or something else. In this case, you have two options: first remove the filling from it, or leave it.

If you grind cookies into crumbs in a blender, its presence will not interfere with you, and moreover, it will probably even improve the taste of the finished cake.

In addition, you can use chocolate-covered cookies, especially when preparing cheesecakes such as "snickers" or "ferrero roche" and the like.

Add additionally hazelnuts and cocoa for the perfect cheesecake base in your pocket!

In general, do not be afraid to add various flavors and flavorings to cookies. Lemon peel.

Or even apple juice or puree.

By the way, the base of cookies can be made without oil, it can be replaced with milk, some kind of juice, or even just water. True, the finished cake will be softer and "juicier" than with butter, consider this if you like a "dry" crumbly base.

Do not forget about nuts.

Ginger will not be superfluous, especially in combination with the same nuts and orange zest.

Or here is such an original version with praline: a caramel chip in the base - it's ingenious!

For this recipe you will need:

• 100g sugar;
• 50 ml of water;
• almond;
• 300g cookies;
• 120g butter.

Cooking progress step by step in the photo and under the cut - video instruction.

Video instruction for preparing the base for cheesecake from 2:44 to 5:33:

You can also play with the texture by adding waffles or cornflakes to the cookies.

Or even take oatmeal, an option for those who monitor calories, but are not on a diet. Please note: they are fried in a dry frying pan - as a result, we get almost granola (add nuts and honey and it will be the same).

Well, since I’ve already started talking about granola, I’m a little naughty and, in the end, I’ll give you the idea of ​​"no cookies" - the granola recipe itself. This "base" is very convenient to use when preparing portioned cheesecakes.

The cooking process and the necessary ingredients for step-by-step photo instructions and, in addition, a video recipe.

No cookie cheesecake base

In the classics, cookies are used for the base, but this does not mean that you cannot experiment!

From nuts

So, for example, in a vegan cheesecake, the base is made from nuts. And it's very tasty, I think it's even here, and there is nothing to argue.

• You can take any nuts, or even 2-3 types;
• Additionally add: pitted dates and / or dried apricots, prunes, banana or applesauce;
• As a sweetener, honey or maple syrup fits perfectly into such a duo.

In the photos below, there are a few specific recipes that you will surely like.

From corn flakes

Cornflakes - many of us simply adore them since childhood. And that it is as convenient as cookies. But you shouldn't grind them into "flour". It is better to either slightly crumple, or even leave intact.

They can be paired with melted chocolate: black, milk, white - and a delicious cheesecake base is ready.

However, additional additives in the form of butter and sugar (if your cereal is not sweet enough) will not spoil it in any way - but this is a matter of everyone's taste.

In addition, one cannot fail to notice the rich choice among breakfast cereals. This can also add crunchy balls to the cornflakes.

How to make cheesecake shortbread dough

Shortbread dough is a separate topic for conversation and you cannot tell about it in a nutshell. Therefore, who is interested in all the subtleties and nuances of its preparation: welcome to the next article.

And here we will consider only a couple of recipes for shortbread cheesecake cakes.

With the addition of two yolks.

We look at the photo and video instructions.

And the second recipe is with one protein. Therefore, the recipe for the base of shortcrust pastry is prepared much faster. In the sense that they quickly mixed all the ingredients, rolled them into the oven.

Flour cheesecake crust

Here, too, I will give only a couple of options, since you can make a biscuit cake according to your favorite recipe or a brownie chocolate brownie, etc.

Now let's consider the "troublesome" version with the "streusel" confectionery crumb with the addition of almond flour and the faster version with chopped almonds. By idea, it is fashionable to say almond base for cheesecake.

Required Ingredients for Pastry Crumb:

• 75g wheat flour + 75g almond flour

If almond flour is not available, you can replace it with regular flour.

• 75g sugar
• a pinch of salt
• 75g (freeze) + 25g butter
• 40 g chocolate

All the steps are prescribed in the photo instructions step by step.

In addition, beginners will benefit from a video instruction (from 3:17 to 5:55):

And the second recipe. Here, the almonds need to be chopped into small crumbs in a blender. Mix with melted butter, flour and sugar - knead the dough. Put it in a mold, prick it with a fork and send it to an oven preheated to 180 ° C for 15-20 minutes (depending on the power of your oven).

Dietary basis for cheesecake

To make a dietary base, you can use three ingredients: oatmeal / flour, chickpeas and how strange it sounds meringue.

Oatmeal (oat base for cheesecake)

The oat base for cheesecake, as I mentioned above, can be made either from oatmeal or oat flour, or you can combine them together. In addition, as with cookies, you can add various flavors, even nuts.

Of course, depending on what you supplement them with, you can increase the number of calories. But the very fact of replacing shortbread cookies with oatmeal already reduces the calorie content, and then everyone will decide for himself which option is right for him.

First oatmeal cheesecake crust with muesli and butter. Those. just replaced the cookies with oatmeal. Butter, as with cookies, can be added either melted or at room temperature.

Instead of muesli with nuts, you can take pure nuts, and it would also be nice to add orange or lemon zest.

Coconut flakes are also a great addition to the oat base of cheesecake.

In addition, instead of butter, you can take vegetable oil (refined - odorless).

Well, who needs a base with a minimum amount of calories, a recipe with dried apricots or prunes is suitable. In principle, such a base can not be heat treated (someone loves it in its raw form), but you can not “bake” in the oven for a long time.

Instead of dried apricots, you can take dates. And if you really want to, add a little nuts - after all, this is a useful product.

Or a duet of oatmeal with chocolate pudding.

Oat base can be prepared with the addition of eggs in one form or another (whole egg, pure yolk or white). True, in this case, the cake will need to be baked.

Low calorie cheesecake base with whipped protein and water.

To improve the taste, you can add cocoa, some kind of sweetener and milk, because it does not contain so many calories. In addition, you can take low-calorie milk - everything is better than just water.

Video recipe for making such a cake + ricotta cheese filling.

Alternatively, applesauce can be used to enhance the flavor.

The apple can be simply grated. Or pre-bake in the oven, and even faster take baby food puree. By the way, it is not only with apple flavor.

And of course, banana is a more nutritious alternative to apple.

Both banana and apple can be used in a no-bake recipe (no eggs).

From chickpea

Chickpeas are not a standard substitute for cookies in cheesecake. And in general in desserts. But if you love it, be sure to try it in this form.

To cook chickpeas faster, soak it overnight, then it will cook in about an hour.

Grind the chickpeas, boiled until tender, in a blender and mix with honey or maple syrup.

Please note: when grinding, you can leave large pieces, or you can puree it to a perfectly homogeneous texture.

Such a base is also prepared as without baking (after all, we boiled chickpeas, so you don't have to bake).

So it is with baked goods.

In addition, you can additionally add applesauce or banana.

From meringue

Well, the last option is meringue. A very unusual and unconventional cheesecake base - why not?

Prepare meringues according to your favorite recipe, or buy ready-made meringues at the store. Just break them to the bottom of the mold and the original cheesecake crust is ready (and most importantly, it is low in calories). Fill the meringue crumbs with cheese cream and jelly for a delicious cheesecake. As for me, this is a very cool idea!

Any better ideas? - Share your options for cheesecake cakes in the comments.

And this is where I conclude a selection of options for how you can prepare a base for a cheesecake. Good luck with your experiments!

It is believed that sterlet is so tasty that dishes with it cannot be spoiled. However, you still need to gut it correctly:

1. The sterlet has lateral and dorsal bugs, special growths on the body, which must be cut off first during evisceration.
2. You should not remove the tough skin, because it comes off by itself when the fish is already cooked.
3. A white vein stretches along the spine of the sterlet - a viziga, it must be removed without fail. And to do this, you should cut the fish at the head and tail and carefully pull out the vein.
4. After evisceration, the sterlet must be thoroughly rinsed.

Sterlet recipes include boiling, steaming, stewing, frying and baking. It can also be eaten raw, seasoned with salt and spices. But a traditional, one might say, an old dish is considered to be fish soup, which was served even to Russian tsars.

Sterlet ear

Ingredients: 1 kg sterlet, 1 onion, 20 g each celery root and parsley root, salt, pepper, herbs - to taste.

Cooking method step by step:

1. Clean the fish, gut, remove the gills and rinse thoroughly.
2. Grind the parsley and celery roots with a blender, chop the herbs and also grind in a blender. Peel the onion.
3. Put the fish in a deep saucepan, cover with cold water, add a whole onion, add herbs and parsley and celery root powder. If you wish, you can add bay leaf and black peppercorns, but for classic fish soup it is recommended to use seasonings at a minimum so that they do not drown out the taste of the fish itself.
4. Wait until the ear boils, remove the foam, add salt and pepper, cook for another hour on low heat.
5. When cooked, you need to leave the soup on the stove so that it infuses for at least another quarter of an hour.

After that, you can serve it on the table. And for decorating fish soup, lemon slices are well suited.

Stuffed sterlet

Ingredients:

• 3 medium sized sterlets;
• 1 kg of fresh porcini mushrooms;
• 3 onions;
• 1 cup rice
• 1 tbsp. a spoonful of olive oil;
• 2 tbsp. tablespoons of mayonnaise;
• salt, pepper, herbs - to taste.

This amount of ingredients is enough for 6 servings. Before cooking, fish should be washed, gutted, fins and gills removed. After that, cover the baking sheet with foil, grease the sterlet with olive oil, grate with pepper and salt, put on a baking sheet.

Chop porcini mushrooms and fry with onions for no longer than 4-5 minutes. Boil rice, add mushrooms to it, add pepper and salt, mix thoroughly and taste.

Stuff the fish with the resulting rice mixture, carefully turn it over so that the belly is below, grease with mayonnaise on top. Put the baking sheet in the oven for 40 minutes and bake the sterlet at 180 degrees.

When the fish is ready, you can garnish it with herbs and lemon.

A side dish is not required for such a dish, since it already has a filling.

Fried sterlet

Ingredients: 0.5 fresh sterlet, 50 g butter, 30 g ground crackers, salt and pepper to taste. This amount is sufficient for 5 servings.

The fish must be well washed, gutted, mucus, films, gills and fins removed, then cut into pieces and sprinkled with lemon juice. Melt the butter, grease the sterlet, sprinkle it with salt, pepper and bread crumbs.

Heat vegetable oil in a frying pan, put pieces of fish and fry until golden brown - this is about a quarter of an hour. When ready, sprinkle with lemon juice again, garnish with herbs and add basil.

Sterlet balyk

To prepare 10 servings you will need:

• 1 piece of sterlet fillet;
• sea ​​salt to taste.

Pour salt in a thick layer (up to 1 cm) into a glass dish, put sterlet fillets on top and sprinkle with salt. Refrigerate for a week. And when the deadline is up, take out and rinse the fillets thoroughly.

After that, the sterlet must be cut into large pieces, pulled twine or thread in a dry room and the fish should be hung on it for two days. When the balyk is ready, it needs to be finely chopped and can be served.

Sterlet on the grill

Ingredients:

• 5 fresh fish;
• 100 g mayonnaise;
• 1 onion;
• half a lemon;
• 1 bunch of dill and green onions;
• salt and spices to taste.

Wash, peel and gut the fish, then wipe dry with paper towels. Add mayonnaise, freshly squeezed lemon juice, onion, finely chopped herbs and spices to the sterlet. Mix everything thoroughly, making sure that it is greased with marinade on all sides. In this form, leave the fish in the refrigerator for an hour.

When the time comes and the coals in the grill are ready, you need to carefully put the fish on the skewers and lay out to fry. The sterlet will be ready quickly - no longer than half an hour, when the meat turns white and dull.

Sterlet royally

Ingredients:

• 2 kg sterlet;
• 200 ml of white wine;
• 1 anise;
• 40 g lemongrass;
• 5 black peppercorns;
• 150 ml cream (33%);
• 30 g dill;
• 70 g red caviar;
• 30 g of vegetable oil;
• salt, white pepper to taste.

Wash the fish, gut it, make small cuts around the head, then pour boiling water over it from all sides and carefully scrape off the scales with a knife. Large scales can simply be torn off. Rinse the fish again in cold water and rub with salt and pepper.

Put in a baking dish, add black peppercorns, lemongrass, anise and 100 ml of wine. Pour vegetable oil on top and put in the oven, preheated to 140 degrees, bake for an hour. When the sterlet is ready, you need to wait until it cools down, gently pry the skin in the cuts around the fish's head and remove it.

To prepare the sauce, pour the remaining wine into a saucepan and evaporate, add cream, pepper and salt. And when the mixture boils, remove it from the heat, add the red game, dill and stir. After that, the sauce will be ready.

Put the sterlet on a dish, pour over the sauce, garnish with fresh herbs, vegetables, lemon wedges and mayonnaise. Can be served as a main course on a festive table.

Sterlet in champagne

Ingredients: 1.5 kg of fish fillet, 200 ml of cream (10%), 350 ml of semi-sweet champagne (dry, brut), 50 gr. butter (82.5%), 1 tbsp. a spoonful of wheat flour, salt and pepper - to taste.

You need to cook in the following order:

1. Wash the fish, gut, remove fins, gills, head and tail, and then cut into portions.
2. Heat a frying pan, pour in champagne, add salt, pepper, wait until it boils, and put the fish. Cook until the sterlet is ready, then carefully place it on a dish.
3. To prepare the sauce, melt the butter in another pan, add the flour and mix everything thoroughly. Add champagne from the pan where the fish was cooked, cream, wait for the sauce to boil, then cook it for about 5 minutes more until a thick consistency is obtained. Salt to taste.

Pour fish over with hot sauce, garnish with herbs or lemon wedges and serve.

Sterlet baked with cheese

Ingredients:

• 1 large fish;
• 1 kg of potatoes;
• 200 gr. cheese;
• 250 g oils;
• 5 medium tomatoes;
• 5 tbsp. tablespoons of mayonnaise;
• 100 g bread crumbs;
• salt, pepper and spices to taste.

The whole fish carcass will be needed. It needs to be washed, gutted, removed all unnecessary - gills, fins. After that, the sterlet must be grated with spices outside and inside, and left to marinate for 15 minutes. During this time, the potatoes must be washed, peeled and cut into circles. Grate the cheese on a coarse grater with shavings, melt the butter in a steam bath, and cut the tomatoes into slices.

When the fish is marinated, rub it with oil and sprinkle with breadcrumbs. Cover a baking sheet with foil, grease with oil, place fish in the middle, line it with potatoes on all sides, put tomato circles on top of the sterlet.

Place the baking sheet in the oven for 45 minutes and bake the dish at 190 degrees. 10 minutes before the end of cooking, remove the baking sheet, sprinkle the fish with cheese shavings and return to the oven. Serve ready to erase, garnished with herbs or lemon.

Sterlet ear in chicken broth

Ingredients: 500 g fresh sterlet, 500 g chicken, 20 g parsley root, 80 g onions, 2 bay leaves, 5 black peppercorns, 400 g potatoes, 800 g carrots, 50 ml vodka, 20 g dill, salt to taste.

Wash the chicken, put it in a saucepan, cover with cold water and cook for 2 hours, not forgetting to remove the foam from the broth. Peel the onions and add whole to the pan. After him, report bay leaf, black peppercorns, as well as washed and peeled parsley root.

Wash the sterlet, gut, cut off the head and tail. Then add them to the chicken broth. After two hours of cooking, strain the broth, remove the chicken, bay leaves, onions, parsley root and peppercorns, as well as the fish head and tail from it.

Wash, peel and cut the potatoes and carrots: potatoes in medium sticks, and carrots in slices. Return the strained broth to the stove, add vegetables to it, salt and mix.

Cut the peeled and gutted sterlet carcass into large portions and add them to the ear. Then cook for another quarter of an hour, not forgetting to remove the foam from the broth.

5 minutes before the end of cooking, add vodka, mix. When the fish soup is cooked, serve it hot and garnished with herbs.

Sterlet fish soup with river fish

Ingredients: 500 g of small river fish, 1.5 kg of sterlet, 1 celery and 1 parsley root, salt to taste and 3 liters of water.

Clean the river fish, gut it, put it in a saucepan, add parsley and celery roots, then add water, put it on the stove and cook for an hour. And when boiled, pour the resulting broth through a colander into another saucepan.

Gut the sterlet, remove the scales, wash, remove the mucus with a knife and wipe the carcass with a towel. Cut into portions, add them to the resulting broth and put on high heat. After boiling, cook until tender over medium heat. Leave the cooked ear on the stove for about 5 minutes, after which you can eat.

Many housewives are afraid to cook fish, as it seems difficult. However, this is not quite true! Moreover, the result is worth the effort. Sterlet in the oven is not too difficult to prepare, so it's worth trying it. In addition, sterlet is a very useful product containing many trace elements useful for humans, for example, fluoride, zinc, chromium, as well as fatty acids that help to strengthen the immune system. It is imperative to include fish in our diet. We will present some of the simplest, but interesting recipes for cooking this magic fish.

Whole sterlet

Since the carcass usually weighs less than one kilogram, you can cook the whole sterlet in the oven. So it will be not only very tasty, but also beautiful, so the dish is ideal for a festive table. For cooking, we also have the following ingredients:

The first cooking step is the most difficult. The fish needs to be washed and then rinsed with boiling water 3 times and the scales removed. Then rip the belly lengthwise and take out all the insides. Then rinse the inside so that nothing superfluous is definitely left.

After that, carefully wipe the sterlet with salt and spices inside and out. We peel the onions, wash the lemons and cut everything into rings. Put the foil on a baking sheet and pour a little oil there. Put two-thirds of the lemons and onions on it, put the fish on top. Distribute the rest of the onion and lemon on the fish. Then tightly so that the juice does not flow out.

We heat the oven to a temperature of 200 degrees. We send our dish there for about 40 minutes. Then take out, open the foil and bake for another 10 minutes until golden brown. The sterlet is ready! Serve hot, sprinkled with fresh herbs.

TIP: When you put the fish for 10 minutes without foil, you can sprinkle it with grated cheese, so the fish will turn out more tender. Children especially like this “fur coat”.

Sterlet with garnish

An excellent option for - to cook sterlet with potatoes - the recipe is not complicated, and most importantly, you do not have to fiddle with. The result is a delicious fish and juicy potatoes that can please any sophisticated gourmet! So, to implement this recipe, we need:

First, wash the fish, pour it over with boiling water three times, thoroughly clean it of scales and viscera. Rinse again. Wash and peel the potatoes, chop them into medium cubes. Finely chop the washed greens. We mix these two components, salt. We wipe the fish inside and outside with spices and salt, sprinkle with lemon juice.

TIP: You can use other fillings instead of herb potatoes. For example, boiled rice with mushrooms, potatoes with mushrooms, vegetables (tomatoes, bell peppers, carrots, onions, etc.) and even shrimp. Connect your imagination and use unusual ingredients, following our proposed algorithm.

After all this, we stuff the carcass with potatoes and herbs. The seam can be sealed with toothpicks if necessary. Grease the baking sheet with oil, put the workpiece in it. Pour cream over the dish and sprinkle with spices. Bake for about 40 minutes at 200 degrees. The sterlet is ready! Serve hot, sprinkled with lemon juice. The cream and juice left on the baking sheet can be transferred to a saucepan and used as a sauce.

Bon Appetit!

Today we will cook the king's fish - sterlet. We will talk about how to cook sterlet with health benefits. This fish is quite useful, contains important trace elements: zinc, chromium; polyunsaturated fatty acids, which are simply necessary for the human body. The desire to preserve all the benefits of this fish prompted us to choose these particular recipes for cooking sterlet. Moreover, the recipes are suitable for novice housewives, since it is very easy to cook sterlet in the oven, because you do not need to stand at the stove and be afraid that something will burn.

Sterlet baked in foil

1. sterlet about a kilogram,
2. lemon,
3. salt pepper,
4. olive oil,
5. parsley dill,
6. seasonings as desired (rosemary, basil, thyme, thyme, sage, etc.).

• First you need to clean the fish and gut it. Since sterlet scales are quite tough, there is a convenient way to clean it. We put the fish in a tray and pour over boiling water several times. As a rule, the scales will come off well after that.
• Cut the onion and lemon into half rings.
• Salt the fish, pepper and rub with the rest of the spices. Then coat with olive oil.
• On a baking sheet, we put the foil with a margin so that all the fish can be wrapped with the edges. Lay out a path of lemons on foil, onion and herbs (sprigs of parsley, dill) on top. The path should be about the length and width of a fish.
• You can also stuff the belly of the sterlet with onions and lemon, put the fish on a lane on foil, and put lemon and onion slices on top). Wrap the sterlet tightly in foil.
• We bake in an already preheated oven (200 degrees, 40 minutes).
• We take out the fish and very carefully unfold it (steam will come out of the foil). It is recommended to remove the lemon.

Here is such a healthy baked sterlet - a great option, for example, for dinner. And how to cook sterlet for lunch in order to preserve all its useful properties? We read further.

Sterlet ear

1. Three liters of water
2. sterlet about 1 kilogram,
3. several small fish such as roach, ruffs (about 5 pieces),
4. two onions
5. potatoes - four to five pieces,
6. a glass of dry white wine (optional),
7. Bay leaf,
8. salt, pepper, parsley, dill and other seasonings (optional).

Cooking sterlet fish soup:

• We clean the fish, cut off the head, fins, tail. Do not throw out the head and tail! White films and fat can be left. Put milk and caviar in a separate bowl. We cut the sterlet into pieces of six centimeters.
• Cooking broth. We wash small fish with running water, it is not necessary to gut it. Place the fish in a two-layer cheesecloth bag (tie the ends of the cheesecloth in a knot) and dip in a pot of cold water. Bring to a boil over medium heat. Skim off the foam periodically. Put the sterlet's tail and head in the water. Next, salt the broth, put peppercorns, bay leaf. Boil the broth over medium (closer to low) heat so that there is no boil.
• Prepare vegetables for our fish soup while the broth is boiling. Peel the potatoes and cut into cubes (or whatever you like), chop the onion as desired (half rings or finely). The greens must be tied in a bunch.
• When the broth is cooked, it is necessary to remove the head and tail of the sterlet from it, remove the bag with fish trifles, and strain the broth through cheesecloth.
• Put the clean broth on the fire again, add onions, potatoes and a bunch of greens to it. Bring to a boil again, cook for 7-8 minutes and add the remaining ingredients: pieces of sterlet, milk, caviar. Here, if you wish, you can pour in wine. Do not worry, the alcohol will evaporate during the cooking process, and you will need to cook for another 7 minutes. Wine will help the delicate fish not to boil.
• Turn off the heat and let the ear brew for 15 minutes. We take out the bunch of greens, and serve the ear to the table!