Let's start by cleaning the sturgeon from mucus and hard bone scales located on the sides of the fish. To do this, it is convenient to put the sturgeon in a clean bath and pour over with boiling water.
As a result, the mucus is washed off, and it becomes possible to easily remove the flakes with a knife.
Cut off the head and tail for cooking fish stock. Before cooking, be sure to remove the gills.
To do this, open the gill slots and, holding the gills, cut them with a sharp knife or scissors on both sides at the attachment points.
Put the head and tail into the pan, pour cold water and put on fire.
Peel and chop the vegetables into big pieces.
Let the water boil over high heat, then reduce the heat, remove the resulting foam and put the vegetables in a pan.
Cook for 1 hour with a slight boil, then take out the fish head and vegetables.
Put the remaining fish into the broth, let it boil and cook for 10 minutes.
After this, the sturgeon must be removed, skinned and cartilage must be removed.
Leave the sturgeon meat for soup, and strain the broth.
Cut the carrots, the white part of the leek and zucchini into thin strips.
Fry the carrots and leeks in a pan with vegetable oil for 5 minutes.
Put the fried vegetables with zucchini in the broth, cook for 5 minutes until soft.
Add salt, pepper, and soy sauce.
Return the cleaned fillet to the pan or arrange on plates, then pour the soup. Sturgeon fish soup is ready.
Serve sturgeon fish soup hot with lemon slices.