How to cook sturgeon soup. Sturgeon head ear

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Sturgeon head ear

A simple and tasty dish - sturgeon head soup. The recipe with photos will be presented below. Any fish is valuable because it contains very little waste. The bellies may contain a treasure in the form of caviar, which can be easily salted or prepared into a dozen dishes.

Backbone with bones is an excellent product for. The head, tail and fins are added to it - the main ingredients for preparing a delicious fish soup are obtained from nothing, literally from waste.

Many people simply throw away these cut-off bony parts of any fish, not realizing that the head contains tasty fat and no less tasty head meat, and the backbone and bones are a source of excellent gelling substances that give an amazing taste to the fish soup and the desired consistency to the aspic dish.

The fish is cut up. Clean the abdomen.

They put aside the tails, fins, and cut off heads (the cut out gills are thrown away!). Take out the ridge and add it to the set aside ingredients. From this the fish soup will be cooked for 1-1.5 hours. The main part of the carcass is disposed of at their own discretion - other dishes are prepared from it.

To cook fish soup, the listed bony parts are sufficient. If you wish, you can add a few pieces of fish - one per serving. But we will look at the process of preparing fish soup from the head of a sturgeon, without pieces of the carcass. It’s not bad if you have heads from several fish, then the fish soup will be richer.

How to cook sturgeon soup if you have a head and tail

The bony parts are placed in a pan. Dip in a well-washed but unpeeled carrot, 1 medium onion or 2 small ones.

• Celery and parsley roots are washed and placed in a pan whole or cut into pieces.
• A couple of bay leaves, peppercorns, and salt are the main spices in any fish soup.
• Dry herbs, ready-made seasoning mixtures, and large stems of fresh herbs are used to add aroma and a distinctive taste.

So, we put everything we wanted into the pan: parts of fish, onions, carrots, spices, dry herbs.

Next, pour the contents with cold water, exceeding the food by 2-3 fingers. You can add water in portions, at the rate of 250-300 ml per person, plus another 100-200 mm for the evaporation of liquid during the cooking process.

Bring the broth to a boil over high heat and remove the scum. Reduce heat and make sure that the water does not boil over the next 30-40 minutes. Intense boiling slows down cooking and dramatically worsens the taste of the dish. It is better to cook soups with the lid slightly open at a very low, barely noticeable boil.

Pinches of ground turmeric and ginger, sesame or coriander seeds are added 10-15 minutes before the fish soup is ready (before removing the head).

This is how sturgeon soup (from heads and bones) is cooked at home. It can also be cooked over a fire.

The heads are cooked, what to do next?

Options:

1. They take out all the contents, strain the broth, and taste it.

The meat is removed from the head and separated into fibers. If the tail is cut off with a piece of the carcass, meat is also taken from there.

The broth is put back on the fire, if desired, flavored with a little more spices, the head meat is lowered, and brought to a boil.

Remove from heat, cover tightly, and let stand for 10 minutes. Even if the broth was slightly cloudy, it settles and becomes lighter. The infused fish soup can be served by pouring it into plates, to which an egg has been added, hard-boiled and cut in half lengthwise.

1. Everything is the same, only with one intermediate action.

After filtering, potatoes, cut into pieces, and carrots, cut into slices, are dipped into the broth. Cook until the vegetables are ready. You can add sweet pepper, chopped into strips, or pieces of fresh tomato.

This is no longer a classic soup, but a soup with vegetable additives - for those people who do not like to eat “empty” broth.

Note:

If there is time, after the first 40-minute boiling and removing the meat from the heads, the bony parts are dipped back into the broth and cooked for another 40 minutes to make the soup more concentrated.

For fat content, before removing from heat, pour a couple of tablespoons of vegetable oil into the pan. Then beautiful golden stains will float on the surface of the liquid. Or put a small piece of butter on plates. To give it a golden color, add a teaspoon of turmeric (10-15 minutes before removing from heat).

The finished fish soup can be seasoned with table mustard (or mustard spread on bread). When serving, tender chopped herbs, a slice of lemon, a spoonful of sour cream, cream, mayonnaise - whatever you like - are placed in bowls with fish soup.

Recipe for classic sturgeon fish soup

Since many people are more accustomed to eating soups with potatoes, we will prepare such a dish.

Ingredients:

• “waste” from one sturgeon - head, tail, spine, fins.
• onions - 1-2 pcs.
• carrots - 1+1 pcs.
• potatoes - 3-4 pcs.
• greens - optional
• coriander - 8-10 grains
• salt, spices - to your taste
• black and allspice pepper - 5-6 peas each
• laurel - 2 leaves
• water - 1-1.5 liters.

How to cook sturgeon soup from bony parts alone is described in detail above in the previous section.

Points to pay attention to:

It is better to put the onion in the form of a whole onion, cut crosswise. This way it will more fully give the ear useful substances, draw out and absorb all the harmful substances from the fish. When straining the broth, the onions are discarded. Finely chopped onions are of little use, and they are not particularly tasty when boiled.

Immediately or after boiling, add spices: salt, bay, peppercorns, crushed coriander seeds. Add a pinch of 2-3 dry herbs: basil, dill, cilantro, parsley, etc.

One carrot is added immediately when cooking the heads. Then it can be added to a salad, for example.

The second carrot is cut into arbitrary pieces (usually thin circles) and dipped into the strained broth along with the potatoes after the head is cooked and it is decided to finish cooking the soup with the potatoes.

Sturgeon soup is usually prepared at home using whatever fish spices are available. Adding cereals and fried dishes is no longer fish soup, but fish soup.

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Despite the fact that sturgeon is a gourmet fish and is quite expensive, housewives use it for cooking. Moreover, sturgeon soup can be found not only on the festive table, but also on weekdays. This is explained by the fact that fish has high biological value.

Sturgeon meat contains a large set of vitamins, amino acids, microelements and minerals necessary for full human life. And sturgeon has a special taste. Many people note that it tastes more like the meat of some large land animal. There is very little of the usual fishy taste. This point is explained by the fact that sturgeon contains a lot of glutamic acid.

The most popular dish is sturgeon soup. It turns out to be low-fat, but very rich and aromatic. In addition, sturgeon meat will go well with the main ingredients of this soup. Don't be afraid of culinary experiments. Add and change classic fish soup recipes. The only thing that experienced chefs always recommend is the use of celery. And these roots will give the sturgeon ear an incredible taste and add a spicy, pleasant shade to the dish.

Ukha ordinary

Ingredients:

• Three sturgeon steaks.
• Half a celery root.
• Parsley root.
• Onion.
• Salt.
• Carrot.
• Butter.
• Spices for fish soup.
• Potatoes optional.
• Water.

How to cook sturgeon soup

As a rule, ready-made fillets or steaks are used to prepare the first course. You don't have to waste time cutting up fish. Just put the pieces in cold water, put the pan on the fire and let the liquid boil. We remove the foam. We do medium gas. Chop all the roots into slices or cubes. The onion is cut into very small cubes. Add vegetables to water. Salt, sprinkle or soup. The readiness of the soup will be determined by the readiness of the vegetables. Sturgeon fish soup is served with a piece of creamy onion and herbs.

Cheese soup

Many housewives use soft cheese with an unobtrusive neutral taste in their sturgeon fish soup recipe. Also in the recipe it is recommended to use hot chili pepper to taste, and fennel seeds if desired. Let's say that both ingredients give an unusual but pleasant taste.

What products will you need?

• A couple of sturgeon steaks.
• Carrot.
• A spoonful of fennel seeds.
• 30 g rice.
• A pod of hot chili pepper.
• One and a half liters of water.
• Onion.
• Salt.
• Sunflower oil.
• 120 g cheese.

Cooking features

Place the steaks in the water when it boils. Add salt and spices. We do medium gas. Fry onions and carrots in sunflower oil. You can cut vegetables as desired. Add them to the dish. Cook the soup for 10 minutes, and then add chopped parsley and chili rings, and then add rice. After it is cooked, add cheese. Turn off the gas. Pour the sturgeon fish soup into plates, garnishing with a sprig of parsley.

Festive soup

The name of the dish speaks for itself. Tasty, quick to prepare, but flavored with shrimp, fish soup takes on a completely different shade. It is recommended to add shrimp directly in the shell, so they will give off more flavor. Before serving, the crustaceans are taken out of the fish soup, cleaned and placed on a plate.

List of ingredients

• 360 g sturgeon fillet.
• Celery root.
• 280 g shrimp.
• 50 g cilantro or green coriander.
• Carrot.
• Sunflower oil.
• A sprig of rosemary.
• Salt.
• Fresh ginger.
• Spices for fish soup or fish.
• 2 liters of water.
• Leek.

Description of the cooking process

Water is poured into a saucepan and brought to a boil. Shrimp in the shell, as well as fish fillets, are placed in water after it boils. It is recommended to immediately reduce the heat, as excessive foam may separate. On medium gas, the broth for the future fish soup is cooked for 12-15 minutes. Pour oil into a frying pan and add a sprig of rosemary. Only in well-heated oil will it release all its aromas. Remove rosemary. Fry carrots and onions in aromatic oil. Add vegetables to the broth. Chop the celery root and add it to the soup.

Grated ginger and chopped cilantro are added 5 minutes before the dish is ready. The fish soup is served with white bread or croutons. You can add a teaspoon of lemon juice or wine vinegar to the plate before serving.

Fish soup at the stake

Any fisherman will tell you that fish soup prepared in the wild is much tastier than the one made in your home kitchen. And this will be the true truth. It is useless to dispute this fact. You just need to take all the necessary ingredients, buy a good pot, be in a great mood and go cook your fish soup over an open fire.

Products

• Fish. For cooking over a fire, it is better to choose a fish soup set. The kits include a tail and a head, and they are the ones that give greater fat in the broth. If you wish, we will also grab a couple of sturgeon steaks.
• Carrot.
• Parsley or celery root.
• 4 liters of water.
• One large potato.
• Bay leaf.
• Salt.
• A couple of cherry tomatoes.
• Half a lemon.
• Peppercorns.
• Butter.
• 120 ml vodka.

How to cook a dish

Before cooking, divide the fish into two groups. The first will contain the heads and tails, which make a wonderful broth. The second group contains steak or sturgeon fillet, which will be added to the fish soup a little later and also used when serving. This is perhaps the main difference between fish soup over a fire and home-cooked sturgeon fish soup.

Pour water into the pot, add the fish soup set, a pinch of salt, peppercorns and a bay leaf. Hang the container over an open fire and cook until you get a rich, tasty broth. Then we remove the inedible parts of the sturgeon, replacing them with pieces of clean meat. You can strain the broth before adding the steak.

At this stage, add potatoes, carrots and celery root. We focus on the readiness of the vegetables, since the fish fillet will cook much faster. A couple of minutes before removing the pot from the heat, add vodka, lemon juice and halved tomatoes. The fish soup is cooked over the fire. When serving, it is recommended to add a slice of lemon and a spoonful of ghee or butter to the plate.

Some of the oldest aquatic inhabitants of the planet. They are related to sharks. These amazing fish live in clean, cold rivers and lakes. They lead a bottom-dwelling lifestyle, thanks to which in the process of evolution they acquired a very special structure of the body and head. The unusual shape of the nose is one of the calling cards of the sturgeon. And its dorsal crest is decorated with peculiar convex growths. From time immemorial in Rus', sturgeon was considered a noble fish. In the old days it was called red, that is, expensive, refined, the best. In fact, its color is white, or rather soft milky. There are legends about its size - old-timers claim that in the cold northern reservoirs there are fish the size of a man. Whether this is true or fiction is unknown. But often fishermen pull out really large specimens from the depths. By the way, the catch of sturgeon today in all water bodies is under strict control. After all, the population has decreased significantly over the past few decades. It’s hard to say whether this happened due to environmental deterioration on the planet or was a consequence of the nation’s love for sturgeon. But one thing is indisputable - this fish can safely be called one of the most delicious in the world.

Royal food

The first mentions of sturgeon date back to the Middle Ages. They brought it to the capital from Siberia and Lake Baikal, prepared delicious dishes from it and served it to the sovereign’s table. Sturgeons were baked whole, fried in pieces over coals, and a fragrant, rich soup was cooked from the pulp, heads and tails. Sturgeon fish soup is still considered a real delicacy today. It is served in the best Russian cuisine restaurants around the world. It is also prepared at official events for distinguished guests. And for good reason, because this dish is truly exquisite. Why not be like the powers that be and try to cook sturgeon soup in your own kitchen?

Sturgeon: cutting, preparation for cooking

Cleaning fish is easy. She has no scales. Before cooking, sturgeon should be thoroughly washed under running water. Then, using special forceps, remove its gills. A sharp knife is useful for cutting out the insides. It is not necessary to cut off the fins; they will only be beneficial - the sturgeon fish soup will be richer.

Proportions of products for sturgeon fish soup

The washed fish is ready for further cooking. The recipe for sturgeon soup requires the following proportions of products:

• sturgeon - 400 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 1 large or 2 small;
• butter - 30 g;
• seasonings, salt - to taste;
• lemon - half.

Some cooks add tomato paste to the frying. This will diversify the color of the dish, making it golden-orange. But this option cannot claim authenticity, because cooks in Tsarist Russia did not add tomato. And tomatoes appeared much later after the recipe for sturgeon fish soup became a real classic. Potatoes, by the way, were also imported not so long ago. Initially, steamed turnips were placed in the ear instead.

Preparation

This fish takes quite a long time to cook. Cooking sturgeon fish soup begins with boiling. It is advisable to immerse fish pieces in cold water. An important point is that when the broth boils, the gas must be reduced, otherwise the meat will fall off the bones and fall into small pieces. While the sturgeon is cooking, you can start frying. To do this, finely chop the onion and grate the carrots. First fry the onion in butter until translucent. Then add the carrots and let them simmer a little. Then you should cover the frying pan with a lid and reduce the heat so that the vegetables simmer until soft.

After boiling for half an hour, you can remove the sturgeon from the broth and add the diced potatoes. Sturgeon soup, the method of preparation of which has not changed for centuries, will be more flavorful if you add a piece of celery root to it. While it is boiling, separate the frozen fish meat from the bones. When the potatoes are half cooked, add the frying and pieces of sturgeon. Continue cooking over low heat. At the very end of cooking, add seasonings. You can’t do without bay leaf and black pepper - they will only emphasize the taste of the soup without overshadowing the aroma of sturgeon. In general, to prepare this dish you should not use spices with too intrusive taste. The noble ear does not need them; it is completely self-sufficient. You can use dried herbs: dill, parsley, oregano, basil. A pinch of thyme won't hurt. It is better to take sea salt.

Sturgeon head ear

A simplified and more economical version of the dish is in no way inferior in taste to its “bigger brother”. The tail and head of the noble sturgeon make a wonderful fish soup. The cooking method is not much different from the classic one. Except that you need to cook the head longer. This kind of sturgeon soup, or rather some of its parts, has its own peculiarity - it is much thicker. Often a little grain is added to it. For example, millet or small wheat will do. If the quantity of food is intended for more than one serving, and the remainder of the fish soup sits in the refrigerator for at least several hours, it will harden in the pan and turn into excellent jellied meat. The broth in this soup is aromatic and rich.

How to serve sturgeon soup?

Since the recipe for sturgeon fish soup came from ancient Rus', then the serving needs to be done accordingly. Noble food will look ridiculous in low-quality cheap dishes, and deliberately foreign accompanying dishes on the table will ruin the entire ambience. Therefore, we will pour the soup on beautiful plates with a pattern, be sure to place them in the underplates, and set the table with beautiful cutlery and elegant textiles. We will serve rye bread, spicy pickles, mustard and fresh herbs. Lemon is served on separate plates, cut into circles or thin half rings. It is placed on plates immediately before the meal. It is not forbidden to place a foggy crystal decanter with cold Russian vodka on the table. But what you shouldn’t do during such an aristocratic dinner is read the press, as the unforgettable Professor Preobrazhensky, a great connoisseur of exquisite Russian cuisine, advised.

Sturgeon soup - and immediately an image appears in your head of nothing less than a feast in the royal mansion. Indeed, this dish is still a delicacy today, but much more affordable than it was in earlier times.

It is served in the best restaurants and even at official receptions for the powers that be, but it is not difficult to imitate it by taking and preparing sturgeon soup in your own kitchen. A small fish will be enough.

Sturgeon soup royal style

A distinctive feature of sturgeon is that it has no scales, so cleaning this fish is not difficult - you just need to gut it and remove the gills. It is not necessary to remove the fins, they will be used for the broth, but you can cut them off and the head, removing them for another option for preparing sturgeon fish soup.

After this, you can start cooking.

The method of preparing the dish is simple. You need to start preparing sturgeon fish soup by dipping pieces of fish into cold water - when it boils, reduce the heat to low and leave the broth to simmer.

While this is happening, frying is being done - finely grated (or chopped) carrots and chopped onions are fried in butter until golden, after which the pan is covered with a lid and the vegetables are simmered over low heat until soft.

After half an hour, you need to remove the fish from the broth, add chopped potatoes into it and separate the sturgeon pulp from the bones.

When the potatoes are cooked until half cooked, all that remains is to add the frying and fish, as well as salt, bay leaves and a few black peppercorns, although you can get by with just salt if you wish.

You can add slices of lemon to the finished sturgeon fish soup (on plates), the acidity of which will add a special piquancy to the dish.

Recipe for sturgeon head soup with rice step by step

Sometimes you can save money and prepare two fish soups from one sturgeon at once - one from the carcass, and the other from the head and fins. Or you can immediately purchase the head of this fish separately, and make it into a wonderful lunch for the whole family, making it more satisfying due to the cereal.

Required ingredients:

• sturgeon head (preferably large if purchased separately);
• 1 medium carrot;
• 2 medium onions;
• 4 medium potatoes;
• 3 tbsp. spoons of rice;
• salt, spices to taste;
• lemon and herbs - optional.

Cooking time: approximately 1.5 hours.

Calorie content: about 90 Kcal/100 g.

This soup differs from the traditional one in two ways: the broth from the head takes longer to cook, and the soup itself turns out to be much thicker. So, first you need to lower the sturgeon's head (and fins, if any) into boiling water and leave to simmer for about an hour.

Then take it out of the broth (you can take it apart and add pieces of pulp to the soup) and put the potatoes, carrots and onions cut into pieces into the pan.

Option: finely chop one onion, and send the second one into the broth whole and then remove it.

Along with vegetables, rice is added to the fish soup, as well as salt, bay leaf and peppercorns. Next, the dish is cooked under the lid over low heat for about 20 minutes, after which the fire is turned off and the fish soup is left on the stove for another 5 minutes to infuse.

You can add chopped fresh herbs and lemon slices to the plates for taste and decoration.

Ukha, and especially sturgeon, is both a simple and delicate dish, for the preparation of which there are simple, but still important secrets. Eg:

1. You can add a little tomato paste to the fish soup, which will make the color of the soup golden-orange. But such a recipe can no longer be called classic;
2. Pieces of fish need to be immersed in cold water and then the heat reduced so that the sturgeon meat does not fall off the bones and does not disintegrate into fibers in the broth;
3. You can add a piece of celery to the broth - this has been done for centuries;
4. It is better not to use too active spices. The maximum is dried herbs basil, dill, parsley, oregano. A pinch of dried thyme will also work;
5. Instead of rice, millet or wheat grains are added to the sturgeon head soup;
6. If sturgeon fish soup is left over from lunch, then after being in the refrigerator it will make an excellent fish jellied fish, since the broth will be very rich;
7. It is better to serve the fish soup in a royal way in beautiful plates with a pattern, placing on the table additional pieces of rye bread, pickles and saucers with lemon slices and herbs.

Bon appetit!

Some of the oldest aquatic inhabitants of the planet. They are related to sharks. These amazing fish live in clean, cold rivers and lakes. They lead a bottom-dwelling lifestyle, thanks to which in the process of evolution they acquired a very special structure of the body and head. The unusual shape of the nose is one of the calling cards of the sturgeon. And its dorsal crest is decorated with peculiar convex growths. From time immemorial in Rus', sturgeon was considered a noble fish. In the old days it was called red, that is, expensive, refined, the best. In fact, its color is white, or rather soft milky. There are legends about its size - old-timers claim that in the cold northern reservoirs there are fish the size of a man. Whether this is true or fiction is unknown. But often fishermen pull out really large specimens from the depths. By the way, the catch of sturgeon today in all water bodies is under strict control. After all, the population has decreased significantly over the past few decades. It’s hard to say whether this happened due to environmental deterioration on the planet or was a consequence of the nation’s love for sturgeon. But one thing is indisputable - this fish can safely be called one of the most delicious in the world.

Royal food

The first mentions of sturgeon date back to the Middle Ages. They brought it to the capital from Siberia and Lake Baikal, prepared delicious dishes from it and served it to the sovereign’s table. Sturgeons were baked whole, fried in pieces over coals, and a fragrant, rich soup was cooked from the pulp, heads and tails. Sturgeon fish soup is still considered a real delicacy today. It is served in the best Russian cuisine restaurants around the world. It is also prepared at official events for distinguished guests. And for good reason, because this dish is truly exquisite. Why not be like the powers that be and try to cook sturgeon soup in your own kitchen?

Sturgeon: cutting, preparation for cooking

Cleaning fish is easy. She has no scales. Before cooking, sturgeon should be thoroughly washed under running water. Then, using special forceps, remove its gills. A sharp knife is useful for cutting out the insides. It is not necessary to cut off the fins; they will only be beneficial - the sturgeon fish soup will be richer.

Proportions of products for sturgeon fish soup

The washed fish is ready for further cooking. The recipe for sturgeon soup requires the following proportions of products:

• sturgeon - 400 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 1 large or 2 small;
• butter - 30 g;
• seasonings, salt - to taste;
• lemon - half.

Some cooks add tomato paste to the frying. This will diversify the color of the dish, making it golden-orange. But this option cannot claim authenticity, because cooks in Tsarist Russia did not add tomato. And tomatoes appeared much later after the recipe for sturgeon fish soup became a real classic. Potatoes, by the way, were also imported not so long ago. Initially, steamed turnips were placed in the ear instead.

Preparation

This fish takes quite a long time to cook. Cooking sturgeon fish soup begins with boiling. It is advisable to immerse fish pieces in cold water. An important point is that when the broth boils, the gas must be reduced, otherwise the meat will fall off the bones and fall into small pieces. While the sturgeon is cooking, you can start frying. To do this, finely chop the onion and grate the carrots. First fry the onion in butter until translucent. Then add the carrots and let them simmer a little. Then you should cover the frying pan with a lid and reduce the heat so that the vegetables simmer until soft.

After boiling for half an hour, you can remove the sturgeon from the broth and add the diced potatoes. Sturgeon soup, the method of preparation of which has not changed for centuries, will be more flavorful if you add a piece of celery root to it. While it is boiling, separate the frozen fish meat from the bones. When the potatoes are half cooked, add the frying and pieces of sturgeon. Continue cooking over low heat. At the very end of cooking, add seasonings. You can’t do without bay leaf and black pepper - they will only emphasize the taste of the soup without overshadowing the aroma of sturgeon. In general, to prepare this dish you should not use spices with too intrusive taste. The noble ear does not need them; it is completely self-sufficient. You can use dried herbs: dill, parsley, oregano, basil. A pinch of thyme won't hurt. It is better to take sea salt.

Sturgeon head ear

A simplified and more economical version of the dish is in no way inferior in taste to its “bigger brother”. The tail and head of the noble sturgeon make a wonderful fish soup. The cooking method is not much different from the classic one. Except that you need to cook the head longer. This kind of sturgeon soup, or rather some of its parts, has its own peculiarity - it is much thicker. Often a little grain is added to it. For example, millet or small wheat will do. If the quantity of food is intended for more than one serving, and the remainder of the fish soup sits in the refrigerator for at least several hours, it will harden in the pan and turn into excellent jellied meat. The broth in this soup is aromatic and rich.

How to serve sturgeon soup?

Since the recipe for sturgeon fish soup came from ancient Rus', then the serving needs to be done accordingly. Noble food will look ridiculous in low-quality cheap dishes, and deliberately foreign accompanying dishes on the table will ruin the entire ambience. Therefore, we will pour the soup on beautiful plates with a pattern, be sure to place them in the underplates, and set the table with beautiful cutlery and elegant textiles. We will serve rye bread, spicy pickles, mustard and fresh herbs. Lemon is served on separate plates, cut into circles or thin half rings. It is placed on plates immediately before the meal. It is not forbidden to place a foggy crystal decanter with cold Russian vodka on the table. But what you shouldn’t do during such an aristocratic dinner is read the press, as the unforgettable Professor Preobrazhensky, a great connoisseur of exquisite Russian cuisine, advised.