Step 1

Strip the sterlet into fillets and backbone.

Step 2

Put fish bones, roots (parsley and celery) into water, boil broth, strain it.

Step 3

Cut potatoes and put them in the broth.

Step 4

Cut the rest of the vegetables into straws, saute them in vegetable oil and put them into the broth.

Step 5

Add the fish fillet to the borscht and bring to a boil. Pour a spoonful of vinegar. Salt, season.

Step 6

Serve with sour cream, sprinkled with herbs.