Traditional Serbian Riblja Čorba (Fish Soup)
Tradicionalno jelo · Serbian
A rich and flavorful fish soup, a staple in Serbian cuisine, made with various freshwater fish, vegetables, and aromatic spices. It's known for its deep, savory broth and hearty texture.
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Sastojci
- Mixed freshwater fish (carp, catfish, pike)1.5 kg
- Onions3 large
- Carrots3 medium
- Parsnip or celery root1 medium
- Bell pepper (red or green)1 large
- Tomatoes400g
- Garlic4 cloves
- Hot pepper (optional)1
- Bay leaf2
- Paprika (sweet and hot)2 tbsp
- White wine (dry)150 ml
- Vegetable oil or lard3 tbsp
- Saltto taste
- Black pepperto taste
- Water2.5 liters
- Fresh parsleyfor garnish
Koraci
- 1
Clean and cut the fish into large pieces. Reserve heads and bones for broth.
- 2
In a large pot, heat oil/lard and sauté chopped onions until translucent.
- 3
Add chopped carrots, parsnip/celery root, and bell pepper. Cook for 10 minutes.
- 4
Add minced garlic, chopped tomatoes, bay leaves, sweet and hot paprika. Stir well.
- 5
Add fish heads, bones, and tails to the pot. Pour in water and bring to a boil.
- 6
Simmer for at least 1 hour to create a rich fish broth. Skim off any foam.
- 7
Strain the broth, discarding solids. Return the broth to the pot.
- 8
Bring the broth back to a simmer. Add the fish pieces and cook until done (about 15-20 minutes).
- 9
Add white wine and season with salt and pepper to taste. Add chopped hot pepper if using.
- 10
Simmer for another 5 minutes. Serve hot, garnished with fresh parsley.
