Riblja Čorba (Riblja čorba)
Overview
Riblja čorba is the Serbian fisherman's soup of the Danube and Sava rivers. Several kinds of river fish, usually carp, catfish, pike or zander, are cooked together, with the heads and bones simmered first with lots of onion to make a strong broth. The broth is strained or the onion is rubbed through a sieve, then the fish fillets are added with sweet and hot paprika, a little tomato paste, carrot and bay leaf. Some cooks add a splash of white wine or vinegar at the end. The soup is deep red, rich and peppery, and it is served with bread and hot peppers.
History
Riblja čorba is traditionally cooked in a copper or iron pot over an open fire on the river banks of Vojvodina and Belgrade, and every town on the Danube claims the best recipe. The town of Apatin holds a famous fish soup festival, the Fišijada, where hundreds of teams compete with their kettles. It is close to the Hungarian halászlé and is the classic dish of the riverside restaurants called splavovi.
Main ingredients
River fish, onion, paprika, tomato paste, carrot, bay leaf. The soup is built on fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from Serbia
Recipe
Method
- 145 min
Simmer the fish heads and bones with the onions in 3 l water for 45 minutes.
- 2
Strain, pressing the onions through the sieve.
- 315 min
Add the carrot, bay leaves, paprika and tomato paste and simmer for 15 minutes.
- 420 min
Add the fish pieces and cook gently for 20 minutes without stirring.
- 5
Season with salt and serve with bread and hot peppers.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
