Rybí Polévka (Rybí polévka)
Overview
Rybí polévka is the Czech Christmas fish soup made from carp. The head, bones, tail and often the roe and milt of the carp, the parts not used for frying, are simmered with carrot, parsley root, celeriac and onion, plus peppercorns, allspice and a bay leaf, to make a delicate broth. The broth is strained, the fish meat is picked from the bones, and the vegetables are diced and returned to the pot. The soup is lightly thickened with a golden butter and flour roux and seasoned with thyme or nutmeg. It is served with fried bread croutons and chopped parsley.
History
Fish soup made from carp is a traditional Christmas dish in Czech homes and opens the Christmas Eve dinner, before the main course of fried carp with potato salad. Many families buy a live carp from street sellers in the days before Christmas and keep it in the bathtub until the big day. Carp have been raised for centuries in the fishponds of South Bohemia, especially around the town of Třeboň.
Main ingredients
Carp, carrot, parsley root, celeriac, onion, butter roux. The soup is built on carp and root vegetable broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: More soups from Czech Republic
Recipe
Method
- 145 min
Simmer the carp parts with the whole vegetables and spices in 2 l water for 45 minutes, skimming.
- 2
Strain the broth, pick the fish from the bones and dice the vegetables.
- 3
Cook the butter and flour to a golden roux and whisk in the hot broth.
- 410 min
Add the fish, roe and vegetables with thyme and simmer for 10 minutes.
- 5
Season and serve with croutons and parsley.
- ✓
Serve. About 1h 45m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
