Riblja Čorba (Serbian Paprika Fish Soup)
Local name: рибља чорба
In short: A red, paprika-rich soup of river fish and soft onions, simmered in a flavorful stock. A favorite on the Danube and Tisa and at riverside restaurants. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 210 kcal
Along the Danube and Tisa rivers, fish soup is cooked in big cauldrons over open fires, and home cooks make a smaller pot of it in the kitchen. The base is a mountain of onions, plenty of sweet and hot paprika, and a stock made from fish heads. The fish steaks go in last and cook for about 10 minutes. Serve with bread and a hot pepper for anyone who likes extra heat.
Instructions
- Cut the fish into steaks about 3 cm (1 in) thick and set the heads and tail ends aside for the stock.
- Heat the oil in a wide pot and cook the onions over medium heat for 8 minutes until soft and golden. Stir in the bell pepper and tomato paste for 2 minutes.
- Take the pot off the heat and stir in both paprikas, then immediately pour in the water so the paprika does not burn. Add the bay leaves, peppercorns, fish heads and tail ends.
- Simmer gently for 30 minutes. Strain the stock through a sieve, pressing on the solids, and return it to the clean pot.
- Bring the stock back to a gentle simmer and add the fish steaks and salt. Cook for 10 to 12 minutes, until the flesh is opaque and flakes at the bone (63°C / 145°F).
- Stir in the parsley and serve the soup in deep bowls with bread and hot peppers on the side. Warn guests about fine bones.
Tips
- If you cannot find freshwater fish, use cod or haddock steaks and add a few fish heads or trimmings from your fishmonger so the stock has body.
- Never let the paprika sizzle in hot oil. Take the pot off the heat before stirring it in, or the soup will taste bitter.
Questions and answers
Which fish is best for riblja čorba?
River fish such as carp, catfish and pike-perch are traditional. A mix of two kinds gives the best flavor, and fish heads make the stock richer.
How spicy is Serbian fish soup?
It is warming rather than fiery. The heat comes from hot paprika, and you can raise it with a fresh hot pepper on the side.
Can I make riblja čorba ahead?
Make the stock a day ahead and refrigerate it. Add the fish fresh and cook just before serving, since fish turns dry when reheated.
How long does it take to make Riblja Čorba (Serbian Paprika Fish Soup)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Riblja Čorba (Serbian Paprika Fish Soup)?
About 210 kcal per serving, with 20 g of protein, 7 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 7 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
