Riblja ČorbaDanube Fish Soup

Name: Riblja Čorba (Danube Fish Soup)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Serbia
Ingredients: 700 g Carp (cut into steaks); 160 g Onion (finely chopped); 10 g Garlic (crushed); 20 ml Sunflower Oil; 8 g Paprika; 40 g Tomato Paste; 1000 ml Fish Stock; 300 ml Water; 1 pcs Bay Leaf; 12 g Salt; 3 g Black Pepper; 20 ml White Wine Vinegar; 15 g Fresh Parsley (finely chopped)

Riblja čorba is a paprika-seasoned river fish soup made in many styles along the Danube. This Serbian version uses carp, onion, tomato paste, stock, and a little vinegar.

Prep

25m

Cook

40m

Serves

Estimated

Nutrition

Per serving

352kcal

Calories

40g

Protein

16g

Fat

11g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

700g
Carp (cut into steaks)
160g
Onion (finely chopped)
10g
Garlic (crushed)
20ml
Sunflower Oil
8g
Paprika
40g
Tomato Paste
1l
Fish Stock
300ml
Water
1pcs
Bay Leaf
12g
Salt
3g
Black Pepper
20ml
White Wine Vinegar
15g
Fresh Parsley (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the sunflower oil in a pot. Add the onion and cook until soft, then stir in the garlic.
02
Add the paprika and tomato paste and cook briefly without burning the paprika.
03
Pour in the fish stock and water and add the bay leaf. Bring to a boil.
04
Reduce to a gentle simmer and add the carp carefully.
05
Cook until the fish reaches 63°C (145°F) and flakes easily.
06
Season with the salt and black pepper and stir in the white wine vinegar.
07
Remove the bay leaf and serve with the fresh parsley.

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