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Riblja Čorba sa Dimljenom Ribom
A rich and flavorful fish soup, a staple in Serbian cuisine, particularly in regions near rivers and lakes. This version features smoked fish for an extra depth of flavor.
🧂 Ainekset
- 500 g Smoked trout or mackerel(flaked, bones removed)
- 1.5 l Water or fish stock
- 2 medium Onions(chopped)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 2 medium Tomatoes(chopped)
- 1 medium Bell pepper(chopped)
- 3 tbsp Vegetable oil
- 2 tsp Paprika(sweet)
- 0.5 tsp Hot paprika (optional)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- 2
Add diced carrots and bell pepper to the pot. Cook for another 5 minutes until slightly softened.
- 3
Stir in sweet paprika and hot paprika (if using). Cook for 1 minute until fragrant.
- 4
Add chopped tomatoes and cook for 2-3 minutes, stirring occasionally.
- 5
Pour in water or fish stock and bring to a boil. Add diced potatoes.
- 6
Reduce heat, cover, and simmer for about 20 minutes, or until potatoes are tender.
- 7
Add the flaked smoked fish to the soup. Simmer for another 5-10 minutes to allow the flavors to meld.
- 8
Season with salt and black pepper to taste.
- 9
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
💡 Ammattilaisvinkit
- ✓Use a good quality smoked fish for the best flavor.
- ✓Adjust the amount of paprika and hot paprika to your preference.
- ✓For a thicker soup, you can mash some of the potatoes against the side of the pot.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of white wine to the soup base for extra complexity.
- Include other types of fish like carp or pike, but ensure they are cooked through.
- A tablespoon of tomato paste can be added with the tomatoes for a richer color and flavor.