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Riblja Čorba is a traditional Serbian fish soup known for its rich, hearty flavors. Often enjoyed during family gatherings and festive occasions, this dish is a staple along the rivers and lakes of Serbia. It showcases the country's love for fresh fish and culinary heritage.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
Stir in the chopped red bell peppers and tomatoes. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the sweet paprika and hot paprika (if using), making sure the vegetables are well-coated.
Add the bay leaves, salt, and ground black pepper.
Pour in the fish stock or water and bring to a simmer.
If using, add the white wine.
Gently add the fish chunks to the pot. Ensure they are submerged in the liquid.
Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until the fish is cooked through and the flavors are well combined. Avoid stirring too much to keep the fish chunks intact.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Ladle the fish soup into bowls.
Garnish with fresh chopped parsley and serve with lemon slices on the side.
Enjoy your meal!
Riblja Čorba is a flavorful Serbian fish soup made with assorted fish and various vegetables, simmered to perfection.
Riblja Čorba originates from Serbia, particularly enjoyed in regions near rivers and lakes, where fresh fish is abundant.
Key ingredients include assorted fish, onions, garlic, carrots, celery, tomatoes, and red bell peppers.
Riblja Čorba takes approximately 60-80 minutes to prepare.
Riblja Čorba is often served with crusty bread or a side of polenta for a complete meal.