Riblja Čorba (Serbian Fish Soup)
A traditional Serbian fish soup made with freshwater fish, vegetables, herbs, and rice. This hearty and flavorful dish is a staple of Serbia's river-fishing communities and is perfect served with fresh crusty bread.
Servings: 4
Calories: 533kcal
Ingredients
- 1 kg mixed freshwater fish carp, catfish, pike, perch, or similar
- 1 tbsp olive oil
- 3 carrots sliced
- 1 onion halved
- 1 celery stalk chopped
- 2 garlic cloves
- 1 cup rice
- 4 whole peppercorns
- 2 tbsp fresh parsley chopped
- Salt to taste
- 8 cups water
Optional Ingredients
- 1 bay leaf
- 1 tsp sweet paprika
- Fresh dill
- Lemon wedges for serving
Instructions
- Clean the fish thoroughly and cut it into large serving pieces.
- Cut the onion in half and lightly char the cut sides in a dry skillet until browned.
- Fill a large stockpot with water and place over medium heat.
- Add the fish, onion, carrots, celery, garlic, and peppercorns.
- Bring to a gentle simmer, cover, and cook for about 30 minutes.
- Carefully remove the fish from the pot and allow it to cool slightly.
- Remove all bones and skin from the fish and set the meat aside.
- Add the rice to the simmering broth and cook until tender, about 15 minutes.
- Return the deboned fish to the pot.
- Stir in the olive oil and season with salt to taste.
- Simmer for another 2 to 3 minutes.
- Garnish with fresh parsley and serve hot with crusty bread and lemon wedges if desired.
Notes
- Using several varieties of freshwater fish creates the most authentic flavor.
- Charring the onion adds extra depth and color to the broth.
- For a clearer soup, strain the broth before adding the rice.
- Leftovers can be refrigerated for up to 3 days.
- The soup often tastes even better the next day.