Romanian Sour Fish Soup (Ciorbă de Pește)
A traditional Romanian Sour Fish Soup made with tender white fish, fresh vegetables, parsley, and bright lemon juice. This classic Ciorbă de Pește is light, comforting, and packed with authentic Romanian flavors, making it perfect for lunch or dinner any time of year.
Servings: 6
Calories: 185kcal
Equipment
- 1 Large soup pot or Dutch oven
- 1 Cutting board
- 1 Sharp chef's knife
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Citrus juicer
- 1 Ladle
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- ½ large red yellow, or orange bell pepper, diced
- 8 cups water
- 16 ounces 450 g firm white fish (cod, perch, pike, catfish, carp, or haddock), cut into cubes
- Juice of 1 large lemon
- 1 bunch fresh parsley finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat the vegetable oil in a large soup pot over medium heat.
- Add the chopped onion, carrots, celery, and bell pepper. Sauté for 5–7 minutes until the vegetables begin to soften.
- Pour in the water and bring the soup to a boil.
- Reduce the heat, cover, and simmer for about 20 minutes until the vegetables are tender.
- Season the broth with salt and freshly ground black pepper.
- Carefully add the cubed fish to the simmering soup.
- Cook for 8–10 minutes, or until the fish flakes easily with a fork.
- Stir in the freshly squeezed lemon juice.
- Add the chopped parsley and gently stir.
- Taste and adjust the seasoning if necessary before serving hot.
Notes
- Fresh white fish produces the best flavor and texture.
- Do not overcook the fish or it may fall apart.
- Add the lemon juice after cooking to preserve its bright, fresh flavor.
- Traditional Romanian versions sometimes use fermented wheat bran (borș) instead of lemon juice.
- Garnish with additional parsley and lemon wedges before serving.