Ciorbă with bighead carp

Name: Ciorbă with bighead carp
Ingredients: 1 medium onion (150 g); 2 medium carrots (160 g); 1 medium bell pepper (150 g); 80 g celeriac; 1 garlic clove (3 g); 15 ml oil; 1200 ml water; 300 g bighead carp; 5 g salt; 1 g ground pepper; 15 g parsley; 30 ml vinegar

Soups - Ciorbă with bighead carp by Cristina G. - Recipia

Ciorbă with bighead carp, a Romanian sour soup, cooks the fish for just 10 minutes so it doesn't fall apart. The onion, carrots, bell pepper and celery soften in the broth first, then the fish goes in; parsley and vinegar added at the table keep the flavor simple. I had bighead carp and cut the pieces to a similar size. Prep: 15 minutes. Cook: 25 minutes. Total time: 40 minutes. Servings: 4. Approximately 155 kcal and 15 g protein per serving.

Ingredients

1 medium onion (150 g)
2 medium carrots (160 g)
1 medium bell pepper (150 g)
80 g celeriac
1 garlic clove (3 g)
15 ml oil
1200 ml water
300 g bighead carp
5 g salt
1 g ground pepper
15 g parsley
30 ml vinegar

Preparation

1. Peel the onion, carrots, bell pepper, celery and garlic, then chop them as you like. In a 2-liter pot, sauté the vegetables and garlic in 15 ml of oil over low heat for 5 minutes. 2. Pour 1200 ml of water over the vegetables and bring to a boil. Let it simmer for 10 minutes, until the vegetables start to soften. 3. Cut the bighead carp into cubes and add them to the pot. Simmer for another 10 minutes over low heat, until the fish is opaque and flakes easily. 4. Season with 5 g of salt and 1 g of pepper, then turn off the heat. Sprinkle with finely chopped parsley. 5. Put the vinegar on the table and add it to each bowl to taste.

Notes

You can replace the bighead carp with 300 g of carp; fish is the allergen in this soup. A slice of bread on the side is enough, with no need for another side dish. Stored in a sealed container in the refrigerator, the soup keeps for up to 3 days. If you make it ahead, keep the vinegar separate and sour each serving at the table. Fresh bighead carp has a mild smell; a strong odor won't go away with cooking. Cut the pieces to about 3 cm, since thin fillets can fall apart before thicker ones. Red bell pepper makes a sweeter broth than green, while yellow falls somewhere in between. If you've made a serving too sour, balance it with a little hot water.

Frequently asked questions

Why does the fish fall apart in the soup?

If the broth boils too vigorously, the pieces knock against the sides of the pot and break apart. Keep the heat low and don't stir after adding the fish.

Can I use salmon fillet?

Yes, cut 300 g into cubes and simmer for 8 minutes. Salmon cooks quickly, especially if the pieces are thin.

Does trout work in the soup?

Yes, use 300 g of trout; thin fillets need about 6-7 minutes of simmering.