I never forget how, during my first attempt, I left the fish heads on the stove and almost turned them into cat toys – I woke up to a kitchen full of steam and, obviously, pots that smelled like… the Danube Delta after a storm. Well, no big deal, I learned my lesson. Since then, fish soup has been following me like a test of patience, but also as an old family pleasure. I always cook in that old, chipped plate I saved from my grandmother. I know, it sounds silly, but it seems to taste better when I use it. For me, fish soup isn’t a formal affair, just to be clear; I play around with the ingredients based on what I have in the fridge, but I’ve come to stick to a few simple rules to ensure the soup doesn’t turn into a bland, watery mess. Don’t be scared of the heads and the roe – they actually add flavor; they’re not just for connoisseurs.
Quick Info
Ready in about an hour – if I’m not too dreamy and stay focused. From the quantities below, I easily get 6-7 servings, no joke; I don’t skimp on volume when making fish soup, someone always joins for dinner. The difficulty level, what can I say, is somewhere around medium. It’s not like you need to have a stopwatch in hand, but you do need to pay a bit of attention to the order of operations, so you don’t end up with mushy fish and raw vegetables.
Why I make this recipe often
I like it because it doesn’t complicate things too much and because it helps me clean out the fridge of all kinds of vegetables that I’d otherwise forget about. The fish roe, which I used to throw away when I was little (my dad told me they were “for real men,” I had no idea why), adds a really nice creaminess. Plus, after a long day at work, you crave something tangy and hearty, not a clear hospital broth. And if I have a big catfish head, I throw it in without mercy; let everyone enjoy it. This soup works anytime: post-holidays, after heavy grilling when you feel guilty, or when you want to quickly get rid of guests without seeming like you struggled too much.
Ingredients + quantities and roles
- Heads and roe from about 3 small catfish (I had 1.2 kg raw, but I use about 800-900 g net), as fresh as possible – for a sweet broth, obviously
- 2 carrots – add sweetness and a bit of color, so the soup isn’t like rainwater
- 1 large red onion (or two smaller ones) – the base of flavor, without which no good soup can be made
- 1 piece of leek (about 20 cm, the white and light green part) – adds a slight taste and savoriness
- 1 large red bell pepper – brings color and a kind of freshness
- 1 hot pepper – as spicy as you want; I use half and remove the seeds (otherwise, no one will eat it)
- 1 slice of celery (about the size of your palm, let’s say 80 g) – for depth, that “serious soup” aroma
- 1 teaspoon of hot pepper paste, like Eros Pista or something similar – for an extra kick to wake up the soup
- 4 medium potatoes (about 500 g) – for consistency, they dissolve a bit and add thickness
- 4 cloves of garlic – flavor the broth without overpowering the other aromas
- 4 tablespoons of oil – for sautéing vegetables; without them, everything turns bland
- 100-150 ml of fermented borscht (or more/less, depending on how sour you want it)
- Salt, to taste (I usually add about 2 teaspoons at the beginning, adjusting at the end)
- A good bunch of fresh dill and parsley – for serving, for aroma and presentation
Preparation method
1. Thoroughly wash the fish heads and roe. I usually soak them in cold water for 2-3 washes and rub them a bit under running water, as there’s always blood or small remnants left. There’s no point in leaving them like that; it ruins the taste, trust me from experience.
2. In a large pot, put 3 liters of cold water, add a teaspoon of salt, and toss in the heads and roe. When it starts boiling, reduce the heat and let them cook for 10 minutes. Don’t leave them longer, as they’ll break apart and you’ll lose everything.
3. Carefully remove the heads and roe (a slotted spatula works well). I only keep the roe, which I put back in at the end. The heads – whoever wants to keep them can; in my family, they fight over the cheeks and eyes, to each their own pleasures.
4. Strain the broth to remove any leftover bones or skin because you don’t want to find that in your soup. Pour the clear liquid back into the pot over the heat.
5. Clean and wash the vegetables. Dice the onion, leek, carrots, peppers, and celery. They don’t have to be perfectly sized, but they shouldn’t be too big either, or they’ll take longer to cook. Chop the garlic coarsely; don’t grate it, as it’ll get lost.
6. Heat the oil in a good pan and toss in the vegetables (except for the potatoes) to sauté for about 6-7 minutes, just enough to get fragrant and soften a bit. Add the hot pepper paste and stir – don’t let it burn.
7. Add the sautéed vegetables to the fish broth over low heat. After about 10 minutes, add the diced potatoes (I cut them about the size of half an egg, so they stay whole while cooking). Potatoes cook quickly, don’t add them from the beginning, or they’ll break apart.
8. Let it simmer over low heat for another 15-20 minutes until the vegetables are soft. I check with a fork; if it goes in easily, it’s done.
9. Pour in the borscht (start with 100 ml, taste and see if you want more sourness), add salt to taste, mix well, and let it come to a boil again. This is your call on how sour you want it; you can also add lemon juice if you don’t have real borscht, but it won’t taste the same.
10. Put the roe back into the soup, let it simmer for another two minutes, and turn off the heat. Sprinkle the chopped greens at the end, either directly in the pot or in each bowl, whichever you prefer.
Done, it’s served hot, with white bread, if you feel like it – I don’t recommend polenta with this, although I know some people ask for it. The soup should have a clear fish flavor, and you should taste the vegetables, not just sourness and water.
Tips, variations, and serving ideas
Useful tips
- Don’t let the fish boil too long, or it’ll turn to mush. 10 minutes is enough, believe me.
- Strain the broth, even if it seems clear. You have no idea how much small bone can hide, especially if you’re using large heads.
- Sauté the vegetables – don’t skip this step; it adds flavor.
- If you add too much borscht or hot pepper, no one can save it, so be cautious and taste frequently before adding more.
- Don’t keep the roe in the heat for too long at the end, or it’ll turn into a weird cream, and no one will appreciate it at the table.
Ingredient substitutions and adaptations
- Don’t have borscht? Use lemon juice, but add it at the end, after you’ve turned off the heat, so the soup doesn’t turn bitter.
- You can add tomato paste if you want something more colorful and “Mediterranean,” although I stick to the classic style.
- Gluten-free: there’s nothing with gluten here, but watch out for the bread on the side.
- Diet-friendly: reduce the oil by half and use more greens; leave out the potatoes if you want a lighter soup.
- Can’t find catfish? You can use carp, crucian carp, or any fish with fattier meat and not too many bones. Avoid filleted fish – it turns out bland.
Variations
- You can replace the leek with green onions, especially in spring; it gives a sweeter taste.
- If you don’t want it spicy, leave out the hot pepper paste and just use sweet bell pepper, but the soup will be milder.
- For kids, you can remove the hot pepper and roe altogether or puree the vegetables at the end if they don’t want to see chunks.
- Some people add noodles at the end, but then it’s no longer borscht; it’s already a soup with everything, so I won’t get into that.
Serving
- It goes best with fresh white bread, but some ask for cold polenta; to each their own.
- In deep bowls, with plenty of chopped greens on top, and if you feel like it, a splash of freshly sliced hot pepper.
- As a drink, it pairs well with a chilled dry white wine, or if you’re feeling rustic, a small shot of țuică beforehand.
- I don’t recommend sour cream for serving; it covers the fish flavor.
Frequently asked questions
Can I use fish fillets instead of heads and roe?
It won’t turn out the same, honestly. Fillets don’t provide enough flavor to the soup and lack the fat needed to make the broth “round.” If you really want to use fillets, at least boil the bones separately for the broth.
How sour should the borscht be?
It depends on your taste, but not so sour it makes you clench your teeth. I start with 100 ml for a 3-liter pot and add more to taste. It’s important to add it towards the end and to have natural borscht, not from a packet.
What should I do if I added too much borscht and it turned out too sour?
You can add a raw potato, cut into small pieces, let it boil for 10 minutes, and then remove it. You can also balance it with a bit of hot water or, if necessary, a pinch of sugar (not too much, just enough not to be noticeable).
Should I remove the foam from the fish?
Yes, foam always forms when boiling fish, even if it’s very fresh. Skim it off; otherwise, the broth will remain cloudy and bitter.
Can I make the borscht with frozen fish?
It works, but it needs to be fully thawed first, and it doesn’t have the same intense flavor as fresh. Plus, frozen fish releases excess water, and sometimes the broth turns out watery, so reduce the amount of water by about 300 ml if using frozen.
Can I freeze the soup?
I don’t recommend it because the roe and vegetables don’t have the same texture after thawing. You can, but when reheating, it tends to turn mushy. It’s better to keep it in the fridge; see below.
Nutritional values (approximate)
The serving is quite filling but not very caloric. For a 400-450 ml serving, I estimate about 150-180 kcal, with around 18-20 g of protein (thanks to the fish and roe), 15-18 g of carbohydrates (from the vegetables and potatoes), and about 4-6 g of fats (from the oil used and the fat in the fish). There’s no added sugar; the fiber comes from the vegetables, and the borscht contains some probiotics, theoretically. If you use more greens and leave out the potatoes, the caloric intake decreases. It’s suitable for those on a diet, it doesn’t cause bloating, and it actually aids digestion, in my opinion. Plus, fish brings omega-3s and good minerals. If you add sour cream when serving (although I don’t recommend it), it adds another 30-40 kcal per serving.
How to store and reheat
Fish borscht keeps well in the fridge for about 2-3 days. It should be kept in a covered pot or a container with a lid. When reheating, use very low heat, just enough to warm it up; don’t let it boil, as the roe and fish will break apart and ruin the texture. If you added a lot of greens, throw in another handful of fresh ones with each reheating to maintain freshness. I don’t recommend keeping it for more than 3 days because the fish changes flavor and can ferment slightly, especially if left warm. If you have too much left, you can turn it into rice with fish (remove the broth, add rice, and boil until everything binds together). But usually, in my case, it doesn’t last until the next day.
Quick Info
Ready in about an hour – if I’m not too dreamy and stay focused. From the quantities below, I easily get 6-7 servings, no joke; I don’t skimp on volume when making fish soup, someone always joins for dinner. The difficulty level, what can I say, is somewhere around medium. It’s not like you need to have a stopwatch in hand, but you do need to pay a bit of attention to the order of operations, so you don’t end up with mushy fish and raw vegetables.
Why I make this recipe often
I like it because it doesn’t complicate things too much and because it helps me clean out the fridge of all kinds of vegetables that I’d otherwise forget about. The fish roe, which I used to throw away when I was little (my dad told me they were “for real men,” I had no idea why), adds a really nice creaminess. Plus, after a long day at work, you crave something tangy and hearty, not a clear hospital broth. And if I have a big catfish head, I throw it in without mercy; let everyone enjoy it. This soup works anytime: post-holidays, after heavy grilling when you feel guilty, or when you want to quickly get rid of guests without seeming like you struggled too much.
Ingredients + quantities and roles
- Heads and roe from about 3 small catfish (I had 1.2 kg raw, but I use about 800-900 g net), as fresh as possible – for a sweet broth, obviously
- 2 carrots – add sweetness and a bit of color, so the soup isn’t like rainwater
- 1 large red onion (or two smaller ones) – the base of flavor, without which no good soup can be made
- 1 piece of leek (about 20 cm, the white and light green part) – adds a slight taste and savoriness
- 1 large red bell pepper – brings color and a kind of freshness
- 1 hot pepper – as spicy as you want; I use half and remove the seeds (otherwise, no one will eat it)
- 1 slice of celery (about the size of your palm, let’s say 80 g) – for depth, that “serious soup” aroma
- 1 teaspoon of hot pepper paste, like Eros Pista or something similar – for an extra kick to wake up the soup
- 4 medium potatoes (about 500 g) – for consistency, they dissolve a bit and add thickness
- 4 cloves of garlic – flavor the broth without overpowering the other aromas
- 4 tablespoons of oil – for sautéing vegetables; without them, everything turns bland
- 100-150 ml of fermented borscht (or more/less, depending on how sour you want it)
- Salt, to taste (I usually add about 2 teaspoons at the beginning, adjusting at the end)
- A good bunch of fresh dill and parsley – for serving, for aroma and presentation
Preparation method
1. Thoroughly wash the fish heads and roe. I usually soak them in cold water for 2-3 washes and rub them a bit under running water, as there’s always blood or small remnants left. There’s no point in leaving them like that; it ruins the taste, trust me from experience.
2. In a large pot, put 3 liters of cold water, add a teaspoon of salt, and toss in the heads and roe. When it starts boiling, reduce the heat and let them cook for 10 minutes. Don’t leave them longer, as they’ll break apart and you’ll lose everything.
3. Carefully remove the heads and roe (a slotted spatula works well). I only keep the roe, which I put back in at the end. The heads – whoever wants to keep them can; in my family, they fight over the cheeks and eyes, to each their own pleasures.
4. Strain the broth to remove any leftover bones or skin because you don’t want to find that in your soup. Pour the clear liquid back into the pot over the heat.
5. Clean and wash the vegetables. Dice the onion, leek, carrots, peppers, and celery. They don’t have to be perfectly sized, but they shouldn’t be too big either, or they’ll take longer to cook. Chop the garlic coarsely; don’t grate it, as it’ll get lost.
6. Heat the oil in a good pan and toss in the vegetables (except for the potatoes) to sauté for about 6-7 minutes, just enough to get fragrant and soften a bit. Add the hot pepper paste and stir – don’t let it burn.
7. Add the sautéed vegetables to the fish broth over low heat. After about 10 minutes, add the diced potatoes (I cut them about the size of half an egg, so they stay whole while cooking). Potatoes cook quickly, don’t add them from the beginning, or they’ll break apart.
8. Let it simmer over low heat for another 15-20 minutes until the vegetables are soft. I check with a fork; if it goes in easily, it’s done.
9. Pour in the borscht (start with 100 ml, taste and see if you want more sourness), add salt to taste, mix well, and let it come to a boil again. This is your call on how sour you want it; you can also add lemon juice if you don’t have real borscht, but it won’t taste the same.
10. Put the roe back into the soup, let it simmer for another two minutes, and turn off the heat. Sprinkle the chopped greens at the end, either directly in the pot or in each bowl, whichever you prefer.
Done, it’s served hot, with white bread, if you feel like it – I don’t recommend polenta with this, although I know some people ask for it. The soup should have a clear fish flavor, and you should taste the vegetables, not just sourness and water.
Tips, variations, and serving ideas
Useful tips
- Don’t let the fish boil too long, or it’ll turn to mush. 10 minutes is enough, believe me.
- Strain the broth, even if it seems clear. You have no idea how much small bone can hide, especially if you’re using large heads.
- Sauté the vegetables – don’t skip this step; it adds flavor.
- If you add too much borscht or hot pepper, no one can save it, so be cautious and taste frequently before adding more.
- Don’t keep the roe in the heat for too long at the end, or it’ll turn into a weird cream, and no one will appreciate it at the table.
Ingredient substitutions and adaptations
- Don’t have borscht? Use lemon juice, but add it at the end, after you’ve turned off the heat, so the soup doesn’t turn bitter.
- You can add tomato paste if you want something more colorful and “Mediterranean,” although I stick to the classic style.
- Gluten-free: there’s nothing with gluten here, but watch out for the bread on the side.
- Diet-friendly: reduce the oil by half and use more greens; leave out the potatoes if you want a lighter soup.
- Can’t find catfish? You can use carp, crucian carp, or any fish with fattier meat and not too many bones. Avoid filleted fish – it turns out bland.
Variations
- You can replace the leek with green onions, especially in spring; it gives a sweeter taste.
- If you don’t want it spicy, leave out the hot pepper paste and just use sweet bell pepper, but the soup will be milder.
- For kids, you can remove the hot pepper and roe altogether or puree the vegetables at the end if they don’t want to see chunks.
- Some people add noodles at the end, but then it’s no longer borscht; it’s already a soup with everything, so I won’t get into that.
Serving
- It goes best with fresh white bread, but some ask for cold polenta; to each their own.
- In deep bowls, with plenty of chopped greens on top, and if you feel like it, a splash of freshly sliced hot pepper.
- As a drink, it pairs well with a chilled dry white wine, or if you’re feeling rustic, a small shot of țuică beforehand.
- I don’t recommend sour cream for serving; it covers the fish flavor.
Frequently asked questions
Can I use fish fillets instead of heads and roe?
It won’t turn out the same, honestly. Fillets don’t provide enough flavor to the soup and lack the fat needed to make the broth “round.” If you really want to use fillets, at least boil the bones separately for the broth.
How sour should the borscht be?
It depends on your taste, but not so sour it makes you clench your teeth. I start with 100 ml for a 3-liter pot and add more to taste. It’s important to add it towards the end and to have natural borscht, not from a packet.
What should I do if I added too much borscht and it turned out too sour?
You can add a raw potato, cut into small pieces, let it boil for 10 minutes, and then remove it. You can also balance it with a bit of hot water or, if necessary, a pinch of sugar (not too much, just enough not to be noticeable).
Should I remove the foam from the fish?
Yes, foam always forms when boiling fish, even if it’s very fresh. Skim it off; otherwise, the broth will remain cloudy and bitter.
Can I make the borscht with frozen fish?
It works, but it needs to be fully thawed first, and it doesn’t have the same intense flavor as fresh. Plus, frozen fish releases excess water, and sometimes the broth turns out watery, so reduce the amount of water by about 300 ml if using frozen.
Can I freeze the soup?
I don’t recommend it because the roe and vegetables don’t have the same texture after thawing. You can, but when reheating, it tends to turn mushy. It’s better to keep it in the fridge; see below.
Nutritional values (approximate)
The serving is quite filling but not very caloric. For a 400-450 ml serving, I estimate about 150-180 kcal, with around 18-20 g of protein (thanks to the fish and roe), 15-18 g of carbohydrates (from the vegetables and potatoes), and about 4-6 g of fats (from the oil used and the fat in the fish). There’s no added sugar; the fiber comes from the vegetables, and the borscht contains some probiotics, theoretically. If you use more greens and leave out the potatoes, the caloric intake decreases. It’s suitable for those on a diet, it doesn’t cause bloating, and it actually aids digestion, in my opinion. Plus, fish brings omega-3s and good minerals. If you add sour cream when serving (although I don’t recommend it), it adds another 30-40 kcal per serving.
How to store and reheat
Fish borscht keeps well in the fridge for about 2-3 days. It should be kept in a covered pot or a container with a lid. When reheating, use very low heat, just enough to warm it up; don’t let it boil, as the roe and fish will break apart and ruin the texture. If you added a lot of greens, throw in another handful of fresh ones with each reheating to maintain freshness. I don’t recommend keeping it for more than 3 days because the fish changes flavor and can ferment slightly, especially if left warm. If you have too much left, you can turn it into rice with fish (remove the broth, add rice, and boil until everything binds together). But usually, in my case, it doesn’t last until the next day.