🍲 Riblja Čorba
Riblja čorba is a Serbian fish soup made with several kinds of river fish simmered with plenty of onion, tomato, sweet paprika and hot chili. The broth turns brick-red, light and peppery, with chunks of tender fish. It is ladled into bowls straight from the pot and is a classic of riverside taverns.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg mixed river fish (carp, catfish, pike), cleaned and cut
- 3 onions, finely chopped
- 2 tomatoes, chopped, or 2 tbsp tomato paste
- 2 tbsp sweet paprika
- 1 small dried chili
- 1.5 l water
- 1 tsp salt, bay leaf
Method
- Simmer the onions in the water for 20 minutes until very soft.
- Add the tomato, paprika, chili, bay leaf and salt.
- Add the larger fish pieces first, then the smaller ones, and simmer gently 20–25 minutes without stirring.
- Shake the pot rather than stirring so the fish stays in pieces.
- Serve hot with chili on the side.
How to make it lighter
- The soup is naturally light; keep any oil to a minimum.
- Choose leaner fish such as pike over fatty carp.
- Make it a full meal with a side salad.
History
The soup is closely tied to the fishing communities along the Danube and Sava, and fish-soup cooking contests are held in Serbia and neighbouring countries. It is related to the Hungarian halászlé.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →