Entree: Romania – Dobrogea – Ciorbă de Pește (Dobrogean sour fish soup made with white fish, vegetables, and fresh dill)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) mixed white fish (such as carp, pike, hake, or other firm fish), cleaned and cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 1 medium leek, white part only, sliced (about 4 oz / 115 g)
- 1 large carrot, diced (about 4 oz / 115 g)
- 1 celery stalk, diced (about 1.5 oz / 45 g)
- 1 small red bell pepper, seeded and diced (about 4 oz / 115 g)
- 2 medium tomatoes, peeled and chopped, or 2 tbsp (30 g) tomato paste (about 10 oz / 280 g tomatoes)
- 4 cups (960 ml) water or fish stock
- 1 cup (240 ml) potatoes, diced (about 8 oz / 225 g)
- 1 cup (240 ml) borș (fermented wheat bran) or 3 tbsp (45 ml) fresh lemon juice, plus more to taste
- 1 tsp (5 g) sweet paprika
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh dill, plus extra for garnish
- 2 tbsp (8 g) chopped fresh parsley
- 1 egg yolk (optional, for a richer finish) whisked with 1 tbsp (15 ml) warm broth to temper
- Lemon wedges (for serving)

Instructions

1. Sauté the aromatics: In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion, leek, carrot, and celery and sauté until softened, about 6–8 minutes. Stir in the red bell pepper and cook 2 minutes more.
2. Add tomato and spices: Stir in the chopped tomatoes or tomato paste and paprika, cooking 2–3 minutes until fragrant. Pour in 4 cups (960 ml) water or fish stock and add the diced potatoes and bay leaves. Bring to a gentle simmer and cook until the potatoes begin to soften, about 10–12 minutes.
3. Simmer fish gently: Add the fish chunks to the pot, reduce heat to low, and simmer gently for 6–8 minutes until the fish is opaque and flakes easily. Avoid vigorous boiling to keep the fish tender.
4. Sour and season: Stir in 1 cup (240 ml) borș or 3 tbsp (45 ml) lemon juice, tasting and adding more to reach the desired sourness. Season with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper, adjusting to taste.
5. Finish with herbs and optional egg yolk: Remove the pot from heat and stir in 2 tbsp (8 g) chopped fresh dill and 2 tbsp (8 g) parsley. If using the egg yolk, temper it by whisking 1 tbsp (15 ml) warm broth into the yolk, then slowly stir the mixture back into the soup to add silkiness without curdling.
6. Serve: Ladle hot, garnish with extra dill and lemon wedges. Serve immediately with crusty bread or mamaliga if desired.