Fish sour soup

Ingredients

• 500 gfish
• 2carrots
• 1parsley root
• 3 slicesceleriac
• 2onions
• 1pepper
• 2tomatoes
• 50 mloil
• 500 mlbors or fermented cabbage juice
• to tastelovage
• to tastesalt
• 1 litrehot water

Instructions

1. 1

   Prepare the vegetables

   Peel and wash the vegetables, then coarsely grate the carrots, parsley root and celeriac. Finely chop the peeled onions, peel the tomatoes and cut them into large cubes.

2. 2

   Soften the vegetables

   Heat the oil in a soup pot. Cook the grated vegetables first, followed by the pepper, onion and, last, the tomatoes. Pour in 1 litre of hot water and simmer for 10 minutes.

3. 3

   Cook the fish

   Clean, rinse and portion the fish, then add it to the pot once the vegetables are cooked. Simmer for 10 minutes, no longer, so the fish does not break apart.

4. 4

   Finish the soup

   Bring the bors or fermented cabbage juice to the boil separately, then add it to the soup. Bring the soup back to a brief boil and finish with finely chopped lovage.

What is fish sour soup?

This is a Romanian-style ciorbă, a soup given its characteristic tartness with a souring liquid such as bors or fermented cabbage juice. Fish and grated root vegetables make it hearty without turning it into a thick stew.

The method builds flavour by softening the vegetables in oil before simmering them in water. Fish goes in near the end, so it has time to cook but is less likely to fall apart.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 26g protein, 13g carbs, 9g fat.

The fish supplies most of the protein, while the vegetables contribute carbohydrates and fibre. Oil is the main source of fat, and the souring liquid and added salt can contribute sodium. Serve with bread if you want a more substantial meal, or add a side salad for extra vegetables.

Choosing the fish

Fish: Use a firm-fleshed fish cut into portions so it can withstand a short simmer. Remove any bones you can easily reach before serving.

Build the vegetable base

Grated roots: Coarsely grated carrot, parsley root and celeriac soften quickly and spread through the broth.

Cooking order: Add the pepper, onion and tomatoes after the roots, as the recipe directs. This gives the vegetables a brief chance to soften in the oil before the water goes in.

Get the sour finish right

Souring liquid: Bors is a fermented bran liquid used to give soups a tart taste; fermented cabbage juice offers another sharp option. Boil whichever one you use before adding it to the pot.

Seasoning: Taste the soup after adding the sour liquid, then adjust the salt to suit its tang and saltiness.

Keep the fish tender

Timing: Add the fish only after the vegetables have simmered for 10 minutes. Cook it for a further 10 minutes, as longer cooking can make the pieces crumble.

Serving ideas

Finish: Finely chopped lovage adds a fresh, herbal note; stir it in at the end so its flavour stays distinct.

On the side: Serve the soup hot with bread, or pair it with a simple salad for a fuller meal.

Recipe notes & tips

• Cut the fish into similar-sized portions so they cook at roughly the same pace.
• Keep the grated vegetables coarse so they retain some texture in the broth.
• Bring the bors or fermented cabbage juice to the boil separately before adding it.
• Add the fish once the vegetables have finished their first 10-minute simmer.
• Chop the lovage finely and add it at the very end.

Variations

• Choose another fish: Use a firm white fish that holds together during a short simmer.
• Use cabbage juice: Substitute fermented cabbage juice for bors for a different tang.
• Adjust the sourness: Add the souring liquid gradually and taste as you go.
• Add extra herbs: Stir in a little chopped parsley alongside the lovage.
• Serve with bread: Offer crusty bread to make the soup more filling.

Common mistakes to avoid

• Overcooking the fish: Keep its simmer to 10 minutes so the pieces are less likely to crumble.
• Adding unboiled bors: Boil the bors or cabbage juice first, as the method specifies.
• Skipping the cooking order: Add the roots, pepper, onion and tomatoes in sequence for an evenly softened base.
• Adding all the sour liquid without tasting: Taste after adding it and adjust the salt to balance its tang.
• Stirring roughly: Move the soup gently once the fish is in so the portions stay intact.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until hot throughout, taking care not to boil the fish hard.

Frequently asked questions