Traditional Serbian Danube Riblja Čorba

One clear instruction at a time, with the full ingredient list and tips nearby.

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Cover fish heads, bones, and trimmings with the water, add the bay leaf, simmer 35 minutes, then strain through a fine sieve; discard every bone and the bay leaf.

Ingredients quick view

1 kg carp and catfish heads, bones, and trimmings

800 g boneless carp and catfish fillets, cut into large pieces

500 g onions, very finely chopped

2 tablespoons sunflower oil

2 tablespoons sweet paprika

1 teaspoon hot paprika, or to taste

300 ml smooth tomato passata

150 ml dry white wine

2.5 litres water

1 bay leaf

1 tablespoon wine vinegar, optional

Salt and black pepper

Tips quick view

For a deeper flavor, let the soup simmer longer but be sure to remove the fish before it overcooks.

Serve the soup hot to best appreciate its rich flavors.

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