Peste Ciorba

Ingredients for 4 servings:

• 1 kg mixed fish fillet(s) (carp, catfish, pike, perch)
• 3 carrots
• 2 parsley roots, can also be replaced with celery
• 2 onions
• 3 potatoes
• 2 bell peppers, red
• 1 can of tomatoes, chopped
• some oil, for sautéing
• 750 ml fish stock
• n. B. water
• 750 ml bread drink, alternatively sauerkraut juice
• 1 bunch parsley, chopped
• 2 tbsp lovage, chopped
• Salt
• white wine vinegar
• 1 cup sour cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Romanian fish soup

Clean the onions, carrots, parsley roots, and bell peppers, cut into bite-sized pieces, sauté in a little oil in a pot, deglaze with the fish stock, add water if necessary to ensure the vegetables are well covered, and simmer for about 15-20 minutes until tender. Clean the fish fillets and also cut into bite-sized pieces. Fill the softened vegetables in the pot with the bread kvass or sauerkraut juice, add the tomatoes and fish, bring to a boil, and let simmer. Add the chopped herbs, season with salt and a little white wine vinegar, if desired. Finally, stir in the sour cream; do not let it boil again. Serve with baguette or other white bread and mujdei (garlic paste). Note: This is the version for “landlubbers.” If you live near a suitable body of water and have access to several types of fish, you can of course vary the fish species as you like; the more different fish, the better. You can also make the fish broth from the carcasses yourself. However, you should then make a larger batch of soup. It also tastes great with fish stock and store-bought fish fillets. If you have good tomatoes, you can of course use fresh ones; in winter, I prefer canned tomatoes.