Sour Soup with Carp

Sour Soup with Carp Recipe from Romania | Ingredients: Carp, Water, Borscht, Carrot, Parsley Root, Onion, Rice, Parsley

Region / culture: Romania | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Sour Soup with Carp is a traditional Eastern European dish that is both flavorful and nutritious. This recipe combines the rich flavors of carp with a tangy borscht base, creating a unique and delicious soup that is perfect for any occasion.

History

This recipe has been passed down through generations in Eastern Europe, where carp is a popular fish used in many traditional dishes. Sour Soup with Carp is often served during holidays and special occasions, as it is believed to bring good luck and prosperity to those who eat it.

Ingredients

1 carp head and tail
2 qt / 2 liters water
0.5 qt / 0.5 liters borscht
1 small carrot
1 small parsley root
1 large onion
1 tbsp rice
chopped parsley and dill

How to prepare

Bring a pot of water to a boil and add the finely chopped vegetables along with the rice.
Once the vegetables are nearly cooked, add the reserved middle parts (usually used for frying or other recipes), separately boiled borscht, and salt.
Allow the mixture to simmer on low heat until the rice is fully cooked (approximately 15 – 20 minutes).
Add the greens and serve the dish hot or cold.

Variations

Add a splash of vinegar for extra tanginess.
Substitute the carp with another type of fish, such as trout or catfish.
Add a dollop of sour cream for a creamy finish.

Cooking Tips & Tricks

Be sure to use fresh carp for the best flavor and texture.

- Adjust the amount of borscht to your taste preference – more borscht will result in a tangier soup.

- Garnish with fresh dill for a burst of flavor and color.

- Serve the soup hot for a comforting meal, or chill it for a refreshing summer dish.

Serving Suggestions

Serve Sour Soup with Carp with a side of crusty bread or boiled potatoes for a complete and satisfying meal.

Cooking Techniques

Boil the vegetables until they are tender but still slightly firm.

- Simmer the soup on low heat to allow the flavors to meld together.

- Garnish with fresh herbs just before serving for a burst of flavor.

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian version.

- Substitute barley or quinoa for the rice for a different texture.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Sour Soup with Carp in individual bowls garnished with a sprig of fresh dill for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine or a light lager for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

This soup is rich in vitamins A, C, and K, as well as minerals such as iron and potassium.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies.

Summary

Sour Soup with Carp is a well-balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Sour Soup with Carp is a delicious and nutritious dish that is perfect for any occasion. With its rich flavors and hearty ingredients, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was a wonderful cook, had passed down her love for cooking to me, and I was always eager to learn new recipes and techniques from her.

One day, a traveling merchant came to our village selling fresh carp from the nearby river. My grandmother, always one to seize an opportunity, bought a few and decided to make a special sour soup with them. I watched as she expertly cleaned and filleted the fish, and then set to work on preparing the rest of the ingredients.

As the soup simmered on the stove, filling the kitchen with a tantalizing aroma, my grandmother began to tell me the story behind the recipe. She explained that the sour soup with carp was a traditional dish from her own grandmother's village, passed down through the generations. Each family had their own unique twist on the recipe, but the basic ingredients remained the same - fresh carp, tomatoes, tamarind paste, and a variety of herbs and spices.

I listened intently as she described the process of balancing the flavors in the soup, adding a little more tamarind for sourness, or a pinch of sugar to counteract the acidity. She taught me how to season the broth with just the right amount of salt and fish sauce, and how to garnish the finished dish with fresh herbs and a squeeze of lime.

When the soup was finally ready, my grandmother ladled out steaming bowls for the whole family to enjoy. The first spoonful was a revelation - the tangy broth, the tender pieces of carp, the burst of flavor from the herbs and spices. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I have refined and perfected the recipe for sour soup with carp, adding my own touches and variations to make it truly my own. I have shared it with friends and family, who have all marveled at its unique and delicious flavor. And each time I make it, I am transported back to that day in my grandmother's kitchen, watching her work her magic with the simple ingredients that she had on hand.

I am grateful for the gift of cooking that my grandmother passed down to me, and for the memories of that day that I will always cherish. The sour soup with carp has become a staple in my own kitchen, a reminder of the love and tradition that has been passed down through the generations. And as I continue to experiment with new recipes and ingredients, I know that I will always return to this one, the dish that started it all.