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- 1 kg fish (carp, catfish, or pike)
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 celery root, chopped
- 2 ripe tomatoes, diced
- 2 tablespoons vegetable oil
- 3 litres water
- 1 litre bors (fermented wheat bran liquid) or 2 tablespoons white vinegar
- 1 bunch fresh parsley, chopped
- Salt and pepper to taste
Clean and cut the fish into chunks, making sure to remove all bones carefully. This will ensure the soup is easy to eat and enjoyable for everyone at the table.
In a large pot, warm the vegetable oil over medium heat until it shimmers. Add the chopped onion, carrots, and celery root, stirring occasionally to prevent burning.
Sauté the vegetables gently until they soften and release their aromas, usually about 5 to 7 minutes. This step builds the flavorful base of your fish soup.
Next, pour in the water and bring the mixture to a rolling boil. Once boiling, reduce the heat to low to allow a gentle simmer.
Let the broth simmer for about 20 minutes so the flavors can meld together nicely, creating a rich and fragrant soup base.
Add the fish pieces into the pot carefully, then cook until the fish becomes tender and opaque, about 10 to 15 minutes depending on size.
Stir in the diced tomatoes, allowing them to soften and blend their juices into the soup, simmering for another 10 minutes to develop flavor.
Pour in the bors or white vinegar gradually, tasting as you go. Adjust the sourness to your preference for a perfect balance of flavors.
Season the soup with salt and freshly ground pepper to taste. Then, sprinkle in the chopped fresh parsley for a burst of color and freshness.
Allow the soup to rest for a few minutes off the heat before serving. This resting time lets the flavors settle beautifully.
Serve the soup hot, accompanied by crusty bread on the side. Optionally, add a dollop of sour cream for extra creaminess and richness.