Riblja Čorba sa Pavlakom — Fish Soup with Sour Cream

Riblja Čorba sa Pavlakom — Fish Soup with Sour Cream

Serbian Non Fasting
Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

A Vojvodina-style fish soup from northern Serbia — freshwater fish, tomatoes, and paprika simmered
into a rich broth, finished with a generous spoonful of sour cream. Unlike the strict fasting fish
soups, this version embraces dairy and richness. A Serbian favourite at slava celebrations that
fall on a fish-permitted day.

FASTING LEVEL: Non-Fasting (fish with dairy)

SERVINGS: 6
TIME: 1 hour 30 minutes

INGREDIENTS:
- 1.5 kg mixed freshwater fish (carp, catfish, pike), cleaned and cut into chunks
- 2 large onions, diced
- 2 red bell peppers, diced
- 4 cloves garlic, minced
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika
- 2 tablespoons tomato paste
- 3 ripe tomatoes, chopped
- 100 ml white wine
- 3 tablespoons sunflower oil
- 2 bay leaves
- 2 litres water or fish broth
- 200 g sour cream
- 3 tablespoons fresh parsley, chopped
- Salt and black pepper

For serving:
- Crusty bread
- Sliced hot pepper
- Extra sour cream

METHOD:
1. Season fish chunks with salt. Let stand 15 minutes.
2. Heat oil in a Dutch oven. Sauté onions 7 minutes. Add bell peppers, cook 5 more minutes.
3. Add garlic, sweet paprika, hot paprika. Cook 30 seconds.
4. Stir in tomato paste. Cook 2 minutes.
5. Add chopped tomatoes. Cook 5 minutes until they break down.
6. Add wine. Let bubble 2 minutes.
7. Pour in water or broth. Add bay leaves. Simmer 20 minutes.
8. Puree the base soup with an immersion blender for a smooth broth — this is optional but very traditional.
9. Return to heat. Gently add fish chunks. Simmer 12-15 minutes until fish is cooked through but not falling apart.
10. Taste for salt and pepper. Remove bay leaves.
11. Off the heat, gently stir in sour cream — do not boil after this or sour cream may curdle. Alternatively, add a dollop to each bowl at the table.
12. Serve with crusty bread, sliced hot pepper, and extra sour cream.

NOTES:
- Fish selection: a mix of oilier fish (carp, catfish) and leaner fish (pike) gives the best balance. Avoid only using delicate fish — they disintegrate.
- Do not stir the pot after the fish goes in. Just move it gently. Chunks should stay intact.
- Traditional Vojvodina versions often include a handful of small hand-cut home-made noodles in the last 5 minutes.
- This is celebration food. Serve with a cold white wine (Riesling, Smederevka) or chilled rakija.

NUTRITION (per serving, approximate):
Calories: 380 | Protein: 36 g | Carbohydrates: 14 g | Fat: 20 g | Fibre: 2 g

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