Dish

Ciorbă de pește "ca-n Deltă"

Fish Soup "Delta-style"

Ciorbă de pește "ca-n Deltă" is made by simmering fish, vegetables, and herbs in a broth made from water or fish stock. The soup is typically thickened with a roux made from flour and oil, and then finished with a dollop of sour cream. The fish used in the soup can vary depending on what is available, but common varieties include carp, catfish, and pike. The soup is often served with a side of bread or crackers, and is a hearty and satisfying meal that is perfect for cold winter days.

European cuisine› Eastern European cuisine› Romanian cuisine

Soup› Seafood Soup› Fish Soup

Origins and history

Ciorbă de pește "ca-n Deltă" has been a staple of Romanian cuisine for centuries, and is believed to have originated in the Danube Delta region of the country. The soup is typically made with freshwater fish, which is abundant in the region, and is often served as a main course during the winter months. The soup is also popular in other parts of Romania, and is often served at weddings and other special occasions.

Dietary considerations

Ciorbă de pește "ca-n Deltă" is a high-protein dish that is low in fat and calories. However, the soup does contain a significant amount of sodium, so it may not be suitable for individuals on a low-sodium diet. Additionally, the soup contains dairy, so it is not suitable for individuals who are lactose intolerant or vegan.

Variations

There are many variations of Ciorbă de pește, with different regions and families having their own unique recipes. Some variations include the addition of potatoes, carrots, or other vegetables, while others use different types of fish or seasonings. Some recipes also call for the addition of rice or noodles to make the soup more filling.

Presentation and garnishing

Ciorbă de pește "ca-n Deltă" is typically served in a large bowl, with the fish and vegetables arranged on top of the broth. The soup is often garnished with a sprig of fresh herbs or a slice of lemon, which adds a pop of color and flavor to the dish. To make the soup more visually appealing, some people like to arrange the fish and vegetables in a decorative pattern on top of the broth.

Tips & Tricks

To make the soup more flavorful, try adding a splash of vinegar or lemon juice to the broth. This will give the soup a tangy and slightly sour flavor that is characteristic of Ciorbă de pește. Additionally, you can experiment with different types of fish and vegetables to create your own unique version of the soup. Finally, be sure to use fresh ingredients whenever possible, as this will ensure that the soup has the best possible flavor.

Side-dishes

Ciorbă de pește "ca-n Deltă" is typically served with a side of bread or crackers, which are used to soak up the flavorful broth. Some people also like to serve the soup with a dollop of sour cream or a sprinkle of fresh herbs on top. Other popular side dishes include pickled vegetables or a simple salad.

Drink pairings

Ciorbă de pește "ca-n Deltă" pairs well with a variety of drinks, including white wine, beer, or even a shot of traditional Romanian brandy. The tangy and slightly sour flavor of the soup complements the crispness of the wine or the bitterness of the beer, while the brandy provides a warming finish to the meal.