Dish

Plučica na kiselo

Sour lung soup

Plučica na kiselo is made by first frying the fish in oil until it is crispy and golden brown. The fish is then removed from the pan and set aside while the sauce is prepared. The sauce is made by sautéing onions, garlic, and bell peppers in the same pan used to fry the fish. Once the vegetables are soft, vinegar and water are added to the pan and the mixture is simmered until it thickens. The fish is then added back to the pan and cooked in the sauce for a few minutes until it is heated through. The dish is typically served with boiled potatoes and a side salad.

European cuisine› Mediterranean cuisine› Balkan cuisine› Serbian cuisine

Soup› Offal Soup

Origins and history

Plučica na kiselo is a traditional Croatian dish that has been enjoyed for generations. It is believed to have originated in the coastal regions of Croatia, where fish is a staple food. The dish is typically served during special occasions and celebrations.

Dietary considerations

This dish is pescatarian-friendly and gluten-free. However, it may not be suitable for those with a sensitivity to vinegar or acidic foods.

Variations

There are many variations of this dish, with some recipes calling for different types of fish or additional ingredients such as capers or olives. Some recipes also call for the addition of white wine to the sauce.

Presentation and garnishing

To make this dish look even more appetizing, garnish it with fresh herbs such as parsley or dill. You can also add a squeeze of lemon juice to the fish before serving to enhance its flavor.

Tips & Tricks

When frying the fish, be sure to use a non-stick pan to prevent it from sticking. You can also use a paper towel to blot any excess oil from the fish before adding it to the sauce.

Side-dishes

Boiled potatoes and a side salad are the perfect accompaniments to this dish. The potatoes help to balance out the acidity of the sauce, while the salad provides a refreshing contrast to the rich flavors of the fish and sauce.

Drink pairings

A crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs well with this dish. The acidity of the wine complements the tangy sauce and helps to cut through the richness of the fish.