Ingredients with Measurements:
- 1 lb. fish (carp or catfish)
- 2 onions, chopped
- 2 bell peppers, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups water
- 1 lemon, sliced
- 1 tablespoon chopped parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Clean and rinse the fish, then cut it into small pieces.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onions and bell peppers, and sauté for 5 minutes until softened.
4. Add the minced garlic, paprika, tomato paste, salt, black pepper, thyme, and oregano. Stir well and cook for another 2 minutes.
5. Add the chopped tomatoes and fish to the pot, and pour in the water.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
7. Add the sliced lemon and chopped parsley to the pot, and stir well.
8. Taste the soup and adjust the seasoning if needed.
9. Serve hot with crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat: 6g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Any firm white fish can be used instead of carp or catfish.
- Red or yellow bell peppers can be used instead of green bell peppers.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and Tricks:
- Use fresh herbs instead of dried for a brighter flavor.
- Make sure to taste the soup and adjust the seasoning before serving.
- Serve the soup with a dollop of sour cream or Greek yogurt for added creaminess.
Storage Instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a lemon slice and a sprinkle of chopped parsley on top.
Garnishes:
- Lemon slices
- Chopped parsley
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Saramură soup is a traditional Romanian dish that originated in the Danube Delta region.
Flavor Profiles:
- Savory
- Tangy
- Spicy
Serving Suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Romanian