Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumSoups & BrothsfishCC0 1.0 Universal
Danube Delta Fish Meatball Sour Soup with Garden Lovage
Traditional Danube Delta fisherman's sour soup with delicate pike and carp meatballs simmered in a fragrant vegetable broth, soured with wheat bran borș and fresh lovage.
Prep
30 min
Cook
35 min
Total
65 min
Ingredients
servings
6
- Boneless freshwater fish fillets (pike, zander, carp)600 g
- Round-grain white rice, blanched50 g
- Fresh egg1 pc
- Natural fermented wheat bran borș500 ml
- Carrots, finely diced2 pc
- Celery root, finely diced80 g
- Yellow onion, finely minced1 pc
- Green scallions, chopped2 stalk
- Fresh lovage leaves, chopped3 tbsp
- Rock salt1 tsp
Preparation Steps
1
Simmer diced carrots, celery, and onion in 2.5L salted water for 15 mins until lightly tender.
15 min timer
2
Finely grind fish fillets. Mix with blanched rice, egg, scallions, dill, salt, and pepper. Shape into small balls with wet hands and slip into gentle simmer; cook 12-15 mins.
15 min timer
3
Pour in separately boiled hot borș, boil for 2 mins, adjust seasoning, turn off heat, and shower generously with fresh chopped lovage.
3 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
210
Protein
24g
Carbohydrates
14g
Fat
5.5g
Allergens
FishEggsCeleryGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
