Chernomorska Ribena Chorba (Black Sea Fish, Potato & Lovage Soup) – Authentic Bulgaria Recipe
From Sozopol and Varna on the Black Sea coast: a bright, herb-scented coastal fish soup.
- Country of Origin
- 🇧🇬 Bulgaria (Eastern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Flaky Black Sea white fish fillets, Cubed potatoes, Sweet peppers and tomatoes, Devesil (lovage) or celery leaf, Fresh lemon
Ingredients for Chernomorska Ribena Chorba (Black Sea Fish, Potato & Lovage Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky Black Sea white fish fillets, prepped into bite-sized pieces
- 1.5 cups cubed potatoes, washed and trimmed
- 1 cup sweet peppers and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with devesil (lovage) or celery leaf
- 1.5 tbsp traditional Bulgaria seasoning (fresh lemon, garlic, black pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and devesil (lovage) or celery leaf for 3–4 minutes until fragrant.
- Stir in fresh lemon, garlic, black pepper and toast for 45 seconds to release the essential oils of Bulgaria's kitchen.
- Add flaky Black Sea white fish fillets and cubed potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in sweet peppers and tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.