Portal:Fishing/Selected article/December2007

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This article is about hot fish soup as prepared in the Pannonian region.


Fish soup (Russian: уха, Hungarian: halászlé; Bulgarian: рибена чорба, ribena chorba; Bosnian, Serbian and Croatian: riblja čorba, riblji paprikaš; Macedonian: рибина чорба, ribina čorba; Greek: ψαρόσουπα, psarosoupa) is hot soup prepared with mixed river fish, characteristic for cuisines of the Pannonian plain and the Balkans, especially the wider region around the river Danube. The meal originates from Slavic cuisine.

Traditionally, fish soup is prepared in small kettles on open fire by fishermen themselves.