This traditional Bulgarian fish soup from Durankulak is a hearty, thick, and flavorful dish, combining fresh vegetables and tender fish in a rich broth. Known for its thicker consistency compared to other Bulgarian fish soups, this comforting soup is a culinary treasure from the Shabla and Durankulak regions, often enjoyed by locals and travelers alike.
Preparation Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 10 munites
Ingredients (Serves Four People)
- 600g fish heads or fillets (carp, catfish, goby, or other firm white fish)
- 2 medium-sized carrots, chopped (180g)
- 2 medium-sized potatoes, cubed (300g)
- 1 small celery root, chopped (150g)
- 1 large onion, sliced (120g)
- 4 small tomatoes, chopped (200g)
- 2 bell peppers, cut into strips (200g)
- 1.5 liters water or fish stock
- 2 tablespoons sunflower oil
- 1 teaspoon black pepper, or to taste
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh celery leaves
- 2 tablespoons chopped fresh cow parsnip (or substitute with fresh dill)
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Sauté the Vegetables
In a large pot, heat the sunflower oil over medium heat. Add the sliced onion, carrots, celery root, and bell peppers. Sauté for 3-5 minutes until the vegetables soften and release their aroma.
Step 2: Add Potatoes and Tomatoes
Stir in the cubed potatoes and chopped tomatoes. Mix well to combine the vegetables and allow the flavors to meld together.
Step 3: Add the Broth and Seasoning
Pour in the water or fish stock and season the soup with black pepper and salt to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
Step 4: Add Fresh Herbs and Fish
Add the chopped parsley, celery leaves, and cow parsnip (or dill) to the pot. Taste the soup and adjust the seasoning if needed. Place the fish heads or fillets into a cheesecloth (optional for easy removal) and add them to the soup. Simmer gently for 15 minutes or until the fish is fully cooked and flakes easily with a fork.
Step 5: Clean the Fish and Finish the Soup
Carefully remove the fish from the soup. Separate the meat from the bones and return the cleaned fish meat to the pot. Stir gently to combine. If you prefer a thicker soup, mash some cooked potatoes and stir them back into the broth.
Step 6: Optional Thickening with Yogurt
For a richer texture, mix 1 egg yolk, 2 tablespoons of Bulgarian yogurt, and a spoonful of flour in a small bowl. Gradually add the mixture to the boiling soup, stirring constantly. Boil for another 2-3 minutes before removing from heat.
Tips and Tricks
- Preferred Fish: Using multiple varieties of fish, especially goby and fish from Durankulak Lake, enhances the authenticity of this dish.
- Thicker Consistency: For a thicker soup, mash some cooked potatoes and return them to the broth.
- Don’t Overcook the Fish: To maintain its texture and prevent it from disintegrating, don’t overcook the fish.
Serving Suggestions
- Fresh Bread: Serve with crusty bread to soak up the rich broth.
- Lemon Wedges: Fresh lemon juice contrasts the savory soup with a bright, zesty contrast.
Wine Pairing
This fish soup pairs beautifully with a crisp white wine such as Bulgarian Dimyat or Sauvignon Blanc, which complements the fresh flavors of the vegetables and fish.
Nutritional Information (Per serving)
Calories: 280 kcal
Protein: 22g
Fat: 10g
Carbohydrates: 25g
Fiber: 4g
Sodium: 700 mg
Storage Suggestions
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 2 days.
- Reheating: Heat gently over low heat on the stove until warmed through. Do not freeze this soup, as the fish and vegetables may become too soft upon thawing.
About the Durankulak Fish Soup
Durankulak Fish Soup, or Дуранкулашка рибена супа, is a thick, nourishing soup that reflects the traditions of the Bulgarian Black Sea coast. Known for its heartiness and rich flavors, this fish soup is a staple in the Shabla and Durankulak regions. The combination of fresh vegetables and fish creates a perfect balance of flavors, making it a popular dish for everyday meals and special gatherings.
Cultural Context
The Durankulak region is known for its beautiful lake and its connection to ancient European culture. The local fish soup reflects the region’s abundant natural resources, with varieties of fish sourced from nearby lakes and rivers. Bulgarian fish soups vary from region to region, but the Durankulak version stands out for its slightly thicker consistency and use of unique local herbs like Gyolski devesil (cow parsnip). This dish is a tribute to Bulgaria’s coastal traditions and love for hearty, home-cooked meals.
