Recept za riblju corbu. Prava alaska riblja corba.
Potrebno je od sastojaka: crni luk (4 glavice), šargarepa (4 komada), paškanat (2 komada), paprika (1 komad), lјuta paprika (1 komad), aleva paprika, paradajz sok, svež paradajz, voda (6 litara) peršun, celer, beli luk, lovorov list, majčina dušica, biber, anis, začin C. Od ribe je potreban šaran, som, mrena, smuđ, štuka (1-2 parčeta).
Priprema: Mrenu, štuku, belu ribu skuvati u posebnom sudu. Vodu u kojoj se riba kuvala procediti i kasnije njom nalivati čorbu. U kotlić sipati 1,5dl suncokretovog ulјa i 1,5dl maslinovog ulјa, i staviti 10-ak zrna bibera i 3-4 lovorova lista da se prže u ulјu.
Crni luk, šargarepu, paškanat i peršun ubaciti u kotlić i dodavati vodu tokom prženja. Luk upržiti dok se ne pretvori u kašu. Dodati 4 kašike slatke aleve paprike i 2 kašike začina C. Kad se i to proprži, naliti 1 litar vode.
Zatim dodati papriku, 3-4 čena belog luka, jednu kašiku lјute aleve paprike, lјutu papriku, celer. Kuvati na jakoj vatri 20 minuta. Ispasirati 1 paradajz i dodati.
Dodati još malo vode u kojoj se kuvala riba i mleveni biber. Dodati po ukusu majčinu dušicu i anis. Naliti preostalu vodu u kotlić, kao i pola litre kuvanog paradajza.
Ribu koja se zasebno kuvala očistiti od kostiju, usitniti i takođe dodati u kotlić. Nakon 20 minuta dodati i komade ribe (som,šaran).
Na kraju, dodati list bosilјka i prešun, i posoliti po ukusu. Čorbu zakiseliti sirćetom. Riblјa čorba je gotova kada dim koji izlazi iz kotlića postane leplјiv (… staviti dlan iznad…).
Prijatno!
Necessary ingredients: onion (4 whole), carrots (4 pieces), parsnip (2 pieces), peppers (1 piece), hot pepper (1 piece), cayenne pepper, tomato juice, tomato, water (6 litres) parsley, celery, garlic, bay leaf, thyme, pepper, anise, mixed seasonings. Fish: carp, catfish, barbel, perch, pike (1-2 pieces).
Preparation: barbel, pike and white fish cook in a separate pot. The water in which the fish is cooked, strain and later pour the broth with it. Pour 1,5dl of sunflower and 1,5dl of olive oil in the kettle, and put the 10 peppercorns and 3-4 bay leaves to be fried in oil.
Onions, carrot, parsnip and parsley, put on the kettle, and add water during the frying. Fry the onion until it turns into mush. Add 4 tablespoons of sweet paprika and 2 tablespoons of mixed seasoning “C”. When it is fried, pour 1 litre of water. Then add pepper, 3-4 cloves of garlic, one tablespoon of hot cayenne peppers, hot peppers, celery. Cook it at high temperature for over 20 minutes. Add one blended tomatoes.
After that, pour it with a little water in which the fish is cooked and add ground pepper. Add thyme and anise to taste. Pour the remaining water into the kettle, as well as a half a liter of boiled tomatoes.
Fish that is cooked separately, clean from the bones, chop and also add to the kettle. After 20 minutes, add the pieces of fish (catfish, carp).
Finally, add a leaf of basil and parsley, and salt to taste. For slightly sour taste, add the vinegar. The fish broth is ready when the smoke that rises from the kettle become sticky (… put a hand over …).
Enjoy your meal!
23 сен 2024
