Romanian fish soups: A taste of tradition from peasant recipes to refined delicacies

Romania's rich hydrographic network has long supported a diverse fish population, making fish a cornerstone of its culinary heritage. From ancient times to the present, fish has nourished the various peoples inhabiting the region, including hunters, farmers, warriors, and later, Romanians, Turks, Hungarians, Bulgarians, and Lipovans. This deep connection makes fish as culturally significant to the Romanian palate as lamb.

Beyond popular preparations like fried fish, "saramură" (fish in brine), and "plachie" (baked fish), fish soups, or "zămuri," represent a top tier of Romanian fishing gastronomy. These dishes range from rustic, traditional recipes found in plains and mountains to sophisticated preparations by minority communities in water-rich areas. The fish soups and "borșuri" (sour soups) found between the Carpathians and the Danube are celebrated for their deliciousness and nutritional value, with some possessing a refinement suitable for luxury dining.

A prime example of traditional Romanian fish soup is the "ciorba țărănească de pește" (peasant fish soup). This simple yet fantastic recipe is prepared across the country wherever rivers or ponds are found. The souring agent varies by region, with "măcriș" (sorrel), "aguridă" (sour grapes), or "borș de putină" (fermented wheat bran) common in Muntenia and Oltenia, while "borș de tărâțe" is favored in Moldova.

Typically made with carp and crucian carp, species abundant in Romanian ponds, the peasant fish soup benefits greatly from the unique flavor imparted by crucian carp. While traditional versions might omit potatoes and tomato juice, modern recipes often include them to achieve a richer taste and a more filling consistency. The essential ingredients for a kilogram of fish (using both heads for flavor and medallions for meat) include an onion, two carrots, a small celery root, a parsnip, a bell pepper, two small potatoes, tomato juice, and about half a kilogram of souring agent, along with fresh lovage for garnish.