Fish sour soup s

Fish sour soup with sauerkraut liquid/
Ciorba de peste cu zeama de varza

1 lb/500 g fish, 0.5 qt/0,5 l water, sauerkraut juice, 1 carrot, 1 parsley root, 1 onion, lovage, salt

Set to boil the vegetables. When they are almost done, add the sauerkraut juice. Adjust for taste, mixing in some more water or some more sauerkraut juice. After it comes to a boil, remove foam, add the fish cut in pieces and let boil, slowly, for 25-30 minutes. Add lovage.

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Fisherman's soup/
Ciorba pescareasca

1.5 qts/1,5 l water, 0.5 qt/0,5 l borsh, 1 lb/500 g various fish, 5-6 pieces of carp, 1 carrot, 1 parsley root, 1 big onion, salt, pepper

Finely chop the vegetables and boil. When ready, strain and remove the vegetables. Add the various types of fish, chopped in small pieces; strain the fish pieces liquid into another pot. Strain the fish, removing all bones at the same time. Set the pot to boil and add the carp pieces, salt and pepper. After 15-20 minutes, when the fish is done, add the separately boiled borsh and the greens, letting it all boil for a few more minutes. It may be served warm or cold.

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Soup (sour) with carp/
Bors de crap

Head and tail of a carp, 2 qts/2 l water, 0.5 qt/0,5 l borsh, 1 small carrot, 1 small parsley root, 1 big onion, 1 tablespoon rice, chopped parsley and dill

Set to boil the finely chopped vegetables, adding the rice too. When the vegetables are almost done, add the fish (usually the middle parts are kept for frying or other fish recipes), the separately boiled borsh and the salt. Let boil, at low temperature, until the fish is done (15-20 minutes). Add the greens. It may be served hot or cold.

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Soup (sour) with fish balls/
Bors cu perisoare de peste

2 qts/2 l water, 0.5 qt/0,5 l borsh or sauerkraut juice, 1 lb/500 g carp or pike, 1 carrot, 1 parsley root, 2 onions, 1 egg, 1 tablespoon oil, crustless slice of white bread, 1 tablespoon chopped mixed parsley and dill, salt, pepper

Set to boil thinly sliced onion, carrot and parsley root, together with the head and tail from the fish. Skin the rest of the fish, debone and grind together with an onion slightly fried in oil and the slice of bread that was moistened in milk or water and then squeezed. Mix with an egg, some chopped greens, salt and pepper and make fishballs. After the fish head and tail and the vegetables are done, strain the liquid and remove the vegetables. Also remove the meat off the head and tail, sieve and add to the liquid. Set to boil, adding the fishballs made from the ground fish mixture, borsh or sauerkraut juice. When it is almost done, add the chopped greens.