Fish Soup (Czech Rybí polévka)

Czech rybí polévka (fish soup) served with bread croutons in a plate.

Fish Soup (Czech Rybí polévka)

A traditional Czech Christmas fish soup made from carp broth, root vegetables, and delicate milt. Gentle simmering and a simple roux give the soup its clear flavor and comforting texture.

Course Soup

Cuisine Czech

Keyword christmas

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 317kcal

Author Petra Kupská

Ingredients

2 pounds carp head cleaned
1 gallon water
10 ounces milt carp milt (mlíčí)
2 pieces onions medium
2 cloves garlic fresh
5 pieces allspice
2 pieces bay leaves
½ teaspoon black pepper ground, more to taste
2 pieces carrots medium
1 piece parsley root medium
5 ounces celeriac
¼ teaspoon nutmeg ground
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
salt to taste

Cups - Metric

Instructions

Prepare the ingredients: Peel 2 pieces carrots, 1 piece parsley root, and 5 ounces celeriac and cut them into evenly sized cubes. Peel 2 pieces onions, cut them in half lengthwise, then into 3–4 wedges. Peel 2 cloves garlic and cut the cloves in half. Grate ¼ teaspoon nutmeg finely. Cut 10 ounces milt into 1-inch (2.5 cm) pieces.
Cook the broth: Place 2 pounds carp head in a large pot, cover with about 1 gallon (4 liters) of cold water, and add 1 teaspoon of salt. Add the onion and garlic. Bring to a gentle boil. Skim off the white foam that forms on the surface. Once most of the foam is gone, add 5 pieces allspice and 2 pieces bay leaves. Simmer gently, uncovered, below boiling point for 40 minutes.
Strain the broth: Set a fine sieve over a clean pot and carefully strain the broth into it. Set the fish meat aside to cool. Discard the vegetables and spices. Remove about 1½ cups of the broth and set it aside. Keep the remaining broth gently simmering.
Make the roux (jíška): Heat 2 Tablespoons unsalted butter in a skillet over medium-high heat. Add the diced vegetables, season lightly with salt, and sauté for about 15 minutes. Lower the heat, add 2 Tablespoons all-purpose flour, and cook for 1 minute, stirring constantly.
Dilute the roux: Reduce the heat to low. Gradually add the reserved broth to the vegetables, stirring gently after each addition, until smooth.
Combine: Slowly pour the roux-vegetable mixture into the simmering broth, whisking continuously.
Finish the soup: Add the carp milt. Season with nutmeg, salt, and ½ teaspoon black pepper. Cook uncovered for 15 minutes.
Add the fish meat: Remove the meat from the cooked carp head, cut it into bite-sized pieces, and add it to the soup. Taste and adjust seasoning.

Notes

Makes 6-8 portions.
SERVING: Czechs usually serve carp soup as the first course on Christmas Eve. For a nicer presentation and an extra touch of flavor, many add a handful of bread croutons and some freshly chopped parsley to each bowl.
I simmer my soups at about 185-203 °F (85-95 °C), while monitoring the temperature with a kitchen thermometer. Never vigorous boil!
STORAGE: Let the soup cool as quickly as possible, then place it in the refrigerator. Stored this way, it will keep well for at least three days.
Fish soup also freezes very nicely, especially when portioned out in advance. Freeze individual servings in suitable containers, leaving out the bread croutons. Stored in the freezer, it is best used within up to three months.

Nutrition