Storceag - ciorba de peste a Dobrogei

Storceagul, ciorba de peste a Dobrogei, este una dintre cele mai vechi si mai reprezentative retete din bucataria acestei regiuni — cu o identitate culinara aparte, modelata de-a lungul secolelor de influente romanesti, turcesti, grecesti si lipovene. Reteta s-a nascut in comunitatile de pescari de pe malurile Dunarii si din Delta, acolo unde pestele proaspat era ingredientul principal si cel mai la indemana, iar traditia de a-l gati simplu si cu suflet s-a transmis din generatie in generatie. Tehnica de temperare a smantanii cu galbenusuri poarta influente grecesti, iar otetul adaugat inainte de peste nu este doar un element de gust — este secretul care mentine carnea ferma si suculenta in timpul fierberii. Doua detalii simple care fac toata diferenta! Daca ai mancat vreodata Storceag la malul Dunarii, stii deja de ce il cautam. Daca nu — aceasta reteta de ciorba de peste dobrogeana este cel mai bun motiv sa il faci acasa. O ciorba care miroase a Delta si a vremuri mai simple, servita cu mujdei de usturoi proaspat si ardei iute alaturi!

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INGREDIENTE (pentru 4 portii)

Pentru ciorba:

600 grame somn
1 ceapa alba mare
2 morcovi
1 ardei kapia
3 cartofi
3 linguri otet
sare mare
½ legatura marar proaspat

Pentru dres:

2 galbenusuri
200 grame smantana
sare

Pentru servire:

mujdei de usturoi
ardei iute

Alegem un somn proaspat si il curatam cu grija. Il frecam bine cu sare mare pe toata suprafata, il spalam bine si il uscam cu un servetel absorbant. Acest pas elimina mucusul specific de peste. Il taiem bucati potrivite si il dam deoparte.

Punem 1,5 litri de apa la fiert intr-o oala incapatoare. Cand apa clocoteste adaugam ceapa, morcovii si ardeiul kapia taiate cubulete. Lasam sa fiarba 15 minute, pana cand legumele incep sa se inmoaie si sa isi lase aromele in supa.

Adaugam cartofii taiati cuburi si lasam sa fiarba inca 20 de minute. Condimentam cu sare si adaugam 2 linguri de otet — otetul adaugat inainte de peste este esential pentru ca mentine carnea de peste ferma si o impiedica sa se destrame in timpul fierberii.

Cand totul clocoteste frumos adaugam bucatile de somn si fierbem la foc mediu, nu tare, inca 15 minute. Pestele trebuie sa fie fraged si suculent, nu sfaramicios.

Intr-un bol amestecam smantana cu galbenusurile, sarea si lingura ramasa de otet. Temperaram amestecul cu 3-4 polonice de supa fierbinte, adaugate treptat si amestecand continuu — acest pas previne coagularea galbenusurilor. Rasturnam dresul in oala si amestecam usor.

Adaugam mararul verde tocat marunt si servim imediat — fierbinte, cremos si aromat, cu mujdei de usturoi proaspat si ardei iute alaturi!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Storceag – ciorba de peste a Dobrogei, te invitam sa incerci si alte retete inspirate:

English version

Storceag – the fish soup of Dobrogea

Storceag, the fish soup of Dobrogea, is one of the oldest and most representative recipes from the cuisine of this region — with a distinct culinary identity, shaped over the centuries by Romanian, Turkish, Greek and Lipovan influences. The recipe was born in the fishing communities along the banks of the Danube and in the Delta, where fresh fish was the main and most readily available ingredient, and the tradition of cooking it simply and with heart has been passed down from generation to generation. The technique of tempering sour cream with egg yolks carries Greek influences, while the vinegar added before the fish is not just a flavour element — it is the secret that keeps the fish flesh firm and juicy during cooking. Two simple details that make all the difference! If you have ever eaten Storceag on the banks of the Danube, you already know why we love it. If not — this Dobrogean fish soup recipe is the best reason to make it at home. A soup that smells of the Delta and simpler times, served with fresh garlic sauce and hot pepper alongside!

INGREDIENTS (for 4 servings)

For the soup:

600 grams catfish
1 large white onion
2 carrots
1 kapia pepper
3 potatoes
3 tablespoons vinegar
coarse salt
½ bunch fresh dill

For the cream mixture:

2 egg yolks
200 grams sour cream
salt

For serving:

fresh garlic sauce
hot pepper

Choose a fresh catfish and clean it carefully. Rub well with coarse salt all over the surface, wash thoroughly and pat dry with an absorbent paper towel. This step removes the specific mucus of the fish. Cut into suitable pieces and set aside.

Bring 1.5 litres of water to the boil in a large pot. When the water is boiling, add the onion, carrots and kapia pepper cut into small cubes. Leave to simmer for 15 minutes, until the vegetables begin to soften and release their flavours into the broth.

Add the potatoes cut into cubes and leave to simmer for another 20 minutes. Season with salt and add 2 tablespoons of vinegar — the vinegar added before the fish is essential as it keeps the fish flesh firm and prevents it from falling apart during cooking.

When everything is boiling nicely, add the catfish pieces and simmer over medium heat, not too high, for another 15 minutes. The fish should be tender and juicy, not crumbly.

In a bowl mix the sour cream with the egg yolks, salt and the remaining tablespoon of vinegar. Temper the mixture with 3-4 ladlefuls of hot soup, added gradually and stirring continuously — this step prevents the egg yolks from curdling. Pour the mixture back into the pot and stir gently.

Add the finely chopped fresh dill and serve immediately — hot, creamy and aromatic, with fresh garlic sauce and hot pepper alongside!

If you enjoyed this Storceag recipe, we invite you to try other recipes for inspiration: Baked Sprats, Hake in Roasted Pepper and Tomato Sauce or Finnish Salmon Soup.

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