Fish soup

Traditional Christmas dinner, served before people start unpacking Christmas presents, starts usually with fish soup. Fish soup (Czech: rybí polévka) is perceived by many Czechs an Indispensable part of the festive menu. Preparing the soup is not complicated.


  • 500 g of fish bone
  • 200 g root vegetables (carrots, celery, parsley)
  • 50 g onion
  • 5 balls of whole black peppercorns
  • 5 allspice
  • 5 bay leafs
  • salt
  • 2 liters of water
  • 300 g root vegetables
  • 100 g onion
  • 50 g butter
  • 50 g plain flour
  • 1.5 l fish broth
  • 200 g of fish, eventually. eggs or milt
  • 1 bunch parsley
  • a pinch of nutmeg
  • pepper
  • salt

Preparation process:

Put in cold water fish bones and vegetables, bring to a boil, pull the flame, we collect foam, add the wild spices and cook gently for about 1 hour (leave only slightly bubble). Then drain through a fine sieve.

Onions and root vegetables for soup, cut into fine cubes or slices, fry in butter, sprinkle with flour, pour a little the cooled broth, briefly simmer and top up the broth. You can add the diced fish or eggs and gametes, which was cooked separately in salted water. Season with salt, pepper and nutmeg lightly.

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