Bulgarian Fish and Vegetable Soup
Bulgarian fish soup turns simple white fish, potatoes, and bright vegetables into a light, lemony bowl that tastes fresh, cozy, and deeply homemade.
This from scratch soup is the kind of meal I make when I want something warm but not heavy. The fish stays tender, the potatoes make it filling, and the lemon and herbs brighten every spoonful.
This Bulgarian fish soup is naturally light and balanced. White fish adds lean protein, potatoes bring comfort and potassium, and the vegetables add color, fiber, and vitamin C.
Why You’ll Love This Recipe
- Light but satisfying: Potatoes and white fish make the soup filling without making it rich or heavy.
- Fresh, bright flavor: Lemon juice, parsley, and lovage or celery leaves give the broth a clean finish.
- Budget friendly: Mild white fish, basic vegetables, and broth make a full pot for four servings.
- Simple one pot cooking: The vegetables simmer first, then the fish cooks gently right in the broth.
Fabian’s Budget and Health Tip: Use frozen white fish fillets when fresh fish costs too much. Thaw them overnight in the fridge, pat them dry, and cut them into even pieces. You still get lean protein, and you can save a lot per serving.
Ingredients (Serves 4)
- 1 lb white fish fillets, such as cod, hake, haddock, or pollock, cut into 1 inch pieces (450 g)
- 1 lb potatoes, peeled and diced (450 g)
- 2 medium carrots, sliced (200 g)
- 1 medium yellow onion, finely chopped (150 g)
- 1 1/2 cups diced tomatoes, or 2 medium fresh tomatoes, chopped (350 g)
- 1 red or green bell pepper, diced (150 g)
- 6 cups fish broth (1.4 l)
- 1/4 cup chopped fresh parsley (15 g)
- 1 tablespoon chopped lovage or celery leaves (4 g)
- 2 tablespoons fresh lemon juice (30 ml)
- 1 1/4 teaspoons fine salt, plus more to taste (7 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
Step-by-Step Instructions
1. Prep the Fish and Vegetables
Pat the fish dry, then cut it into even 1 inch pieces. Dice the potatoes, slice the carrots, chop the onion, and cut the bell pepper into small pieces. Keep the fish separate so it stays firm until the broth is ready.
2. Simmer the Vegetable Base
Add the fish broth, potatoes, carrots, onion, tomatoes, bell pepper, salt, and black pepper to a large pot. Bring it to a gentle boil, then lower the heat to a steady simmer. Cook for 15 to 18 minutes, until the potatoes feel tender when pierced and the broth smells sweet from the tomatoes and pepper.
3. Add the White Fish Gently
Slide the fish pieces into the hot broth. Keep the soup at a quiet simmer, not a hard boil. Cook for 5 to 7 minutes, until the fish turns opaque and flakes easily with a spoon. The broth should look light and clean, with tender pieces of fish floating through the vegetables.
4. Finish with Herbs and Lemon
Stir in the parsley and lovage or celery leaves. Let the soup sit for 2 minutes so the herbs can soften and release their aroma. Add the lemon juice at the end, then taste and adjust with more salt, pepper, or lemon if needed.
5. Serve While Hot
Ladle the soup into warm bowls. Spoon plenty of broth, potatoes, vegetables, and fish into each serving. Add a little extra parsley and black pepper on top if you like a fresh, peppery finish.
Expert Troubleshooting and FAQs
Can I use frozen fish?
Yes. Thaw frozen white fish in the fridge overnight, then pat it very dry before cutting. If you add wet fish to the soup, the broth can taste watery.
What type of white fish works best?
Cod, hake, haddock, pollock, and tilapia all work well. Choose a mild fish that flakes easily but does not fall apart the second it touches the broth.
Can I use water instead of fish broth?
You can, but the soup will taste lighter. For better flavor, add extra tomato, a few more celery leaves, and a little more salt. Fish broth gives the soup its deeper coastal flavor.
Why did my fish break apart?
The heat was likely too high, or the fish cooked too long. Keep the soup at a gentle simmer after adding the fish. Small bubbles should rise slowly, not burst across the whole pot.
How do I store and reheat leftovers?
Store leftovers in a covered container in the fridge for up to 2 days. Reheat over low heat until steaming. Avoid boiling the soup again, because the fish can become tough and dry.
Estimated Nutritional Facts
Per serving, based on 4 servings. These values are rough estimates and will vary with the fish and broth you use.
- Calories: 245
- Protein: 27 g
- Carbs: 28 g
- Fats: 3 g
Bulgarian Fish and Vegetable Soup
Ingredients
- 1 lb white fish fillets, such as cod, hake, haddock, or pollock, cut into 1 inch pieces (450 g)
- 1 lb potatoes, peeled and diced (450 g)
- 2 medium carrots, sliced (200 g)
- 1 medium yellow onion, finely chopped (150 g)
- 1 1/2 cups diced tomatoes, or 2 medium fresh tomatoes, chopped (350 g)
- 1 red or green bell pepper, diced (150 g)
- 6 cups fish broth (1.4 l)
- 1/4 cup chopped fresh parsley (15 g)
- 1 tablespoon chopped lovage or celery leaves (4 g)
- 2 tablespoons fresh lemon juice (30 ml)
- 1 1/4 teaspoons fine salt, plus more to taste (7 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
Instructions
- 1. Prep the Fish and Vegetables. Pat the fish dry, then cut it into even 1 inch pieces. Dice the potatoes, slice the carrots, chop the onion, and cut the bell pepper into small pieces. Keep the fish separate so it stays firm until the broth is ready.
- 2. Simmer the Vegetable Base. Add the fish broth, potatoes, carrots, onion, tomatoes, bell pepper, salt, and black pepper to a large pot. Bring it to a gentle boil, then lower the heat to a steady simmer. Cook for 15 to 18 minutes, until the potatoes feel tender when pierced and the broth smells sweet from the tomatoes and pepper.
- 3. Add the White Fish Gently. Slide the fish pieces into the hot broth. Keep the soup at a quiet simmer, not a hard boil. Cook for 5 to 7 minutes, until the fish turns opaque and flakes easily with a spoon. The broth should look light and clean, with tender pieces of fish floating through the vegetables.
- 4. Finish with Herbs and Lemon. Stir in the parsley and lovage or celery leaves. Let the soup sit for 2 minutes so the herbs can soften and release their aroma. Add the lemon juice at the end, then taste and adjust with more salt, pepper, or lemon if needed.
- 5. Serve While Hot. Ladle the soup into warm bowls. Spoon plenty of broth, potatoes, vegetables, and fish into each serving. Add a little extra parsley and black pepper on top if you like a fresh, peppery finish.
