First courses in the national Montenegrin cuisine are unpopular. Locals prefer meat products, cheeses and milk. For serving, tourists or independent travelers choose chorba soup , Montenegro borrowed it from other Balkan countries and slightly altered the recipe.
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Meat soup from Montenegro
Chorba is a thick, rich soup based on meat or fish. The Montenegrin recipe borrowed the best ingredients from the national cuisine of its neighbors – Turkey, Slovakia, Bosnia. A feature of this option is the use of local herbs and spices. In some embodiments, fermented milk products are added.
Ingredients
Traditionally, for cooking in Montenegro according to the recipe, meat is used – pork, beef or lamb. There is also a fish version, but it is distributed only on the resort coast of the Adriatic and is priced higher than meat. On the continental part of the country, a meat dish is made by adding cheeses and local vegetables.
Chorba soup in Montenegro is made from the following components:
- potatoes – 200 gr.;
- chickpeas, Turkish peas – 250 gr.;
- lamb or pork – 200 gr.;
- beans – 200 gr.;
- tomatoes – 5 pcs.;
- tomato paste – 3 tbsp. spoons;
- garlic – 4 cloves;
- carrots and onions – 2 pcs.;
- a set of peppers;
- olive oil – 1 tbsp. the spoon;
- parsley;
- salt to taste.
Chorba soup in Montenegro, a cast-iron pot is used. Instead , you can take a three-liter pan. Stir with a wooden spoon, you need to control the heating of the pan. Therefore, you need a gas or electric stove.
Meat chorba recipe
A large pot is not immediately put on fire. First, do not pour olive oil into it, then finely chop the onion and garlic. Cut carrots and potatoes into small cubes. The resulting mixture is stirred and pieces of meat are added. The container is filled with water 4/3, mixed again.
Chorba meat soup from Montenegro:
- Water is heated to a boil, spices are thrown.
- Tomatoes need to be poured over with boiling water to make it easier to remove the skin. They are placed whole.
- Cook over low heat, stirring constantly.
- Add beans or peas.
- Boil another 20 min.
After that, the lid of the pan is tightly closed, leave the soup for another 30 minutes. Tomatoes should completely dissolve, giving the liquid a red color.
Serving
For serving, you can use deep plates. Finely chopped parsley is added on top of the soup. Black bread, you can put donuts with garlic instead. This will give the dish a special taste.
Due to the specificity of the ingredients, the dish cannot be stored for a long time. Therefore, the amount of food is calculated for a certain number of people. Cooking time – 30-40 minutes, after 2-3 hours the soup will be as thick and satisfying as possible.
Montenegrin fish dish
The fish version of chorba is common in Montenegro only on the coast. The basis of this national dish is hake fish or another marine species. Usually 2-3 types are used to make the taste original. From seasonings, paprika, allspice are used.
Components
Fish for chorba soup in Montenegro is taken only fresh. Ice cream won’t taste that good. Unlike the Serbian or Bulgarian version, the composition is less rich and thick. Soup is served for lunch, the Moldavian recipe excludes the use of fish. This dish restores strength well, but it is not eaten in the heat, as it is served hot.
Fish Chorba Ingredients in Montenegrin:
- Fish – 1.5 kg. It is cleaned, only the sirloin is used.
- Dry seasoning Veghetta . You can use a mixture from Montenegro.
- Onion – 750 gr.
- Sweet paprika – 1 tbsp. the spoon.
- Red and black hot peppers.
To give red color, add tomatoes or tomato paste. The composition should be homogeneous, the potatoes are boiled to a state of mashed potatoes.
Fish Chorba Recipe
Onions need to be washed, chopped with a knife or using a blender. It is boiled in hot water for 30-40 minutes to form a homogeneous composition. Then paprika is added and cooking continues for another 20 minutes. Seasonings dissolve in water, otherwise they will remain on the walls of the pot and plates.
Fish Chorba Recipe :
- Clean the fish.
- Pieces of fish are boiled in a saucepan for 15-20 minutes.
- To prevent the fish from falling apart, add 30 ml of brandy or vinegar.
- Mixing fish broth with dissolved seasonings.
For a sharp taste, you can add wine vinegar or lemon. You can serve noodles in a separate bowl, which is processed with butter.