Zupa Rybna

Name: Zupa Rybna
Prep time: 15 min
Cook time: 44 min
Total time: 59 min
Cuisine: Polish
Ingredients: 600 g Cod fillet, cut into large chunks; 200 g Carrot, diced; 150 g Leek, sliced; 80 g Celery stalk, diced; 100 g Red onion, diced; 2 clove Garlic, minced; 400 g Canned chopped tomato; 60 g Tomato paste; 2 Bay leaf; 30 g Butter; 30 ml Lemon juice; 15 g Fresh parsley, chopped; 8 g Salt; 2 g Black pepper, ground; 1200 ml Water

Zupa Rybna · ready in 59 min · 5 servings · 218 kcal per serving · easy · 15 ingredients

A tomato-bright Polish fish soup with tender cod, sweet vegetables, bay leaf aroma, and a final squeeze of lemon for the classic clean finish.

Prep: 15 min
Cook: 44 min
Total: 59 min
Serves: 5
kcal: 218
Difficulty: easy

Polish Soups Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

600 gCod fillet, cut into large chunks
200 gCarrot, diced
150 gLeek, sliced
80 gCelery stalk, diced
100 gRed onion, diced
2 cloveGarlic, minced
400 gCanned chopped tomato
60 gTomato paste
2Bay leaf
30 gButter
30 mlLemon juice
15 gFresh parsley, chopped (to serve)
8 gSalt
2 gBlack pepper, ground
1200 mlWater

Equipment

stovetop, large pot, chef's knife, cutting board, wooden spoon, ladle, measuring spoons, bowl, serving bowl

Instructions

Mise En Place
Gather measured ingredients, a large pot, knife, board, spoon, ladle, measuring spoons, and a bowl for the cod. · 3 min
What to look for: All ingredients and tools are ready on the work surface.
Prepare Vegetables
Dice the red onion, carrot, celery stalk, and leek; mince the garlic; cut the cod fillet into large chunks. · 10 min
What to look for: Vegetables are evenly cut and cod pieces are large enough to hold together.
Soften Soup Base
Melt butter in the pot over medium heat, then sauté onion, garlic, carrot, celery, and leek until softened but not browned. · 8 min
What to look for: Vegetables look glossy, slightly softened, and still pale.
Cook Tomato Paste
Stir in tomato paste and cook for 1 minute, coating the vegetables until the paste darkens slightly and smells sweet. · 2 min
What to look for: Tomato paste clings to the vegetables and turns a deeper red.
Build Tomato Broth
Pour in canned chopped tomato and water, add bay leaf, and bring the soup to a gentle simmer over medium heat. · 6 min
What to look for: Small bubbles begin to break across the tomato broth.
Simmer Vegetables
Simmer uncovered for 15 minutes, adjusting heat so small bubbles rise steadily and the carrot is tender. · 15 min
What to look for: Broth is slightly deeper in color and vegetables are tender.
Poach The Cod
Add cod chunks in a single layer and poach gently for 8-10 minutes, keeping the soup below a boil to protect the flakes. · 10 min
When it is done: Check that the thickest cod piece reaches 63°C / 145°F and flakes easily.
Finish Seasoning
Finish with lemon juice, salt, and black pepper, tasting until the tomato broth is bright and balanced. · 3 min
What to look for: Broth looks glossy and tastes lively without harsh acidity.
Serve With Parsley
Serve hot in bowls, sprinkle with fresh parsley, and include plenty of vegetables and cod in every portion. · 2 min
What to look for: Each bowl has clear pieces of cod, vegetables, tomato broth, and green parsley.

Nutrition (per serving)

kcal	218
Protein	24 g
Carbohydrates	18 g
of which sugars	8 g
Fat	6 g
of which saturated	3 g
Fibre	4 g
Sodium	767 mg

Nutri-ScoreA

Allergens

Contains: fish, milk, celery

Ingredient substitutions

Carrot

Celery stalk: Use only if more aromatic vegetable body is acceptable.

Leek

Red onion: Use when leek is unavailable; the soup will taste sharper and less sweet.

Celery stalk

Leek: Use to keep the soup vegetable-forward if celery is avoided.

Red onion

Leek: Use the white and pale green parts for a softer, sweeter base.

Garlic

Leek: Use extra leek for mild allium sweetness if garlic is not used.

Canned chopped tomato

Tomato paste: Thin with water from the recipe amount to keep a soup consistency.