Sarma | FoodieAtlas

Ingredients

2 lbs (900 g) assorted fish (such as carp, catfish, or perch), cleaned and cut into chunks
2 large onions, finely chopped
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
2 large tomatoes, chopped
2 red bell peppers, chopped
2 tablespoons vegetable oil
2 tablespoons sweet paprika
1 teaspoon hot paprika (optional, for heat)
2 bay leaves
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
6 cups fish stock or water
1/2 cup white wine (optional)
1 lemon, sliced (for serving)
Fresh parsley, chopped (for garnish)
1 large head of pickled cabbage (or fresh cabbage, blanched)
1 lb (450 g) ground beef
1/2 lb (225 g) ground pork
1 cup uncooked rice
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons tomato paste
4 cups beef broth or water
2 bay leaves
1 smoked ham hock or bacon (optional, for added flavor)
Fresh parsley, chopped (for garnish)

Instructions

Sauté the Vegetables

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onions and sauté until golden brown, about 5-7 minutes.

Add the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.

Add Peppers and Tomatoes

Stir in the chopped red bell peppers and tomatoes. Cook for another 5 minutes until the vegetables begin to soften.

Add Paprika and Spices

Stir in the sweet paprika and hot paprika (if using), making sure the vegetables are well-coated.

Add the bay leaves, salt, and ground black pepper.

Add Liquid

Pour in the fish stock or water and bring to a simmer.

If using, add the white wine.

Cook the Fish

Gently add the fish chunks to the pot. Ensure they are submerged in the liquid.

Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until the fish is cooked through and the flavors are well combined. Avoid stirring too much to keep the fish chunks intact.

Adjust Seasoning

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Serve

Ladle the fish soup into bowls.

Garnish with fresh chopped parsley and serve with lemon slices on the side.

Sarma

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Serbia Sarma Recipe

Prepare the Cabbage Leaves

If using pickled cabbage, carefully separate the leaves and rinse them under cold water. Trim the thick veins from the leaves to make them easier to roll.

If using fresh cabbage, blanch the whole cabbage in boiling water for about 5-10 minutes until the leaves are pliable. Carefully separate the leaves.

Prepare the Filling

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute.

Stir in the ground beef and ground pork, cooking until browned. Break up the meat with a spoon as it cooks.

Add the uncooked rice, salt, black pepper, paprika, ground cumin, and dried oregano. Mix well to combine.

Remove from heat and stir in the tomato paste. Allow the filling to cool slightly.

Roll the Sarma

Place a cabbage leaf on a flat surface. Spoon about 2 tablespoons of the meat and rice mixture onto the center of the leaf.

Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top.

Repeat with the remaining leaves and filling.

Assemble and Cook

In a large pot or Dutch oven, place any leftover or damaged cabbage leaves on the bottom.

Arrange the rolled sarma tightly in layers on top of the leaves.

If using, add the smoked ham hock or bacon in between the layers for added flavor.

Add the bay leaves and pour the beef broth or water over the sarma until they are just covered.

Simmer

Bring to a gentle boil over medium-high heat, then reduce the heat to low.

Cover and simmer for about 2 to 2.5 hours, or until the rice and meat are cooked and the flavors are well melded.

Serve

Remove the sarma from the pot and discard the bay leaves.