Storceag (Dobrogean Fish and Egg Soup)
Storceag is a traditional fishermen's soup from Dobrogea, made from freshwater fish, soured with borș or lemon juice, and finished with a generous dressing of beaten eggs and sour cream. It is one of the most refined soups in Romanian fishing cuisine, with a creamy texture and a distinctive lovage aroma.
Servings
4
Prep
20 min
Cook
55 min
Total
75 min
🥘Ingredients
servings
Fish and vegetables
For souring
Egg dressing
✅Dietary Compatibility
Yield
approx. 2.5 L soup
📦Storage
Refrigerator
Up to 2 days in a sealed container; reheat very gently on low heat without boiling
Freezer
Not recommended — the egg dressing separates when frozen and thawed, and cooked fish loses its texture
🥗Nutrition Facts
Values per serving (approx. 400 ml)
Calories
270 kcal
Protein
26 g
Fat
14 g
Carbohydrates
10 g
Fiber
2 g
🍷Pairs Well With
💡Variations
Use a combination of carp and pike for a more complex and richer flavor.
Add a few pieces of smoked knuckle to the cooking water for a subtle smoky note.
Replace sour cream with full-fat yogurt (10%) for a lighter version — temper the same way.