Fish Soup
A clear fish broth with tender sea bass, potato, carrot and fresh herbs.
The Turkish pantry
Celery stalks
Use the stalk’s crunch raw or its aromatic flavor in a simmered soup.
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Stalk celery: crisp, ribbed green leaf stalks. Celeriac root, celery seed and celery salt have different forms and uses.
Types & forms
Whole bunch or loose ribs
Select the stalks needed for the recipe; leaves may be present at the top.
Prepared sticks
Convenient cut stalks that must remain refrigerated.
Celeriac · comparison
A knobbly root vegetable; it is not another name for a celery stalk.
What to look for when buying
- Choose firm ribs with fresh-looking leaves. Avoid limp or spongy stalks.
- Check the recipe before buying: a request for celery stalk does not mean celery root or seasoned celery salt.
Prepare & cook
- Separate ribs from the base and rinse under running water, including their inner channels where grit collects.
- Trim the ends and cut evenly for the dish. Our fish soup uses celery as an aromatic alongside other vegetables.
Store it well
- Wrap whole celery in foil and refrigerate in the crisper; University of Minnesota gives up to two weeks as a quality guide.
- Keep cut celery refrigerated in a clean container and use promptly. Discard rotten or slimy produce.
Substitutions depend on the dish
In an aromatic soup base
Leek or onion changes the flavor; use a recipe variation rather than treating it as identical celery.
For crisp raw texture
Celery seed and celery salt cannot supply the stalk’s crunch or bulk.
Nutrition
Raw stalk celery [1]
| Nutrient | Amount |
|---|---|
| Energy | 14 kcal |
| Protein | 0.69 g |
| Total fat | 0.17 g |
| Saturated fat | 0.04 g |
| Carbohydrate | 2.97 g |
| Dietary fiber | 1.6 g |
| Total sugars | 1.34 g |
| Sodium | 80 mg |
| Cholesterol | 0 mg |
| Calcium | 40 mg |
| Iron | 0.2 mg |
| Potassium | 260 mg |
| Vitamin D | 0 µg |
Raw edible-portion reference, not a cooked recipe or a separate analysis of every cultivar. Trimming and cooking change portion weight and composition. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Celery stalk is included in our balık çorbası as part of the soup’s vegetable base. That specific recipe does not establish celery as compulsory in every Turkish fish soup.
Cook with Celery stalks