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Traditional Hungarian Fish soup

Traditional Hungarian hot fish soup with paprika and onion is very delicious, but unfortunately, it's hard to prepare and it takes a long time. Modify the soup a little bit to get an easy prepared everyday lunch.

For this soup we need a bigger amount of a flavoured fish type and for the filling, a smaller amount of fish that is boneless, such as catfish.

IngredientsConvert
  • 400 g carp
  • 200 g catfish
  • 1 pcs onion, finely chopped
  • 2 clove garlic, raw, peeled, mashed
  • 1/2 pcs tomato
  • 1/2 pcs pepper, desseded
  • 1 pcs carrot, peeled, roughly sliced
  • 1 pcs celery stalk
  • 1 tbsp sweet red paprika powder
  • 10 pcs caraway seed
  • 4 pcs black peppercorns
  • 2 tsp salt
Preparation

  1. Combine the carraway seeds and a few peppercorn in a tea egg.
  2. Wash and clean completely the more flavoured fish pieces. (This can be the bones, head of the fish, but always be sure to clean away every bloody part completely.)
  3. Add oil to a soup pot. Heat it up.
  4. Slice and cut the onions into small cubes. Stew the onion on low heat.
  5. Take off the pot from the heat and stir in red pepper powder.
  6. Put the pot back on heat and place the cleaned fish in, then add the vegetables and pour water, just enough to cover the ingredients, but at least 600-800ml of water. Place the tea egg also into the pot.
  7. Let the soup cook for 2.5 hours to give enough time for the fish to flavour the soup well, then take the fish pieces out into a sieve.
  8. Take the pot off from heat and by pushing the fish pieces in the sieve, make all of the juices pour back into the soup. Do this also with the vegetables. Set aside the tea egg.
  9. Place the filtered fish soup back on heat and season with salt to taste. (It's good to know that if you don't eat all the soup in one day, it will be more salty as days go by, so be careful with salt.)
  10. If you wish, you can thicken the soup with some flour and butter made liason, but I prefer it without this.
  11. For garnishing, bake around the boneless type of fish slices on some olive oil or butter with some salt. 

Good points

  • Very high in phosphorus
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin B6
  • High in vitamin B12
  • High in vitamin C

Serve it by placing the white fish slices into the soup plates and spoon some fish soup on them.

I usually make some herb-seasoned homemade dumplings for this soup. You can find the recipe here.

Information
Preparation time: 180 min
Portions: 4
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 212.29 kcal
Carbohydrates: 7.93 g
Cholesterol: 95 mg
Sugar: 2.46 g
Protein: 27.56 g
Fat: 7.73 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com