Ingredients Jump to Instructions ↓

  1. 2 eaches Carrots

  2. 2 eaches Parsnips

  3. 2 mediums Onions

  4. 1 small Celery knob

  5. 1 teaspoon Salt

  6. 2 eaches Bay leaves

  7. 5 eaches Peppercorns, black

  8. 1 tablespoon Butter, unsalted

  9. 1 tablespoon Flour, all-purpose

  10. 1 pinch Paprika

  11. pounds Fish fillet; small pieces

  12. 1 each Fish head

  13. 1 pounds Spawn (fish roe)

  14. 2 tablespoons Vinegar, wine, white

  15. cup Sour cream

Instructions Jump to Ingredients ↑

  1. Peel vegetables and cut into small pieces, and together with salt, bay leaves and peppercorns cook them in 2 qts water till they are almost soft.

  2. Make a roux with butter and flour, cook for only a few minutes, leaving it very light. Add paprika and whip ½ cup cold water into the roux.

  3. Pour roux into the vegetable mixture and bring again to a boil.

  4. Reduce heat to a simmer.

  5. Add fish pieces and fish head, and simmer soup for 10 minutes. Add spawn and cook for another 5 minutes.

  6. Pour in the vinegar; just before serving stir in the sour cream.

  7. Adjust salt and vinegar to your taste.

  8. Note: During Lent most Hungarians eat a lot of fish. There are almost always little bits of fish meat, bones and heads left over and that's when this soup would be a good beginning for a Lenten meal.


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