In Hungary, there are a large number of ways to prepare fish soup, but the idea is always the same - a combination of paprika and fish. Let's take a look at the most common way to prepare this dish. It should be noted that the more varieties of fish are used, the more delicious Hungarian fish soup is.
It is necessary
- - water - 2.5 liters;
- - salt - 1 tsp;
- - vegetable oil - 2 tablespoons;
- - parsley, dill, herbs - 20 g;
- - ground black pepper - 2 pinches;
- - bay leaf - 1 pc;
- - egg - 1 piece;
- - hot paprika - 1/4 tsp;
- - sweet paprika - 1 tsp;
- - tomato paste - 1 tablespoon;
- - onion - 1 piece;
- - tomato - 2 pcs;
- - bell pepper - 1 pc;
- - potatoes - 2 pcs;
- - fish (carp, trout, salmon, etc.) - 700 g.
Instructions
Step 1
Gut and clean the fish, get rid of fins, tails, scales and entrails. Rinse cleaned fish in water. Separate the fillets by carefully picking out the bones. Next, cut the meat into small pieces.
Step 2
Place the fins, head, tail, skin of the fish in a saucepan. Pour in cold water. Add bay leaves and cook for 20 minutes. Then strain the broth.
Step 3
While the broth is cooking, cook the fry. Peel and chop the onion. Scald the tomatoes with boiling water, then cold water and remove the skin, cut into cubes.
Step 4
Fry the onions until golden brown in vegetable oil, then add the paprika, after 1 minute - the tomatoes and tomato paste. Fry, stirring occasionally, for 5 minutes.
Step 5
Cut the bell pepper into strips. Peel the potatoes and also cut into oblong pieces. Add pepper and potatoes to strained broth. Cook for 6 minutes. Then add the stir-fry and fillet pieces. Season with pepper, salt and cook until tender.
Step 6
Beat the egg when the ear is ready. While the soup is boiling, pour in the mixture in a thin stream, stirring constantly. Next, add finely chopped greens and serve the Hungarian fish soup to the table along with slices of black and white bread.
