Hungarian fish soup
Description
A hearty first course. In the classic Hungarian fish soup recipe, carp or any other freshwater fish is the main ingredient. The more varieties of fish used for the soup, the tastier it becomes. And of course, paprika—where would it be without it? It seems to me that all Hungarian dishes are made with it. However, if you don't have carp on hand but still crave fish soup, prepare Hungarian fish soup using this simple recipe. It's easy and quick to cook, resulting in a delicious and vibrant dish. So, let's read and cook. Ladle into bowls and serve.
Instructions
- 1
Step 1
We clean and gut the fish. Separate the fillets, carefully remove the bones, and cut into small pieces.
- 2
Step 2
Cover the head, fins, tail, and skin with cold water, add bay leaf, and simmer for 15–20 minutes. Then strain the broth.
- 3
Step 3
While the fish broth is boiling, let's prepare the sauté. Peel and chop the onion.
- 4
Step 4
Blanch the tomatoes with boiling water, remove the skin, and then cut them into cubes.
- 5
Step 5
Sauté the onion in vegetable oil until lightly golden, then add paprika, and a minute later add tomato paste and tomatoes. Fry everything together for about 3-5 minutes.
- 6
Step 6
Cut the bell pepper into strips.
- 7
Step 7
Peel the potatoes and cut them into julienne strips.
- 8
Step 8
Add the prepared potatoes and pepper to the strained fish broth. Cook for about 5-6 minutes.
- 9
Step 9
Then add the pieces of fillet and the prepared vegetables. Season with salt and pepper, and cook until done.
- 10
Step 10
And this step is optional. When the fish soup is ready, beat an egg.
- 11
Step 11
And pour it into the boiling fish soup in a thin stream, stirring constantly. Then add finely chopped herbs and serve the soup.