| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Hungarian | Fish, Hungary, Soups/stews, Upload | 8 | Servings |
INGREDIENTS
| 2 | Carrots | |
| 2 | Parsnips | |
| 2 | Onions | |
| 1 | Celery knob | |
| 1 | t | Salt |
| 2 | Bay leaves | |
| 5 | Peppercorns, black | |
| 1 | T | Butter, unsalted |
| 1 | T | Flour, all-purpose |
| 1 | pn | Paprika |
| 1/2 | lb | Fish fillet, small pieces |
| 1 | Fish head | |
| 1 | lb | Spawn, fish roe |
| 2 | T | Vinegar, wine white |
| 1/4 | c | Sour cream |
INSTRUCTIONS
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. Make a roux with butter and flour, cook for only a few minutes, leaving it very light. Add paprika and whip 1/2 cup cold water into the roux. Pour roux into the vegetable mixture and bring again to a boil. Reduce heat to a simmer. Add fish pieces and fish head, and simmer soup for 10 minutes. Add spawn and cook for another 5 minutes. Pour in the vinegar; just before serving stir in the sour cream. Adjust salt and vinegar to your taste. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 28.4mg
Sodium: 505.5mg
Potassium: 491mg
Carbohydrates: 17.8g
Fiber: 4.4g
Sugar: 5.5g
Protein: 13.3g