| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Hungarian |
Soups/stews, Hungary, Fish, Upload |
8 |
Servings |
INGREDIENTS
| 2 |
|
Carrots |
| 2 |
|
Parsnips |
| 2 |
md |
Onions |
| 1 |
sm |
Celery knob |
| 1 |
ts |
Salt |
| 2 |
|
Bay leaves |
| 5 |
|
Peppercorns, black |
| 1 |
tb |
Butter, unsalted |
| 1 |
tb |
Flour, all-purpose |
| 1 |
pn |
Paprika |
| 1/2 |
lb |
Fish fillet; small pieces |
| 1 |
|
Fish head |
| 1 |
lb |
Spawn (fish roe) |
| 2 |
tb |
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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