Hungarian Fish Soup is savoury and filling, a meal in itself. Serve with lots of crusty bread and lager. In Hungary, carp or pike are traditionally used for this recipe, but any white fish may be substituted without impairing the flavour of the soup.3 pints fish stock
4 medium-sized onions, finely chopped
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon paprika
2 lb. filleted white fish, cut into
2 -inch pieces
1 red chilli, chopped
1 medium-sized green pepper, white pith removed, seeded and thinly sliced 4 fl. oz. sour cream
In a large saucepan, bring the fish stock to the boil over moderately high heat. Reduce the heat to low and add the onions, salt, pepper and paprika, stirring to blend well. Cover the pan and simmer the mixture for 1 hour, or until the onions are soft and pulpy. Remove the pan from the heat and strain the mixture through a fine strainer into a second large saucepan, discarding any pulp left in the strainer.
Add the fish to the strained stock, then stir in the chilli and green pepper. Place the pan over moderate heat and bring the soup to the boil. Reduce the heat to low
Hungarian Layered Cabbage is a tasty economical dish of pork, garlic sausage, bacon and sauerkraut. and simmer the soup for 15 to 20 minutes, shaking the pan occasionally, or until the fish flakes easily when tested with a fork. Remove the pan from the heat and transfer the soup to a warmed tureen. Stir in the sour cream and serve at once.