Hungarian Fisherman's Soup
Soups • Hungarian
Description
Hungarian Fisherman's Soup
Ingredients
- White fish 1 piece
- Onion 1 piece
- Tomatoes 1 piece
- Orange Bell Peppers ½ piece
- Red mullet fillet 20 oz
- Paprika ½ teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Salt the red fish fillet and set aside. Clean the white fish, cut it into pieces, and place it in a pot along with the chopped onion. The water in the pot should cover the fish, do not overfill.
Step 2
Bring to a boil and add 1 teaspoon of paprika (preferably Hungarian). If you like it spicy, you can add all 2 teaspoons.
Step 3
When the fish is cooked through, mash it in the pot or strain the mixture through a sieve. Add more water to achieve a thick soup consistency.
Step 4
Dice the tomatoes and green bell pepper into cubes or rings, whichever you prefer. Add them to the pot.
Step 5
After 5-10 minutes, add salt and the red fish. Cook on low heat for 20-30 minutes.
Step 6
It is best served with fresh white bread. Choose the fish according to your taste and preference. Hungarians make it with whatever swims nearby — carp, sturgeon, zander, bream. The main thing is that the soup is thick, and the fish is your choice.
Step 7
Bon appétit!
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