Hungarian fish soup
6 servings
60 minutes
Hungarian fish soup is a traditional dish of Hungarian cuisine, rich in flavors and aromas. Its history begins in the coastal regions of Hungary, where fishermen would cook fish soup right on the shore from their fresh catch. The thick, hearty broth infused with the taste of fish, sweetness of tomatoes, and spiciness of paprika makes this soup special. The light spiciness and pleasant sweetness of bell peppers blend perfectly, creating a harmony of flavors. Potatoes and herbs add softness and freshness to the soup. This dish is perfect for a cozy family dinner or a picnic lunch outdoors. Hungarian fish soup is not just a soup but a true gastronomic journey to the heart of Hungary, where every spoonful is filled with warmth and homely comfort.
1
We clean and gut the fish. We separate the fillet, carefully remove the bones, and cut it into small pieces.
- Salmon: 500 g
2
Pour cold water over the head, fins, tail, and skin, add bay leaf, and boil for 15-20 minutes. Then strain the broth.
- Bay leaf: 1 piece
- Water: 2.5 l
3
We clean and chop the onion and fry it until golden brown in a pan.
- Onion: 1 piece
4
We blanch the tomatoes in boiling water, peel off the skin, and then cut them into cubes.
- Tomatoes: 2 pieces
5
Add paprika to the onion, and after a minute, add tomato paste and tomatoes. Fry everything together for 3-5 minutes.
- Paprika: 1 teaspoon
- Tomato paste: 2 tablespoons
- Tomatoes: 2 pieces
6
We chop the potatoes and bell peppers. Add them to the strained broth and boil for 5 minutes. Then add pieces of fillet and tomato sauté. Season with salt and pepper, and cook until done.
- Potato: 3 pieces
- Red sweet pepper: 1 piece
- Salmon: 500 g
- Tomato paste: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Add chopped greens to the ready fish soup.
- Green: to taste