Hungarian Fisherman's Soup
4 servings
60 minutes
Hungarian fisherman's soup is a true culinary heritage filled with the spirit of the Danube. This dish, traditional for Hungarian fishermen, is made from fresh fish caught in the river's waters. Thick and rich with a spicy hint of Hungarian paprika, it warms and delights with its aroma. The taste is rich: the tender texture of the fish, the light sweetness of tomatoes, and the spiciness of bell peppers create harmony in every spoonful. The soup can be served with fresh white bread as local fishermen do, enjoying its heartiness. It is perfect for leisurely family lunches, immersing one in the atmosphere of a Hungarian village where food is a soulful heritage. Hungarians prepare it from locally sourced fish: carp, sturgeon, pike-perch, bream. The main thing is that the soup should be thick and the fish fresh.
1
Salt the red fish fillet and let it sit. Clean the white fish, cut it into pieces, and place it in a pot with chopped onion. The water in the pot should cover the fish, do not overfill.
- Red fish (salmon) fillet: 0.5 kg
- White fish: 1 piece
- Onion: 1 piece
2
Bring to a boil and add 1 teaspoon of paprika (preferably Hungarian). If you like it spicy, you can add all 2 teaspoons.
- Ground paprika: 0.5 teaspoon
3
When the fish is cooked, mash it in the pot or strain the mixture through a sieve. Then add water to achieve a thick soup consistency.
- White fish: 1 piece
4
Cut the tomatoes and green bell peppers into cubes or rings, as you prefer. Add to the pot.
- Tomatoes: 1 piece
- Green sweet pepper: 0.5 piece
5
After 5-10 minutes, add salt and red fish. Cook on low heat for 20-30 minutes.
- Salt: to taste
- Red fish (salmon) fillet: 0.5 kg
6
It's best to serve with fresh white bread. Choose fish according to your taste and what you're used to. Hungarians prepare it from what's swimming nearby — carp, sturgeon, zander, pike-perch, bream. The main thing is that the soup should be thick and the fish should be yours.
7
Bon appétit!
