Hungarian Fisherman soup

Hungarian Fisherman soup
  • 3 Kilogram (kg) carp (sweet water fish)
  • 3 Piece big onion
  • 3 Table spoon (tbsp) sweet ground paprika
  • 2 Table spoon (tbsp) salt
  • 2 Decilitre (dl) tomato juice
  • 2 Decilitre (dl) red wine
  • 4 Piece chili
  • 4 Litre (l) water

season: Summer

occasion: 4Family, 4Holidays

origin: Traditional (National&Religious)



This is a traditional fish soup from a certain region of Hungary named Baja. We used to prepare mainly late summer and especially organized a festive for group of friends to prepare this soup in big cauldron in city center. Clean the fish and slice it into 2 cm chops, keep the head and tail too. Thereafter salt the fish meat and put into refrigerator at least for 3 hours. Cut the onion and put into cauldron or pot and add the water. Start to boil and cook the onion 15 minutes, then add the head and tail of fish and cook it again 15 minutes. Later on add the fish slices, the sweet paprika, the tomato juice, red vine and hot paprika and boil it on the highest grade for 40 minutes. Be careful with hot paprika, if it starts to overcook, remove it from the soup and keep on a plates.
Take out the fish from soup on a salver and dish up the soup separately. Alternatively you can serve with fresh bread or soup pasta.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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