Houswife
Gluten Free
No Lactose
Egg free
Hot&Spicy
6
Portion
90
Minutes
Hungary
season: Summer
occasion: 4Family, 4Holidays
origin: Traditional (National&Religious)
Panna
Hungary
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.
.jpg "Tripe soup (Ciorba de burta)")
.jpg "Goulash soup (Gulyas leves)")
