Hungarian Fish Soup

Ingredients

Salmon 1500 g

Red bell pepper 1/2

Yellow bell pepper 1/2

Cherry tomato 200 g

Red chili pepper 1

Potato 300 g

Carrot 150 g

Ground red pepper 1 tsp

Egg 2

Herbs

Lemon

Fish (soup set) - salmon or trout. This set includes the head, part of the fish body, and tail. If desired, you can also use a small steak from the same fish to add more fish flesh to the soup. Rinse the fish head and remove the gills. Pour 3.5 liters of water into a saucepan, add the washed fish, bring to a boil, and simmer for 20-25 minutes, skimming off any foam that forms. After this, remove the head and tail, strain the broth through a sieve or cheesecloth, and pour it back into the pan.

While the broth is simmering, you can prepare the vegetables. Remove the seeds and cores from the sweet and bell peppers (paprika), and cut them into ~1 x 1 cm cubes. Also peel the hot peppers and chop them very finely. Cut the cherry tomatoes into halves or quarters, depending on your preference. If desired, you can parboil them with boiling water and peel them before slicing. Cut the potatoes and carrots into small cubes, but this is a matter of taste; you can also cut them into strips.

Add the potatoes and carrots to the simmering broth, bring to a boil, and cook for 5 minutes.

While the vegetables are simmering, fillet the cooked fish. Select and debone the fish, placing it on a separate plate. Add the remaining prepared vegetables to the boiling broth with the potatoes and carrots. Bring to a boil, then simmer for 5 minutes, then add the fish.

Add 2 raw eggs to the boiling soup and stir quickly until the eggs break into small flakes. Then add ground paprika and ground red pepper (cayenne).

Serve the soup with parsley and lemon wedges. Serve hot, even piping hot, with good, fresh white bread with a crisp crust.

Enjoy!