bojti halikraleves (spawn soup for lent)

Categories
Soups/stews
Hungary
Fish
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Hungarian
Yield
8 Servings
MeasureIngredient
2 eaches Carrots
2 eaches Parsnips
2 mediums Onions
1 small Celery knob
1 teaspoon Salt
2 eaches Bay leaves
5 eaches Peppercorns, black
1 tablespoon Butter, unsalted
1 tablespoon Flour, all-purpose
1 pinch Paprika
½ pounds Fish fillet; small pieces
1 each Fish head
1 pounds Spawn (fish roe)
2 tablespoons Vinegar, wine, white
¼ cup Sour cream

Peel vegetables and cut into small pieces, and together with salt, bay leaves and peppercorns cook them in 2 qts water till they are almost soft.

Make a roux with butter and flour, cook for only a few minutes, leaving it very light. Add paprika and whip ½ cup cold water into the roux.

Pour roux into the vegetable mixture and bring again to a boil.

Reduce heat to a simmer.

Add fish pieces and fish head, and simmer soup for 10 minutes. Add spawn and cook for another 5 minutes.

Pour in the vinegar; just before serving stir in the sour cream.

Adjust salt and vinegar to your taste.

Note: During Lent most Hungarians eat a lot of fish. There are almost always little bits of fish meat, bones and heads left over and that's when this soup would be a good beginning for a Lenten meal.

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