Yield: 8 Servings
|1 small||Celery knob|
|2 eaches||Bay leaves|
|5 eaches||Peppercorns, black|
|1 tablespoon||Butter, unsalted|
|1 tablespoon||Flour, all-purpose|
|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.