Description
A rich and traditional Hungarian fisherman’s soup made with freshwater fish, paprika, and vegetables, offering a bold and comforting flavor.
Ingredients
- 500 g freshwater fish (carp, catfish, or mix), cut into chunks
- 2–3 tablespoons oil or lard
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons Hungarian sweet paprika
- 1 hot paprika pepper, finely chopped (optional)
- 2 medium tomatoes, chopped
- 1 red bell pepper, chopped
- 1.5 liters water
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Heat oil in a large pot over medium heat and cook onions for 10–15 minutes until soft and slightly golden.
- Add garlic and cook briefly until fragrant.
- Lower heat and stir in sweet paprika carefully to avoid burning.
- Add tomatoes and bell pepper, cooking for about 5 minutes until softened.
- Pour in water, add salt and black pepper, and bring to a gentle boil.
- Add fish pieces and optional hot paprika pepper.
- Simmer gently on low heat for 20–25 minutes without stirring too much.
- Taste and adjust seasoning as needed.
- Serve hot with crusty bread.
Notes
- Use a mix of freshwater fish for deeper flavor.
- Add paprika off high heat to prevent bitterness.
- Avoid stirring too much to keep fish intact.
- Adjust spice level by adding or omitting hot pepper.
- Best enjoyed fresh rather than frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
