Title: Bojti Halikraleves (Spawn Soup for Lent)
Categories: Soup Hungarian Fish Caviar
Yield: 8 Servings
| 2 | | Carrots |
| 2 | | Parsnips |
| 2 | md | Onions |
| 1 | sm | Celery knob |
| 1 | ts | Salt |
| 2 | | Bay leaves |
| 5 | | Peppercorns, black |
| 1 | tb | Butter, unsalted |
| 1 | tb | Flour, all-purpose |
| 1 | pn | Paprika |
| 1/2 | lb | Fish fillet; small pieces |
| 1 | | Fish head |
| 1 | lb | Spawn (fish roe) |
| 2 | tb | Vinegar, wine, white |
| 1/4 | c | 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 1/2 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.
MM and upload by DonW1948@aol.com / CH