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Title: East European Fish Soup
Categories: Soup Jewish Carp Hungarian
Yield: 4 Servings
| 1 | lg | Or 2 medium carp, sliced |
| (about 1 kg/2 lb) | ||
| Extra fish heads and bones | ||
| 1 | tb | Salt |
| 1 | lg | Onion |
| 3 | tb | Paprika |
| 1 | Green pepper, sliced | |
| 1 | Tomato, sliced | |
| Hot pepper to taste |
Salt fish slices and roe if there is any and set aside in refrigerator. Wash heads and bones. Put in a pot with onion and cover with cold water. Bring to boil and cook until bones are reduced to a pulp.
Strain and pour over fish slices, arranged in a pot, sprinkled with paprika. Bring to a boil again, but do not stir, to keep the fish from falling apart. Add roe, tomato, green peppers and hot pepper to taste. Simmer for 10 to 12 minutes, until fish is just done.
This is a classic East-European soup; a switch from chicken for those who want something different for the second seder.
adapted from "Old Jewish Dishes" and "Flavours of Hungary," published by the Hungarian Tourist Board. (As published in Jerusalem Post, June 7, 1996.)
Ruth