Bojti Halikralevesfish, hungarian, soups/stews 2 each carrots 2 each parsnips 2 medium onions 1 small celery knob 1 teaspoon salt 2 each bay leaves 5 each peppercorns, black 1 tablespoon butter, unsalted 1 tablespoon flour, all-purpose 1 pinch paprika 1/2 lb fish fillet; small pieces 1 each fish head 1 lb spawn (fish roe) 2 tablespoon vinegar, wine, white 1/4 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 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. |
