These next series of recipes are slightly different then my other Hungarian recipes. I found an old cook book which broke down recipes into regions in Hungary. There is a large selection; the only problem being most I’ve never heard of. Some are even “exotic” with the types of meats and other ingredients they use. I am going to experiment on some, but in the meanwhile, I’ll post some.
Lets start out with some fish:
Fish Soup Szeged Style (Ingredients for 5 people) (Southern Alfold)
- 4.5 lb. carp
- 1/2 lb. onion
- 1/2 lb. green pepper
- 3.5 oz. tomato
- 1 oz. paprika
- hot cherry pepper
Preparation: Bone carp after cleaning, pierce the meat, salt and put it aside. Slice onion, chop green pepper and tomato.
Cooking: Cook fish head, middle and fins for 40-50 minutes in water seasoned with salt and onion, then add tomato, green pepper, paprika and boil until tender. Then strain and pass ingredients through a sieve, keeping all the liquid warm. Cook slices of fish in seasoned broth; in the meantime season with cherry pepper. Bring back to the boil, add slices of fish and cook for a further 20 minutes. Serve with hot cherry peppers. Enjoy-Kati