Around Baja fish soup with matchstick noodles, the kitchen turns into a community space in no time: everyone would help, especially in the tasting. Faster, more direct juice, carp and obligatory matchstick pasta. We offer a separate plate for the Szeged-Baja debate. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Salt the fish slices, boil the onion in water for 10-15 minutes. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Add the fish, then when it boils again, the sweet paprika. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook over high heat for 20-25 minutes, shaking the pot occasionally. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Cook the matchstick noodles separately and serve with the soup. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Cut the onion very finely, add the pepper to the boiling water, and do not cook the fish for more than 25 minutes.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
- Meat dishes
- 35 recipes in this chapter. The recipes follow the order of the website.