When the fish soup from Szeged is served, someone always declares that they only want "a little bit". Passed stock, several types of fish, thick peppery body. In Szeged, juice is not a background, but a protagonist. This is usually done immediately before the second, smaller dose.
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.
- Boil the small fish, head and tail, with onion and water completely. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Puree, boil the thick stock and add paprika. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Add the salted carp slices, strong paprika and cook for 15-20 minutes. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Just shake the pot and serve with fresh bread. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- 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
- Boil the base thoroughly and pass it through; do not mix the fish slices afterwards, just shake the pot.
- 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.