The strength of Szeged fish soup lies in its strained base, where small fish, onion and paprika become a dense red broth. The fish slices cook in that finished world without unnecessary stirring.
Method, step by step
- Boil the small fish, head and tail, with onion and water completely.
- Puree, boil the thick stock and add paprika.
- Add the salted carp slices, strong paprika and cook for 15-20 minutes.
- 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.
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.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
