Bojti Halikraleves Hungarian Lenten Row Soup
From hopscotch 14 years agoIngredients
- Ingredients: shopping list
- 2 ea carrots shopping list
- 2 ea parsnips shopping list
- 2 md onions shopping list
- 1 sm celery knob shopping list
- 1 tsp salt shopping list
- 2 ea bay leaves shopping list
- 5 ea black peppercorns shopping list
- 1 tb unsalted butter shopping list
- 1 tb all-purpose flour shopping list
- 1 pinch paprika shopping list
- 1/2 lb fish fillet -- small pieces shopping list
- 1 ea fish head shopping list
- 1 lbs fish roe shopping list
- 2 tb white wine vinegar shopping list
- 1/4 c sour cream shopping list
How to make it
- Procedure:
- 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 row 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.)
- url:
- http://www.prosphora.org/page20.html#Amygdalota Sifneika (Lenten Greek Almond Cookies)
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