Bojti Halikraleves (spawn Soup For Lent) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 each: Carrots,
2 each: Parsnips,
2 medium: Onions,
1 small: Celery knob,
1 tsp: Salt,
2 each: Bay leaves,
5 each: Peppercorns, black
1 tbsp: Butter, unsalted
1 tbsp: Flour, all-purpose
1 pinch: Paprika,
1/2 lbs: Fish fillet, small pieces
1 each: Fish head,
1 lbs: Spawn, fish roe
2 tbsp: Vinegar, wine, white
1/4 cup: Sour cream,
Directions:
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
spawn 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
thats when this soup would be a good beginning for a Lenten meal.
Source from luhu.jp
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
spawn 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
thats when this soup would be a good beginning for a Lenten meal.
Source from luhu.jp