Usuba
Fish Soup with Paprika
A thick soup made from white and red fish with tomatoes, bell pepper, and Hungarian paprika. The dish is prepared on the basis of fish broth, which is then thickened with the cooked fish. Served hot with fresh bread.
- Total
- 60 min
- Standard serving
- 268.6 g
Ingredients
Total 7
Instructions
- 1
Step 1
Salt the red fish fillet and set aside. Clean the white fish, cut it into pieces and place in a pot with shredded onion. Pour water so that it just covers the fish.
- 2
Step 2
Bring to a boil and add ground paprika. Start with half a teaspoon, then add to taste if you prefer a spicier soup.
- 3
Step 3
When the white fish is completely cooked, mash it directly in the pot or strain the pulp through a sieve. Add water until you reach the consistency of a thick soup.
- 4
Step 4
Chop the tomatoes and green pepper into cubes or rings and add to the pot.
- 5
Step 5
After 5–10 minutes, add salt and red fish fillet. Simmer over low heat for 20–30 minutes.
- 6
Step 6
Serve hot with fresh white bread. Choose fish to your taste — carp, sturgeon, pike-perch, bream, or other varieties will work.
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