Salt the fish fillets. Cook the cleaned small fish and the rings of onion in water that just covers them. Bring to boil and add the paprika. When tender, pass it through a sieve, then add enough water to obtain a thick soup. Add the green peppers and the tomato. Place the fish fillets into the soup with the salt, and simmer for another 20 or 30 minutes.
A good fisherman’s soup is made from several kinds of fish . Carp,catfish,sturgeon,pike-perch and bream are the most commonly used in Hungary. There many regional variations of this fish soup but all of them are thick and can be a meal in themselves. Do not stir, only shake the pot while cooking.
Serve by carefully removing the fish fillets with a skimmer and placing them int he plates , then ladle the soup over them.
The best fisherman’s soup is cooked in a cauldron over an open fire therefore is this soup served in small cauldrons at the table sometimes.
Serve crumbled , dried red pepper on a separate plate along with the song or sprinkle the soup with rings of hot green pepper.Always serve the soup with fresh white bread.
300g (10 1/2 oz) smoked pork rib chops
400g (14 oz) shoulder or flank of pork
½ teaspoon grated onion
50g (1 ¾ oz) lard40g (1 ½ oz) rice
1kg (2 ¼ lb) sauerkraut
8-10 sour cabbage leaves
Pinch of ground black pepper
Salt, to taste
1 egg, optional
30g (1 oz) flour
2dl (3/4 cup) sour cream
Cut the rib chops to pieces along the ribs.Mince the shoulder (or flank) of pork. Sauté the onion in lard until opaque, add the rice and continue sauté. Pour on boiling water,salt, and cook gently under cover untill all water is absorbed. Mix the half cooked rice with the minced meat,salt and pepper ( you may add 1 egg or a tablespoon very finely chopped sauerkraut). Remove the heavy ribs from the cabbage leaves ( if they are too big , cut them in half ).Place a leaf ont he palm of your hand, put a tablespoon of the meat stuffing int he middle, fold the sides of the leaf over the stuffing, and roll the leaf. Grease a pot with lard and spread half of the sauerkraut ont he bottom. Arrange the stuffed cabbage on top, then the pieces of rib chops, and cover with rest of the sauerkraut. Pour on enough water to just about cover the top layer. Cover the pot and simmer for approximately 2 hours. When cooked, remove the meat and the stuffed cabbages. Thicken with the smooth mxture of sour cream and flour the sauerkraut then add again the stuffed cabbage leaves and the smoked meat.
Make meatballs if there are not enough cabbage leaves.You may leave out the smoked meat or use the stock of smoked meat instead of water. Every time you reheat it , it tastes better.Add water as needed when you reheat the dish.
It tastes and looks better if you pour sour cream on top before serving.
2dl (3/4 cup) milk
50g (1 ¾ oz) confectioner’s sugar
20g (2/3 oz) yeast
500g (17 ½ oz) flour
250g (8 ¾ oz) butter ( or margarine )
3 eggs plus 1 egg white
A pinch of salt
In a mug, add 1 teaspoon sugar and the yeast to a small amount of lukewarm milk. Mix the butter with the flour using your fingers on a large flat surface or on a pastry board, whisk two eggs and add. Stir int he leavening agent,salt,the reamining milk and sugar. Knead quickly. Cover with cheesecloth and leave to rest for two hours. Divide into two large or four small balls. Roll out into ½ cm ( 1/6 in ) thick rectangles,spread ont he filling leaving a 1cm (1/3 in) wide border, roll the dough, and place on a baking sheet with the folded end of the dough on bottom. Brush with a beaten whole egg. Set aside to raise moderately in a warm , dry place for one hour. Brush with egg white and put in cool place for 30minutes. Puncture the sides lightly with a fork to prevent the crust from braking and bake in very hot oven for 25 to 30 minutes.