Hungarian paprika soup made of fish
50 a dag of small fish (roach, idylls, okonki), 1 karp (ok. 1 kg), 1 pike or pike perch (ok. 1 kg), 2 large onions, salt, a heaped teaspoon of powdered Hungarian paprika
At the bottom of a thick enamel pot, which should be quite tall, place a layer of cleaned and washed fish and a carp head; pour fish blood too. On this spread the onion sliced into thin slices, followed by a medium-sized ring of purified carp. Put a layer of onion again and on top of it a zander or pike bell. Pour everything over with cold water, that the fish are covered, put the pot on the fire and when the contents boil, reduce the flame, salt and sprinkle with paprika. Cook 1 at. on very low heat, so that the fluid only 'blinks”. When a "sheepskin" forms on the surface”, the soup is ready. This food must never be mixed.
It is served on the table in the same pot, in which she cooked. Use a slotted spoon to carefully pick up large pieces of fish, put on plates and pour the aromatic liquid.
50 a dag of fatty beef, 1 1/2 glasses of shelled walnuts, spoon of corn flour, a pod of hot pepper ', the so-called. czushki. 3-4 garlic cloves, vinegar, parsley, salt
Wash the meat, cut into small pieces, pour cold water in a saucepan (ok. 2 I) and simmer 2 at. Pass the nuts through the food processor, by adding a hat, garlic and salt. To the resulting mass, add flour spread with a few tablespoons of stock, ok. 2 tablespoons of wine vinegar or spicy tomato sauce and chopped parsley leaves. Mix, add to soup and cook together 10 min.