Fish Soup

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   This soup is made with whatever freshwater fish you catch. From perch and walleye to carp and bullheads. Although you can make this any heat level you want this is known to be hot and spicy. 
In a pot fry a good bunch of chopped onion in some lard or bacon grease till the onions take some color and are translucent and their sugars are well developed.
Add a lot of sweet/hot Paprika to taste and fill the pot with water. 
You can add white wine and tomato juice and black pepper.
After it boils add the fish, in large pieces or whole depending on size. Leave the heads and tails on small fish.
Add salt to taste.
The soup is eaten with bread. I like Pumpernickel with butter.

Pardon the lack of quantities. My only advise is to look at what you have and consider what you are adding and how it will add to the flavor and add accordingly. It doesn't turn out the same way twice but it's always good. So, take the family to the bank of the river and catch and cook some dinner! I'm sure it'll taste fine!

If somebody doesn't like fish then let them cook some bacon on a stick, but that's for another post.

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Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Topic: Fish Soup Posted: 17 February 2010 at 19:56
	This soup is made with whatever freshwater fish you catch. From perch and walleye to carp and bullheads. Although you can make this any heat level you want this is known to be hot and spicy. In a pot fry a good bunch of chopped onion in some lard or bacon grease till the onions take some color and are translucent and their sugars are well developed. Add a lot of sweet/hot Paprika to taste and fill the pot with water. You can add white wine and tomato juice and black pepper. After it boils add the fish, in large pieces or whole depending on size. Leave the heads and tails on small fish. Add salt to taste. The soup is eaten with bread. I like Pumpernickel with butter. Pardon the lack of quantities. My only advise is to look at what you have and consider what you are adding and how it will add to the flavor and add accordingly. It doesn't turn out the same way twice but it's always good. So, take the family to the bank of the river and catch and cook some dinner! I'm sure it'll taste fine! If somebody doesn't like fish then let them cook some bacon on a stick, but that's for another post.
	Hungry

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 17 February 2010 at 21:13
	hey, this looks good! we catch a lot of different fish up here, so i will be looking forward to trying this. the basic recipe seems simliar to tokany and i am guessing it's related? i am somewhat familiar with the hungarian version of "bacon on a stick" and will be on the lookout for your post!

Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 18 February 2010 at 14:52
	Tokany, porkolt, goulash, paprikas - kinda all the same thing and at the same time all different. Variations on a theme. Not to cheapen it at all but - Sweat a lot of onions in pork fat, add a load of paprika and some water. Throw in whatever you got, boil it awhile and serve with sour cream. You've just made Hungarian food! Hey! I found the edit function! I changed the recipe slightly to clarify my confusing directions.
	Hungry

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 18 February 2010 at 16:37
	you make a good point there - the procedure you describe above is very typical to what i've noticed with hungarian cooking - and all of it is good!