[Sca-cooks] the oddness of ethnicity - specifically hungarian recipe

Huette von Ahrens ahrenshav at yahoo.com
Wed Feb 23 15:26:32 PST 2011


I have never heard of or eaten this dish.  Which is a good thing for me, because I am very allergic to capsicum peppers.  All those peppers and paprika would kill me.
 
And since this is so full of capsicum peppers, it is very unlikely that this is a period dish.

Huette

--- On Wed, 2/23/11, Ian Kusz <sprucebranch at gmail.com> wrote:


From: Ian Kusz <sprucebranch at gmail.com>
Subject: Re: [Sca-cooks] the oddness of ethnicity - specifically hungarian recipe
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Wednesday, February 23, 2011, 2:42 PM


Speaking of which, someone suggested this to me as a healthy food; is it
period, is it tasty, and is it healthy?  Anyone tried to make?  Is it a
touchy dish, or easy?


szeged fish soup
Ingredients
Ingredients
- 500 g (18 oz.) small fish
- 1 - 1.2 kg (2 1/4 to 2 1/2 lb.) Carp, or other large fish
- 1 large onion
- 1 tbsp. slightly hot Paprika
- 1/2 cherry pepper
- or 1 hot green pepper, to taste
- Salt
Method
Step 1
1.Clean the fish and wash it, reserving the roe and milt.
2.Cut off the head and tail of the carp and chop the body into 5 cm (2”)
pieces. Sprinkle with salt, cover and set aside in the refrigerator.
3.Start by cooking the small fish together with the carp head and tail, the
chopped onion and enough water to barely cover the fish. Boil over moderate
heat for an hour, then mash the mixture through a colander.
Step 2
1.To the previously prepared soup base, add 625 ml (2 1/2 cups) cold water,
the salted slices of fish, the milt and the roe. Season with red paprika and
hot pepper, if desired. Boil over moderate heat for 10-15 minutes, until the
fish is cooked.

>
> --
> Ian of Oertha
>
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