Jewish Soups and Salad Recipes
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Fish Soup - pareve
1 large or 2 medium carp, sliced (about 2 lbs.) extra fish heads
1 Tbsp salt
1 large onion
3 Tbsp paprika
1 green pepper, sliced
1 tomato, sliced
hot pepper to taste
Salt fish slices and roe if there is any and set aside in
refrigerator. Wash heads and bones. Put in a pot with onion and
cover with cold water. Bring to boil and cook until bones are
reduced to a pulp.
Strain and pour over fish slices, arranged in a pot, sprinkled with
paprika. Bring to a boil again, but do not stir, to keep the fish
from falling apart. Add roe, tomato, green peppers and hot pepper to
taste. Simmer for 10 to 12 minutes, until fish is just done.
Serves 4 to 6
This recipe is adapted from "Old Jewish Dishes" and "Flavours of
Hungary," published by the Hungarian Tourist Board.
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