Classic, staple soup found in many Hungarian homes.
- 2 ¼ lbs (1 kg) fish fillets
- 1 ½ oz (500 g) small fish
- 1 large onion, thinly sliced
- 1-2 teaspoons paprika
- Salt, to taste
- 1 or 2 green peppers, diced
- 1 tomato, diced
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 20-30 minutes.
Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then ladle the soup cover them.