Tétova ínyenc This soup is an absolute winner in our household. In fact, lately, it has even surpassed classic chicken soup for F. Years ago, I used to proudly call it “halászlé” (Hungarian Fisherman’s Soup). I have a sweet memory from when F. was little. He woke up grumpy from his afternoon nap, I placed this soup in front of him, and he asked:
– What kind of soup is this?
– Halászlé – I replied (which literally translates to “Fisherman’s Broth”).
– And where is the fisherman in it?
Ingredients
- approx. 300 g (10.5 oz) fish fillet
- 3 carrots
- 2 parsley roots
- 1 small celery root (celeriac)
- 100 ml (approx. 7 tbsp) sour cream
- 2 tbsp rice flour or all-purpose flour
- 1 lemon
- fresh dill
- fish soup concentrate (optional)
- oil
- salt
Instructions
- Clean the vegetables and cut them into small cubes.
- Sauté the carrots in oil, then add the rest of the vegetables.
- Pour in water, add the fish soup concentrate, and simmer until the vegetables are still slightly firm (al dente).
- Add the diced fish fillet and cook together for a few minutes.
- Mix the sour cream with the rice flour, thin it with a little water, and pour it into the soup.
- Let it simmer for a few more minutes, then season with salt and the juice of half a lemon.
- Finally, sprinkle generously with fresh dill.
Serve with extra lemon slices on the side. It’s a light soup and very quick to make!
