Spawn Soup for Lent

Böjti Halikraleves

Ingredients

  • 2 carrots
  • 2 parsnips
  • 2 medium-sized onions
  • 1 small knob celery
  • 1 teaspoon salt
  • 2 bay leaves
  • 5 black peppercorns
  • 1 tablespoon butter
  • 1 tablespoon flour
  • Pinch of paprika
  • ½ pound fish fillet, cut into small pieces
  • 1 fish head
  • 1 pound spawn (fish roe)
  • 2 tablespoons white-wine vinegar
  • ¼ cup sour cream

Method

  1. Peel vegetables and cut into small pieces, and together with salt, bay leaves and peppercorns cook them in 2 quarts water till they are almost soft.
  2. Meantime make a roux with butter and flour; cook it for only a few minutes, leaving it very light. Add paprika and whip ½ cup cold water into the roux.
  3. Pour roux into the vegetable mixture and bring again to a boil. Reduce heat to a simmer.
  4. Add fish pieces and fish head, and simmer soup for 10 minutes. Add spawn and cook for another 5 minutes.
  5. Pour in the vinegar; just before serving stir in the sour cream. Adjust salt and vinegar to your taste.

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