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George Lang

Carp Pörkölt

Pontypörkölt

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 4 pounds carp
  • 1 teaspoon salt
  • 2 medium-sized onions

Method

  1. Clean the carp, cut into about 12 pieces, and salt.
  2. Fry onions in lard. Sprinkle with paprika and add a little water.
  3. Cut each green pepper into 4 pieces, and pe

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