Carp Soup from Lake Balaton
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs 20 mins |
| Total Time | 3 hrs 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 carp (including head, entrails, bones and breast pieces thereof)
- 3 tablespoon oil
- 4 onion (s)
- 1 carrot (s)
- 100 g celeriac
- 1 tablespoon paprika powder, noble sweet
- 4 slices bread (wheat bread)
- 200 ml natural yogurt
- 100 g cheese, rated
- 50 g butter or mararine
- salt and pepper
- sugar
- vinegar
- 2 bay leaves
- garlic
- 1 bunch roots (carrot, celery, parsley root, kohlrabi, leek, onion, etc.)
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Prepare all parts (head, innards and bones, etc.) without the fillets of the carp with the cleaned roots, the bay leaves, a little salt, the paprika powder and enough water (1 1/2 liters) and cook for about 2 hours on a low flame .
- In the meantime, sauté the sliced onions and the celery cut into sticks in oil, toast a little sugar until it is lightly brown, deglaze with 1 tablespoon of vinegar and fill up with the strained fish stock. Cut the carp fillets into bite-sized pieces and add to the broth, let simmer. Then mix the yogurt with the cheese and a little garlic and add to the soup.
- Cut wheat bread into cubes and toast in the butter.
- Just before serving, add these wheat bread cubes to the hot soup, sprinkle with parsley and apply immediately!
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