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Ingredientes
- 2 x Carrots
- 2 x Parsnips
- 2 med Onions
- 1 sm Celery knob
- 1 tsp Salt
- 2 x Bay leaves
- 5 x Peppercorns, black
- 1 Tbsp. Butter, unsalted
- 1 Tbsp. Flour, all-purpose
- 1 pch Paprika
- 1/2 lb Fish fillet, small pcs
- 1 x Fish head
- 1 lb Spawn (fish roe)
- 2 Tbsp. Vinegar, wine, white
- 1/4 c. Lowfat sour cream
Direcciones
- Peel vegetables and cut into small pcs, and together with salt, bay leaves and peppercorns cook them in 2 quarts water until they are almost soft.
- Make a roux with butter and flour, cook for only a few min, leaving it very light. Add in paprika and whip 1/2 c. cool water into the roux.
- Pour roux into the vegetable mix and bring again to a boil. Reduce heat to a simmer.
- Add in fish pcs and fish head, and simmer soup for 10 min. Add in spawn and cook for another 5 min.
- Pour in the vinegar; just before serving stir in the lowfat sour cream. Adjust salt and vinegar to your taste.
- Note: During Lent most Hungarians eat a lot of fish. There are almost always little bits of fish meat, bones and heads left over and which's when this soup would be a good beginning for a Lenten meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 82 | |
| Calories from Fat 33 | 40% |
| Total Fat 3.79g | 5% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 337mg | 14% |
| Potassium 216mg | 6% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.97g | 1% |
| Protein 7.06g | 11% |
