Smarter Home Cooking

Hungarian-Style Fish Soup

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Hungarian-Style Fish Soup
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
647
calories
Calories

Healthy, because

Even smarter

Nutritional values

Enjoyment without remorse: Carp, especially from organic farming, is one of the few fish that Greenpeace also classifies as a harmless pleasure. There are no risks from pollution or overfishing. On top of that, the freshwater fish scores with little fat, but plenty of protein.

And what goes well with Hungarian fish soup? A rustic bread tastes best with the spicy Halászlé, but lean varieties such as pike-perch or tench are also a good alternative to carp.

1 serving contains
(Percentage of daily recommendation)
Calorie647 cal.(31 %)
Protein73 g(74 %)
Fat19 g(16 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.4 mg(28 %)
Vitamin K34.2 μg(57 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin22 mg(183 %)
Vitamin B₆0.8 mg(57 %)
Folate104 μg(35 %)
Pantothenic acid2.1 mg(35 %)
Biotin29.5 μg(66 %)
Vitamin B₁₂5.5 μg(183 %)
Vitamin C37 mg(39 %)
Potassium1,807 mg(45 %)
Calcium288 mg(29 %)
Magnesium239 mg(80 %)
Iron4.6 mg(31 %)
Iodine18 μg(9 %)
Zinc3.6 mg(45 %)
Saturated fatty acids5.5 g
Uric acid581 mg
Cholesterol324 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 onions
1 150 grams (approximately 5 1/3 ounces)starchy potato
1 Tbsp butter
2 garlic cloves
2 Tbsps Ajvar
1 tsp sweet ground paprika
125 milliliters (approximately 4 1/4 ounces) dry white wine
800 milliliters (approximately 27 ounces) fish stock
150 grams (approximately 5 1/3 ounces) short Egg noodle
salt
4 ready to cook, à 200 grams (approximately 7 ounces) Carp
2 Tbsps lemon juice
4 mildl green and red Pepperoncini (green and red)
parsley (for garnish)
How healthy are the main ingredients?
onionpotatogarlic clovesaltCarpparsley

Preparation steps

1.

Peel the onions and chop. Peel and finely chop the potato. Peel and press the garlic through a garlic press. Heat the butter in a skillet, add the onion and potato and sauté 1-2 minutes. Add the garlic, ajvar and paprika and stir to combine. Pour in the wine and fish stock, bring to a boil, reduce to a simmer and cook until the vegetables are very tender, about 15 minutes. Remove from heat and puree.

2.

Cook the noodles according to package directions until al dente; drain.

3.

Rinse the fish, pat dry and sprinkle with lemon juice. Rinse the peppers, cut into rings and remove the seeds, if desired. Return the soup to the pot and bring to a simmer over low heat. Add the fish and simmer until cooked through, about 10 minutes. Add the noodles, season to taste and serve in deep bowls garnished with parsley.