Hungarian-Style Fish Soup
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.
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 29.5 μg | (66 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,807 mg | (45 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 239 mg | (80 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 581 mg | |||
| Cholesterol | 324 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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)
Preparation steps
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.
Cook the noodles according to package directions until al dente; drain.
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.
