*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews                      Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Carrots
    2       ea           Parsnips
    2       md           Onions
    1       sm           Celery knob
    1       t            Salt
    2       ea           Bay leaves
    5       ea           Peppercorns, black
    1       tb           Butter, unsalted
    1       tb           Flour, all-purpose
    1       pn           Paprika
      1/2   lb           Fish fillet -- small pieces
    1       ea           Fish head
    1       lb           Spawn (fish roe)
    2       tb           Vinegar, wine, white
      1/4   c            Sour cream
     Peel vegetables and cut into small pieces, and
   together with salt, bay leaves and peppercorns cook
   them in 2 qts water till they are almost soft.
     Make a roux with butter and flour, cook for only a
   few minutes, leaving it very light. Add paprika and
   whip 1/2 cup cold water into the roux.
     Pour roux into the vegetable mixture and bring again
   to a boil. Reduce heat to a simmer.
     Add fish pieces and fish head, and simmer soup for
   10 minutes. Add spawn and cook for another 5 minutes.
     Pour in the vinegar; just before serving stir in the
   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 that’s when this soup
   would be a good beginning for a Lenten meal.
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