Romanian thick fish soup

Ingredients:

• 2 onions
• 1-1,5dl. water
• 2 carrots
• 1 parsley root
• 1 parsnip
• 1 celery root
• 1-2 bayleaves
• peppercorns
• salt
• 1-1,5kg. freshwater fish
• 30g. oil
• 30g. flour
• 1 teaspoon red paprika pepper
• 1dl. sour cream
• 1 egg yolk
• juice of 1 lemon

Pour water into a deeper pot. Peel onion, cut into slices. Scrape carrot, parsley, parsnip and celery, cut lengthways and put into cold water together with bayleaf, some salt and a few peppercorns. Heat and simmer until vegetables and tender. Then strain soup and heat it again.

Cut cleaned fish into bigger pieces and simmer in strained soup until tender. Heat oil, add flour, fry until slightly brown, add red paprika pepper, pour some cold water and then somesoup. Mix all and pour into the soup with cooked fish. If necessary add more salt and pepper and simmer for a short while. Add cooked and chopped roots to the soup.

Before serving, beat egg yolk with sour cream in the soup dish, add lemon juice and stirring all the time pour into the soup. With this thick fish soup can be served croutons.

Related recipes:

• Romanian cabbage soup with bacon
• Thick soup with squash
• Thick soup with young nettles

Romanian thick fish soup