Ear in Hungarian

Hungarian ear- a recipe.


  1. Salmon 1500 gr;
  2. red sweet pepper (paprika) 1/2 pcs;
  3. yellow sweet pepper 1/2 piece;
  4. Cherry tomatoes 200 g;
  5. chilli 1 pc;
  6. 300 g potatoes
  7. 150 g carrots
  8. paprika powder 6 tsp.
  9. chilli powder 1 tsp.
  10. chicken egg 2 pcs.


Fish (soup set) - salmon or trout. The set includes a head with a part of a carcass of fish and a tail. If you want, you can still take a small steak from the same fish, so that there is more fish pulp in the soup. We wash the head of the fish, remove the gills. Pour 3.5 liters of water into the pan, lay the washed fish, bring to a boil and cook for 20-25 minutes, periodically removing the foam that forms. After that, we take out the head and tail, filter the broth through a sieve or gauze and pour it back into the pan.

While the broth is boiling, let’s get ready to prepare the vegetables. Pepper sweet, Bulgarian (paprika) we clean the seeds, take out the core, and cut into cubes 1 x 1 cm. Also we clean the hot pepper and cut it very finely. Cherry tomatoes cut into 2 or 4 parts.If desired, before cutting, you can pour boiling water over them and remove the skin. Potatoes and carrots cut into small cubes or can be cut into strips.

We put in a simmering broth of potatoes and carrots, bring to a boil and cook for 5 minutes.

While the vegetables are being cooked, we divide the boiled fish. We select and separate from the bones the flesh of the fish on a separate plate.

In the boiling broth with potatoes and carrots add the rest of the previously prepared vegetables. Let's boil, then cook over low heat for 5 minutes, and then add the fish.

If we want to get really spicy soup, it is best to add spicy paprika and a teaspoon of special spicy Hungarian paste - they can be replaced with ground sweet paprika (1-2 tbsp.) and ground red pepper (cayenne) 1 hl.

Add 2 raw eggs to the boiling soup and stir it quickly so that the eggs break up into small flakes. The ear is ready.

You can serve the soup with parsley and lemon slices. Eat it should be hot, scalding even better, with a nice fresh white bread with a crispy crust.

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