Hungarian Fisherman Soup – Step by step video

Hopefully you have read my original blog (check it out here) about the history of this wonderful dish and the original version. I also posted a modern version.

Here I’m going to post another variation; there isn’t a big difference because you don’t want the taste to change. But most importantly I have a video that shows you the process step by step, so hopefully this will be very clear.

The ingredients I used:

  • 1 small and 1 medium trout (total weight without the head but with the bones in was 9.7 oz)
  • 1 small (but still legal size) bass, weight was 7 oz. I would not use bass anymore, because it has many bones, and unlike the bones in the trout, they do not get cooked. The bones in the trout get soft and I actually eat them, but even if you don’t, you don’t have to worry about the,
  • 2 medium purple onions (305 gr total)
  • salt, paprika and some Hungarian spices / and creamed or ground paprika. You do not want to stray from the taste, so don’t add spices like thyme or dill, keep it strictly in the salt and paprika family.
  • oil
  • I also used half a cup of tomato sauce – more about this later



Step 1.  Dice the onion and saute it in a large pot, add salt and paprika (to taste).

Step 2. Clean the fish, but leave the skin on. Cut off the head and the fins of the fish and cook it in the pot. This is the base stock. After 30 minutes, or when the meat can be scraped off the head, take out the head and the fins and discard.

Step 3. Cut the rest of the fish into 1-2 inch pieces and place them in the pot. Add enough water to cover it, add more paprika (don’t be shy) and salt. It’s best if it is a little spicy, although you can make it very hot, if you prefer.

Step 4. Bring to a boil and simmer for an hour. Do not stir, only gently move the fish around, or shake the pot, so they don’t break up.

Step 5. At the end taste it one more time. I often find that I have to add more salt and paprika.

Step 6. Optional. If you find your soup too thin, you may add some tomato sauce. Don’t add too much, you don’t want you soup to taste anything like tomato, instead let it add thickness and hide under all the salty / paprika taste. To make sure your soup is thick, you can cut up a couple of tomatoes and add them to the onions in step 1. The cooked tomato will add to the texture but will not change the taste.

Serve it with toasted bread + butter.

I have measured all this and if I take this whole pot to serve for people, each serving has:

  • 240 cal.
  • 11.2 gr of fat
  • 5.7 gr of carbs
  • 24.2 gr of protein.

Of course this will vary based on how much you use, but as you see this meal is

  • Low calorie (yet very filling)
  • Low carb and low fat
  • High protein
  • This doesn’t include the bread.

I want you to try this recipe! Get some freshwater fish (even just 1 kind is ok), watch the video, follow the directions, and you’ll see how great it tastes.

Leave a comment and let me know how it turned out or if you have any questions!

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