Comforting soups

Try nurturing meals in the form of delicious soups.

Soup can be preludes to meals, first courses, or main dishes. Soups can be eaten for breakfast, lunch, or dinner. We all need to eat a varied diet, and a pot of soup is one of the best ways to do that. In cooking comforting soups, use the best and freshest ingredients possible to stay well. The ingredients found in a vegetable-based broth are a harmonious mix of fresh vegetables like onion, garlic, carrots, and celery, and herbs like thyme and parsley root. Brighten up your soup with herbs, spices, and fresh scallions.

You can prepare homemade soups from vegetables, lentils, or meat (such as organ meats, chicken, or fish). Here is a delicious recipe for fish soup from Budapest. Try the recipe yourself for an easy make-ahead lunch.

Fisherman’s Soup

2 lbs fish fillets

A good fisherman’s soup is made from several kinds of fish. There are many regional variations of this fish soup. Use your favorite fish.

1 lb small fish

1 large onion, thinly sliced

1-2 teaspoons paprika

1 or 2 green peppers, diced

1 tomato, diced

salt to taste

Salt the fish fillets and set them aside. Place the cleaned small fish and the onion in a pot with just enough water to cover them. Bring this to a boil and add the paprika. When the fish and onion are tender, pass them through a sieve, leaving only the liquid in the pan. Then add enough water to make a thick soup. Add the green peppers and the tomato. Place the fish fillets in the soup with the salt to taste, and simmer for another 20 or 30 minutes. Do not stir the pot; only shake it while the soup is cooking. Serve by carefully removing the fish fillets with a skimmer and placing them in bowls. Ladle the soup over them. The best fisherman’s soup is cooked in a cauldron over an open fire.  This soup can be served in small cauldrons at the table. On a separate plate, serve crumbled, dried red pepper, or sprinkle the soup with rings of hot green pepper. Always serve the soup with love.