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🍽️ Carp Soup with Peppers

280 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 floury potato (ca. 150 g)
• 1 tbsp butter
• 2 garlic cloves
• 2 tbsp ajvar
• 1 tsp sweet paprika powder
• 125 ml dry white wine
• 800 ml fish stock
• 2 thyme sprigs
• 2 bell peppers (red and yellow)
• 2 tomatoes
• 4 carp cutlets (kitchen-ready, approx. 200 g each)
• 2 tbsp lemon juice
• salt
• paprika powder (hot)

Instructions

1. 1. Peel the onions and chop them finely.
2. 2. Peel the potato and cut it into small cubes.
3. 3. Heat the butter in a pot.
4. 4. Sauté the onions and potato cubes in the hot butter for 1 to 2 minutes.
5. 5. Press the peeled garlic directly into the pot.
6. 6. Stir in the ajvar (a roasted pepper vegetable paste) and the paprika powder.
7. 7. Deglaze the mixture with the wine.
8. 8. Add the fish stock.
9. 9. Bring the soup to a boil.
10. 10. Add the thyme.
11. 11. Let the soup simmer gently on low heat for about 15 minutes.
12. 12. Wash the peppers thoroughly.
13. 13. Remove the core from the peppers.
14. 14. Cut the peppers into cubes.
15. 15. Wash the tomatoes.
16. 16. Cut the tomatoes into cubes.
17. 17. Wash the fish.
18. 18. Pat the fish dry with a kitchen towel.
19. 19. Drizzle the fish with the lemon juice.
20. 20. Ensure the soup is hot but no longer boiling.
21. 21. Add the pepper cubes and tomato cubes to the soup.
22. 22. Place the fish into the soup.
23. 23. Cook everything for about 10 minutes on low heat.

Nutrition per serving

• kcal: 280
• Protein: 30 g · Fett/Fat: 8 g · Carbs: 11 g