Balaton fish soup with fish dumplings

The Hungarian Lake Balaton is famous for its abundance of fish, especially carp and catfish. Therefore, on its shores and come up with intricate recipes - we really like these.

Ingredients

• 5 medium carps
• 1 catfish weighing approximately 1-1.2 kg
• 2 medium onions
• 2 sweet green peppers
• 2 large tomatoes
• 1 clove of garlic
• 50 g lard
• 2 tbsp. l. ground paprika
• salt
• For the test:
• 1 cup flour
• 1 egg
• salt

Directions

1. Catfish and carps clean and to cut into fillets - should have 4 fillet carp and 2 Catfish fillets.
2. Remove the seed stalks from the peppers. Crush the garlic with the flat side of a knife, coarsely chop the onions, peppers and tomatoes. Place vegetables, heads, tails and fish bones in a saucepan and sprinkle with salt and paprika. Put on medium heat and simmer, stirring occasionally, for 10 minutes. Pour in 2 liters of cold water, bring to a boil, remove the foam. Reduce heat to low and simmer for 2 hours, then strain soup through a sieve.
3. Cut 2 carp fillets and 1 catfish fillet into small pieces and leave. Chop the remaining fish and fry in hot lard, stirring constantly, for 4 minutes, salt to taste, cool.
4. Knead a tough dough from flour, salt and eggs, adding a little water if necessary. Roll it into a thin layer and cut into 5 x 5 cm squares.
5. Place minced fish on one corner of each square, fold the dough into a triangle and pinch the edges carefully.
6. Boil water in a large saucepan, boil dumplings for 3 minutes. Drain gently in a colander.
7. Bring the grated soup to a boil, add the remaining pieces of raw fish, cook for 3 minutes. Add dumplings, cook for another 4-5 minutes. Serve immediately.