This famous bright-red Hungarian soup is prepared with fish, bell peppers, tomatoes and spicy paprika.
20m
PREP TIME
30m
COOK TIME
132
CALORIES
12
INGREDIENTS
Servings: 12 (1 cup)
Ingredients
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 1 medium green bell pepper, chopped
- 1/2 teaspoon McCormick Gourmet™ Organic Caraway Seed, crushed
- 1 container (32 ounces) chicken stock
- 2 cans (14 1/2 ounces each) diced tomatoes, drained
- 1 pound red potatoes, cut into 1/2-inch cubes
- 1 tablespoon McCormick Gourmet™ All Natural Hot Hungarian Paprika
- 1 1/2 teaspoons McCormick® Sea Salt Grinder
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1 pound firm white fish fillets, such as catfish, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
INSTRUCTIONS
- 1 Melt butter in large saucepan or Dutch oven on medium heat. Add onion, bell pepper and caraway seed; cook and stir 5 minutes or until tender. Add chicken stock, tomatoes, potatoes, paprika, sea salt and bay leaves. Bring to boil. Reduce heat to medium-low; simmer 20 minutes.
- 2 Stir in fish and shrimp. Simmer 5 minutes or just until shrimp are pink. Remove bay leaves before serving. Ladle into soup bowls.
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