The ingredients are the same as for Danubian fish soup.
Its preparation is a little more complicated, because the finely chopped onion, the small fish and the heads and tails of the bigger ones are cooked in a separate pan. Then the onion is pressed through a sieve and added to another pan together with the strained stock. Season with a little paprika and salt. The rest of the fish, cut into slices, is cooked in the stock. When it is tender add the hard and soft roe. Add more paprika to taste and simmer until the roe is cooked.<br> Pasta is not usually added to Szeged fish soup, but is eaten on its own, so that the full flavour of the fish can be appreciated. An excellent course to follow is túrós csusza – a dish made with egg noodles, cottage cheese, soured cream and bacon crackling.
Prepare “túrós csusza” using at least 4 eggs. Cook square noodles in salted water. Drain well, then fry for a few minutes in hot fat. Place cottage cheese on top, sprinkle with fresh bacon crackling and follow with soured cream.