Ingredients :

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2 ea Carrots
2 ea Parsnips
2 md Onions
1 sm Celery knob
1 t Salt
2 ea Bay leaves
5 ea Peppercorns, black
1 tb Butter, unsalted
1 tb Flour, all-purpose
1 pn Paprika
1/2 lb Fish fillet -- small pieces
1 ea Fish head
1 lb Spawn (fish roe)
2 tb Vinegar, wine, white
1/4 c Sour cream

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Method :

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Peel vegetables and cut into small pieces, and
together with salt, bay leaves and peppercorns cook
them in 2 qts water till they are almost soft.
Make a roux with butter and flour, cook for only a
few minutes, leaving it very light. Add paprika and
whip 1/2 cup cold water into the roux.
Pour roux into the vegetable mixture and bring again
to a boil. Reduce heat to a simmer.
Add fish pieces and fish head, and simmer soup for
10 minutes. Add spawn and cook for another 5 minutes.
Pour in the vinegar; just before serving stir in the
sour cream. Adjust salt and vinegar to your taste.
Note: During Lent most Hungarians eat a lot of fish.
There are almost always little bits of fish meat,
bones and heads left over and that's when this soup
would be a good beginning for a Lenten meal.