Sugovica

Sugovica is a traditional Hungarian fish soup, considered a staple of Hungarian cuisine, particularly in regions along the Danube and Tisza rivers. It is a hot, paprika-based soup typically made with a mix of river fish, although carp is the most common ingredient. Other frequently used fish include catfish, pike, and tench.

The preparation of Sugovica often involves using the entire fish, including the head, bones, and fins, to create a rich and flavorful broth. The soup is seasoned generously with hot paprika, giving it its characteristic red color and spicy flavor. Other common ingredients include onions, tomatoes, and green bell peppers.

Sugovica is traditionally cooked outdoors in a cauldron over an open fire, which is believed to enhance its flavor. The soup is usually served hot, often with fresh bread. Different regions of Hungary may have their own variations of the recipe, using different types of fish and spices. It is often associated with festive occasions and gatherings.