Hungarian Fish Soup - Szegedi halleves

My friend and I live in a part of our city that was mainly settled by refugees from Hungary and Romania after the second world war. Some old folks are still around and they talked about their favourite dishes. My friend was born here and she grew up with the legends that were told.

We decided to make a Saturday trip to a local museum and later cook an Hungarian meal. The museum trip was cancelled and we went shopping instead. Then started our feast.

The soup is called Szegediner Fish Soup. Szeged is the partner city of our city and that gave the idea to prepare that soup. A dish prepared the Szegediner Way is usually known as a Szegediner Goulash - pork and sauerkraut.

recipe for 4:
500 g fish  (200g cod, 150 g rainbow trout, 150 g pangasius)
1/2 lemon juice
2 bay leaves
2 juniper berries
1/2 red chili
2 tbsp butter
2 potatoes
2 onions
2 clove of garlic
1 large carrot
1/4 celeriac
1/2 leek
150 ml white wine
600 ml court bouillon
parsley
2 tomatoes
1 small can sauerkraut
200 g Greek yogurt
1 1/2 tbsp corn flour
1 egg
1 tsp Ancho chili
1 tsp paprika
1 tsp salt and pepper

Cut the fish in 4 cm pieces and get some lemon juice on top and marinate it a couple of minutes.
Chop the onion, chili and garlic and all the other vegetables.
In butter start the  onion, chili and garlic and after a couple of minutes and add the other veggies.
After 3 more minutes, add wine and broth, bay leaves and juniper berries and start to cook.
After 15 min, add the sauerkraut and cook 10 more minutes.
Add the fish cubes.

In a bowl mix the yogurt with corn starch, season and add egg and paprika and chili powder.
When the soup is ready, mix in the yogurt mix and let it bind the soup.

So good!