I love it when summer comes because people finally have time for me: I am a cauldron, which is a large metal pot that people hang over a fire to cook food in, under an open sky. Today it is going to be fish soup, which is one of my favourites. It's not a very complicated dish, but a lot depends on the ingredients. It needs fish, obviously, and a lot of carp in particular. Then red onions, some salt to season as always, and lots and lots of paprika. That's about it, but there are various different recipes that people use. I know this for a fact as I have been loaned out to relatives several times for the purpose of cooking fish soup. This is how it became clear to me that on the banks of the River Tisza in Szeged fish soup is passed through a sieve, and it has a special name: Szeged fish soup. In contrast, next to the Danube in Baja, they don't sieve it, and they put pasta in it. Over at Lake Balaton, on the other hand, they enrich it with potatoes and add a little dry white wine. So, being a fish soup cauldron is really quite a varied job. The only thing that makes me sad is that because the winter is cold, they never use me to make the traditional Christmas fish soup, they use some other pot that they have indoors instead.