1. Peel and finely chop the onion. Peel and finely chop the garlic. Pat the fish dry and cut it into bite‑sized pieces. Wash and dry the spinach 2. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve a splash of pasta water. 3. Heat the olive oil in a pan over medium heat. Add the fish pieces and cook gently for 3–4 minutes until opaque and tender. Transfer to a plate. 4. In the same pan, melt the butter. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for 30 seconds. 5. Add the spinach to the pan and cook until wilted. 6.Optional: for a silky, green sauce, transfer the sautéed spinach and onion mixture to a blender and blend until smooth. (If you prefer a rustic texture, skip this step.) 7. Return the spinach mixture to the pan if blended. Pour in the heavy cream, stir, and warm gently. Add lemon zest, salt, and pepper. Simmer lightly for 1–2 minutes without boiling. 8. Add the cooked fish back to the pan. Add the spaghetti and a splash of pasta water. Toss gently to coat the pasta without breaking the fish. 9. Plate immediately. Finish with black pepper, Parmesan, or a drizzle of olive oil.

   1. Cut beef into chunks. In a large pot, bring the water to a boil. Add the beef chunks and bay leaf. Skim off any foam that rises to the surface. 2. Peel onion and add to the broth. Reduce the heat to low, cover, and let it simmer for about 1–1.5 hours until the beef is tender. 3. Remove onion. 4. Shred cabbage and add to the broth. 5. Grate Carrot and add to the broth. 6. Dice bell pepper and to the broth. 7. Wash, peel and dice potato; add to the broth. Let everything simmer for another 20-30 minutes, until the vegetables are tender. 8. Add the Hungarian paprika and hot paprika. Season with salt and pepper to taste, and let the soup simmer for another 5-10 minutes to let the flavors meld. 9.Serve with sour crean and a slice of rye bread on the side.