Hungarian Fish Soup "Halaszle"
4 servings
60 minutes
Fish Hungarian soup 'Halászlé' is one of the most iconic dishes of Hungarian cuisine, especially popular in the region along the Danube. Its roots trace back to the traditions of fishermen who prepared hearty and aromatic soup right on the shore. The main secret of 'Halászlé' is a rich broth made from fresh fish that gains a unique flavor thanks to a generous portion of Hungarian paprika. The dish has a rich, spicy aroma with a slight sweetness from tomatoes and freshness from herbs. It perfectly warms on cool days, and its bright reddish color adds a festive mood to the meal. 'Halászlé' pairs excellently with crusty bread and white wine, making it not only a beloved home dish but also an ornament of traditional Hungarian feasts.
1
Clean and gut the fish. Fill with cold water and bring to a boil. Add onion. Salt and cook until half done.
- Fish: 1 kg
- Onion: 3 heads
- Salt: to taste
2
Remove the fish and break it into small pieces. Strain the broth.
3
Cut the pepper and tomatoes into cubes. Drop them into boiling broth and cook for 10 minutes. Then add the fish and cook until done.
- Green bell pepper: 200 g
- Tomatoes: 2 pieces
- Fish: 1 kg
4
Add paprika. Sprinkle with chopped greens.
- Paprika: 2 teaspoons
