Halászlé II.

Famous fish soup from Hungary.

Ingredients:

Rule for approx. 10 servings: 4 kg capers with guts 400 g onions 2 pcs green peppers 1 pcs tomatoes

/tr>

1 pk pepperoni rajski puree red peppers salt

Procedure:

1. Clean the carp from the scales, remove the guts, and hide the roe
2. Cut off the head and tail, remove the gills, cut off the carcass and cut the meat into cubes, salt, pour tomato puree and sprinkle with a little red pepper
3. Let the fish meat rest in the fridge
4. In the meantime, put the halva, tail and backbone in a pot or better in a cauldron (this soup is excellent when prepared in the open air in a cauldron) together with peppers, tomatoes and onions cut into pieces, add hot pepper to taste
5. Before the soup starts to boil, season with salt and ground paprika and cook over a high heat for 15-20 minutes
7. At this stage, add the rested fish meat, roe and milt and cook for another 15-20 minutes under a lid so that the soup is bubbling, do not stir, just shake the pot occasionally.

Note:

Halászlé can be prepared from several types of fish. For example, from catfish, pike …