Halaszlé (fisherman’s soup)

Last Updated on June 7, 2024

Fish soup from Hungary. Recipe for about 4 servings.

Ingredients:

Ingredients for 4 people: 1 kg fish (carp, pike, trout, zander, etc.) 100 g of onions 30 g lard 1 tbsp ground sweet paprika 1.5 l water salt

Procedure:

1. Slice the onion into thin slices, saute in lard, remove from the stove, stir in the ground pepper, cover with water, add the fish heads and tail fins and cook at a very low boil for 3/
4 hours
2. Cut the cleaned fish into 5 cm wide portions, put them in a bowl, salt and let them rest for a while in a cool place
3. Strain the broth from the heads and fins into a pot, add the fish portions and the juice that has leaked out of them and cook until the fish meat is soft
4.

Recommendation:

Supplement: Serve with bread and a bowl of ground hot peppers or small hot peppers dry or fresh.

Note:

Sweet green peppers and tomatoes can also be added to the soup.