Looking for a new fish recipe to try? If you love spicy and savory flavors, you will love this Hungarian fish soup. This soup is a traditional dish in Hungary, especially in the regions near the Danube and Tisza rivers. It is made with fresh carp, red onion, green pepper, and tomatoes, and seasoned with paprika and cherry pepper. This soup is packed with flavor and nutrients, and it is perfect for cold winter days.

What is Hungarian Fish Soup?

Hungarian fish soup, or halászlé in Hungarian, is a soup made from freshwater fish, usually carp. The soup has a rich red color from the paprika, which is a staple spice in Hungarian cuisine. The soup also has a spicy kick from the cherry pepper, which is a type of hot pepper that grows in Hungary. The soup is traditionally served in a small pot, and each person can add more cherry pepper extract to their liking.

Why Carp?

Carp is the most common fish used for Hungarian fish soup, because it is widely available and affordable in Hungary. Carp is also a fatty fish that has a lot of omega-3 fatty acids, which are good for your heart and brain. Carp has a mild flavor that goes well with the spices and vegetables in the soup. However, you can also use other types of freshwater fish, such as catfish, pike, or perch.

How to Make Hungarian Fish Soup

Making Hungarian fish soup is not difficult, but it does require some preparation. You will need to clean, gut, and fillet the fresh carp, and cut the fillets into slices. You will also need to salt the fish slices and the offal (the organs and entrails of the fish) together. Then you will need to boil stock from the fish bones and heads with red onion, salt, and water. You will strain the stock and return it to the pot. Next, you will sprinkle paprika on top of the fat and add the salted fish, diced peppers, and tomatoes. You will season the soup with salt and cook it at a slow boil until the fish is done. Finally, you will make an extract from the cherry pepper with a little juice and serve it separately.

Ingredients and Steps

Here are the ingredients and steps for making Hungarian fish soup:

Ingredients:

– 2000 g of carp

– 225 g red onion

– 150 g of green pepper

– 100 g of tomatoes

– Paprika

– Salt

– Cherry pepper

Steps:

– Clean, gut, and fillet the fresh carp.

– Cut the fillets into slices and salt them together with the offal.

– Boil stock from the fish bones and heads with red onion, salt, and 1.5-2 liters of water.

– Strain the stock and return it to the pot.

– Sprinkle paprika on top of the fat and add the salted fish, diced peppers, and tomatoes. Season with salt.

– Cook the soup at a slow boil until the fish is done.

– Make an extract from the cherry pepper with a little juice and serve it separately.

– Serve the soup in a small pot.

Enjoy your Hungarian fish soup and let us know what you think!