Hungarian fisherman’s soup, known as halászlé, is a traditional Hungarian fish soup made with freshwater fish, onions, and generous amounts of sweet Hungarian paprika. This classic halászlé recipe is famous for its deep red color, bold flavor, and spicy character. Traditionally cooked over an open fire in a cauldron, Hungarian fisherman’s soup is a celebrated dish of Hungarian cuisine, especially popular during festive occasions.
Hungarian Fisherman Soup
Print RecipeIngredients
- 3 Kilogram (kg) carp (sweet water fish)
- 3 Piece big onion
- 3 Table spoon (tbsp) sweet ground paprika
- 2 Table spoon (tbsp) salt
- 2 Decilitre (dl) tomato juice
- 2 Decilitre (dl) red wine
- 4 Piece chili
- 4 Litre (l) water
Instructions
This is a traditional fish soup from a certain region of Hungary named Baja. We used to prepare mainly late summer and especially organized a festive for group of friends to prepare this soup in big cauldron in city center. Clean the fish and slice it into 2 cm chops, keep the head and tail too. Therea!er salt the fish meat and put into refrigerator at least for 3 hours. Cut the onion and put into cauldron or pot and add the water. Start to boil and cook the onion 15 minutes, then add the head and tail of fish and cook it again 15 minutes. Later on add the fish slices, the sweet paprika, the tomato juice, red vine and hot paprika and boil it on the highest grade for 40 minutes. Be careful with hot paprika, if it starts to overcook, remove it from the soup and keep on a plates.
Take out the fish from soup on a salver and dish up the soup separately. Alternatively you can serve with fresh bread or soup pasta.
