Hungary's hidden gem: The savoury allure of halászlé soup
Hungarian cuisine is often associated with lángos and goulash, but it also offers many other delicious dishes. One such dish is the aromatic halászlé soup, which captivates with its rich taste and fragrance.
Halászlé, or Hungarian fish soup, is a true culinary treasure of Hungary. It is especially popular in regions abundant with fresh fish, although it can be enjoyed in Budapest and around Lake Balaton. Aside from the fish, the secret to this soup's flavour lies in the paprika and onions, which are common elements in other Hungarian dishes.
Origin of the halászlé soup
The recipe originates from the homes of fishermen living along the Danube and Tisza rivers as early as the 19th century when paprika became more widely available in Hungary. It was first mentioned in the book "Szegedi szakácskönyv" in 1876 by Teresa Doleskó as "fish paprika stew."
Recipe for Hungarian fish soup
The dish's foundation is high-quality fish, preferably carp, due to its ability to maintain structure during cooking and its nutritional value. However, you can also use catfish, pike-perch, or pike. More accessible options like cod or hoki also work well. An essential ingredient is paprika, both powdered and fresh, along with a generous amount of onions.
If anyone believes that soup isn't filling, they evidently haven't tried halászlé. Fish is a source of protein that provides satisfying satiety, and the vegetables complement the dish.
Ingredients:
- About 800g of cod, hoki, or carp fillet,
- About 1.2 litres of vegetable or fish stock,
- 2 yellow bell peppers,
- 2 red bell peppers,
- 1 green bell pepper,
- 3 potatoes,
- 2 carrots,
- 3 onions,
- 3 cloves of garlic,
- 1 can of diced tomatoes,
- 2 teaspoons of hot paprika,
- 2 teaspoons of sweet paprika,
- 1 teaspoon of smoked paprika,
- 3 tablespoons of oil,
- Salt and pepper to taste,
- Parsley.
Preparation:
- Cut the fish fillets into medium-sized cubes—season with salt and pepper.
- Heat the oil in a pan and sauté the onions and garlic. Then add the chopped vegetables and spices and fry until they become soft.
- Add the stock and tomatoes to the vegetables. Simmer on low heat for a few minutes.
- Place the fish pieces in the soup and cook until the fish is tender and thoroughly cooked.
Serve the soup hot, garnishing with chopped parsley. It's worth serving with a slice of fresh bread. Enjoy!
