Halasle soup

Try Hungarian Halászlé fish soup—a fragrant dish with a rich, paprika-flavored broth and fresh river fish. This traditional soup will delight you with its rich flavors and warm you up on chilly days. The perfect way to experience the spirit of Hungary at home!

Step-by-step recipe

Step 1:

Clean and gut the small fish.

Step 2:

Finely chop the carp fillet skin on to break up the bones, leaving the skin intact.

Step 3:

Chop the onion into medium pieces.

Step 4:

Sprinkle the carp fillet with salt and refrigerate.

Step 5:

Place the small fish, carp tail, and head in a saucepan or pot. Cover with water and bring to the boil.

Step 6:

Add onion, salt and cook over high heat for at least an hour.

Step 7:

When the fish falls apart and the fat appears on the surface, reduce the heat.

Step 8:

Add sweet and hot paprika. Stir gently and simmer for another 15 minutes.

Step 9:

Remove the pan from the heat and place the fish in a sieve. Remove any large bones and pat the fish dry.

Step 10:

Return the pureed fish to the soup and place it over low heat.

Step 11:

Add more paprika to taste and dried chili peppers. Stir.

Step 12:

Remove the salted carp fillet from the refrigerator and cut into large pieces.

Step 13:

Add the carp fillet to the soup and simmer for another 10-15 minutes over low heat.

Step 14:

Serve with white bread and sliced ​​green hot peppers.

Cooking tips

It is better to clean fish in a bowl of water or in a plastic bag so that the scales do not fly apart.

If you are cooking soup over an open fire, move the pot higher to reduce the heat.