A traditional Christmas Eve dish in this country is fish soup or halászlé, although the dinner table is also adorned with other lovely meat dishes and sweets, of which a favourite is a cake with honey and nuts.
Hungarian Fish Soup (Halászlé) | Christmas Recipes
Course: SoupsCuisine: HungarianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesCalories
300
kcalTotal time
50
minutesA traditional Christmas Eve dish in this country is fish soup or halászlé, although the dinner table is also adorned with other lovely meat dishes and sweets, of which a favourite is a cake with honey and nuts.
Ingredients
2 carp (after breaking 3 kg for passage and 6 horseshoe inserts)
3 l of water
3 head onions (larger)
2 tomatoes
1 db paprika
½ pieces of pointed hot peppers
½ pieces of dried Hungarian hot peppers
smoked salt
4 ½ ek red pepper
1 teaspoon smoked pepper
salt pepper
bread
hot pepper
Directions
- Pour 3 kg of chopped carp into the Szeged fish soup with 3 liters of water, add the very finely chopped onions, tomatoes, peppers, hot peppers, add the smoked salt and pepper. Bring to the boil and cook on high heat for 25 minutes. When the fish has released its fat, sprinkle the top of the juice with 4 tablespoons of red pepper and smoked pepper.
- Once the 25-minute high-boiling time has elapsed, we pass the contents of the pot through a passer, and then we can filter it once more to make sure that no splint has got into it in any way. Add salt and pepper to taste.
- The 6 fish horseshoes are salted, peppered, sprinkled with half a tablespoon of red pepper and left to stand for 10 minutes, then, with gentle, beaded boiling for approx. Cook in our fish soup in 10 minutes. Taste with bread and / or hot peppers.
