Are you a lover of soups, fish and spicy dishes?
So you have to try these halaszle recipes, because this fish soup is exactly 3 in 1.
This Hungarian favorite is full of tender fish meat and pungent spices that give it just the right kick and flavor. Because what would Hungary be without proper spicy and spicy dishes!
Try serving it as an alternative to our traditional holiday Czech and see which appeals more to your diners.
Enjoy your meal!
There are many versions of this festive Hungarian fish soup. Some are served with pasta, others contain cream, but all are made from freshwater fish such as carp, perch or pike. A festive Hungarian dinner also includes fried fish and warm potato salad.
As a sweet finishing touch, popular Hungarian desserts such as beigli (walnut and poppy seed roll), kifli (half-moon-shaped yeast roll) and chocolate-covered fondant candies called szaloncukor are offered.
What will we need
- 2 x 800 g of whole perch (fillet, bones and heads separated)
- 60 ml of olive oil
- 2 onions (finely chopped)
- 1 green capsicum (finely chopped)
- 3 tomatoes (peeled, finely chopped)
- 2 spoons of sweet Hungarian paprika
- Sour cream (to serve)
- Parsley (for serving)
- Crunchy white bread (to serve)
- Cut the fish fillets into 3 cm pieces and let them cool
- Heat 1 tablespoon of oil in a large saucepan over medium-low heat
- Then add the fish heads and bones and fry for about 2 minutes
- Turn the pieces of fish once during roasting
- Add 3 liters of cold water
- Bring to a boil and cook for approximately 30 minutes
- Finally, strain everything through a fine sieve and discard everything that remains in the sieve
- Heat the oil in a large saucepan over medium heat
- Add the onion and capsicum and cook, stirring constantly, for about 4 minutes until softened
- Add the tomatoes and cook for another 5 minutes, stirring occasionally
- Add the paprika and stir for another 1 minute until fragrant
- When the paprika becomes fragrant, pour the strained broth into the pot
- Mix everything and let it cook for about 40 minutes
- Then season the soup with salt and pepper
- Add the pieces of fish fillets and cook for another 10 minutes until they are cooked.
- Salt the halaszle well and divide into soup plates
- Add sour cream and parsley on top, serve the halazle soup with fresh bread
Original soup from a mix of fish
Fish soup is a traditional Hungarian dish that originates from the Szeged region. It is typical for fishermen to prepare it on an open fire along Hungarian rivers. Experienced fishermen say that the secret of this recipe is to prepare it immediately after catching and from different fish, both small and large.
What will we need
- 2 kg of various freshwater fish (carp, pike and perch)
- 3 onions (sliced)
- 1-2 liters of water
- A spoonful of sweet smoked paprika
- A teaspoon of hot pepper
- Fish bouillon cube
- 2 teaspoons of salt
- Clean and wash the fish in cold salted water
- Cut the onion into large slices
- Cover the bottom of the pot with chopped onions and then add the pieces of fish
- We alternate layers of onion and fish until we run out
- Add 1-2 liters of water to the pot so that the contents of the pot are completely covered
- Bring the mixture to a boil in the saucepan and then reduce the heat to keep the soup simmering
- Season the fish soup with paprika and salt
- Cover the pot with a lid and cook for 30-40 minutes, or until the fish pieces fall apart and can be broken up with a fork
- It is important not to stir the halaszle, only when you need to gently shake the pot
- Remove the fish pieces from the soup and transfer them to a large bowl
- Strain the fish soup through a sieve and discard any solid parts
- Break the fish meat into small pieces as needed
- We first serve the meat in the soup plates and only then pour the strained fish soup over it
If you want to experiment a little more, add shrimp to the recipe.
Clean the prawns, remove the black digestive gland and throw them into the soup halfway through cooking in step 8. Then cover the pot again and it does not want to boil the shrimp with the other ingredients in peace.
As part of step number 12, however, we do not cut or crumble the shrimp, we leave them whole.
This halaszle recipe is supposed to be full of fishy flavor, so don’t be afraid to add shrimp at all, you will see that it will only enhance the already excellent taste of the whole dish.
Discover similar tips
Christmas Hungarian fish soup
The recipe for halazsle, a Hungarian fish soup, is without a doubt an element that cannot be missing from any festive Christmas table. This soup is so closely associated with Hungarian traditions that it would be a sin not to serve it during the Christmas feast. Taste it yourself and you will understand why it is so popular.
What will we need
- 2 kg of carp
- 3 onions
- 3 liters of water
- 3 tablespoons of red pepper
- 2 teaspoons of chili powder
- The day before preparing the soup, thoroughly salt the cleaned and chopped carp into horseshoes
- Of the prettier slices, we will set aside those that we want to add to the halaszle soup as a whole
- Then cook the rest of the fish with chopped onions and enough water to cover the whole mixture in the pot
- If the mixture begins to boil and foam begins to form on the surface, stir in red pepper and those who like spicy add chili spices
- Then cook the soup at a high temperature for about 30 minutes
- Once the fish is cooked, remove it from the soup and set it aside
- Then filter the soup through a sieve into a clean bowl and discard everything that remains in the sieve
- Return the fish pieces to the soup
- Either we leave the halaszle like this, or if we want a creamy soup, we blend everything using an immersion blender until smooth
- Then add the fish slices that were previously set aside to the soup
- Boil the whole mixture again and cook for about 10 minutes until the carp slices are soft
- At the end, we can add salt, sweet pepper or chili pepper
Adding 1-2 tablespoons of sugar will make the flavors come together even better.
Other traditional Hungarian dishes
Hungarian cuisine is a mixture of European, Middle Eastern and Asian dishes.
The French influenced foie gras pâté, and the seven-layer Dobos cake is inspired by (and possible competitor to) the Austrian Sachertorte.
Come and see other traditional delicacies that dominate Hungarian cuisine.
It’s hard to find a restaurant in Hungary that doesn’t serve it – from the smallest cafe to the biggest establishments.
Goulash is Hungary’s national dish (pronounced “gooyash” by the way) and is a cross between a soup and a main course. A bowl of slow-roasted steamed beef, carrots, onions and lots of Hungarian paprika to give the whole meal a proper kick.
A favorite street food of Hungarians, it is definitely suitable for a cold morning when you want a quick snack before lunch.
It is a simple dish consisting of a fried sourdough pancake with sour cream and grated cheese – sometimes with a little garlic.
Cold cherry soup
While many Hungarian dishes are more suitable for cold days, chilled sour cherry soup is a real delight for warm summer evenings. Fresh sour cherries combine with sour cream and sugar in this refreshing classic.