fish

gluten-free

boiled

comfort food

main course

juicy

Hungarian

all seasons

Hot

Hungarian Fish Soup (Halászlé)

Name: Hungarian Fish Soup (Halászlé)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 1.5 kg carp, whole (cleaned, with head, tail, and bones); 400 g red onion, large, finely chopped; 4 tbsp sweet Hungarian paprika; 0.5 tbsp hot Hungarian paprika (optional); 2 l water; 1 tbsp salt (to taste); 1 piece fresh hot pepper or chili (for serving, optional)

Difficulty

medium

Time

Price Category

average

Calories

Medium

Halászlé, or Hungarian Fish Soup, is an iconic and heartwarming Hungarian dish that celebrates the rich fish stock of its rivers and lakes. This rich, spicy soup is one of the proud culinary treasures of Hungary, especially popular during Christmas and festive occasions. Its secret lies in slow cooking, quality paprika, and fresh fish, which together create that inimitable flavor profile we love so much. Prepare this traditional recipe and bring the flavors of the Danube-Tisza region to your table!

ingredients

4 Servings

1.5 kg carp, whole (cleaned, with head, tail, and bones)400 g red onion, large, finely chopped4 tbsp sweet Hungarian paprika0.5 tbsp hot Hungarian paprika (optional)2 l water1 tbsp salt (to taste)1 piece fresh hot pepper or chili (for serving, optional)

Steps

Prepare the Fish

Thoroughly clean and scale the carp. Cut off its head, tail, and fins, then fillet the fish. Cut the fillets into slices about 2-3 cm thick, salt them, and set aside. Place the fish head, tail, fins, and spine into a large pot.

Cook the Broth Base

To the pot with the fish parts, add the finely chopped red onion and pour in 2 liters of water. Season with salt to taste. Bring to a boil, then reduce heat to low and simmer for at least 60-70 minutes, until the fish meat completely breaks down. During this time, the onion will also fully disintegrate.

Strain the Broth

Remove the broth base from the heat and press the entire mixture through a fine-mesh sieve or food mill into another pot. It's important that the fish meat and onion pass through the sieve, leaving only bones and larger pieces behind. This gives Halászlé its thick, creamy texture. Return the strained broth to the heat.

Add Paprika and Fish

When the strained broth begins to boil again, remove it from the heat and stir in the sweet and optional hot Hungarian paprika. Mix well, then return to the heat. Add the salted fish slices. Cook over medium heat for another 10-15 minutes, until the fish slices are tender and turn white. Taste and add more salt if needed.

Serve

Serve the finished Halászlé immediately, hot. You can offer fresh hot peppers or chili peppers and fresh bread alongside. Enjoy your meal!

Extra Tips

► The fresher the fish, the better your Halászlé will taste, so try to get live carp if possible.

► Don't overcook the fish at the end, as it can easily fall apart. A few minutes of simmering until it turns white and tender is enough.

► For a truly authentic taste, use a cauldron (bogrács) and cook it over an open fire – this gives Halászlé its true soul!

Nutrition

	Per 100g	Per Serving 300g / 10.5 oz
Calories	180kcal	540kcal
Protein	18g	54g
Fat	10g	30g
Carbohydrate	4g	12g
Fiber	1g	3g
Sugar	2g	6g

Download

App Store