Halászlé
The Halászlé is a fish soup and a specialty of the Hungarian cuisine .
The name is derived from the Hungarian words hal = " fish " or halász = " fisherman " and lé = " juice " / " broth ".
To make it, onions are chopped into small pieces, fried briefly with paprika and chopped fish in pork fat and poured with water. The fish used is usually white fish, i.e. roach , crucian carp , bream or carp . The less noble parts of carp, catfish or dwarf catfish can also be used. For this, the fish are only gutted and scaled, the fillet pieces can also be used for other purposes. When this brew is completely soft, it is pressed through a sieve . Then chopped pieces of different fish (carp, catfish , pike ) are added and boiled again with high heat until the fish pieces are done. In Hungary, milk and roe are sometimes added and cooked for the last 20 minutes. The soup is served partly in a pot and mostly with white bread . The soup can be tied with lemon and sour cream at the end, then you get the Korhely variant.
Web links
- Halászlé - recipes and information , Groccenis Hungarian fish soup side