Hungarian Christmas Recipes

Halászlé (Hungarian Fish Soup)


1 potato, large, peeled
1 carp fishhead (eyes removed)
1 egg
1 green pepper
1 tomato, peeled and diced
1kg different type of small fish (freshwater fish)
1˝kg carp fillets
2 large onion
2 tablespoons lard
2 tablesppons Hungarian paprika powder
salt and ground black pepper to taste
flour (for thickening)

Where to buy the ingredients



1. Slice the carp fillet into 2 cm thick slices, and salt
2. Dice the onion
3. Peel, de-seed the tomatoes and dice
4. Peel and grate the potatoes
5. Make fishstock from the fish head or small fish
6. Heat the lard in a pan and sweat the onions
7. Sprinkle the onions with paprika and add 3 litres of water
8. Add the fish head/small fish, tomato, pepper and salt and cook until the fish meat comes from the fishbone
9. Remove from the heat and sieve the stock and bring to the boil
10. Place the carp in the stock and green pepper and bring to the boil
11. Add the grated potato and cook for 2 minutes
12. Add a beaten egg and 1 to 2 tablespoons of flour to thicken the soup
13. Cook for a further 2 to 3 minutes.

Where To Buy Cookery Books

Amazon - Online Store
The Book Depository - Bookstore
Blackwell's - Bookstore
Waterstones - Bookstore