Hungarian Fish Soup (Halászlé) with River Fish and Carp
Shish kebab isn't the only thing you can make outdoors — here's an idea! Fish soup cooked over a campfire in a cauldron is a great change from the usual cookout fare. This soup, known in Hungary as halászlé, is one of the country's most famous and beloved dishes, traditionally made from freshwater river fish. Hungarians cook it over an open fire, but you can just as easily make it on the stovetop. Most of the time goes into the broth, which you can make ahead — even the day before.
My Lady
Recipe author
Hungarian Fish Soup (Halászlé) with River Fish and Carp
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 65 %
13 g
Fats 25 %
5 g
Carbohydrates 10 %
2 g
109 kcal
GI:
100
/
0
/
0
- Scale the small river fish, trim off the fins, and clean out the insides. Rinse the cleaned fish well under running water. Good choices for river fish include bream, crucian carp, catfish, or sturgeon. 2. Now turn to the carp. Cut off the head and tail and clean out the insides, removing the gills and eyes from the head. Rinse the body under running water, then cut it into pieces about 1 inch (2–3 cm) thick. Season the carp with salt and refrigerate it. 3. Rinse the tomatoes under running water, cut out the stem core, and dice them. Halve the bell pepper, remove the seed pod and stem, rinse under running water, then dice. Peel the onion and chop it finely. 4. Pour the vegetable oil into a cauldron and set it over the fire. Sauté the onion until soft, then add the tomatoes and pepper and cook for another 1–2 minutes. 5. Add the river fish and the carp head to the vegetables. Pour in enough water to cover the fish completely. 6. Season with salt and pepper and sprinkle in the paprika. Bring to a boil, skimming off the foam with a slotted spoon as it forms. Simmer over low heat for 1–2 hours. The soup is ready when the fish meat falls easily off the bone. 7. Now strain the broth through a sieve, taking care to keep any bones out of the strained liquid. Return the soup to the cauldron and bring it back to a boil. Add the carp pieces and cook for 10–15 minutes — do not stir during this time! Once the time is up, the soup is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Bersh - 83 kcal/100g
- Roach - 88 kcal/100g
- Ruff - 88 kcal/100g
- Gustera - 97 kcal/100g
- Lin - 40 kcal/100g
- Chub - 127 kcal/100g
- Ide - 81 kcal/100g
- Asp - 98 kcal/100g
- Czechon - 88 kcal/100g
- Rudd - 100 kcal/100g
- Char - 135 kcal/100g
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