Halászlé, from Hungary

Halászlé also known as fisherman’s soup is a bright red hot spicy Hungarian cuisine prepared with freshwater fish. Hungary being a landlocked country is a reason why Hungarians prefer freshwater fish to make the Halászlé which is mainly prepared in summer and during the Christmas holidays.

Halászlé has no uniformity there are quite a number of variations such as the Szeged halászlé, that includes different types of fish and is named after a town on river Tisza which is completely different from the halászlé from Baja city located on the banks of river Danube, that includes an egg noodle pasta that helps keep it in line with fish soup traditions.

Traditionally halászlé soup was prepared by Hungarian fishermen in a kettle on an open fire, even though it’s made in various ways all these recipes have one thing in common they contain red paprika and onion, after preparation, it is served with white bread, this soup is mainly famous for being spicy and very hot.