Fisherman's soup

The Halászlé is a fish soup and a specialty of the Hungarian cuisine.

The name derives from the Hungarian word hal = " fish " or Halász = " Fischer" and lé = "juice " / " broth " from.

For the production of onions are chopped, sautéed in lard with paprika and chopped catfish and doused with water. When this brew is completely cooked soft, it is pressed through a sieve. Then small cut pieces of different fish (carp, catfish, pike ) are added and boiled again with great heat. The soup is served in the pot partially and mostly with white bread.