Hungarian fish soup "Halele"

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The sea, the Hungarians are there, but the second longest river in Europe the Danube flows through the country and fully ensure their most diverse fish. Therefore, fish dishes in Hungarian cuisine very much. But halele Hungarians love the most. This very popular, typical Hungarian dishes like goulash, there are countless local options. The main condition of its preparation is a good fish broth. "Real halele not tolerate a bad mood, and the cook just have to believe that will create a masterpiece. In the soup you need to put your heart and soul, so much so that with her "halele" has absorbed the unique color of the red paprika, the flavor of the local air, herbs and flowers"

Ingredients for Hungarian fish soup "Halele"

Step by step instruction of cooking Hungarian fish soup "Halele"

Шаг 1

The fish is cleaned of scale, gut.
On both sides of the spine to separate the pulp and the resulting two fillets pull the skin.
From the head, bones and skin brew a strong broth with the addition of Bay leaf and onion.

Шаг 2

Fillet cut into pieces two fingers thick, lightly salt and put in the fridge.

Шаг 3

When the broth is ready, strain it, put again on the fire. In the broth add the deseeded and sliced peppers, and sliced tomatoes.
Leave on the fire for about 30 minutes.

Шаг 4

Then, with the help of a blender, blend.

Шаг 5

Return to the heat, add the paprika and fish fillets.
Cook for another 10 minutes until tender.

Шаг 6

Pour the soup over the plates and serve. Insanely flavorful, spicy and delicious!

Шаг 7

For halele-calosci:
Their flour, eggs and salt to prepare dough.
Roll it and cut into noodles with a thickness of a matchstick.

Шаг 8

Then dry in the oven (no added fat!).

Шаг 9

And when the fish is almost ready, put into hot soup and cook for a few minutes.
Bon appetit and good mood!