Hungarian fish soup Halasle
The most famous Hungarian fish soup is Halasle. Cooking the soup will take time and a lot of manipulations, but the result is worth it. Be sure to take note and prepare it for your family. It is really very tasty.
Ingredients
| carp (1.5-2 kg) 1 pc |
| water 2,5 liters |
| bay leaf 2 pcs |
| garlic 4 cloves |
| onion 1 pc |
| carrot 1 pc |
| celery root 100 g |
| red bell pepper 1 pc |
| chili pepper 1 pc |
| tomatoes (large) 3 pcs |
| paprika 1 tbsp. |
| vegetable oil for frying |
| salt and pepper to taste |
Instructions
Step 1
Separate the carp fillets from the bones, remove the gills from the head. Rinse bones, fins and head, pour 2 liters of water, salt and bring to a boil.
Step 2
Then remove the noise, add the bay leaf and simmer the broth for at least 1 hour.
Step 3
Cut the fillets into small pieces. Salt, cover with foil and put in the refrigerator.
Step 4
Prepare the vegetable broth. Chop and fry garlic, onion, carrots, celery root, bell pepper, chili and tomatoes in vegetable oil. Add half a liter of water and cook the vegetables until tender.
Step 5
Strain the finished fish stock. Remove the fish meat from the bones, add it to the vegetable broth and chop all the ingredients with a blender until puréed.
Step 6
Then rub the resulting mass through a sieve and bring the fish broth to the consistency of liquid sour cream.
Step 7
Add paprika, fish fillets, salt and pepper to taste and simmer on low temperature for 10-15 minutes. Bon appetit!
