📝 About This Recipe
A soul-warming masterpiece of Hungarian cuisine, Halászlé is a vibrant, ruby-red broth that celebrates the rich bounty of the Danube and Tisza rivers. This legendary soup relies on high-quality sweet paprika and a slow-simmered fish base to create a deep, velvety texture without the need for flour. It is a rustic, fiery, and deeply aromatic experience that captures the heart of traditional campfire cooking.
🥗 Ingredients
The Fish
- 4-5 pounds Whole Carp (cleaned, with head and tail reserved for the stock)
- 2 tablespoons Salt (for curing the steaks)
The Aromatic Base
- 4 large Yellow Onions (very finely minced)
- 2.5 quarts Water (filtered is best)
- 1 piece Green Bell Pepper (seeded and chopped)
- 1 large Tomato (peeled and diced)
The Spices
- 4 tablespoons Hungarian Sweet Paprika (highest quality (Kalocsa or Szeged style))
- 1 teaspoon Hot Hungarian Paprika (or to taste for heat)
- to taste Salt
For Serving
- 1 loaf Fresh White Bread (crusty sourdough or farmhouse style)
- 3-4 pieces Hot Cherry Peppers (sliced, for extra heat)
👨🍳 Instructions
-
1
Begin by prepping the carp. Scale and gut the fish if not already done. Cut the body into 2-inch thick steaks (cutlets). Keep the head, tail, and any fins—these are essential for the stock.
-
2
Place the carp steaks in a glass dish and rub them generously with 2 tablespoons of salt. Cover and refrigerate for at least 1 hour; this firms up the delicate flesh so it doesn't fall apart in the soup.
-
3
In a large, heavy-bottomed pot (traditionally a bogrács), combine the finely minced onions, the fish head, tail, and trimmings.
-
4
Add the chopped green pepper and tomato to the pot, then pour in 2.5 quarts of water. Bring the mixture to a boil over medium-high heat.
-
5
Once boiling, reduce the heat to medium-low. Simmer the stock uncovered for about 45 to 60 minutes. The goal is for the onions and fish trimmings to almost disintegrate, creating a thick, flavorful base.
-
6
Remove the pot from the heat. Carefully strain the liquid through a fine-mesh sieve into a clean pot. Use the back of a wooden spoon to press the softened onions and fish solids through the sieve to extract all the 'pulp'—this is the secret to a thick Halászlé.
-
7
Return the strained, thickened broth to the heat and bring it back to a gentle simmer.
-
8
Now, add the star of the show: the Hungarian paprika. Sprinkle both the sweet and hot paprika over the surface of the simmering broth. Do not stir immediately; let the fat from the fish absorb the color for a minute.
-
9
Rinse the salted carp steaks under cold water to remove excess salt, then gently slide them into the bubbling broth.
-
10
Simmer the steaks in the broth for exactly 10-12 minutes. Avoid stirring with a spoon to prevent breaking the fish; instead, gently shake or rotate the pot.
-
11
Taste the broth. Adjust the seasoning with more salt or hot paprika if desired. The soup should be bright red, slightly thick, and intensely savory.
-
12
Ladle the soup into deep bowls, ensuring each guest receives a beautiful carp steak. Serve immediately while piping hot.
💡 Chef's Tips
The quality of your Paprika is everything—ensure it is fresh and sourced from Hungary for the authentic deep red color and smoky sweetness. Never use a blender to thicken the soup; pressing the boiled onions and fish through a sieve provides the correct rustic texture. If you can find carp roe or milt, add them during the last 5 minutes of cooking for a true delicacy. Be careful not to overcook the fish steaks, as carp can become mushy if boiled for too long. If carp is unavailable, you can substitute with a mix of catfish and sea bass, though the flavor profile will shift slightly.
🍽️ Serving Suggestions
Serve with thick slices of fresh, crusty white bread to soak up every drop of the precious broth. Pair with a crisp, dry Hungarian white wine like a Furmint or a Juhfark to cut through the richness of the fish. Place a small bowl of sliced hot cherry peppers or 'Erős Pista' (chili paste) on the table for those who want more heat. A simple cucumber salad with a vinegar and garlic dressing makes a refreshing palate cleanser after this hearty soup. Finish the meal with a classic Hungarian dessert like walnut-filled crepes (Gundel palacsinta).