Halaszle
Carp provides protein and phosphorus, making this soup richer than an ordinary vegetable fish broth. Paprika, tomatoes, and bell pepper build the classic Hungarian flavor without flour or grains. Halaszle works well as a hearty hot lunch when you want a fish soup with more character.
Dice the onion (240 g), cut the tomato (300 g) into small pieces, and slice the bell pepper (150 g) into short strips. Cut the carp (1200 g) into large serving pieces, removing the gills and any extra bones where needed.
Place the onion (240 g), tomato (300 g), and bell pepper (150 g) into a pot and pour in the water (2 l). Bring the base to a boil, cook it for 15 minutes, then add the paprika (6 g) and stir immediately so it releases flavor without scorching.
Add the carp (1200 g) and salt (8 g), bring the soup back to a gentle boil, and cook it for another 18-20 minutes. Let the halaszle rest under the lid for 10 minutes and serve it hot, when the fish is fully tender and starts to separate into large flakes.
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