In Hungary this fish soup is called Halasle. It is very popular not only among Hungarians but also among people all over the world. Hungarian fish soup is very tasty, aromatic and mouth-watering, and the fish is mild in taste, especially when combined with tomatoes.
It is necessary
- - 1 liter of fish broth
- - 500 g boneless fish
- - 2 onions
- - 2 bell peppers
- - 10 cherry tomatoes
- - 1 small bunch of green onions
- - salt
- - pepper
- - cardamom
Instructions
Step 1
Rinse the fish thoroughly, pat dry on a paper towel. If it has been frozen, defrost it. Cut the fillet into small pieces, put in a deep plate, add salt, pepper and cardamom, cover with cling film or a flat plate, refrigerate for 25 minutes to marinate.
Step 2
Rinse the bell peppers, dry, cut in half, remove the seeds, and then cut into strips.
Step 3
Peel the onion, rinse, cut crosswise from above. Put the broth on the fire, boil, put pepper and onion in it, cook until the onion is soft. Once the onions are tender, remove them from the pot.
Step 4
Now the matter is small, it remains to cook the soup. Send fish, chopped or whole tomatoes to a saucepan, salt and pepper the soup. Cook it for 20 minutes over medium heat, stirring occasionally.
Step 5
Hungarian fish soup is ready. Pour it into plates, serve.
