Fisherman’s soup from Szeged

Halászlé also known as fisherman's soup is traditionally prepared using local ingredients such as paprika, onions, peppers and a variety of fresh water fish. Depending on the amount of added paprika the soup can range from mild to very hot.

Situated on the Southern Great Plain along the banks of the Tisza River, is where Hungarians prepare a very special dish and believe or not – it’s not goulash!

In the city of Szeged, made only from freshwater varieties and traditionally cooked in a narrow-bottomed kettle hung on a tripod over an open fire is the “Szegedi halászlé” - a regional fish soup. Its authentic flavor comes from the locally grown Szeged paprika for which the region is famous. Depending on the amount of added paprika the soup can range from mild to very hot.

Many people regard the preparation of fish soup as somewhat secretive. Although, the recipe is rather simple and includes just a few ingredients – paprika, onions, peppers, fish and water. 

There is also a special celebration for the soup. Held in the first week of September, The International Tisza Fish Festival attracts thousands of visitors each year in which both professional and amateur cooks compete to make the best fish soup. Giant kettles containing the soup are put on display giving visitors the opportunity to sample and judge their favourite soups. Folk music and dance, a handy-craft market, and an evening of fireworks are all part of the festivities.

Much of the local pride in Szeged surrounds this dish, making it a very unique experience for visitors and anyone curious about Hungarian food and culture.

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Tags: Featured, fish, fisherman, fisherman soup, Halászlé, hungarian food, paprika, peppers, szeged, tisza

Category: Facts & Information