One of the most famous dishes in Hungary is fish soup. Although people typically do not associate the country with fish dishes, locals and tourists love this savoury delicacy. We will show you the best places to eat fish soup in Budapest. In addition, we will share a recipe in case you would like to make this Hungarian speciality at home.

Kispesti Halásztanya restaurant

Antal Dréher, the famous brewer, built the Halásztanya (Fisherman’s Farm) in 1938. The special features of the building are the hundreds-year-old Transylvanian larch columns.

The restaurant is operated by the Papp family who made it world-famous.

We can taste Papp’s boneless fish soups, fish dishes, and other specialities that are typical in Hungarian cuisine.

Szeged Halászcsárda Budapest

The first, original Szeged Fisherman’s Tavern in Budapest opened in 2010. It is located in the centre of the Hungarian capital, between the Elizabeth and Liberty Bridges.

Szeged is known for its excellent carp and red peppers.

Thus, not only the cooking method but also the ingredients are authentic from Szeged. The owner Sándor Frank’s name is also linked to one of the most prestigious and oldest gastronomic festivals in Hungary, the Szeged International Tisza Fish Festival as he is the chief organiser of it.

Halkakas fish shops

In 2012, the first restaurant opened in Budapest that uses only fresh, domestic fish. This was Halkakas. Their goal is to promote freshwater, domestic fish.

In addition to traditional Hungarian fish dishes, we can taste other specialities as well.

Handcrafted beers and Hungarian fruit syrups accompany the fish dishes.

Recipe

If you rather make your own fish soup, we can help you with that. Keep in mind that there are various ways to prepare this unique Hungarian dish. In this article, we brought you a recipe from funzine.hu.

Ingredients:

• 2 kg carp, boneless if possible
• 20 dkg onions
• 10 dkg green peppers
• 10 dkg of tomatoes
• 3 dkg red pepper
• 5 dkg pritamin pepper puree
• salt
• hot red pepper

Preparation:

1. Clean the fish and remove the inside. If necessary, fillet it and place it on the board with the skin side facing down. Cut it with a sharp knife into two-finger-thick slices, and salt them.
2. Pour water into a pot, add the bones, sliced onion, tomato and pepper. If you have the head and fins you can add those as well.
3. Add salt and red paprika after boiling.
4. Cook it for an hour and then strain it into another pan with a large-mesh pasta strainer.
5. Put the sliced fish in the filtered juice and cook the ‘tenderloin’ on low heat.
6. Add hot pepper and salt to taste.
7. The fish soup should not be stirred but only slightly shaken during the cooking process!

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Source: funzine.hu, Facebook