Remember last time when we just approached the Hungarian soups, I said that the soup in this country a lot. And different. But on closer examination it turned out that seemed to be - only four. How so? One other contradictions.
No. There is no contradiction. Each soup is a traditional basis. By halasle - here it is. Ready, and the plates, which added chopped greens, diffused. But this base can be changed. Adjust, sharpen it by its taste and flavor of their relatives. To make a seemingly same halasle, but really - is another.
And because almost every Hungarian family - a fish soup recipe is from generation to generation, passed from father to son. And from that place towards his grandson. Exactly - from father to son. Halasle - it purely male. The woman before him is rarely allowed. And then - as a big exception.
So the recipes halasle in Hungary well very much! To see this, just come on July 12 in Bayu. A small, slightly less than 38,000 inhabitants, a town on the left bank of the Danube in southern Alfeld. 150 kilometers from Budapest, if a Solt towards the Serbian border, to which of Bahia - a stone's throw. Even before Croatia, if it continues, it slightly.
In 1715 in Bahia was 237 homes, more than 90% of which belonged to the South Slavic families. Therefore, when the end of the First World city taken over by Serbian forces, was even a variation that these territories go to the created Kingdom of Serbs, Croats and Slovenes. But at Versailles put everything in its place. Bahia was composed of Hungary, and is now 93.5% of its inhabitants - the Hungarians.
So if on July 12 will see the Bayu halasle on holiday, do not worry - it is real. Hungarian. And cook it that day ... no more nor less - 2,000 pots. Gorshkov! This is how many servings will be? ..
Incidentally, these pots Bahia, even in the Guinness Book has landed. But witnesses say that the holiday can not find two crockery, which would be the same halasle. There. Only in one city and only one day ... Two thousand recipes!
No, so I certainly did not sign it. But even a small fraction of them ... Why not try? Well, for example, flour in Hungary like. And its products - as well. Because if you take 100-120 grams of flour, egg ... Knead a stiff dough, salt it, roll it out. Cut a square in cross section noodles, thick with a light, dry up it in the oven and ... Right there, hot to, pour in the soup is almost ready with fish fillets. Immediately thereafter, the fire off and halasle - on plates. But no longer just halasle and halasle in kalochski. Since it is cooked in the Hungarian town of Kalocsa.
In the Paks in halasle also add a pastry. Just do not noodles - noodles. To do this, roll the dough thinner, but slaughter - wider. Somewhere around with your finger. And the dishes you already halasle in Paks.
And in Szeged add nothing. Simply boil halasle not only carp.
I told you. In Hungary, a lot of fish. Sudak, Hungarian - Fogas, there is the Danube, and in Lake Balaton. But if from the lake, it is refined and delicate. We Balaton, most likely not get it. So he came from will - without a difference. The main thing that is not very large. It is true, then it is not Fogas. Young, respectively, and a small weight perch, weighing up to a kilogram, in Hungary called shyulle. He needs us.
Besides him - som. If anyone in the north, you can replace it with a burbot. As for me, the meat of these two fish tastes very much like.
And yet, say that in the Tisza usual starlet. Do not know, not seen. Yes, and try and get that we have it. I therefore propose to replace the Hungarian starlet trout or salmon domestic production. Do not let white, red, but also - a noble fish.
Since the composition of Szeged Fish Soup defined. Carp, catfish (or hake), perch, trout. Now the number. Two pounds of old foundations divide so. Slightly more than a third - carp. The rest divide equally between catfish (burbot), on the one hand, and zander, trout - on the other. The latter, already among themselves, too, are taken in equal proportions. So, in general, and so heap, and another - slightly less than the sixth part.
A cook? Just as with a carp. No differences. The peculiarity of Szeged option is that different fish broth gives its flavor note. Soup and did not get a solo, but something such as choral performance. Well, as our team ear.
What? Wine is already in the glasses? Then - enjoy your meal. Wine only, mind you, not abused. Well, if it is itself worse ... In this case there is soup behalf of an unnamed Hungarian fisherman who famous Hungarian restaurateur and classic cuisine - Karoly Gundel - called "halasle for ... revelers.
Initially, the process of preparing this halasle no different from the base, odnokarpovogo option. But after a strained broth with grated guschey put portions of fillets without skin, eggs and milk, there are differences.
As the broth boils, the soup should be added: the first - a bay leaf, the second - flour refueling.
Boil - add the first, second started. For the filling need 200 grams of sour cream and a teaspoon of flour with a horse. The fact that the sour cream in flour, and not vice versa - remember? And slowly, gradually add the sour cream. Drop fell, rubbed to a homogeneous mass. Only after that - the second drop. Rubbed the second, only after that - the third. Well, the fourth is already filling and ready.
Carefully and slowly pouring it into the soup, give prokipet, remove pan from heat and pours halasle for revelers on plates. In each of whom is already a piece of lemon, so need to suffer from a hangover body vitamin C.
Judging from the soup recipe that halasle, he must act poeffektivnee any Antipohmelina. Even compared not want to. There - chemistry chemistry. And here ... Natural product!
But best of him - without any reason. Just because it is tasty. Tasty, tasty! But you try ...
And because almost every Hungarian family - a fish soup recipe is from generation to generation, passed from father to son. And from that place towards his grandson. Exactly - from father to son. Halasle - it purely male. The woman before him is rarely allowed. And then - as a big exception.
So the recipes halasle in Hungary well very much! To see this, just come on July 12 in Bayu. A small, slightly less than 38,000 inhabitants, a town on the left bank of the Danube in southern Alfeld. 150 kilometers from Budapest, if a Solt towards the Serbian border, to which of Bahia - a stone's throw. Even before Croatia, if it continues, it slightly.
In 1715 in Bahia was 237 homes, more than 90% of which belonged to the South Slavic families. Therefore, when the end of the First World city taken over by Serbian forces, was even a variation that these territories go to the created Kingdom of Serbs, Croats and Slovenes. But at Versailles put everything in its place. Bahia was composed of Hungary, and is now 93.5% of its inhabitants - the Hungarians.
So if on July 12 will see the Bayu halasle on holiday, do not worry - it is real. Hungarian. And cook it that day ... no more nor less - 2,000 pots. Gorshkov! This is how many servings will be? ..
Incidentally, these pots Bahia, even in the Guinness Book has landed. But witnesses say that the holiday can not find two crockery, which would be the same halasle. There. Only in one city and only one day ... Two thousand recipes!
No, so I certainly did not sign it. But even a small fraction of them ... Why not try? Well, for example, flour in Hungary like. And its products - as well. Because if you take 100-120 grams of flour, egg ... Knead a stiff dough, salt it, roll it out. Cut a square in cross section noodles, thick with a light, dry up it in the oven and ... Right there, hot to, pour in the soup is almost ready with fish fillets. Immediately thereafter, the fire off and halasle - on plates. But no longer just halasle and halasle in kalochski. Since it is cooked in the Hungarian town of Kalocsa.
In the Paks in halasle also add a pastry. Just do not noodles - noodles. To do this, roll the dough thinner, but slaughter - wider. Somewhere around with your finger. And the dishes you already halasle in Paks.
And in Szeged add nothing. Simply boil halasle not only carp.
I told you. In Hungary, a lot of fish. Sudak, Hungarian - Fogas, there is the Danube, and in Lake Balaton. But if from the lake, it is refined and delicate. We Balaton, most likely not get it. So he came from will - without a difference. The main thing that is not very large. It is true, then it is not Fogas. Young, respectively, and a small weight perch, weighing up to a kilogram, in Hungary called shyulle. He needs us.
Besides him - som. If anyone in the north, you can replace it with a burbot. As for me, the meat of these two fish tastes very much like.
And yet, say that in the Tisza usual starlet. Do not know, not seen. Yes, and try and get that we have it. I therefore propose to replace the Hungarian starlet trout or salmon domestic production. Do not let white, red, but also - a noble fish.
Since the composition of Szeged Fish Soup defined. Carp, catfish (or hake), perch, trout. Now the number. Two pounds of old foundations divide so. Slightly more than a third - carp. The rest divide equally between catfish (burbot), on the one hand, and zander, trout - on the other. The latter, already among themselves, too, are taken in equal proportions. So, in general, and so heap, and another - slightly less than the sixth part.
A cook? Just as with a carp. No differences. The peculiarity of Szeged option is that different fish broth gives its flavor note. Soup and did not get a solo, but something such as choral performance. Well, as our team ear.
What? Wine is already in the glasses? Then - enjoy your meal. Wine only, mind you, not abused. Well, if it is itself worse ... In this case there is soup behalf of an unnamed Hungarian fisherman who famous Hungarian restaurateur and classic cuisine - Karoly Gundel - called "halasle for ... revelers.
Initially, the process of preparing this halasle no different from the base, odnokarpovogo option. But after a strained broth with grated guschey put portions of fillets without skin, eggs and milk, there are differences.
As the broth boils, the soup should be added: the first - a bay leaf, the second - flour refueling.
Boil - add the first, second started. For the filling need 200 grams of sour cream and a teaspoon of flour with a horse. The fact that the sour cream in flour, and not vice versa - remember? And slowly, gradually add the sour cream. Drop fell, rubbed to a homogeneous mass. Only after that - the second drop. Rubbed the second, only after that - the third. Well, the fourth is already filling and ready.
Carefully and slowly pouring it into the soup, give prokipet, remove pan from heat and pours halasle for revelers on plates. In each of whom is already a piece of lemon, so need to suffer from a hangover body vitamin C.
Judging from the soup recipe that halasle, he must act poeffektivnee any Antipohmelina. Even compared not want to. There - chemistry chemistry. And here ... Natural product!
But best of him - without any reason. Just because it is tasty. Tasty, tasty! But you try ...
