Hungarian Fisherman's Soup - Maggi Halaszle Cubes
It is prepared, originally, by the fishermen along the Tisza, Danoube and othe rivers banks, usually on an open fire. It is a quick lunch, prepered immediately after the catch. But now days, we cook this unique, traditional fish soup in our homes, specially on Christmas eve. In Hungary we only have sweet water fish, such as Carp, Bass, Sterlet, Catfish, Bream, Crucian, etc. There are just a few ingredients, onion, grounded sweet paprika, water, garlic, whole dried hot peppers, salt, fish bouillon cubes, fish of coarse, and some red wine (to prevent the fish to fall apart, and for the taste). It is prepared in 1 hour from start, and easily made on every stove in a large casserole, but don't stir it, just shake, to prevent the fish from breaking apart. Usually, we serve the soup with pasta, called "match pasta", it looks like matches actually.
Ingredients: Partially hydrogenated palm fat, iodinated salt, Ground spices (paprika 14%, chilli), Dried fish 12% (fish, iodized salt, antioxidant: rosemary extract), Flavour enhancer: monosodium glutamate, corn starch, onion, sugar, Dyes: sulphide- ammoniac caramel, paprika extract, dried garlic extract, antioxidant: rosemary extract
May contain traces of gluten, milk, eggs, soya and celery.
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