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Fisherman's Soup
Fisherman's soup or halászlé () is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among Danube Swabians and their descendants, known as ''Karpfensuppe''. In Croatia, it is commonly served in the regions of Slavonia and Baranya (region), Baranya, where it is called fiš paprikaš. With its generous use of hot paprika and, often, hot Black pepper, peppers, halászlé is arguably one of the spiciest dishes native to the European continent. Preparation Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungary
Hungary is a landlocked country in Central Europe. Spanning much of the Pannonian Basin, Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia and Slovenia to the southwest, and Austria to the west. Hungary lies within the drainage basin of the Danube, Danube River and is dominated by great lowland plains. It has a population of 9.6 million, consisting mostly of ethnic Hungarians, Hungarians (Magyars) and a significant Romani people in Hungary, Romani minority. Hungarian language, Hungarian is the Languages of Hungary, official language, and among Languages of Europe, the few in Europe outside the Indo-European languages, Indo-European family. Budapest is the country's capital and List of cities and towns of Hungary, largest city, and the dominant cultural and economic centre. Prior to the foundation of the Hungarian state, various peoples settled in the territory of present-day Hun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danube Swabians
The Danube Swabians ( ) is a collective term for the ethnic German-speaking population who lived in the Kingdom of Hungary in east-central Europe, especially in the Danube River valley, first in the 12th century, and in greater numbers in the 17th and 18th centuries. Most were descended from earlier 18th-century Swabian settlers from Upper Swabia, the Swabian Jura, northern Lake Constance, the upper Danube, the Swabian-Franconian Forest, the Southern Black Forest and the Principality of Fürstenberg, followed by Hessians, Bavarians, Franconians and Lorrainers recruited by Austria to repopulate the area and restore agriculture after the expulsion of the Ottoman Empire. They were able to keep their language and religion and initially developed strongly German communities in the region with German folklore. The Danube Swabians were given their German name by German ethnographers in the early 20th century. In the 21st century, they are made up of ethnic Germans from many former and p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Soup 03976
Hungarian may refer to: * Hungary, a country in Central Europe * Kingdom of Hungary, state of Hungary, existing between 1000 and 1946 * Hungarians/Magyars, ethnic groups in Hungary * Hungarian algorithm, a polynomial time algorithm for solving the assignment problem * Hungarian language, a Uralic language spoken in Hungary and all neighbouring countries * Hungarian notation, a naming convention in computer programming * Hungarian cuisine Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the P ..., the cuisine of Hungary and the Hungarians See also * * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halászlé
Fisherman's soup or halászlé () is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among Danube Swabians and their descendants, known as ''Karpfensuppe''. In Croatia, it is commonly served in the regions of Slavonia and Baranya, where it is called fiš paprikaš. With its generous use of hot paprika and, often, hot peppers, halászlé is arguably one of the spiciest dishes native to the European continent. Preparation Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then strained, and ten minutes befor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Fisherman's Soup, Halászlé, Karpfensuppe Preparation
Hungarian may refer to: * Hungary, a country in Central Europe * Kingdom of Hungary, state of Hungary, existing between 1000 and 1946 * Hungarians/Magyars, ethnic groups in Hungary * Hungarian algorithm, a polynomial time algorithm for solving the assignment problem * Hungarian language, a Uralic language spoken in Hungary and all neighbouring countries * Hungarian notation, a naming convention in computer programming * Hungarian cuisine Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the P ..., the cuisine of Hungary and the Hungarians See also * * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baja, Hungary
Baja () is a city with county rights in , southern Hungary. It is the second largest city in the county, after the county seat at Kecskemét, and is home to some 35,000 people. Baja is the seat of the Baja municipality. The environs of Baja have been continuously inhabited since the end of the Iron Age, but there is evidence of human presence since Prehistory, prehistoric times. The settlement itself was most likely established in the 14th century. After the Ottoman Empire had conquered Hungary, it grew to prominence more than the other nearby settlements, and was granted town rights in 1696. Today, Baja plays an important role in the life of Northern Bácska as a local commercial centre and the provider of public services such as education and healthcare. It has several roads and a railway connection to other parts of the country, and also offers local Public transport for its residents. Being close to the Danube and the forest of Gemenc, as well as having its own cultural sights ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spätzle
Spätzle (), Spätzla or Spatzen, called ''nokedli'' () in Hungarian, are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. Spätzle is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use. A similar round shape, simplified ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paks
Paks is a small town in Tolna (county), Tolna county, in the south of Hungary, on the right bank of the Danube River, 100 km south of Budapest. Paks as a former agricultural settlement is now the home of the only Hungarian Paks Nuclear Power Plant, nuclear power plant, which provides about 40% of the country's electricity consumption. History The settlement was already inhabited in ancient times. It has played a role in the Ottoman Empire times and during Rákóczi's War of Independence. The Calvinist and the Lutheran churches were built in 1775 and 1884 respectively. In the 19th century, several mansions were built in the center of the old town, such as those in Szent István Tér, the main square of the town. The Catholic three-isled, basilica style Sacred Heart church was consecrated in 1901. There is a tablet in the wall of the baroque Szeniczey mansion to commemorate Ferenc Deák (politician), Ferenc Deák, 'the Sage of the Country'. The Town Museum is housed in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Szeged
Szeged ( , ; see also #Etymology, other alternative names) is List of cities and towns of Hungary#Largest cities in Hungary, the third largest city of Hungary, the largest city and regional centre of the Southern Great Plain and the county seat of Csongrád-Csanád County, Csongrád-Csanád county. The University of Szeged is one of the most distinguished universities in Hungary. The Szeged Open Air (Theatre) Festival (first held in 1931) is one of the main attractions, held every summer and celebrated as the Day of the City on 21 May. Etymology It is possible that the name ''Szeged'' is a mutation (linguistics), mutated and truncated form of the final syllables of ''Partiscum (castra), Partiscum'', the name of a Roman colony founded in the 2nd century, on or near the site of modern Szeged. In Latin language contexts, has long been assumed to be synonymous with ''Szeged''. The Latin name is also the basis of the city's Ancient Greek, Greek name ''Partiskon''. However, ''Sz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Soup (Halászle)
Fish soup is a food made by combining Fish (food), fish or seafood with vegetables and Fish stock (food), stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established France, French classifications of clear soups are ''bouillon (broth), bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''Bisque (food), bisques'' are made from puréed shellfish or vegetables thickened with ''cream''; cream soups may be thickened with béchamel sauce; and ''velouté sauce, veloutés'' are thickened with egg (food), eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
