Halaszle is a true symbol of Hungarian cuisine, especially in the regions where access to fresh fish is easier. As is typical for Hungarian soup ... with salt and pepper. Sauté the onions ...
Roughly chop 10g (⅓oz) of fresh coriander and mix it and the ground white pepper ... soup noodle bowls. Bring the noodle cooking liquid and shrimp stock to a simmer. Add the fishballs, fish ...
The base, of course, is fish. It must be fresh ... soup doesn't get boring quickly. Ingredients: Additionally: Preparation: Cut the fillets into medium-sized cubes and sprinkle with salt and pepper.