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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 ethnic German ''Donauschwaben'' and their descendants, known as ''Karpfensuppe''. 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 before serving hot ground paprika and two finger-thick carp fillets, the roe and coral are adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungary
Hungary ( hu, Magyarország ) is a landlocked country in Central Europe. Spanning of the 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 has a population of nearly 9 million, mostly ethnic Hungarians and a significant Romani minority. Hungarian, the official language, is the world's most widely spoken Uralic language and among the few non-Indo-European languages widely spoken in Europe. Budapest is the country's capital and largest city; other major urban areas include Debrecen, Szeged, Miskolc, Pécs, and Győr. The territory of present-day Hungary has for centuries been a crossroads for various peoples, including Celts, Romans, Germanic tribes, Huns, West Slavs and the Avars. The foundation of the Hungarian state was established in the late 9th century AD with the conquest of the Carpathian Basin by Hungar ... [...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 were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard 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 mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perch
Perch is a common name for fish of the genus ''Perca'', freshwater gamefish belonging to the family Percidae. The perch, of which three species occur in different geographical areas, lend their name to a large order of vertebrates: the Perciformes, from the el, πέρκη (), simply meaning perch, and the Latin ''forma'' meaning shape. Many species of freshwater gamefish more or less resemble perch, but belong to different genera. In fact, the exclusively saltwater-dwelling red drum is often referred to as a red perch, though by definition perch are freshwater fish. Though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family Percidae. The type species for this genus is the European perch, ''P. fluviatilis''. Species Most authorities recognize three species within the perch genus: * The European perch (''P. fluviatilis'') is primarily found in Europe, but a few can also be found in South Africa, and even as far ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catfish
Catfish (or catfishes; order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, the Mekong giant catfish from Southeast Asia, the wels catfish of Eurasia, and the piraíba of South America, to detritivores (species that eat dead material on the bottom), and even to a tiny parasitic species commonly called the candiru, ''Vandellia cirrhosa''. Neither the armour-plated types nor the naked types have scales. Despite their name, not all catfish have prominent barbels or "whiskers". Members of the Siluriformes order are defined by features of the skull and swimbladder. Catfish are of considerable commercial importance; many of the larger species are farmed or fished for food. Many of the smaller species, particularly the genus ''Corydoras'', are important in the aquarium hobby. Many catfish are nocturnal, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Carp
The Eurasian carp or European carp (''Cyprinus carpio''), widely known as the common carp, is a widespread freshwater fish of eutrophic waters in lakes and large rivers in Europe and Asia.Fishbase''Cyprinus carpio'' Linnaeus, 1758/ref>Arkive The native wild populations are considered vulnerable to extinction by the International Union for Conservation of Nature (IUCN), but the species has also been domesticated and introduced (see aquaculture) into environments worldwide, and is often considered a destructive invasive species, being included in the list of the world's 100 worst invasive species. It gives its name to the carp family, Cyprinidae. Taxonomy The two subspecies are: * ''Cyprinus carpio carpio'', native to much of Europe (notably the Danube and Volga rivers)Jian Feng Zhou, Qing Jiang Wu, Yu Zhen Ye & Jin Gou Tong (2003). Genetic divergence between ''Cyprinus carpio carpio'' and ''Cyprinus carpio haematopterus'' as assessed by mitochondrial DNA analysis, with emphasis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kettle
A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a ''lid'', ''spout'', and ''handle'', or a small electric kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions. As indicated by its name, the kettle was and is often used as teaware to brew tea or prepare a tisane. Some very modern versions do more than just boil water, and also make the tea and keep it warm. Etymology The word ''kettle'' originates from Old Norse ''ketill'' "cauldron". The Old English spelling was ''cetel'' with initial ''che-'' ʃlike 'cherry', Middle English (and dialectal) was ''chetel'', both come (together with German ''Kessel'' "cauldron") ultimately from Germanic ''*katilaz'', that was borrowed from Latin ''catillus'', diminutive form of ''catinus'' "deep vessel for serving or cooking ... [...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, ethnic groups in Hungary * Hungarian algorithm, a polynomial time algorithm for solving the assignment problem * Hungarian language, a Finno-Ugric language spoken in Hungary and all neighbouring countries * Hungarian notation, a naming convention in computer programming * Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ..., 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 ethnic German ''Donauschwaben'' and their descendants, known as ''Karpfensuppe''. 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 before serving hot ground paprika and two finger-thick carp fillets, the roe and coral are added to ... [...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, ethnic groups in Hungary * Hungarian algorithm, a polynomial time algorithm for solving the assignment problem * Hungarian language, a Finno-Ugric language spoken in Hungary and all neighbouring countries * Hungarian notation, a naming convention in computer programming * Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ..., 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 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, makes it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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