Fish soup is arguably the most controversial dish in Hungarian gastronomy, but it is also an important element of the Hungarian Christmas table. Basically, we define three main types of fish soup in Hungary: the Tisza, the Danube, and the Balaton-type fish soup. Among these, the fish soup of Szeged is the most famous within the Tisza sub-group.
Translated by Fanni Kaszás
The main difference between the different types of fish soups is that the Danube fish soups are not puréed and offered with pasta, while on the other side of the country, the base of the fish soup is a much more dense, puréed mix. Believers of the two different methods have been fighting each other for centuries to see who lays claim to the real, traditional method.