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Hungarian fish soups belong to three main groups: those coming from Lake Balaton, the Danube and the Tisza River.

Although good quality fish, onions and paprika are indispensable ingredients of all three types, they are prepared in different ways. The first step in making classic Tisza fish soup is preparing the soup base from several types of white-fleshed fish, the heads and tails of carp and onions. When this has been passed through a sieve, first some water and then salt, paprika and carp filets are added. Tisza fish soup is not only a typical dish of the area along the Tisza River, but also a symbol of the fishing traditions kept alive.

It strictly adheres to the old fishing culture concerning its ingredients, and, at the same time, thanks to the use of the soup base as a natural “flavour enhancer”, it is a dish enjoyed by all.

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