Talk:Fisherman's soup

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Coral?

Article currently refers to coral as an ingredient: " the roe and coral is added, ten minutes before serving, to the boiling soup." Surely that's a mistranslation? — Preceding unsigned comment added by 2600:1700:E200:8320:6DCC:DB37:1D51:92F (talk) 01:49, 14 April 2020 (UTC)[reply]

Questions

Is the use of the phrase "Pannonian region" in the introduction irredentist? Later a distinction is made between Pannonia and the Balkans (which presumably includes Greece since a Greek translation is given for 'fish soup') Richardson mcphillips1 20:08, 18 October 2007 (UTC)[reply]

The article started out this way:

Fish soup (Russian:уха, Hungarian:halászlé, Serbian and Croatian: riblja čorba or riblji paprikaš) is hot soup prepared with mixed river fish, characteristic for cuisines of Pannonian plain, especially wider region around river Danube. The meal originates from Hungarian cuisine

Richardson points out an obvious mistake

"which presumably includes Greece since a Greek translation is given for 'fish soup'"

Well, The Greek psarosoupa recipe uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish and has nothing too do with this fish soup. The title should be Fisherman's Soup - Halászlé. or simply Fisherman's Soup. This way somebody adds a Greek fish soup or a French or who knows what other type of fish soups. This way it is confusing and gets easily mixed up with other fish soups, and with List of soups, Fish soups. The "yxa" soup or ukha (Clear Salmon Soup) is also a mistake, It is not a paprika based hot soup. It is made of cod or salmon, vegetables, lime, dill, parsley and black pepper - without any paprika, far away from the Pannonian Plain. Moved the picture to Ukha. Warrington (talk) 13:01, 31 August 2008 (UTC)[reply]

Um.. halászlé is NOT "always very hot and spicy". Unless of course the cook lacks imagination and/or taste buds. 72.81.60.244 (talk) 23:57, 27 January 2009 (UTC) That depends on which country we are talking about. In Serbia and Albania it is not. The Hungarian is famous for being hot: http://receptor.transindex.ro/index.php?recept=95[reply]

http://pitonya.freeweb.hu/plattensee/plattensee/pension/menu.htm

http://szeged.hir6.hu/cikk/17084/080904_egyunk_hat_egy_jo_halaszlet

http://www.medwe.hu/ettermek/618ezustponty.html

http://fehergyarmatkisterseg.hu/index.php?option=com_content&task=view&id=49&Itemid=69

Warrington (talk) 08:27, 28 January 2009 (UTC)[reply]

role in Hungarian gastronomy

It is worth mentioning that while halászlé is one of the centerpieces of turistic hungaricums (national specialities), it is prepared and eaten by the majority of natives only once a year at Christmas-time. An exception may(?) be the Baja-Szeged region, where the two varieties originate. There is a loud distinction made between the Baja variety with pasta (gyufatészta) and the Szeged variety without pasta.

To the spiciness: it is a polite custom in most civilized places to prepare the soup using of sweet paprika and to offer the hot one to add during serving for those craving spiciness. 94.69.239.103 (talk) 10:12, 18 May 2014 (UTC)[reply]

Naming

Article should be named Halászlé, as it is Hungarian soup. Fisherman's Soup is very general name. In all other Interwiki's this is named Halászlé. --Jugydmort (talk) 21:57, 20 May 2017 (UTC)[reply]