Halászlé (Fisherman’s Soup): Another quintessential part of the Hungarian culinary art. It is a river fish broth, which is typically intensely seasoned with paprika and several other piquant herbs. Traditionally this soup is cooked outside, over a fire, for several hours. That instantly brings out the intensity of the flavors. The fish, its main ingredient, is always locally sourced from the Danube or Tisza.