匈牙利冷知識：河鮮料理很不錯

匈牙利的另一道國菜是“漁夫湯”fisherman’s soup

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同樣，這道菜也會用到匈牙利的標誌性調料——紅辣椒粉。

Fisherman’s soup holds a similarly prominent place among the national dishes and, like goulash, it is cooked in a kettle over an open fire. The soup is prepared from mixed river fish (carp, catfish, perch or pike) and with a great amount of hot paprika, giving it the characteristic bright red color. It has numerous varieties, with a la Baja (made with thick pasta and mainly carp) or Szeged (made with four types of fish) being the most famous.

漁夫湯和菜燉牛肉一樣，在匈牙利國菜中佔有同樣重要的地位，它是被放在水壺中，然後在明火上烹製而成。這道湯是用各種河魚（鯉魚、鮎魚、鱸魚或梭魚）和大量的紅辣椒粉做成的，辣椒粉使這道湯呈特有的鮮紅色。這道湯有多種類型，其中最著名的是la Baja（用粗麪條和鯉魚製成，以鯉魚爲主）或Szeged（用四種魚製成）。