匈牙利的另一道国菜是“渔夫汤”fisherman’s soup

同样,这道菜也会用到匈牙利的标志性调料——红辣椒粉。

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.
渔夫汤和菜炖牛肉一样,在匈牙利国菜中占有同样重要的地位,它是被放在水壶中,然后在明火上烹制而成。这道汤是用各种河鱼(鲤鱼、鲶鱼、鲈鱼或梭鱼)和大量的红辣椒粉做成的,辣椒粉使这道汤呈特有的鲜红色。这道汤有多种类型,其中最著名的是la Baja(用粗面条和鲤鱼制成,以鲤鱼为主)或Szeged(用四种鱼制成)。