[Sca-cooks] the oddness of ethnicity - specifically hungarian recipe

[Johnna Holloway]

It has both hot paprika and cherry peppers or hot green peppers.
Those are New World Peppers, so How early can it be?

My guess would be 19th century. And here we go:

"The first two Hungarian paprika recipes did not appear in print until  
1829, in Istvan Czifrai's cookbook. They were paprikas chicken and  
halaszle, the fish soup of Szeged, the center of capsicum culture in  
Hungary then and now." from Why We Eat What We Eat: How Columbus  
Changed the Way the World Eats  By Raymond Sokolov. He mentions  
paprika is talked about as early as 1569, but it doesn't appear in  
cookery books until much later.

It is all over the internet:
http://www.theworldwidegourmet.com/recipes/szeged-fish-soup-szegedi-halaszle/

Johnnae

On Feb 23, 2011, at 5:42 PM, Ian Kusz wrote:

> Speaking of which, someone suggested this to me as a healthy food;  
> is it
> period, is it tasty, and is it healthy?  Anyone tried to make?  Is  
> it a
> touchy dish, or easy?
>
> szeged fish soup
> Ingredients
> Ingredients
> - 1 tbsp. slightly hot Paprika
> - 1/2 cherry pepper
> - or 1 hot green pepper, to taste