Fisherman’s soup (halászlé) is one of the most classic dishes for Christmas tables or summer gatherings with friends. It’s a true festive dish, but in many families along the Tisza and Danube rivers, it’s also part of the everyday menu. Whether it’s the Bajai version, where pasta is essential, or the Szegedi style, with its thick, paprika-rich base, one thing is certain: a glass of wine is almost always a must. In many cases, kadarka is the go-to choice, and it’s the most common pairing in restaurants. But why is it the ideal companion?

The secret connection between kadarka and fisherman’s soup

Kadarka has become a traditional pairing with halászlé for good reason. Here are a few key points:

• Spice harmony: The heart of halászlé is high-quality paprika. Kadarka’s spicy, peppery, and sometimes clove-like notes complement this beautifully, creating a perfect balance.
• Fresh acidity: A good halászlé can be rich, especially if made with multiple types of fish. Kadarka’s lively acidity refreshes the palate with each sip, making every bite just as enjoyable as the first.
• Light body: Kadarka is generally a lighter, less heavy red, which is important because a fuller-bodied wine could overwhelm the delicate layers of the soup, whereas kadarka enhances them.
• Tradition and experience: There’s a touch of romance too. Kadarka is a long-known Hungarian variety, cultivated and enjoyed for centuries. Sipping it alongside halászlé isn’t just a taste experience—it’s a truly Hungarian moment.

Other wines to try alongside kadarka

If you’d like to experiment, here are some other wines that also work well with fisherman’s soup:

• Szekszárdi or Egri Bikavér: A fuller-bodied, more serious wine with deep fruit notes alongside its spice. Best for intensely spicy halászlé, as it can stand up to bold flavors.
• Kékfrankos: A fruitier wine with red berry notes and a touch of peppery spice, offering a playful alternative. Especially good with a lighter, less spicy version of the soup.
• Rosé: A fresh, lively, summer-style wine whose fruity tartness complements the sweetness of paprika. Ideal for casual, friendly outdoor meals.
• Dry white wine (preferably reductive olaszrizling): With its vibrant acidity, it’s perfect for those who prefer whites. It doesn’t overpower the paprika, instead refreshing the palate and balancing the richness of the soup.

Conclusion

The pairing of kadarka and halászlé is a true Hungarian classic, where the wine’s lightness, fresh acidity, and spice meet the intensity of the paprika-rich soup perfectly. For those looking to explore new flavors, kékfrankos, Bikavér, rosé, or a crisp white wine can also be exciting alternatives. One thing is certain: the wine you choose is as much a part of the halászlé experience as the soup itself.