Edibles & Potables: Unafraid of flavor? Taste the Hungarian culinary tradition

(The cover photo is a vegetable stand in Budapest in 1987.)
Your faithful correspondent enjoys an affectionate relationship with fish soup of all varieties, a genre he cherishes expansively, embracing New England clam chowder, French bouillabaisse, gumbo from Louisiana, Thai Tom Yum Goong, and a great many more tasty, waterborne edible concoctions.
One time at an eatery in Hungary I opted for Balatoni halaszle, soup from the Lake Balaton region that uses freshwater fish (carp, catfish and fogas, a pike-perch variant) with onions, garlic, tomatoes and hot peppers.
Petyek, another version of Balatoni halaszle (photo credit).
I can’t re …