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.