Recipes

Ingredients

• 4.4 lb (2 kg) carp (cut into steaks)
• 2.2 lb (1 kg) catfish (filleted)
• 3 large onions (sweet silver onions)
• 2 carrots
• 1 piece of celery
• A little wild garlic
• Tomato juice / peeled tomatoes
• Ground paprika (sweet and crushed red pepper)
• Salt and pepper to taste
• Oil
• Water (about 3.5 to 5 liters)

Steps

1. The day before, salt and pepper the cleaned and cut fish, coat it with a mixture of a little blended onion, tomato juice, and ground paprika, and leave it in the refrigerator for 24 hours.
2. Clean and finely chop the onion, carrots, and celery.
3. Heat oil in a pot or cauldron over high heat.
4. Add the chopped onion and vegetables, and fry until translucent and nicely browned.
5. Pour in the water and tomato juice, and bring the liquid to a boil over high heat.
6. Carefully drop the prepared marinated fish into the boiling soup (do not stir too much so the fish doesn't fall apart).
7. Add the sweet and crushed paprika, salt, and pepper.
8. Cook over high heat for about 30 minutes.
9. Reduce the heat and let the soup simmer for another ten minutes.
10. Finally, add finely chopped parsley or chives to taste, remove from heat, and serve warm.