Ingredients

It is necessary:

1.5 kg carp heads and tails

200-300 g kecige

300 g of carp spawn

400 g of onion

2-3 cloves of garlic

200 g carrots

50 g persuna

50 g of parsnips

50 g celery

1-2 fresh whole peppers

2 dl of squeezed tomato

4 dl oil

3 teaspoons salt

3 teaspoons of dry herbal spice

1 teaspoon ground pepper

2 bay leaves

1 bag of spices for fish soup

4-5 liters of plain water

if desired hot crushed peppers

Preparation

1.Put carp heads and tails and one small sturgeon to cook. Sturgeon is a fish that gives the soup a special taste.

2.When the water boils, cook for about 10-15 minutes, then strain the water and save it, so that the soup is poured over it.

3.Leave the fish to cool, then clean the meat from the bones.

4.Finely chop the onion and grate the rest of the vegetables (without peppers).

5.Saute the onion in oil, squeeze the garlic and other vegetables through a press, so that the mass turns into a puree. When you run out of liquid from the vegetables, add a little filtered water from the fish.

6.In a bowl, hand out the contents of the bag of spices for fish soup and stir with 2 dl of squeezed tomato, gradually pouring and mixing, so that no lumps form, then add 2-3 dl of water in which the fish is cooked. Pour the whipped spice into a pot with stewed vegetables and simmer a little more while stirring, then pour in the fish water. Cover to boil, and when you throw the key, add fresh whole paprika, salt, pepper, dry spice and bay leaf. Cook for about 5 minutes, then add the carp spawn (it is best when there are eggs and milk), which should be torn into pieces with your hands. After 10 minutes, add the cleaned cooked fish to the soup, and let it boil for another 15 minutes. During cooking, try whether the soup is well seasoned, then add spices to taste.

7.For the spicy taste of the soup, add a little hot ground pepper.

8.The fish water does not have to be topped up immediately, but after adding all the ingredients, assess whether the density of the soup is satisfactory.