It can be cooked over the open fire in a cauldron.
- Mixed Fish: Perch, Catfish, Carp, Etc. - 5000 g (11 lbs)
- Onion - 1000 g (2.2 lbs)
- Paprika - 100 g (0.2 lbs)
- Cherry Pepper - 100 g (0.2 lbs)
- Salt - to taste
- Water - 5-6 l (169.1 oz)
- Some Shoestring-like, Flattened Pasta - 500-700 g (1.1 lbs)
Clean the fish and wash it with cold water. Slice it up for 2 cm thick slices and salt them.
Pour the water into a large pot and add the remains of the fish fillets: heads, bones, skin and fins. Slice and stir in the onions. Peel and chop the tomatoes and add them to the onions. Cook the stock for about 2 hours and strain it.
Bring the stock to a boil and add the fish fillets and paprika. Cook the soup over high heat for about 10-20 minutes, until the fish fillets are soft. Do not stir the soup to avoid breaking up the fish. Move the pot from side to side occasionally.
Serve with bread and sour cream.
Also known as: Spicy Fish Soup With Paprika