Traditional Fish Soup

7. 10. 2025

Fish soup made of carp is a cherished dish that holds a special place in many traditions and holiday celebrations.

With its rich and flavorful broth, tender chunks of carp, and aromatic herbs and spices, this soup is a true delight for the senses.

Ingredients:

broth

• 18 oz of carp head and skeleton
• 1 cup of root vegetables (carrots, celery, parsley) chopped to small cubes
• small onion
• 3 balls of whole black pepper
• 3 balls of allspice
• 2 bay leaves
• salt
• 2 liters of water

soup

• 1 1/2 cup of root vegetables
• small onion
• 1/4 cup of butter
• 1/4 cup of all-purpose flour
• fish broth
• they are milking
• 1 bunch of parsley
• a pinch of nutmeg
• pepper
• salt

Method:

• Wash the fish heads and remove the eyes.
• Put them in a pot with the cleaned vegetables, cover with cold water, add spices and salt, and bring to a boil.
• During cooking, we collect the foam. We cook for about two hours on a low flame.
• In the meantime, cut the vegetables into cubes or grate them.
• Strain the broth.
• Put butter in a pot and fry the vegetables in the butter, then cover them with flour.
• Then, pour in the broth and bring to a boil.
• Clean the milk from the membranes and fat and add it to the soup.
• Cook for another 10 minutes until softened.
• Finally, garnish with chopped parsley and season with a pinch of nutmeg.

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