Ingredients:

500 g (18 oz.) small fish
1 - 1.2 kg (2 1/4 to 2 1/2 lb.)
carp, or other large fish
1 large onion
1 tbsp. slightly hot paprika
1/2 cherry pepper
1 hot green pepper, to taste
Salt

Clean the fish and wash it, reserving the roe and milt.

Cut off the head and tail of the carp and chop the body into 5 cm (2”) pieces. Sprinkle with salt, cover and set aside in the refrigerator.

Start by cooking the small fish together with the carp head and tail, the chopped onion and enough water to barely cover the fish. Boil over moderate heat for an hour, then mash the mixture through a colander.

To the previously prepared soup base, add 625 ml (2 1/2 cups) cold water, the salted slices of fish, the milt and the roe. Season with red paprika and hot pepper, if desired. Boil over moderate heat for 10-15 minutes, until the fish is cooked.  

Enjoy!!