Step 1

Separate the carp fillets from the bones, remove the gills from the head. Rinse bones, fins and head, pour 2 liters of water, salt and bring to a boil.

Step 2

Then remove the noise, add the bay leaf and simmer the broth for at least 1 hour.

Step 3

Cut the fillets into small pieces. Salt, cover with foil and put in the refrigerator.

Step 4

Prepare the vegetable broth. Chop and fry garlic, onion, carrots, celery root, bell pepper, chili and tomatoes in vegetable oil. Add half a liter of water and cook the vegetables until tender.

Step 5

Strain the finished fish stock. Remove the fish meat from the bones, add it to the vegetable broth and chop all the ingredients with a blender until puréed.

Step 6

Then rub the resulting mass through a sieve and bring the fish broth to the consistency of liquid sour cream.

Step 7

Add paprika, fish fillets, salt and pepper to taste and simmer on low temperature for 10-15 minutes. Bon appetit!