Ingredients

• 500 g carp fillets
• 1 onion
• 1 carrot
• 1/2 parsnip root
• 1 bell pepper
• 2 tablespoons lard (or vegetable oil)
• 1.5 liters broth
• 1/2 cup tomato puree
• parsley sprigs
• seasonings: 1 bay leaf, 1 allspice berry, 2 teaspoons marjoram, 2 teaspoons sweet red paprika, 1/3 teaspoon hot paprika, 1/2 teaspoon caraway seeds, freshly ground pepper, salt

Preparation

1. In a pot with fat, sauté the onion cut into rings. Add peeled carrot and parsnip root grated on a grater. Fry, stirring occasionally, for about 5 minutes.
2. Add bell pepper cut into 2-3 cm strips and fry, stirring, for about 2 minutes.
3. Pour in the broth, add seasonings and cook covered for about 5 minutes.
4. Clean the carp meat of bones and remove the skin. Cut the meat into pieces and add to the soup. Reduce heat and cook for about 2 minutes.
5. Add tomato puree and cook for about 2 minutes. Sprinkle with parsley sprigs.