Fishermen’s Soup

Fishermen’s Soup


1000 g different type

of small fish (freshwater fish)

1500 g carp (whole or fillets)

2 tablespoons lard

2 tablespoons Hungarian paprika powder

2 large onion

1 green pepper

1 big potato, peeled

salt and ground black pepper to taste

1 tomato, peeled and diced

1 egg and flour for the noodles

Fishermen’s Soup

  1. Clean the fish, remove its teeth, tail, fins, eyes and scales with a sharp knife, wash it with cold water. To avoid having to go through these steps, buy fillets of carp, or ask the fishmonger to clean it for you. You can leave out the small fish, but one of the secrets of making delicious fish soup is using different types of fish.
  2. Cut out the eyes from the head, open up the carp at its belly and remove the chitterlings.
  3. Slice it up for 2 cm thick slices and salt them.
  4. Peel the onions and dice them.
  5. Make a fish stock from the small fish and the head of the carp:
  6. Heat up the lard in a large pan and braise the diced onions.
  7. Sprinkle the onion with paprika and pour immediately about 3 l water into the pan to prevent paprika from getting burnt.
  8. Put the small fish, the head of the carp, the diced tomato and salt in the pan and cook it until the meat comes of the fish bone.
  9. Sieve the stock and bring in to the boil.
  10. If you find it a bit thick, add some water.
  11. Put the salted carp slices in the fish stock, add slices of hot, green pepper, some salt if necessary and bring it to the boil.
  12. Grate the potato and add it to the soup. Cook it for 1-2 minutes.
  13. Beat up an egg add 1-2 tablespoons of flour and mix it until you get a batter. It should not be neither too thick nor too thin.
  14. Salt it a bit and cut nice ball shapes into the boiling soup with a spoon. Cook it for 2-3 minutes.




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