Carp soup from Lake Balaton

Ingredients for 4 servings:

• 1 carp (including head, innards, bones and breast pieces)
• 3 tbsp oil
• 4 onions
• 1 carrot(s)
• 100 g celeriac
• 1 tbsp paprika powder, sweet
• 4 slices of bread (wheat bread)
• 200 ml natural yogurt
• 100 g cheese, grated
• 50 g butter or margarine
• salt and pepper
• Sugar
• Vinegar
• 2 bay leaves
• Garlic
• 1 bunch of root vegetables (carrot, celery, parsley root, kohlrabi, leek, onion, etc.)
• 1 ½ liters of water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours 5 minutes

Add all parts of the carp (head, innards, and bones, etc.) except the fillets to the cleaned root vegetables, bay leaves, a little salt, paprika, and enough water (1 1/2 liters) and simmer for about 2 hours over low heat. In the meantime, sauté the sliced ​​onions and the sliced ​​celery in oil, fry with a little sugar until lightly browned, deglaze with 1 tablespoon of vinegar, and top up with the strained fish stock. Cut the carp fillets into bite-sized pieces and add to the stock, letting them cook. Then mix the yogurt with the cheese and a little garlic and add to the soup. Cut the wheat bread into cubes and toast them in butter. Just before serving, add these wheat bread cubes to the hot soup, sprinkle with parsley, and serve immediately!