1.5 kg different fish - carp, pike, catfish and so on...
Possibly 2 handfuls of small freshwater fish
1 large onion
3 tsp (15 g) cayenne pepper
Well cleaned fish cut into pieces 5 cm thick and salting. In about 1.5 - 2 liters of water is boiled fish heads, bones, tail and possibly a handful cleared smaller fish with chopped onion. Once the water boils, put red pepper. Once the onions are dissolved, pour the broth through a strainer on salted fish slices, cut into thin rings peppers and peeled and chopped tomatoes. Soup boil 20 minutes on low heat. Not to be confused, but only to shake not shatter fish. Serve hot with fresh white bread. The broth can be prepared only by carp, but the Hungarian chefs believe that vkucat improves if you use several types of fish.