Ingredients:
1 lb fish bone (tail or head), 1 tablespoon salt, 1 red onion, 12 oz mushrooms, 2 tomatoes, 1 large green pepper, 1 pointed spicy pepper, 4 tablespoons oil, 1 tablespoon sweet paprika, 3/4 cup sour cream, 1 heaping tablespoon flour
for the fishballs:
10 oz carp meat (remove skin and larger bones), 2 tablespoons starch, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 small bunch of parsley, 1 egg white
for the noodles:
1 egg, pinch of salt, 4 tablespoons flour

Wash the fish bones, put into a pot and cover with 1 1/2 quarts of water. Add salt and bring to a boil, then cook, covered, for 45 minutes over low heat. In the meantime peel the vegetables. Chop the onion finely, cut the mushrooms into thin slices, the tomato and the peppers into 3/8” cubes. Sauté the onion over medium hot oil, add the mushrooms, cook over low heat for 2-3 minutes. Add the peppers and turn up the heat. After 3 minutes add the tomato and after another three minutes sift on the paprika. Prepare a smooth mixture of the sour cream and 1 1/2 oz of water, use it to thicken the mushrooms. Strain the fish stock and pour over the mushrooms. Boil for a few minutes stirring constantly. Mince the carp (use a slice of bread to get the last of it out of the mincer). Mix in the starch, salt, pepper and chopped parsley, finally mix in the beaten egg white as well. With wet hands form 16 small balls and cook them in the boiling fish soup for 4-5 minutes. To prepare the noodles mix the egg, a pinch of salt and a few tablespoons of water. Pour the thick mixture onto a cutting board. Dip a knife into
the hot soup and use it to pull bits of it off the board and into the hot soup. Cook for two minutes. Serve immediately.

Preparation time: 1 hour 10 minutes
One serving: 2061 kJ/493 kcal