How to make
Put the head, tail, fins and meat of the carp to boil in plenty of water. Once the meat is cooked, remove it with a slotted spoon into a bowl and strain the fish broth. Remove the meat from the bones and tear it apart.
Return it to the broth on the stove and add the grated onion, carrot and potato. Simmer for 10 minutes and add salt. If necessary, pour 1-2 tablespoons of oil in, if the fish is not too oily.
Towards the end, sprinkle in the dried spices and black pepper to taste, remove it from the heat and add the chopped parsley and chopped half of a lemon.
Serve the fish soup with carp hot.
