250 g (1/2 Ib) fish per person (carp, perhaps catfish and small fish), 2 medium onions (for 4 portions), salt and paprika.
Clean the fish and cut into slices. Chop the onions finely. Arrange the onion and fish slices in layers, starting with the head and tail pieces at the bottom and the most attractive slices on top. Pour in enough water to cover. Season with salt and put on to cook. Add half the paprika when it is boiling and the rest when it is nearly cooked. Add the hard and soft roe towards the end of the cooking time.
Cooked pasta is usually added to Danubian fish soup. Make the pasta using at least 4 eggs and cut into fairly thin squares (or buy commercially made egg pasta squares, preferably from a “fresh pasta” shop). Cook in a separate pan of boiling slightly salted water before adding to the soup.