Fish soup


The traditional soup, which was part of the Czech national cuisine, was prepared in most households as part of the Christmas Eve dinner.

The specific preparation differed according to individual regions, each family had its own recipe for preparation. It was most often prepared from carp, currently there are also variants prepared from other types of fish – for example, from salmon.


  • 400 g carp head and meat
  • 100 g of offal from carp, cleaned soft roe, without casing
  • 0.6 dcl drinking water
  • 10 g of salt
  • 50 g of celery
  • 50 g of carrots
  • 50 g parsley
  • 100 g of butter
  • 80 g plain flour
  • 0.2 g mace  
  • 0.2 g ground pepper
  • 0.1 g allspice
  • 2 psc bay leaves
  • 5 g of parsley
  • 60 g roll 40 g of butter for frying the roll


  1. Boil the cleaned and rinsed carp heads, meat and guts removed in cold water.
  2. In the meantime, clean the root vegetables.
  3. When the soup starts to boil, add vegetables, spices, mace, salt and cook for about 30 minutes.
  4. We prepare a light brown roux from butter and flour, whisking constantly with a whisk, which we cover with lukewarm carp broth and bring to a boil.
  5. Cook slowly, approx. 20 min. In the meantime, cut the vegetables into small cubes, then chop the soft roe  from the carp and add it to the boiled soup.
  6. Add salt.


When serving, we put chopped parsley and a lightly fried roll in butter on top of the soup.

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