Clean and wash the carps well, then cut off the head, the tail and the fins for each one. Slice the onion coarser, and cut the tomatoes and kapia peppers into larger pieces.

Take a large soup pot in which place the fish pieces first on the bottom of the pot. Put sliced onions on the fish and add the tomatoes and chopped paprika. Fill the pot with cold water, about 5 litres, season with sea salt and peppercorns and put it to boil, over medium heat, for about two hours.

After it has boiled, let it cool a bit, then, while it is still hot, pass this soup through a sieve. Try with a wooden spoon to mix in the sieve, so that you can press as much of the solid part through the sieve.

Add the Hungarian sweet paprika to the soup base and pour the soup base back into the pot and boiled it. Because it is a fish concentrate, add about two litres of water. Season with one teaspoon of chilli flakes and taste, if you want, add more salt and pepper.

When the soup start to boil, add the fish pieces, and simmer for another 10-15 minutes. Served hot, with the addition of chilli and fresh bread.