Fish dumpling soup

Ingredients:

1 kg silver carp, carp, or catfish

50 g lard

5 medium onions

1 teaspoon paprika powder

2 green peppers

1 tbsp flour

100 ml sour cream

200 g mushrooms

1 egg white

salt and pepper to taste

Preparation:

Make a stock from the fish head and tail.

Grind the deboned fish meat, mix it with the egg white, salt, and pepper, then shape it into walnut-sized dumplings. Place them in the refrigerator to rest until cooking.

Prepare a mushroom stew from the mushrooms, onions, and green peppers, then dilute it with the stock until it reaches a soup-like consistency. Make a slurry with the flour and sour cream, then add it to the soup.

Once it comes to a boil, add the dumplings, cook until done, and serve hot drizzled with sour cream.