In a large pot, sauté the chopped onions for about 2 minutes. Add the minced garlic and continue to cook until the onions become soft and translucent.

Clean and trim the fish, keeping the head for the broth and discarding the tail and fins. Cut the fish into smaller pieces, then divide them. Use the bony parts and fillets from the smaller fish for the stock, and reserve the clean carp fillets for the final soup.

Remove the onion and garlic pot from the heat and let it cool for about 2 minutes. Sprinkle in the paprika powder and mix well. ( Just a note, if you pour the paprike powder over sizzling hot fried onion, it becomes bitter)

Add the cleaned fish pieces (including heads - remove eyes - and bony parts) to the pot and coat them well in the paprika-onion mixture. Pour in about 2.5 liters of water, then add salt, black pepper, and parsley.

Bring to a boil, cover, reduce the heat, and let it simmer gently for at least 40 minutes, or until the fish is completely soft and falling apart.

This is the most time-consuming part, but it is important.

Filter the broth through a sieve. Press through the sieve ( with a large spoon) the boiled onion-fish mix, removing all large pieces of bones. Discard those bones, including the heads. Make sure you take the juicy flesh from the head.  Larger chunks can be added to a blender, while smaller bits can be pressed through a fine sieve.

Blend and strain everything until you have a smooth, flavorful broth free of bones and meat pieces.

Bring the strained broth back to a gentle boil, then reduce the heat and add the sliced carp filets. Simmer for about 10 minutes, until the fish is cooked through and tender. Don’t stir the soup with any spoon, but just move the cauldron every few minutes. Make sure you do not brek the fish pieces.