Balaton's ear

Chefs from Hungarian cuisine really like to play with spices, that is, they can put several types of spices in one dish, thanks to which they get excellent food. Similarly, they use a stable national tradition in the preparation of Balaton fish soup, mixing paprika with tomatoes. That's the right thing to do, because, according to this culinary recipe, their ear turns out to be simply amazing!
Fish for fish soup, we first thoroughly clean the scales, cut off the spines on the fins, remove the insides and cut out the gills. Large fish can be cut into small portions, fill with water and put on moderate heat. Peel the onion, finely chop it and put it in boiling broth. Also add finely chopped carrots and sweet red pepper to the soup. Cook until ready. Then put salt to taste in the ear, bay leaf, pepper, lecho (you can tomato paste) and paprika. Cover with a lid for a few minutes, after removing it from the stove. Before serving, decorate the soup with finely chopped parsley and dill.