Prepare the fish: clean, gut, remove the gills to be sure.

Potatoes wash, wrap each bulb in foil and bake in the oven at 200 degrees.

Fill a pot with 3,5-4 litres of cold water, drop it in the fish, add allspice and Laurel leaf to taste and put on fire. Bring to boil, remove the foam ( a must! ), reduce the heat and simmer for about an hour. The broth should not boil hard!

While cooking the broth and baked potatoes cook sauté. Carrots need to be cleaned and cut into medium-sized cubes. Put in a pan with hot vegetable oil and fry a little. Add the finely chopped onion, a little salt and pepper. Still a little fry and add the pureed tomatoes. Remove from the heat.

Baked potatoes, peel and mash them with a fork and mix with the eggs.

From the finished broth to remove the fish, strain the broth. Carp we don't need them, but carp need to be dismantled - carefully separate the meat from the bones. Now "collect" soup. Strained stock bring to the boil, add the sauté, cook for about three minutes. Then add potatoes with caviar. Bring to a boil and immediately remove from heat, add salt to taste, put the pieces of carp.

Bon appetit!