Traditionally, the soup is prepared in a small kettles on open fire by fishermen. First, chopped onion is fried in the kettle with some oil and water until it is caramelized. Then, ground paprika is added, and the kettle is filled with water. When the water comes to a boil, other spices (such as black pepper, white wine, tomato juice) are added, and finally the fish, chopped into large pieces. Entire fish, including heads and tails, are usually added to the soup. The best soup is prepared with mixed fish;citation needed the most common species are common carp, catfish, perch and pike. Depending on the amount of added peppers, the soup is mildly to very hot.
The soup is poured directly from the kettle into dishes and eaten with bread (the spicier the soup, the more bread is required).
Many people, especially fishermen, regard the preparation of fish soup somewhat of a cult. Although the recipe is basically simple, the "right" ratio of spices, onion, fish (especially, its quality and variety) and water, as well as timing, affect the soup taste significantly. Many dedicated fishermen keep their recipe as a highly-kept secret. Competitions in preparing the soup are popular and are usually held at fairs or picnics along river coast. Visitors are offered to taste the soup for money or for free, the quality is determined by public or committee and (un)success of competitors is often subject of mutual teasing. The soup is best consumed with Rieslingwines, diluted with soda water (combination referred to as špricer in Serbian and Croatian referring to the German word spritz, which is the sound effect made by soda water as it fizzes out of the dispenser; and fröccs in Hungarian).
