The soup is made from a traditional recipe using 1,500 kilograms of ingredients . In addition to Czech-bred carp from South Bohemia there will be 130 kg of carrots, celery and parsley, 40 kg of onion, 90 kg of flour, 65 kg of butter and 60 liters of cream. For flavoring there is fish roe, brandy, and caramel. Toasted croutons can be put on top.