Peel, wash and chop the potatoes and carrots and cook in little boiling salted water for about 10 minutes. Rinse fish cold, dab dry and cut into cubes. Clean, wash and cut leek into rings. Peel and dice onion and garlic and fry in hot fat. Season with caraway, paprika, marjoram and goulash spice. Pour in broth, stir in tomato paste.
Add potato and carrot pieces. Bring the vegetables to the boil briefly. Add fish cubes and cook over low heat for 8-10 minutes. Season to taste with salt and pepper. Divide the soup between two soup plates. Sprinkle with cress leaves