Hi Irfansik,
I hate to provide a vague answer, but the answer is 'it depends'.
If the odours and colour are caused by sulphur-based molecules, then carbon filtration may work. Another method which may work is adding lime and allowing the precipitate to settle - removing the supernatant. The supernatant should have a clearer colour - depending on the chemicals.
You may want to try this in small beaker-sized batches to see what works best.
Best wishes,
Eugene