Stuffed fish in jewish

12 servings
3 hours

Cut the carp so as not to cut the abdomen. The head and tail will come in handy.

Peel the onions, carrots and beetroot. Wash. Leave the pieces of clean onion husks. It will still come in handy.

Remove the meat part from each piece of fish, leaving the skin whole and without pulp.

Place the skins on a separate plate.

Separate the pulp from the bones. Bones are also needed, fold them into a separate plate.

Soak bread in the water.

Cut two bulbs into quarters.

Pass the fish flesh, bread (squeezed from the water and without crusts) and onions through the meat grinder.

Salt and pepper.

Add the eggs and stir well.

Put the onion husks on the bottom of a large saucepan.

Beetroot, cut into large slices.

Large carrot slices.

Fish bones.

And halves of the remaining bulb.

We fill the head with fish mince. It is convenient to smooth the mince with a wet knife.

We fill the middle pieces of the skin on the board, not too tightly, because when cooking, the mince increases.

We put all the stuffed fish in a saucepan, stuffing the tails too, nothing will be lost. Pour water to the level of fish.

We do not collect foam. So that she leaves - spray her with water. Before boiling, we cook under the lid, after boiling - without the lid.

You need to cook the fish with a strong boil for about an hour (or more) until half of the broth is boiled. We put the fish beautifully on a dish and pour it with strained broth. We put it in the cold overnight - the broth will set.

And you can serve to the table.