Stuffed fish in Hebrew

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Put the skins on a separate plate.

5. Step 5:

   

   Separate the pulp from the bones. Bones are also needed, put them in a separate plate.

6. Step 6:

   

   Soak bread in water.

7. Step 7:

   

   Cut two onions into quarters.

8. Step 8:

   

   Mince fish pulp, bread (pressed from water and without crusts) and onions.

9. Step 9:

   

   Season with salt and pepper.

10. Step 10:

    

    Add the eggs and stir well.

11. Step 11:

    

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

13. Step 12:

    

    Beets, cut into large slices.

14. Step 13:

    

    Large slices of carrots.

15. Step 14:

    

    Fish bones.

16. Step 15:

    

    And the halves of the remaining onion.

17. Step 16:

    

    Fill the head with minced fish. It is convenient to smooth the minced meat with a wet knife.

18. Step 17:

    

    Fill the middle pieces of skin on the board, not too tightly, because when cooking, the minced meat increases.

19. Step 18:

    

    We put all the stuffed fish in a saucepan, we also stuff the tails, nothing will be lost. Fill with water to the level of the fish.

20. Step 19:

    

    We do not collect foam. To make it go away, we spray it with water. Before boiling, we cook under a lid, after boiling - without a lid.

21. Step 20:

    

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

22. Step 21:

    

    And can be served to the table.