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1 whole carp (1½ kg); 2 carrots; 2 beets; 2 ½ onion; 2 cloves of garlic; hot pepper; ½ cup beet vinegar (optional); 1 egg; 1 tbs. goose fat; ½ tbs. + 1 tsp. sugar; 2-3 tbs. matzah meal (or semolina); 1 handful of onion peel; 6 peas allspice, 10 black peppercorns; bay leaves; cinnamon stick; salt, black pepper

Gefilte Fish (Karp po żydowsku, גפילטע פיש)

Skin the scaled carp removing skin like stocking, having notched it around the head and turning it inside out from head to tail. Gut the fish, cut off the gills, wash, debone. Put the bones, fins, tail and head in 8 cups of cold water, bring to boil, skim the foam, add ½ peppercorns, carrot, onion, onion peel, cook on low heat for 1 hour. Meanwhile, sauté the finely chopped onions and ⅓ of carrot grated until onions are soft, add 1 tsp. sugar, mix well. Mince carp meat with the ½ onion, add the fried onions and carrots, add matzah meal, beat in an egg, add salt, pepper and knead well, refrigerate for an hour. Stuff the carp skin with that stuffing, shape remaining stuffing into balls of an egg size, put everything on a layer of sliced beets in a saucepan, add the remaining spices and vegetables, hot pepper, garlic, pour the strained fish stock, bring to boil, add ½ tbs. of sugar, cook over very low heat for 2 hours covered, pour in the vinegar. Cut gefilte fish into portions and put them together with fishballs on cooked carrots cut into circles, pour the broth over, let cool, refrigerate. Serve cold with slices of boiled vegetables.

Gefilte Fish (Karp po żydowsku, גפילטע פיש)

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Андрей (talerka).