Recipe for: Jewish Carp - photo 1
← Recipes

Recipe for: Jewish Carp

90 min Medium 180 views ~53.66 PLN - (0)
Rate:
(0)
Start Cooking

Description

Jewish-style carp is a traditional Polish dish that delights with its intense flavor and aroma. The delicate meat of the carp is cooked in an aromatic broth with onion, carrot, and spices, and then served with jelly. The dish is characterized by its rich taste, tender texture, and subtle scent of root spices. Perfect for special occasions and holidays, it is a tribute to the ancient traditions of Jewish cuisine in Poland. Source: inspiration - traditional Jewish cuisine recipes Cooking time: 60 min

Ingredients Used

Ingredients (9)

Servings:
4
  • Carp 1000 g
  • Sugar 50 g
  • Gelatin 20 g
  • Water 1000 ml
  • Onion 1.3 pcs (~200 g)
  • Carrot 1.9 pcs (~150 g)
  • 🌿 Spices
  • Bay leaf 6.7 pcs (~2 g)
  • Salt 10 g
  • Black pepper 10 pinch (~5 g)
💰 Estimated dish cost: ~53.66 PLN (13.42 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

1

In a large pot, place water, onion, carrot, sugar, salt, pepper, and bay leaves. Bring to a boil, then simmer for 10 minutes to extract the flavors.

Ingredients: Water, Onion, Carrot, Sugar, Salt, Black pepper, Bay leaf
Upewnij się, że marchew jest pokrojona cienko, aby łatwiej oddała smak do bulionu.
2

Add the carp bellies to the broth and simmer on low heat for about 30 minutes, until the fish is tender and easily separates from the bones.

Ingredients: Carp
Nie mieszaj zbyt często, aby nie rozpadły się kawałki ryby.
3

Remove the carp from the broth and place it on a platter. Strain the broth through a sieve to remove the vegetables and spices, then add the dissolved gelatin. Mix thoroughly.

Ingredients: Gelatin
Upewnij się, że żelatyna jest całkowicie rozpuszczona, aby galaretka była jednolita.
4

Pour the carp with the prepared broth with gelatin and set aside in the fridge to let the jelly set. Serve chilled.

Danie najlepiej smakuje po kilku godzinach chłodzenia.

Fun Fact

💡

Carp in Jewish style is one of the traditional Christmas Eve dishes in Poland, symbolizing abundance and prosperity for the coming year.

Best for

Wigilia Święta Bożego Narodzenia Rodzinne uroczystości

Tips

🍽️ Serving

Serve the carp on an elegant platter, garnished with fresh herbs like parsley. It pairs perfectly with bread and fresh salads.

🥡 Storage

Leftover carp is best stored in an airtight container in the refrigerator, where it can last up to 3 days. To reheat, gently warm it in a water bath or in the oven to avoid drying out the fish.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Autumn Tagliatelle with Creamy Pumpkin Sauce, Chanterelles, and Crispy Sage 60 min

Autumn Tagliatelle with Creamy Pumpkin Sau...

Pizza and Pasta
Lasagna Bolognese 180 min

Lasagna Bolognese

Pizza and Pasta
Oven-baked Kebab in Traditional Turkish Bread 90 min

Oven-baked Kebab in Traditional Turkish Bread

5.0 Main dishes
Traditional Greek Salad 15 min

Traditional Greek Salad

Salads
Easter salad with strawberry, rhubarb, and yogurt with toasted millet 50 min

Easter salad with strawberry, rhubarb, and...

Salads
Spring Sparkling Rhubarb-Strawberry Spritzer with Floral Aquafaba Foam 60 min

Spring Sparkling Rhubarb-Strawberry Spritz...

Drinks
Advertisement