Ingredients:
- 500 g of filleted fish
- 2 bulb onions
- 1 beetroot
- 1 parsley
- 1 carrot
- 1 bay leaf
- 5 black pepper corns
- 2 cloves of garlic
- 2 slices of white bread
- salt – to taste
- black ground pepper – to taste
Cooking
Combine filleted fish and chopped bulb onion. Add white bread soaked in milk. Stir the ingredients and mince them twice. Then add salt, pepper, 1 raw egg, and ground garlic. Mix everything properly. Set the mass aside for a while.
Peel a beetroot, onion and carrot. Slice the vegetables. Cut parsley finely. Combine everything in a pan and pour some water above. Add a bay leaf, black pepper corns, and salt. Stir the ingredients and boil for 30 minutes. Then filter the broth. Mix the fish mass with the vegetables carefully.
Shape the prepared mixture in the form of round cutlets. Bring the remaining broth to boil and dip the cutlets there. Boil them over medium heat for an hour. Then cool the cutlets a little and serve.
Enjoy your meal!
