Ideally, this dish is done. The fish should be cut into pieces a La carte (previously carefully cleaned, but not gut). The giblets will be removed when you fish it. Each piece of the whole, i.e., cut at the abdomen will not. Because each piece you need to cut the fillets, leaving only the skin. I made easier. Took the existing carp fillet with skin. Chose bone, fillet separated from the skin, which was cut into small "ribbons". Fillets were ground twice through a meat grinder with one big onion, bread, soaked in water. Added black pepper (to taste), salt and sugar. Generally, this dish is spicy. If you do it right, you need a good pepper. The stuffing also put 2 tbsp oil and pour gradually all the time well vimosewa, a quarter Cup of water. To make mince meatballs.

Each meatball put on the tape of the skins and wrapped up in it.

Cookware with non-stick coating covered with a layer of beets and carrots (cut plates)

And onion skin. In many recipes the ground meat in a pot put a lot of onions. I tried that and it turns out bitter. Well, it's for my taste.

Spread meatballs on top.

Fill with water so that was just above the fish. If not immediately flushed out. Anyway, after an hour, water (1 Cup) you need to add. Salt and pepper and put sugar in it. My mom never the pan with a lid is not covered. Some cover, but I do as I was taught. And yet - all the pieces must lie side by side, not on each other.

Put on medium heat, let boil, and then reduce the flame and cook for hours 2-2,5 on a low flame (to languish). Be sure to taste. This dish you need to bring to taste. Rather, the broth. Well, that's it. Let him cool off. Spread on a dish and cover with the broth. Put in the refrigerator. The broth freezes and turns to jelly fish.