Lipovans are Russian old believers, old believers, followers of Romanism, having left Russia because of persecution for their faith, renowned for their reticence, austerity and rejection of everything that contradicts their customs and traditions. They live along the estuary (downstream) of the Danube in Ukrainian and Romanian coasts and foraged mainly by fishing, hunting and all that goes with it. Not one poor guy was lost in Vilkovo the reeds, wishing to "cut easy" fish from the lipovan Venter and networks. And the answer is always the same: boat, wind, wave and all... but everyone knows that to approach the fishing milestones - a more expensive! You can live with the Lipovans in the neighborhood of 30-50 years and never like them to be not what in the house and in the yard. But, if they are fair, best friends and hunters to find. There will always be fish, and crayfish, and birds (and frogs, but more on that in future recipes). Returned yesterday from a fishing trip. A little, four kilograms of small carp, but just as I need one bookmark.

Carp should not be large, otherwise the bone will not be cooked through. Do not judge strictly, because it was prepared in conditions close to the field (in summer kitchen), and plate with utensils already used, but the taste, well, not changing. By the way, I now assists his wife, though she thinks the opposite...

Make incisions on the fish to the ridge. Heat the frying pan with vegetable oil. In a clean plastic bag, pour a Cup of flour, tablespoon of salt and teaspoon of black pepper. Stir. Lay there first batch of fish for frying, hold the neck of the package and shake several times. Take out of the pack evenly covered with flour and salt fish and spread on the pan.

Fry for a couple of times on each side until sustainable Golden brown. ON THE BIG FIRE!!! If contaminated oil needs to be changed, but with the last batch of fish you left in the oil pan as shown in the picture

Put the kettle on the fire, because we will soon need water. Report to the latest instalment of whole fried fish.

Pour all the fish in a thin stream of vinegar (so as not to pour, to cast about a half Cup and pour from there). Wait, when will begin to soar as the picture shows...

And cover with a lid.

Steamed just a moment, please, cut the pepper,

Prepare seasoning

And garlic.

Open the lid and add the Bay leaves, seasoning (we have the" Ten vegetables"), chili peppers and bell pepper about five. The garlic and pepper will add later.

All this beauty fill with boiling water to "cover"

Dissolve and distribute the seasonings

And, reduce the heat and simmer under the lid for five minutes.

After five minutes, taste for salt and pepper.

Now it's time for garlic and the TASTE is pepper.

Add the garlic

And, after all, pepper.

All, welcome to the table, Boiled!!!

I am not able to do presentation...

A study once...

And there is no need. Just communicate with those who You pleasant. I was in this sense lucky. I find so positive that small shots already and the distraction is not desirable.

Seven feet under the keel!!! Good luck and GOOD to all!!!