• 4 pounds carp, ground
  • 2 carrots, or 1 medium raw beet, peeled and grated
  • 1 onion, ground
  • 2 eggs, beaten
  • 2 tablespoons horseradish, white or red
  • 1 cooked egg, mashed
  • 1 teaspoon salt
  • Basic fish sauce (recipe below)

Fish Sauce

  • Fish bones and heads, washed
  • 1 potato, peeled and sliced (optional)
  • 2 onions, sliced
  • 1-3 teaspoons salt
  • 3 carrots, whole or sliced
  • 1-3 teaspoons sugar (optional)


Place all sauce ingredients in a large pot and fill one- third to one-half full of water. There should be enough water to cover the fish to be added later. Bring to a boil.

In blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings. Mix well and set aside.

Prepare Basic Fish Sauce, (water, onions, carrots, celery, and seasonings to taste) and heat to boiling. Form fish mixture into balls (wet hands with cold water), and drop carefully into 8 quart pot one at a time. When broth returns to a boil, lower flame, cover and simmer for 2 to 2 1/2 hours, depending on size of balls.

Remove balls from liquid, arrange on a large serving platter with a slice of carrot on each, and pour on a bit of the sauce if you want an aspic. Chill. Yields 12-18 portions.