Recipe Index

Ingredients

• 7 medium yellow onions, divided
• 3 tbsp vegetable oil, divided
• 1 3/4 lb boneless, skinless whitefish, pike, carp, hake, or sole fillets (or a combination), cut into 1-inch pieces
• 3 large carrots, peeled and cut into 1/2-inch coins
• 1 medium beet, peeled and cut into large chunks
• 2 large eggs, lightly beaten
• 3 1/2 tsp salt, divided
• 1 tsp freshly ground black pepper, divided
• 4 to 6 tbsp matzo meal
• 1/4 tsp sugar
• 8 cups water

Method

1. Slice 2 of the onions and fry them in 2 tablespoons of the oil over medium heat for 12 to 15 minutes, until deep golden. Cool. Finely chop the remaining onions.
2. Grind or finely chop the fish (a food processor pulsed briefly works; do not puree it smooth). Mix the fish with the fried onions, half the chopped raw onion, the eggs, 2 teaspoons of the salt, 1/2 teaspoon of the pepper, the sugar, and enough matzo meal to make a soft mixture that holds together. Refrigerate for 30 minutes.
3. Put the water in a wide pot with the remaining raw onion, the carrots, the beet, the remaining salt and pepper, and the remaining tablespoon of oil. Bring to a simmer.
4. With wet hands, shape the fish mixture into 12 to 14 oval patties. Lower them gently into the simmering broth in a single layer.
5. Cover and simmer very gently for 1 hour 15 minutes, until the patties are firm and cooked through. Do not let the broth boil hard.
6. Cool the patties in their broth, then lift them out, reserving some carrot coins and broth. Chill for at least 4 hours. Serve cold, with a carrot coin on each patty, a little of the jellied broth, and horseradish.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data