Stuffed fish (Gefilte fish)

• 2-3 medium carp (700-800g each),
•  100-200 g of white bread,
•  300 g onions
•  2 beets
•  3 carrots,
•  onion peel,
•  1 tbsp. tablespoons of sugar
•  2 eggs,
•  1 tbsp. a spoonful of vegetable oil.

Peel the carp from the scales, cut off the head and, without cutting the abdomen, remove the insides, remove the gills from the head, rinse with cold water and cut the fish into transverse pieces, 3-5 cm thick. Cut the flesh from each piece of fish without damaging the skin. To prepare the minced meat, grind the pulp together with onions and bread soaked in water and squeezed out in a food processor. Add a raw egg, sugar, vegetable oil, pepper, salt to the minced meat and mix everything thoroughly. Fill the pieces of fish with the prepared minced meat in the places where the flesh was cut out, and level with a knife dipped in water. At the bottom of the pan, put beets and carrots cut into pieces, as well as thoroughly washed onion skins. On top of the vegetables, place the stuffed pieces of fish, on which put another layer of vegetables, then again the fish and again a layer of vegetables. Pour the fish and vegetables with cold water so that the water only covers them, and, having closed the pan, put it on low heat for 1.5 - 2 hours from the moment the water boils. During cooking, it is necessary to ensure that the fish and vegetables do not burn, the top layer of the fish should be occasionally watered with the resulting broth. Before serving, transfer the fish together with vegetables to a dish, strain the remaining broth and pour over the fish. Put in the refrigerator so that the broth is gelatinous.