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  • 1 lb fish (whitefish carp trout or pike)
  • 1 large onion per pound of fish ground up
  • 1 egg per pound of fish ground up
  • 1/4 cup matzoh meal per pound of fish ground up
  • 1 tsp of salt per pound of fish ground up
  • 1/2 tsp pepper per pound of fish ground up


  • Bring to boil a large pot of water and fish heads and bones. Add lots of onions and carrots sliced (Save the peel of the onions). Bring all the ingredients together and mix well.
  • You can also add 1 carrot to the fish if you want. Wet your hands and form the fish into balls. Drop fish into the water bring to a boil and simmer for 3 hours covered.
  • In the last hour add the onion skins. Add hot water as needed.
  • Recipe may be doubled, tripled or even quadrupled.
  • If you feel daring try making horseradish. Just peel a horseradish root, Place in a blender or cuisnart and spin. When that is ground up add 1 can of beets and a little borscht. Mix until you get the desired color and consistency you want. Then add some vinegar and if necessary add some sugar to taste.

Categories: Jewish  Main Dish 
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