Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Fish fillets; ground |
| \N \N | Traditionally whitefish, pik |
| 2 \N | Onions; ground |
| 2 tablespoons | Salt |
| ½ teaspoon | Pepper |
| 2 teaspoons | Sugar |
| 3 \N | Eggs |
| ½ cup | Cold water; approximately |
| 3 tablespoons | Matzo meal |
| 3 \N | Carrots |
| 3 \N | Onions |
| 1 \N | Celery |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 8 cups | Water |
Recipe by: My files Chop fish together with ground onions, seasonings, eggs, matzo meal and wat till light. Put the rest of the ingredients into a lar ge pot and bring to a boil. With wet hands, make patties from the fish mix and place in boiling liquid. Simmer gently for 2 hou rs. Chill.