Recipes
Carp stuffed with sauerkraut and mushrooms
Ingredients
→ MUSHROOMS OR PORCINI MUSHROOMS
→ GROUND BLACK PEPPER
→ SALT
→ BUTTER
→ VEGETABLE OIL
→ SAUERKRAUT
→ 1 CARP
Clean the fresh carp from the scales and, having carefully cut the abdomen, free it from the entrails.
Boil the mushrooms, put them in a colander, and then chop them finely.
Next, mix the mushroom minced meat with sauerkraut and fry in vegetable oil.
Season the carp inside with pepper, salt (inside and outside), rinse, dry, and then stuff with cabbage and mushrooms. Sew the incision on the belly of the carp with threads, lubricate the carp with melted butter on top, and then place it in a bag or sleeve for baking.
Carp is baked in the oven at a temperature of 200 degrees. The baking time depends on the size of the carcass.
