Carp in kvass in Russian

Ingredients

• 1 carp weighing approximately 2 kg
• 2 large onions
• 2 tbsp. l. butter
• 500-750 ml kvass
• 1/4 tsp. grated nutmeg
• 4 buds of cloves
• salt to taste
• parsley for serving

Cooking

Step 1

Clean the fish, gut, wash and wipe with a paper towel. Cut into portions, sprinkle with salt, put in a single layer on a dish or tray. Put in the refrigerator for 1.5-2 hours.

Step 2

Cut the head of the carp and place it in the bottom of a heavy-bottomed pot.

Step 3

Cut the onion into half rings. Pat the carp pieces again with paper towels and place in the pan along with the onions. Fill with kvass so that the fish is completely covered with liquid. Add butter and seasonings.

Step 4

Simmer until fish is tender, about 30 minutes. Transfer fish to a platter; cover with foil to keep warm. Strain the sauce and reduce to half the volume. Pour sauce over fish.