Crush a few grains of pepper, add bay leaf, thyme, garlic, vinegar, 3 tea cup . (600 ml) of water and boil for half an hour. Strain the broth, add the wine, the chopped vegetables, onions and boil

Peel onions pour the sauce of roasted meat, wine and a little broth, add lemon juice, sauce "Uorchastar" salt and sauté until softening. Place the cleaned portions carp and sauté until soft. Portions

Luke cut into small cubes, carrot pieces, finely chopped scalded and peeled tomatoes and the mixture is placed in long fireproof container in which heated the butter. On vegetables put cleaned carp

Cleaned portions of fish salting and arrange in greased with sunflower oil vessel. Finely chopped onion fry in sunflower oil, add chopped carrots and beans, fry, add the chopped tomatoes into quarters

All products without trout, the butter and lemon juice is boiled in 1 l water 20 minutes, add the cleaned trout and boil over very low heat about quarter of an hour. Cooked trout are transferred to

Carp cut into small pieces, place in a bowl rings with lemon and bay leaf, add salt, sprinkle pepper, pour the wine and vinegar and allowed to stand for 4 hours. Make a red roux from the butter and

Carp cut into portions and marinate about 30 minutes in vinegar, finely chopped onion, salt and pepper. Chopped vegetables and spices to boil about 40 minutes on low heat in 500 ml salted water and

There are also several cross-section of the cleaned carp in them pieces of tomatoes, peppers, carrots, salo. Bottom of a fireproof container cover with sliced ​​potatoes, place the carp spine up, add

Carp is divided into portions. Portions are placed in boiling salted water and cook until soft. Cut into julienne salo fry with chopped onion, add the red pepper and pour a little broth of carp

Carp cleared , wash and remove the two fillets. Bones, head, milkweed or caviar, cook 1 hour in a little water. Add peppers and tomatoes. Strain broth seasoned with plenty of salt and pepper, pour

Well cleaned fish cut into pieces 5 cm thick and salting. In about 1.5 - 2 liters of water is boiled fish heads, bones, tail and possibly a handful cleared smaller fish with chopped onion. Once the

Onions, cut into thin rings, put in a pot with the peeled cloves of garlic, a little salt and fat and stew on low heat. Add spices and fish. Pour over the rest of the oil, sprinkle with crushed and

Of flour, lukewarm water and a little salt is prepared dough, which is rolled into a thick sheet. Chop into slices and stew in the oil until soft. Remove from heat and mix with finely chopped parsley

Cleaned of skin and bones salted fish fillets and sprinkle with ground black pepper, breaded in flour and whole, without cuts portions are poluizparzhva in plenty and heated vegetable oil. Place in a

Sliced ​​onions along with chopped carrot garlic stew until soft in vegetable oil, add some tomatoes and stew to thicken, add salt, add pepper to taste, pour a fish broth or hot water and boil for