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Lusatian carp in Polish brine


Cut the ready-to-cook carp in half, cut off the head and tail and divide into 3-4 pieces, rub with vinegar and salt and leave to stand for half an hour. Sauté the diced root vegetables in melted butter with beer, water and a pinch of salt for half an hour. Add the grated gingerbread, raisins, almond slivers and sliced lemon. Season the sauce with salt and sugar. Thicken with mixed starch. Layer the carp pieces in the sauce and leave to infuse for approx. 20 mins. over a low heat.

Serving suggestion: Serve the carp pieces in a deep plate with the sauce. Serve with Mauke (mashed potatoes) or Abernstickl (boiled potato pieces) as a side dish

Enjoy your meal!
The mountain spirits from Beckenberg wish you


1 kg carp
1 tbsp vinegar
1 tbsp salt
250 g roots
50 g onions
50 g butter
0.75 L beer
0.25 L water
60 g gravy cake
almond slivers
1/2 organic lemon
2 tbsp sugar
2 tbsp starch

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