Jellied pike

Clean the pike, gut it, and wash it.

Remove the gills, cut off the head and tail.

Cut the carcass into large pieces.

Peel the carrot, beetroot, and onion, and cut them into large circles.

Place the pike's head, tail, fins, and spine in a pot, cover with cold water, bring to a boil, and simmer over medium heat for 25-30 minutes. Strain the finished broth.

Layer beets at the bottom of another wide pot, then half of the fish, carrots, the remaining fish, and onion rings. Pour fish broth just enough to cover the top layer of onions.

Bring the contents of the pot to a boil, add salt to taste, reduce the heat to very low, and simmer for 1.5–2 hours, adding water as needed to maintain the original level.

Remove from heat and let it cool slightly.

Carefully place the boiled vegetables at the bottom of the mold, layer fish pieces on top, and pour in the broth.

Place in the refrigerator to set for a few hours.