Karp po Żydowsku
Karp po Żydowsku, or Jewish-style carp, is a traditional Polish-Jewish dish featuring carp fillets poached in a flavorful broth with onions, carrots, celery, and aromatic spices like allspice and bay leaves. The fish is typically served cold, often in aspic, and is a centerpiece of the Christmas Eve (Wigilia) supper in many Polish households.
🍽️ Nutrition at a glance
This dish is a good source of high-quality protein from the carp and provides healthy fats, including omega-3 fatty acids. A typical serving offers around 300-400 calories, with the exact count depending on the amount of fat used in cooking and the richness of the aspic.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Phosphorus | 320 mg |
| Selenium | 45 mcg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 5 mg |
| Potassium | 420 mg |
| Vitamin D | 6 mcg |
| Magnesium | 35 mg |
| Iron | 1.5 mg |
Per 1 fillet with aspic and vegetables (about 250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a fascinating example of how Ashkenazi Jewish culinary traditions have been adopted and adapted into Polish national cuisine, especially for the meat-free Christmas Eve meal. Nutritionally, carp is a freshwater fish that is a good source of B vitamins and minerals like phosphorus and selenium.
AI estimate may be inaccurate · Terms