Begin by making the chrein. Peel the beets and horseradish and soak in cold water for 1 hour. Remove from water and grate using a grater or a food processor. Transfer to a medium size bowl and add sugar, salt, vinegar, olive oil, and garlic. Stir thoroughly, and transfer to a jar with a lid. Let chrein rest in the refrigerator for at least 2 hours before serving.

While the chrein is resting, make the broth. Wrap the fish bones in cheesecloth and tie shut with kitchen twine. Place the wrapped fish bones along with the rest of the ingredients besides the gefilte fish in a large pot. Fill with water until it covers the ingredients. Cover with a lid and bring to a boil. Reduce heat to a simmer and cook until the carrots are fork tender. 

Add the gefilte fish patties to the broth. Add additional water to ensure the gefilte fish is fully submerged. Gently simmer for 1 ½ hours. Remove the Patties and carrot slices from the broth and set aside. Strain off the cooking liquid from the broth and set in a container in the fridge to cool. Once chilled, the stock will jell and become a traditional sauce to serve with the dish.

To serve, arrange the gefilte fish on a platter and top each patty with a carrot slice and a dollop of chrein. Garnish with parsley and enjoy!

Optional: serve with the jellied stock sauce.