Sprats in tomato sauce - the legendary canned goods of the Soviet era, which were used as an independent dish, and added to the soup. However, sprats in tomato sauce can be prepared independently at home. So you will be completely confident in the quality of the workpiece.
Pick your recipe
You will need
- –560 g of frozen capelin or sprat (herring);
- –270 ml of fresh or canned tomato juice;
- -1.5 bulbs;
- –2 carrots;
- –2.5 tbsp flour;
- -dill;
- -sunflower oil;
- –3–7 peas of black pepper;
- - salt, lavrushka;
- –1.5 tbsp Sahara.
Instruction manual
1
First, you should first defrost the fish, leaving it for 2-4 hours in a warm place. Process each fish by removing the head and entrails.
2
Put a frying pan with a thick bottom on the burner, pour oil and fry the chopped onion, stirring with a wooden spatula. Rinse the carrots well, remove the unnecessary layer and grate. Next, put the vegetable in the onion and continue cooking.
3
Pour excess liquid from a cup of fish and carefully rinse each carcass under running water. Add sprats to the mixture of onions and carrots, send salt, pepper, lavrushka and sugar there. Try the broth. Ideally, the taste should be sweet and sour.
4
As a result, pour tomato juice into the pan, pre-seasoned with flour, which has excellent binding properties and will make the sauce more thick. Sprinkle the finished dish with chopped dill.
note
Do not forget that sprats are smaller than capelin and contain more beneficial amino acids.
Useful advice
If you want to store sprats in tomato sauce for a long time, you should add vinegar to taste at the end of cooking, and then put the fish in sterilized jars. The shelf life of such a snack can vary from 2 to 5 weeks.