Canned capelin with vegetables for the winter
If you're tired of the usual winter preserves of fruits and vegetables, you can make canned fish. A delicious winter preserve is capelin canned with vegetables. As we know, this fish is inexpensive, making it affordable for any home cook. The composition also includes vegetables that complement the capelin, and as a result we get an excellent cold fish appetizer.
This fish can be eaten with various side dishes or added to borscht. This capelin vegetable sauce goes well with pasta, potatoes, rice, and other grains. It will add juiciness and richness to your dishes. This recipe for preserving fish for the winter is worth your attention. The result will delight not only you but your whole family.
Ingredients:
- tomato juice – 500 g;
- onion – 150 g;
- carrots – 300 g;
- beetroot – 100 g;
- capelin – 400 g;
- table vinegar – 2 tbsp;
- salt – 1 tbsp;
- sugar – 2 tbsp;
- sunflower oil (for frying).
How to cook capelin with vegetables
Peel the onion. Peel and grate the carrots. Peel and grate the beets.
Now fry the vegetables until golden brown, about 10 minutes.
Take a cauldron or a thick-bottomed saucepan. Pour the fried vegetables into it. Pour in the tomato juice and simmer for about 20 minutes. Instead of tomato juice, you can use fresh tomatoes, pureed in a blender.
We clean out the entrails of the capelin and cut off the heads.
We send the cleaned fish to stew together with vegetables.
Add salt and sugar. Add a portion of table vinegar.
We stew capelin for the winter for at least half an hour.
Once the fish is fully cooked, place it in sterile jars and roll them up.
And in winter we enjoy our favorite snack of capelin and vegetables.
