Israeli-style herring

4 servings

30 minutes

This is a classic Ashkenazim Jewish dish, sweet and sour and slightly spicy.

Energy value per serving

• Calories: 690
• Proteins: 51.3g
• Fats: 44g
• Carbohydrates: 24.4g

Ingredients

• Herring fillet: 6 pc
• Onion: 4 head
• Vinegar 3%: 0.5 glass
• Water: 1 l
• Sugar: 2 tbsp
• Garlic: 2 clove
• Bay leaf: 3 pc
• Ground black pepper: 0.5 tsp
• Carnation: 3 pc
• Black peppercorns: 6 pc
• Allspice peas: 6 pc
• Ground cinnamon: pinch
• Vegetable oil: 0.3 glass

Cooking steps

1. Soak the thoroughly washed herring in cold water for 6-8 hours, then drain the water.

   Required ingredients:

   • Herring fillet: 6 pieces
   • Water: 1 l

2. Cut the herring into small pieces and place them in a glass jar, layering with chopped onion and minced garlic.

   Required ingredients:

   • Herring fillet: 6 pieces
   • Onion: 4 heads
   • Garlic: 2 cloves

3. Boil 1 liter of water, add bay leaf, black and fragrant pepper, clove, cinnamon, and 2 tablespoons of sugar. Bring to a boil for no more than 2-3 minutes, then add vinegar and vegetable oil, just bring to a boil and immediately remove from heat.

   Required ingredients:

   • Water: 1 l
   • Bay leaf: 3 pieces
   • Black peppercorns: 6 pieces
   • Allspice peas: 6 pieces
   • Carnation: 3 pieces
   • Ground cinnamon:  pinch
   • Sugar: 2 tablespoons
   • Vinegar 3%: 0.5 glass
   • Vegetable oil: 0.3 glass

4. Cool and pour over the herring.

   Required ingredients:

   • Herring fillet: 6 pieces

5. Tightly close the jar and place it in the refrigerator for two days.