ינהאַלט
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ינגרעדיענץ
- 3 אָניאָנס
- 1 קליין לעק שטעקן זיך יונג
- 300 g הערינג פיליץ
- 1 מער
- 300 ml וואַסער
- 5 טבספּ עסיק עסאַנס
- 3 טבספּ עקסטרע פייַן צוקער
- 1 צפּ צעטרעטן פעפערקאָרנס
- 13 דזשוניפּער בעריז סקוויזד
- 1 טבספּ געל זענעפט זאמען
- 3 בוכטע בלעטער
- 3 קליין דאַר טשילי פּעפּערז
ינסטראַקשאַנז
- Cut the onions and leeks into very fine slices - rinse the matjes fillets under cold water and pat dry again with kitchen paper.
- Put half of the onions and half of the leeks in a bowl, place the herring fillets on top and cover with the rest of the onions and leeks.
- For the brew, cut the carrot into fine slices. Bring the water, vinegar essence, sugar and all the spices to the boil in a saucepan, add the carrots and simmer on a mild heat for about four minutes, then cool immediately (in a cold water bath, this works very quickly).
- Pour the cooled stock into the herringbone bowl, cover with cling film and leave to steep in the refrigerator for at least 24 hours.
- Sour herrings last for several days - they taste particularly good with jacket potatoes, fried potatoes or only with fresh farmhouse bread - and they make any "hangover" disappear quickly, which is also important after a New Year's Eve or on the "great days" .
דערנערונג
באדינען: 100gקאַלאָריעס: 139קייקאַלקאַרבאָוכיידרייץ: 10.2gפּראָטעין: 7.2gפעט: 7.5g