From salted sprat. Delicious sprats of spicy salting at home

Salted sprat appetizer Ingredients: 150 g sprat (salted), 30 g celery root, 150 g potatoes, 100 g cucumbers, 100 g onions, 2 eggs (hard boiled), 150 g sour cream. Method of preparation: Wash potatoes and celery root, boil, peel and cut into slices. peel the onion

An appetizer of salted herring caviar? IngredientsCaviar 3-4 herring, 1 teaspoon mustard, 2 teaspoons oil, 1 teaspoon vinegar, 1 small head onion, rubbed lemon peel, ground black pepper.? cooking methodRemove well-washed salted herring

Beef and sprat casserole with tomatoes Ingredients: 500 g. ground beef, 2 tomatoes, 3 potatoes, 1 jar canned sprat in tomato sauce, 1 onion, 1 egg, 60 g butter, 70 g grated hard cheese, 40 g of ground crackers from white bread, ground

Sprat sauce Ingredients 300 g sprat, 2 eggs (hard boiled), 70 ml olive oil, 50 ml table vinegar, 5 g sugar, 1 g ground red pepper, 1 g ground black pepper, salt

22.07.2016

A small nondescript fish has rightfully won the widest popularity all over the world. She is low calorie. It contains polyunsaturated acids, which favorably affect the functioning of the heart and have an anti-sclerotic effect. The presence of potassium in the sprat helps our body get rid of sodium, which means that the body will not excess water and we won't suffer from high blood pressure. The presence of vitamin D in combination with minerals such as phosphorus and calcium has a beneficial effect on the condition of our bones. Sprat is recommended to be included in the diet of sick people, because. it is rich in vitamins and easily digestible proteins. But it must be remembered that all of the above beneficial features are found in fresh sprats, but not in salty ones. Salt is not only harmful in itself, but it can also kill all the beneficial properties of the product. Therefore, so loved by all of us salted sprat ‒ rather a product harmful than beneficial. But homemade sprat in tomato is not only very tasty but also healthy.
You can cook homemade sprat in a tomato in a cauldron with thick walls or use a slow cooker for this purpose, which will do its job perfectly. Homemade canned sprats in tomato go well with pasta, boiled potatoes or just fresh white bread.
We bring to your attention several recipes for cooking home canned food sprat in tomato.
To calculate the weight of a particular product, the Comparative table of measures and weights will help you.

Recipe 1. Homemade sprat in tomato ( with carrots, onions and spices)

Sprat is a small fish, not prickly and not hard, so canned food is made from it simply and quickly. This wonderful and healthy snack always useful to you, wherever you are.

Ingredients:

✵ sprat (fresh or frozen) - 500 g;
✵ carrots - 1 pc. (100 g);
✵ onion - 1 pc. (100 g);
✵ tomato juice - 300 ml;
✵ premium wheat flour - 1 tbsp. a spoon;

✵ allspice - 4-5 peas;
✵ coriander - 8 peas (or 1 pinch of ground);
✵ bay leaf - 1-2 pieces;
✵ granulated sugar - 1 tbsp. a spoon;
✵ salt - 0.5 tsp;
✵ vegetable oil - 2-3 tbsp. spoons;
✵ vinegar (table 9%) - 1-2 tbsp. spoons (for long-term storage).

Cooking

1. Defrost the sprat at room temperature. Separate the heads, clean the carcasses from the insides, rinse thoroughly with cold running water and put in a colander for a while to drain excess liquid.
2. Peel and wash the onion cold water, cut into half rings.


3. Peel and chop the carrots in a blender or grate on coarse grater.
4. Put the onion in a frying pan with heated vegetable oil and lightly fry it. Then add carrots and continue frying for 5-7 minutes.

5. AT thick-walled pan or a cauldron, place the fried vegetables and fish, add salt and sugar, add pepper, coriander and bay leaf.
6. Combine in a separate bowl tomato juice with flour and mix thoroughly with a whisk. This will give the sauce more thickness when cooked. Instead of tomato juice, you can use ketchup diluted with water.
7. Pour sprat with vegetables tomato sauce and gently mix so that the tomato not only completely covers the sprat, but also penetrates between the fish.


8. Cover the pot (cauldron) with a lid and place in an oven preheated to 200-220 ° C.
9. After 1.5 hours, homemade sprat in tomato will be ready.
10. 8-10 minutes before readiness, add vinegar, pouring it evenly over the entire surface and piercing a mixture of fish and vegetables with a wooden stick so that the vinegar is evenly distributed throughout the mass. If you do not plan to close the sprat in a tomato for long time, then you can refuse vinegar.


11. Carefully place the sprat in prepared sterilized jars, roll up the lids, turn upside down and wrap with a blanket until completely cooled.
12. After cooling, store in the refrigerator.

Good luck preparing!

Recipe 2. Canned sprats in tomato ( with sweet peppers, carrots and onions)

You can enjoy eating homemade sprat in tomato at home, at work, on the road, on a hike, on vacation in the forest, on a fishing trip, on a business trip, etc. Canned food is made not only from fresh fish, but also from freshly frozen.

Ingredients:

✵ fresh-frozen sprat - 3 kg;
✵ tomatoes - 3 kg;
✵ sweet Bulgarian pepper - 1 kg;
✵ carrots - 1 kg;
✵ onion - 1 kg;
✵ granulated sugar - 5-6 teaspoons;
✵ salt - 4-5 teaspoons;
✵ vegetable oil - 50 ml;

Cooking

1. Pass the tomatoes through a meat grinder.
2. Bell pepper cut into thin strips.
3. Grate carrots on a coarse grater.
4. Onion cut into half rings.
5. Fry carrots, peppers and onions in vegetable oil until golden brown.
6. Put the fried vegetables in a large saucepan, add tomato puree, mix and simmer for low fire within 1 hour.
7. Put the prepared sprat in a saucepan with tomatoes and vegetables, mix and cook for another 1 hour.
8. Then add salt, sugar, ground pepper, vinegar, mix, boil for 5 minutes and remove from heat.
9. Arrange in sterilized jars, roll up and wrap with a blanket until completely cooled.

Good luck preparing!

Recipe 3. Homemade sprat in tomato ( with carrots, onions and spices)

Homemade sprats in tomato sauce are not only easy to prepare, but also healthy. Someone will say that the easiest way to buy such canned food in the store. However, if heavy bags for student children are prepared every week, then it is best to prepare appetizing preparation by yourself - it will be more economical and more reliable. In addition, in the fall, the ingredients for the sauce are much cheaper, and you can find inexpensive small fish in the wholesale market.

Ingredients:

✵ peeled sprat (or capelin, herring) - 3 kg;
✵ tomatoes - 3 kg;
✵ carrots - 1 kg;
✵ onion - 1 kg;
✵ bay leaf - 2-3 pieces;
✵ black pepper (peas) - to taste;
✵ granulated sugar - 4-5 teaspoons;
✵ salt - 3-4 teaspoons;
✵ vegetable oil - 50 ml;
✵ vinegar (table 9%) - 100 ml.

Cooking

1. Rinse the tomatoes, chop in a blender or pass through a meat grinder, then put to boil for slow fire without forgetting to stir.
2. Rinse, peel and grate the carrots on a coarse grater.
3. Peel the onion, wash and cut into rings.
4. Fry carrots and onions separately in vegetable oil until golden brown.
5. Combine fried carrots and onions with tomato puree and mix.
6. In a large saucepan of stainless steel or cast iron lay layers of fish and vegetables. The first and last should be a tomato-vegetable layer.
7. Add salt, sugar, pepper and bay leaf and put on a slow fire, covered with a lid. Simmer for 3 hours without stirring.
8. 10 minutes before readiness, add vinegar, spilling it evenly over the entire surface and piercing a mixture of fish and vegetables with a wooden stick so that the vinegar is evenly distributed throughout the mass.
9. Sterilize 10 jars (0.5 l) with lids, place the resulting canned food in them, roll up, turn upside down and wrap with a blanket until completely cooled.

Good luck preparing!

Recipe 4. Canned sprats in tomato ( with sweet peppers, tomatoes, carrots and onions)

Canned sprats in tomato sauce are the easiest to prepare. Each of us remembers this taste from childhood. Now you can cook them yourself at home. It is very convenient to take a jar of sprats in tomato with you to nature, to the country house, or just put a couple of spicy homemade sprats with vegetables on a slice of white bread for a snack.

Ingredients:

✵ sprat (frozen) - 3 kg;
✵ sweet bell pepper - 1 kg;
✵ tomatoes - 3 kg;
✵ carrots - 1 kg;
✵ onion - 1 kg;
✵ tomato paste - 0.5 liters;
✵ granulated sugar - 5-6 teaspoons;
✵ salt - 3 tbsp. spoons;
✵ vegetable oil - 300 g;
✵ vinegar (table 9%) - 150 g.

Cooking

1. Thaw the sprat at room temperature and rinse thoroughly with cold water (the sprat can not be peeled).
2. Peel, rinse, chop all vegetables with a meat grinder, blender or food processor and simmer for 30 minutes.
3. Then add to vegetable puree sprat and simmer for 2 hours.
4. Then add tomato paste, vegetable oil, sugar, salt and vinegar.
5. Keep on fire for another 30 minutes, put into hot sterilized jars and roll up in the usual way.
From the indicated number of ingredients, a total of 6 should come out liter cans sprats in tomato with vegetables.

Good luck preparing!

Recipe 5. Homemade sprat in tomato with onions

To date, find worthy canned fish the store is very difficult. And this is connected not with the disappearance of high-quality raw materials, but rather with poor quality control of what hits the shelves. Unfortunately, even very bona fide manufacturers are not insured against counterfeit products by other manufacturers. Therefore, the best solution in this case is to prepare canned food yourself.

Ingredients:

✵ fresh-frozen sprat (peeled) - 750 g;
✵ onion - 4-5 pcs.;
✵ tomato paste - 4 tbsp. spoons;
✵ bay leaf - 2-3 pieces;
✵ black pepper (peas) - 15 pcs.;
✵ granulated sugar - 1 pinch;
✵ salt - 1 teaspoon;
✵ vegetable oil (refined) - 75 ml.

Cooking

1. Remove the heads and entrails from the sprat, rinse thoroughly until the blood and black film are completely removed. Then salt, mix and sprinkle with chopped bay leaves and black peppercorns.
2. Peel the onion and cut into thin rings.


3. Place an inverted saucer ("non-stick device") on the bottom of the pan, and then lay out the sprats and onions in layers. The first and last should be the onion layer.
4. In a separate bowl, thoroughly mix the vegetable oil with tomato paste and pour the sprat into the resulting sauce.


5. Stew sprats in tomato sauce under a lid over low heat for 2 hours.


Homemade sprat in tomato can be served with boiled potatoes. When chilled, the dish is much tastier than hot.

Good luck preparing!

Recipe 6. Canned sprats in tomato ( with hot peppers, carrots and onions)

You can, of course, buy a jar of such a sprat in the store, but it’s not only tastier, but also much healthier if you cook it yourself. made only from natural ingredients, without various chemical fillers and preservatives. In the process of prolonged stewing, the bones become soft and almost not felt.

Ingredients:

✵ fresh-frozen sprat (peeled) - 2 kg;
✵ tomatoes - 2 kg;
✵ hot chili pepper - 1 pod;
✵ carrots - 800 g;
✵ onion - 500 g;
✵ bay leaf - 4-5 pieces;
✵ black pepper (peas) - 15-20 pcs.;
✵ granulated sugar - 2 teaspoons;
✵ salt - 1.5 tbsp. spoons;
✵ vegetable oil - 100 ml (for frying);
✵ vinegar (table 9%) - 4 tbsp. spoons.

Cooking

1. Clean the thawed sprat from the insides, remove the heads and rinse thoroughly. The recipe indicates the weight of the already prepared sprat, so you need to buy 3 kg of fresh-frozen fish.
2. Peel, wash, chop carrots, onions and peppers with a meat grinder, blender or food processor and fry in vegetable oil.
3. Rinse the tomatoes and also pass through a meat grinder or combine.
Note. Of course, you can finely chop the onion and pepper by hand, grate the carrots on a coarse grater and pass the tomatoes through the meat grinder.
4. Put out the sprat in tomato puree 30 minutes.
5. Then add the fried vegetables, bay leaf, black peppercorns, salt, sugar, mix gently and simmer for 1 hour.
6. 10 minutes before readiness, pour in the vinegar.
7. Immediately put the prepared sprat with vegetables into hot dry sterilized jars and roll up sterile tin lids, turn upside down and wrap with a blanket to cool completely. After cooling, store in the refrigerator.
From the indicated amount of ingredients, 7 jars of 0.5 liters should be obtained.

Good luck preparing!

Recipe 7. Homemade sprat in a tomato with vegetables, cooked in a slow cooker

The use of a slow cooker in the preparation of home stocks from small fish allows the fish bones to be well stewed and softened, and the fish itself is perfectly soaked in delicious tomato sauce. Using a miracle device in preparations of this type saves a lot of time and reduces the risk of burning a thick sauce.

Ingredients:

✵ sprat (frozen) - 1 kg;
✵ carrots - 1 pc. (medium size);
✵ onion - 2 pcs. (medium size);
✵ tomato juice - 2 cups;
✵ wheat flour - 1 tbsp. spoon (with a slide);
✵ bay leaf - 1-2 pieces;
✵ black pepper (ground) - on the tip of a knife;
✵ granulated sugar - ½ tbsp. spoons;
✵ salt - 1 teaspoon;
✵ vegetable oil (refined) - 2 tbsp. spoons.

Cooking

1. Thaw sprat natural way(for example, leave overnight at room temperature).
2. Drain the resulting liquid, remove the insides and heads, remove the black films inside, cut off the fins and tails with scissors.
3. Prepare tomato juice or dilute tomato paste with cold water (at the rate of 2 tablespoons of paste per 1 glass of water).
4. Peel the carrots and grate on a coarse grater.
5. Peel the onion, wash and cut into half rings or quarter rings.
6. Turn on the "Frying" mode on the multicooker, pour vegetable oil into the bowl and heat.
7. Put the onions and carrots into the heated vegetable oil and lightly brown.
8. Put the fish carcasses on top of the carrot-onion frying.
9. Add sugar, flour, salt, spices to the prepared tomato juice (or diluted tomato paste) and mix thoroughly.
10. Pour tomato dressing fish and gently mix (shake) so that the carcasses do not break.
11. Set the extinguishing mode for 2 hours. Then (after a beep) switch to keep warm mode for 1 hour.
12. During cooking, look under the lid 2-3 times to check for liquid.
13. Carefully place the hot dish in sterilized dry jars and immediately roll up with boiled tin lids.
14.
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