Herring under a Fur Coat. Stewed beets for the winter
TOP 5 RECIPES FOR HERRING UNDER A FUR COAT CLASSIC RECIPE Ingredients: Herring fillet - 300 g Potatoes - 300 g Carrots - 300 g Beets - 300 g Apples - 300 g Onions - 150 g Mayonnaise Preparation: 1. Boil potatoes and carrots until tender. 2. Boil the beets until tender. 3. Then cool the vegetables and peel them. 4. Finely chop the onion. If you use bitter onions, pour boiling water over it and leave for 10 minutes. Then drain the water, rinse the onion in cold water. 5. Cut the herring fillet into small pieces. If you take a whole herring, then it must be freed from bones, and the fillet must be finely chopped. 6. Grate the beets on a fine grater. 7. Grate the carrots on a fine grater. 8. Grate the potatoes on a fine grater. 9. Peel the apple and grate it on a medium grater. 10. To the bottom flat dish lay out the potatoes, smooth them out, brush with mayonnaise. 11. Place the herring on the potatoes and brush with mayonnaise. 12. Place onion on the herring. 13. Place carrots on the onion and brush with mayonnaise. 14. Place an apple on the carrots and brush with mayonnaise. 15. Place beets on top and level. 16. Decorate with mayonnaise. “HERRING UNDER A FUR COAT” ROLL Ingredients: Herring Beetroot Carrots Onion Potatoes Mayonnaise Preparation: 1. Place cling film on a board or tray, and put boiled and chopped beets on it, forming a square. Lubricate with mayonnaise. 2. Place boiled and chopped carrots (grater) on top, again spread a layer of mayonnaise. 3. Then there is a layer of potatoes and of course mayonnaise, on this layer there is herring and onion, but we do not spread this layer over the entire square, and lay it out in a strip in the middle. 4. Then we roll up the roll and press it with film. 5. Put the “fur coat” in the refrigerator, after a couple of hours you can remove the film and cut the salad. HERRING "UNDER A FUR COAT" IN A NEW WAY Ingredients: Beets - 2 pcs. Carrots - 1 pc. grate coarsely, separate half and place on a plate. 2. Peel the herring, remove the bones, finely chop and place on top of the potatoes. 3. Mix chopped onion with capers and place in the next layer. Spread with mayonnaise mixed with mustard. 4. Then lay out one by one: grated boiled carrots, half the beets, crumbled eggs and the remaining potatoes. Grease with mayonnaise-mustard mixture. 5. Finish the salad with a layer of apples and a layer of remaining beets. The new “fur coat” is ready! HERRING FUR COAT WITH GELATIN Ingredients: Potatoes - 3-4 pcs. Carrots - 2 pcs. Beetroot - 2 pcs. (medium) Onion - 1 pc.
Herring fillet - 4 pcs.
Egg - 1 pc.
Mayonnaise - 200 g Gelatin - 1 sachet Water - 0.5 cups Preparation: 1. Boil the egg, potatoes, beets, and carrots (cook the beets separately). 2. Finely chop the vegetables into cubes; Grate the egg. 3. Finely chop the onion and place in boiling water for 1 minute. Drain the water; Rinse the onion in cold water and dry with paper towels. 4. Cut the herring in small pieces. One of the main qualities of beets is that the substances it contains inhibit the growth of cancer cells. Beets also help with constipation, improve brain function and increase stamina. For more details about this, watch the video.
Advice:
It is advisable to consume beets raw or baked, since in this form the beets retain almost all of their beneficial properties.
Today I want to share with you several ways to prepare beets for the winter. The simplest and most effective method, this is to seal the beets in jars for future preparations without using any preservatives.
Natural beets
Ingredients:
Beet;
Brine (per 1 liter of water, 20 grams of salt);
Preparation:
1. Wash the beets and blanch in boiling water for 20 minutes.
2. Then take it out, remove the skin, if the beets are large, cut them into pieces according to your desire.
3. Sterilize jars, preferably half-liter jars for 40 minutes, liter jars for 45 minutes.
4. Place the beets in jars and pour in a ratio of 60% beets, 40% brine.
5. Then roll up, turn over onto the lids, roll with a blanket or towel and leave until completely cooled.
And now I’ll share the preparation method for those who don’t like beets a little. I tried beets prepared according to this recipe, I think you will change your mind. This method is also good because when preparing borscht or another dish, you just need to add these beets to the pan and the borscht, soup or other dish will be ready in a couple of minutes.
Pickled beets
Ingredients:
Beetroot – 2.5 kg;
Sugar – 1 tbsp;
Salt – 0.5 tbsp;
Vinegar 9% - 150 ml;
Cloves to taste;
Preparation:
1. Boil the beets in a saucepan until full readiness, you can add a pinch of sugar to give the beets a richer color.
2. Then drain the broth, leave 1-2 cups of the broth for marinating.
3. Then cool the beets, peel them, cut into quarters, if desired, into circles or strips.
4. Fill prepared and sterilized jars (sterilize for 20-25 minutes) with pieces of beets, add a few cloves to taste.
5. Then prepare the marinade, add vinegar, sugar, salt to the beet broth, bring to a boil and pour into the prepared jars of beets, sterilize for 10 minutes.
6. Roll up the lids, turn over, wrap and leave until completely cooled.
But now the most interesting and, probably, the most old way beet preparations for the winter from Grandma. In ancient times, our ancestors fermented almost everything, cucumbers, tomatoes, cabbage. They also paid attention to beets. Few people realize that our ancestors prepared borscht and soups from pickled beets.
Pickled beets
Ingredients:
Beet;
Water – 10 l;
Salt – 400 gr;
Preparation:
1. For cooking, you need to use a large container, as well as later beets, which contain the least amount of sugar.
2. Rinse the beets very thoroughly; if they are too large, cut them in half or into quarters.
3. Place the beets in a container as tightly as possible and pour in the prepared brine so that it covers the beets by 5-6 centimeters.
4. Then press the beets very tightly with pressure so that they do not float up and leave for 8-12 days in a warm room for fermentation. During fermentation, foam will appear, do not forget to constantly remove it.
5. Next, after fermentation is complete, place the beets in a cold room. And don’t forget to check once every 2 weeks, remove foam if necessary, and rinse off any mucus, since the fermentation process will continue in a cold room, but not so quickly.
Calories: 76
Cooking time: 25 min
Winter is just around the corner, and, of course, every housewife prepares in advance for this time of year, preparing various pickles, salads, etc. And that’s good, there will be something to enjoy in the winter! Now, in the world a large number of various homemade recipes, as they say: “You won’t surprise us with anything.” But I want to invite you to try, in addition to everything, to make a couple of jars of stewed beets for the winter. In this form, it is completely suitable for long-term storage. And you can’t imagine how great it is sometimes to open a jar of beets and enjoy them juicy taste. But the most convenient thing is that stewed beets will be useful to you everywhere: if you want mayonnaise - please... open the jar, add garlic and mayonnaise and enjoy your favorite dish, if you want to cook borscht - please... open the jar and add it to soup, stew.... And of course, we can’t pass by our everyone’s favorite “herring under a fur coat” and traditional vinaigrette, sometimes we just don’t want to make this salad due to the long wait for the beets to cook. And here, once you’re done, everything is easy, simple and very convenient.
So, stewed beets for the winter.
From two kilograms of beets, we will get approximately 2 jars of 700 grams each.
Ingredients:
- beets – 2 kg;
- vegetable oil– half a glass (maybe even a little less);
- Apple vinegar- 1 tablespoon;
- sugar – 2 teaspoons;
- salt – 2 teaspoons.
Recipe with photos step by step:
1. Let's start preparing stewed beets. 
2. Boil the beets (try to use small fruits) 
3. Carefully peel off the skin. 
4. Grate on a coarse grater. If you often use diced beets in cooking, then here too you can simply chop them finely. 
5. Pour vegetable oil into a saucepan, add salt and sugar. Bring to a boil and add beets. Mix thoroughly and cook the beets for the winter low heat, approximately 15-20 minutes. Don't forget to stir, otherwise the beets will burn. 
6. At the end, add vinegar and place in sterilized jars. Roll up (close) the lid and put it in a dark place under a blanket. When the jars have cooled, they can be taken out. Enjoy your meal!
We also recommend preparing another one.
