Herring in Wine & Sour Cream
Yield
30 servingsPrep
10 minCook
10 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mult herrings
|
* |
| ¼ | pint |
white vinegar
scant |
*
|
| 2 | each |
onions
thinly sliced |
|
| 3 | each |
bay leaves
|
*
|
| 1 | teaspoon |
peppercorns
|
|
| ¼ | cup |
white wine
scant, dry |
*
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mult herrings
|
* |
| 118 | ml |
white vinegar
scant |
*
|
| 2 | each |
onions
thinly sliced |
|
| 3 | each |
bay leaves
|
*
|
| 5 | ml |
peppercorns
|
|
| 59 | ml |
white wine
scant, dry |
*
|
| 3E+1 | ml |
sugar
|
|
Directions
Clean and soak herring overnight in cold water.
Bring vinegar, onion, peppercorn, and bay leaves to boil.
Add wine and heat, but do not boil. Serve warm to eliminate membrane;mix with sugar and sour cream.
Add to onion to mixture.
Fillet and cut herring into pieces. layer with sauce in a jar and marinade, for a day.
Keep refrigerated.
