Sprat with vegetables for winter

1. Defrost the sprat. We cut off the heads. Using scissors or a knife, we carefully cut the abdomen, clean out the insides.

2. Carefully wash the fish, put it on a paper towel. Let it dry a little.

3. Peel the onion from the husk. Cut into half rings thinly.

4. Peel the carrots, grate them on a coarse grater.

5. Pour sunflower oil into a frying pan, send it to the fire. Spread the onion, fry until soft and transparent. There is no need to fry until ruddy.

6. Add carrots to the onion, fry on low heat until soft.

7. Then we spread the fish. It's good if she managed to dry off. The presence of liquid is not desirable.

8. Salt to taste, add sugar, bay leaf, allspice. Mix the ingredients. The fire is small.

9. Pour tomato juice into a bowl, pour flour here. Mix with a hand whisk until smooth. You can mix it with a spoon or fork, but it's harder to cope with lumps.

10. Pour the mixture into the pan with the fish and vegetables. Gently mix. Reduce the fire to a minimum. We leave it stewed for half an hour.

11. Pour vinegar to the ready ingredients, keep on fire for 1-2 minutes. We put the sprat with vegetables in a pre-sterilized jar, roll it up hermetically.

Let the winter menu be bright and varied!

If necessary, open the jar, spread the contents on a serving dish. Sprinkle with chopped herbs. It is convenient to freeze greens for the winter, then at any time it is at hand. Boiled potatoes, wheat or pearl porridge can be used as a side dish. Although such a sprat can be eaten simply with bread, as an independent dish. Have a pleasant tasting!