Russian Pickled Herring. Recipe

Russian pickled herring, also known as "selyodka pod shuboy," is a traditional Russian dish that has been enjoyed for centuries. Herring is a popular fish in Russian cuisine and pickling it is a common method of preserving the fish for extended periods. This recipe combines the natural flavors of herring with the tanginess of the pickling brine, resulting in a delicious and refreshing dish.

Fun fact: Herring has long been a staple food in Russia due to its availability in the Baltic and North Sea. It was a vital source of nutrition and a commonly traded commodity in the country. Pickling herring became a popular technique for preserving it throughout the year.

Now let's dive into the recipe for Russian pickled herring!

Ingredients:
- 1 pound of fresh herring fillets
- 4 cups of water
- 1 cup of white vinegar
- 1/2 cup of sugar
- 2 tablespoons of salt
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 10 black peppercorns
- 4 bay leaves
- Fresh dill, for garnish

Instructions:
1. Start by preparing the herring fillets. Rinse them under cold water and pat them dry with a paper towel. Cut the fillets into bite-sized pieces and set them aside.

2. In a large saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt have dissolved completely.

3. Add the thinly sliced onion, carrot, black peppercorns, and bay leaves to the boiling pickling liquid. Let the mixture simmer for about 5 minutes to infuse the flavors.

4. Next, carefully add the herring fillets to the saucepan with the pickling liquid. Make sure they are fully submerged. Reduce the heat to low and let the herring simmer in the liquid for about 10-15 minutes, or until the fish is opaque and easily flakes with a fork.

5. Once the herring is cooked, remove the saucepan from the heat and let it cool to room temperature. Then, transfer the herring and the pickling liquid to a glass jar or airtight container. Make sure the fish is completely covered by the liquid.

6. Place the jar in the refrigerator and let the herring marinate for at least 24 hours. This will allow the flavors to develop and the fish to fully absorb the pickling brine.

7. When ready to serve, remove the pickled herring from the refrigerator and drain off any excess liquid. Arrange the herring on a serving platter and garnish with fresh dill.

8. Russian pickled herring can be enjoyed as an appetizer or served as a salad by topping it with sliced onions and sour cream. It pairs well with rye bread or crackers.

Now that you have a delicious recipe for Russian pickled herring, here are a few related dishes you might enjoy:

- "Matjes" herring: This Dutch variation of pickled herring is known for its delicate and mild flavor. It is typically served with onions and pickles.

- "Rollmops": This German dish consists of pickled herring fillets rolled around a savory filling, often including onions, pickles, and mustard. It is served chilled and makes for a great appetizer.

- "Bismarck herring": This Scandinavian dish involves marinating herring in a mixture of sugar, vinegar, and spices. It is typically served with boiled potatoes and sour cream.

Russian pickled herring is a classic dish that showcases the flavors and culinary traditions of Russia. Whether enjoyed as an appetizer or as part of a larger meal, it is sure to impress with its tangy and savory profile.

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