Ingredients

Title Value
1. Smelt 700 Column
2. Bulb onions 1 PC.
3. Carrot 1 PC.
4. Tomato paste 70 Column
5. Vegetable oil 100 Ml
6. Flour 100 Column
7. Bay leaf 1 PC.
8. Allspice 5 PC.
9. Clove 3 PC.
10. Garlic 1 clove
11. Nutmeg 1 pinch
12. Ground cinnamon 0.5 Tsp
13. Salt 1 Tsp
14. Sugar 1 Tsp
15. Vinegar 9% 1 Tsp
16. Boiling water 600 Ml
17. Ground pepper 1 pinch

Cooking

1. Stage

Peel the smelt from offal, remove the head and tail. Mix flour with salt and ground pepper, roll the fish on all sides.

1. Stage. Peel the smelt from offal, remove the head and tail. Mix flour with salt and ground pepper, roll the fish on all sides.

2. Stage

Fry until golden brown on both sides in vegetable oil.

1. Stage. Fry until golden brown on both sides in vegetable oil.

3. Stage

Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in a frying pan where the fish was cooked until soft. Then add the tomato paste, stir and heat for a minute.

1. Stage. Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in a frying pan where the fish was cooked until soft. Then add the tomato paste, stir and heat for a minute.

4. Stage

Pour in boiling water, add all the spices, sugar, vinegar and salt to taste. Stir and simmer for 3 minutes. Add finely chopped garlic at the end.

1. Stage. Pour in boiling water, add all the spices, sugar, vinegar and salt to taste. Stir and simmer for 3 minutes. Add finely chopped garlic at the end.

5. Stage

Put the fish in a saucepan, or you can return it to the vegetable pan. Simmer over low heat for 5-10 minutes.

1. Stage. Put the fish in a saucepan, or you can return it to the vegetable pan. Simmer over low heat for 5-10 minutes.

6. Stage

Let the fish sit for 15 minutes and serve. Enjoy your meal!!!

1. Stage. Let the fish sit for 15 minutes and serve. Enjoy your meal!!!