Barley salad with mackerel for the winter
0
4730
Kitchen
Eastern European
Calorie content
119.2 kcal
Portions
5 l.
Cooking time
120 minutes
Proteins *
3.8 gr.
Fats *
4.9 gr.
Carbohydrates*
25.6 g
We offer you another option for making preserves with mackerel - a salad with vegetables and pearl barley. Delicious and satisfying, made entirely of seasonal vegetables and ready to eat, it is a great snack to take with you on a hike or picnic.
Ingredients
Cooking process
We wash the mackerel under running water, cut off the head and tail, gut, separate the fillet from the bone, then remove the peel. Boil the mackerel in salted water with the addition of bay leaves and allspice for 15-20 minutes. Then, using a slotted spoon, remove the fish from the pan and let it cool.
Put vegetables in a large saucepan, add tomato puree and vegetable oil, salt and sugar. Put the pan on fire, bring to a boil and simmer over low heat for about 15 minutes. Then we spread boiled mackerel, pearl barley to the vegetables and add vinegar, mix everything well and simmer over low heat for 30-40 minutes. When ready, remove the saucepan with salad from heat.
