Herring with juice

Herring with juice



180 MIN.


Herring has been an important part of the economy since ancient times, serving as a currency, a gift and even a ransom. The first herrings for a long time were only food of nobility and the courtiers, their servants. In 1808, the herring has left the Baltic Sea. Since the use of herring in Lithuania was also determined by the Catholic tradition of fasting, this product became very scarce. Currently, herring is the fish without which the advent and the traditional Christmas Eve table are unimaginable. Sauerkraut "juice" poured on fresh herring is a delicious dish of Samogitians.

More about the object you will find in project implementer website.

You will need

1 glass of - cabbage or beetroot juice
- a half of onion
1 - herring
2 - potatoes

Dish cooking

Peel off the extracted herring, remove the bones, cut it, place it into a plate, sprinkle with finely chopped onion.

Pour on herring the juice of sauerkraut or beetroot.

Served with hot cooked potatoes.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process