Forshmak from herring, probably, everyone knows, but forshmak from veal with herring will be for many a culinary discovery.
What forshmak? Even the etymology of the word tells us its purpose: it is an appetizer, that is, food before meals. Moreover, Forshmak can be made from various meats, both raw and boiled, and from potatoes, pasta, turnips, cabbage, mushrooms.
But certainly with the addition of herring.
The dish is baked and served hot.
Cold forshmak chopped herring with eggs and apples is a traditional dish of Jewish cuisine.
In Central Russia, this dish a couple of centuries ago enjoyed great popularity.
Let’s cook forgotten hot today forshmak from veal with herring and at the same time we learn how it was served in the middle of the XIX century.
The recipe that I found in the book belongs to this time. Ekaterina Avdeeva — famous Russian culinary specialist.
As I said, forshmak can be cooked from both boiled and raw meat.
The last option seemed to me more delicious.
What do you need:
- 500 g beef (shoulder or thigh)
- 1/2 herring
- 100 g sour cream (23% fat)
- 50 ml of broth or instead of broth add a little more sour cream
- 1 tbsp. l ghee
- 1 onion
- 2 boiled tubers of potatoes
- 1 tbsp. spoon of tomato paste
- 50 g of hard cheese
- salt, pepper to taste
- oil for lubrication
What to do:
Shred onion and fry until golden brown.
Leave in the pan.
Meat mince with a fine grill and send to fried onions.
Fry all together on medium heat until the meat is cooked — about 10 minutes.
Wash the meat grinder — we will need it soon.
Heat the oven to 180 degrees.
Boiled potatoes peel. Peel the herring and cut. Mince roasted meat with minced meat, potatoes and herring.
Add sour cream, eggs, tomato paste, salt and pepper to taste.
Grease the baking dish with butter, lay out forshmak, sprinkle with cheese. Bake for 30 minutes.
By the way, you can bake forshmak in small portioned cups — cocottes.
Serve forshmak to the table hot, with fresh, soft bread or bake in a roll.
Forshmak, baked in a roll, served in restaurants as well as a hot snack, and simply «Takeaway«.
That is why the roll with forshmak can be called the first Russian junk food.
“The kitchen of my love” was the name of my first book.
Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”. She is about the past of our gastronomy, about how it arose and developed.
About the people who created it.
Now comes the continuation of this work — already about the Soviet period. Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.
Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.
Recipes Olga Syutkina:
Broth is a French word.
But, ironically, or semantics, even in Russian, it amply reflects the process: I immediately think of a gurgling, fragrant fat.
Salad with salted fish
We begin to slowly prepare for the New Year. What is simple and interesting can be cooked on a festive table?
Let’s not be cunning: finely chopped.
Baked goose with sauerkraut and prunes
The main hit of the New Year and Christmas table performed by Olga Syutkina! Goose has always been a symbol of the New Year’s table.
For a start, I want to dispel the myth that a pork ham is roasted in an oven (oven).
Yes, it is baked meat, but not necessarily the back of the carcass.
Body with mushrooms
Meat, poultry, fish, vegetables, whether whole chunks or carcasses, cut into slices or tubers — foil will support the temperature regime and allow.