Zakuska, Solyanka, Okroshka (1871)

[vida morkunas]

_vorschmack_

...sounds suspiciously German (before the taste, or before the meal)

Prussian influence, perhaps?

Vida.
vidamorkunas at telus.net



-----Original Message-----
From: American Dialect Society [mailto:ADS-L at LISTSERV.UGA.EDU]On Behalf
Of Bapopik at AOL.COM
Sent: February 9, 2003 9:10 PM
To: ADS-L at LISTSERV.UGA.EDU
Subject: Zakuska, Solyanka, Okroshka (1871)


   OED has 1885 for "zakuska," and I had previously posted 1876.  OED has a
ridiculous 1958 for "solyanka."  I was looking for Chinese "bok choy" when I
came upon this--for Russian cuisine!
   From THE GALAXY (Making of America-Cornell), October 1871, pg. 530:

   In Russia, various relishes, such as fresh caviar, smoked salmon,
radishes, cheese, and raw herrings, are eaten under the name of _zakushka_,
and served as a little dinner or luncheon (_vorschmack_).  The dinner proper
(_obed_) consists of soups, _rostigai_ (pates of isinglass and sturgeon),
_solianka_ (fish and cabbage), _pojarskie kotlety_ (chicken cutlets),
_porosenak_ (cold boiled pig with horse-radish), _barany-bok_ _s-kashoi_
(roast mutton stuffed with buckwheat), _jarhoe_ (roast grouse), and
_pirojnoe_ (sweet dishes).  Some of the soups, as the _okroshka_, are made
of fermented rye, with pieces of meat, herring, and cucumber, and served
ice-cold, and very few of them are palatable.