Zakuska, Solyanka, Okroshka (1871)

[Jan Ivarsson TransEdit]

Vorschmack, Russian forsjmak, of course is a German word (meaning "foretaste"). There were many Germans working in Russia since the times of Peter the Grand. Nowadays it is considered to be a Russian dish, usually eaten at breakfast or as a light lunch. It is a very popular dish in Finland, found in most restaurants. Here (baron, field marshal, president of Finland) Gustaf Mannerheim's recipe (it is said that he ate it every day):

500 g of lamb mincemeat
1 big yellow onion
125 g of matjes herring
50 g of anchovies
1-2 cloves of garlic
1 tsp of tomato paste
1 tsp of mustard
white pepper
1 dl of smetana (½ sour cream, ½ crème fraiche)

 Frizzle the meat. Fry onion till brown. Cut herring and anchovies fine. Grind all in food processor.
Season with pressed garlic, tomato paste, mustard and pepper.
Add smetana so that the mix gets the consistency of meat ball batter. Put in a greased casserole and fry at 200 C for half an hour. Put in the fridge for 24 hours. Serve with pickles, liquid honey and smetana.

Jan Ivarsson

----- Original Message -----
From: "vida morkunas" <vidamorkunas at TELUS.NET>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Monday, February 10, 2003 7:20 AM
Subject: Re: [ADS-L] Zakuska, Solyanka, Okroshka (1871)


> _vorschmack_
>
> ...sounds suspiciously German (before the taste, or before the meal)
>
> Prussian influence, perhaps?
>
> Vida.
> vidamorkunas at telus.net
>