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Forshmak recipe

1/2 lb Ground beef
1/2 lb Ground lamb
6 oz Salted herring
1/2 c Sour cream
3 ea Eggs separated
4 tbsp Butter
1 ea Onion lg. chopped
3 ea Potatoes peeled & boiled
1/2 tsp Salt
1/2 ts Black pepper
2 tb Parmesan cheese grated fine
2 tb Bread crumbs
measures conversion [+]

Put 1 qt of milk into a bowl and soak the herring in it overnight. Remove the and pat dry being sure to remove any and all bones. Coarsely chop the herring. Fry the onions in 2 T of butter until golden. Pan fry the ground meats separately and place into a food processor/blender. Add the onion, herring, & potatoes. Chop/blend until a smooth mixture is formed. Stir in the sour cream & egg yolks then add the spices. Beat the egg whites until they are stiff but not dry. Preheat the oven to 400F-degrees. & grease a 2 qt. baking dish. Stir in the egg whites and mix until Fold in the egg whites at this point and turn the mixture into the greased baking dish. Sprinkle with the bread crumbs and parmesan cheese, dot with the remaining butter, & then bake for 40 minutes. Serve hot.

Cuisine: Jewish
Source: Dr. Donald Houston's collection ORIGIN: Natalya Bershovkaya, Ekaterinburg-CIS, circa, 1993
Recipe category: Appetizers > Fish, Fish-and-Seafood, Meat-Dishes > Lamb, Meat-Dishes > Beef

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