Forshmak named after Syrozhina grandmother

Forshmak named after Syrozhina grandmother

Category: Cold meals and snacks

Kitchen: Jewish

Ingredients
Herring	2 carcasses
Bulb onions	3 goals
Eggs	3 pcs
Apple	2 pcs
Sugar	1 tsp
Cow butter	taste

Cooking method

• Here's what all sorts of smart cookbooks say about forshmak, even, I'm not afraid of this word, encyclopedias:
• "Vorschmak" (German Vorschmack - "appetizer" - a dish of minced meat or herring, baked with potatoes, sour cream, onions and peppers, related to appetizers. ….
• Forshmak also happens with beef, with lamb, with roast trimmings, with milk, sour cream and cheese, with chicken, with mushrooms, with potatoes, with cabbage, with cottage cheese, with pasta-horns, with beets, with turnips, with kohlrabi cabbage , with artichokes, with mayonnaise, with mustard, with tomato paste - all this with the addition of herring. Forshmak happens without herring at all - for example, from calf brains….
• In Jewish cuisine, forshmak was transformed into a cold herring snack. It often does not contain meat, but in addition to herring, the recipe includes eggs, apple, onion, white bread and margarine ... "
• Like this. No more and no less. Not only is it fried, it is also German ... but still, whatever one may say, then they admit that it is also a little bit Jewish. True, if you put herring and margarine into it instead of meat and not fry it.
• And then finally they finally claim that “... For the preparation of forshmak, historically used herring of the lowest quality, the so-called“ rusty ”. If the forshmak was served with a milk meal, it was allowed to soak the herring in milk or cold tea…. "
• So my question arises: Have you seen a Jew eating rusty herring? Legend!
• But, nevertheless, the sources, which are from the apologists of Jewish cuisine, assert that: “Forshmak is a culinary history of the Jewish people in miniature. This dish reflected all the vicissitudes of Jewish destinies in the vast territories of the Pale of Settlement ... And although herring is a universal European product, herring derivative - forshmak - is a purely Jewish dish. From generation to generation the “grandmother's secret” was passed on to the granddaughters: to get a good forshmak, you must first soak the herring thoroughly in cold tea…. Of course, if by Saturday your grandmother had nothing but a couple of rusty herrings - your grandmother is the same age, then they had to be soaked for a long, long time in cooled tea…. "Alas" or "Ah", but pondering the ingredients and recipes of most Jewish (let's clarify: Ashkenazi) dishes - be it forshmak, gefilte fish, gefilte geldzele or eingemachts, you begin to understand that they were all born from a great lack and depressing poverty ... . "
• So that I, as they say, live like this, to eat like that.
• But, in fairness for the sake of revelation, these then end like this: “... Forshmak is a symbol of Jewish well-being. Moreover, the evolution of this well-being !!! Because he (forshmak) has come a long way from rusty herring soaked in yesterday's tea leaves to a truly airy forshmak from Norwegian herring of his own salted, and even seasoned with red caviar! ...
• So, colleagues.
• But what am I all for? I had a friend as a child. We can say that at that time - it was the best friend. Because, firstly, we lived in the same DOS, in the same entrance, only it was one floor higher, that is, the geographical proximity of our coexistence had. And secondly ... yes, we were just the same age, both hooligans, both had their fathers wearing shoulder straps and they were the military who began their careers in the days of the war.At that time it was not that rare, but, alas, it was not so common.
• It was absolutely impossible to drive us home in the evening ... not that impossible, but rather difficult. There were a lot of interesting things in our yard, and the group was going, what is called "that still". And so it sounded:
• - Cheese! Go home already!
• And this phrase sounded more than once, believe me. True, there was, alas, no reaction to this appeal. Seryoga stubbornly ignored the call of his grandmother. BUT! Very often these useless calls ended (Serega's grandmother was wise and knew everything about her grandson), something like this:
• - Cheese! Go already with Vanya to eat forshmak !!!
• Here we broke down. That is, they simply bought us, and we ran to the entrance in a race. Therefore, outside the doors of Seregin's apartment, we were waited for in a delicious way (no one spared tea leaves, honestly) sweet tea and slices of the softest city (it was also called French in times that were "before the era of universal historical materialism") loaves carefully and in advance covered with a thick layer of air , the most delicate forshmak. And, I will note that there was no Norwegian herring then, but there was Atlantic or Pacific, less often Danube (Iwashi was not found in stores at all then). It cost (the one that was bought more often, almost always) ninety kopecks. For a kilo. For a ruble thirty they took less often. It was considered expensive.
• Of course, I cannot give you a thoroughly prepared recipe for "Cheese Granny". But all the same, according to the conversations and the separately mentioned words, the picture, that is, I tried to repeat the recipe.
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• So, if so much has been said about the herring - here it is, a beauty. Again, I repeat. I did not ask her for her passport, but on the barrel in which she, the herring, lived it was written: “Slightly salted. Atlantic ".
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• We took a couple of them, the saleswoman in the general store is familiar to us (or are we to her?) She chose, of course, fatter fish. What to do? Blat has not yet been canceled.
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• After the herring was peeled, all the bones were selected (this must be done really carefully), it turned out almost half a kilo. But it looks already, I tell you (you may not agree), very appetizing.
• I will notice. The herring was indeed lightly salted. If it suddenly turns out that the salinity will be felt noticeably, then it is really worth soaking it in milk or tea. This is who you like more.
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• And ... I'm not ashamed to note that caviar was in the herring.
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• The caviar was soft, that is, the herring was already, as they say, lying down. Of course, it is far from rust, but, of course, it would be better if the caviar was hard and crispy. Although ..., I assure you - on a piece of Borodino with a ring of onion, it turned out to be very appropriate in conjunction with a lafitnik filled with tsamogonchik. Chessword.
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• And then the herring must be finely chopped. These pieces will be just right
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• Onions live in the hayloft. And in order not to run there every time, the ligaments gradually move into the house. At home, onions dry quickly and actively peel off. But, believe me, they are quite elastic and even very edible.
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• Cut it, onion into small cubes. Just one, but not small onion.
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• For this amount of herring, I took four eggs. True, I had to negotiate in the chicken coop, but I managed to do it. Boil them, of course, hard-boiled and also chop finely.
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• Apples. See, a little bit frozen? This is because they are stored with us, although wrapped up (hay there, etc.), but, alas, it's not even September on the street. But this frostbite tasted even for the better. Sour - Sweetness developed into a sweeter astringency. Something like this. Trust me. Three - four, not very large, apples must be peeled and also cut. Small.
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• Butter. Sorry, margarine should be eaten by those who adhere to strict rules and distinguish parve from non-parve. We prefer it to be tasty and satisfying. Oil, needless to remind, I think we have our own, from Freckles.
• It must be put in a warm place so that it softens.
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• A couple of pieces of bread. Cut off the crust and slightly soak in plain water.
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• And a teaspoon, maximum one and a half, sugar.
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• Then we mix everything and put it in a blender bowl.
• Of course, strictly speaking, all products - elements had to be chopped very finely. Into dust and fine fine powder. And then shoot down. Again - with your hands, that is, with a whisk. To make it soft and airy.
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• And ... for quite a long time you have to knock everything down with a blender - chop. Well, maybe it’s not so long, but I assure you, it will not work out very quickly.
• Actually, here it is - the result.
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• And then ... no, you can spread it on black, but I'm writing about the forshmak named after Cheese's grandmother, so, alas, there was no French roll, I had to be content with a regular loaf.
• Angela for you at your meal!
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• Shl. I added butter to the blender, because I was too lazy, or rather simply unbearable, to wait until the butter becomes really soft, so that it did, as I did (this I remembered well) Granny cheese, mix with ready-made, whipped forshmak. But it turned out, it seems to me, not at all worse.

So yes, this is a real forshmak! I have been doing the same, one to one, for many years. My grandmother made forshmak in this way, we lived in Bendery, and this is a city with a very large number of Jewish residents. And the cuisine there is Moldovan plus Ukrainian plus Jewish. I put all my subsequent purely Russian relatives into this hybrid cuisine.
Yes, oil for such an amount of herring needs 100 grams. And of high quality, preferably! And we must remember that this dish is being swept away with cosmic speed.

I love forshmak !!!! I will definitely try your version next weekend

I have not yet moved away from the herring, but here is the forshmak 🔗

I have not yet moved away from the herring, but here is the forshmak

So I forgot to include it in that post. So I had to add it separately.

[Ivanych]

Ivanych, so in a simple way, in our class)

Ivanych, what a fine fellow you are! And your story is just wonderful. Forshmak must be cooked and enjoyed.

[Ivanych]

Ivanych, thanks a lot, I took it to the bookmarks. I'll do it for the New Year's table.

[Ivanych]

Ivanychwhat a serving of the recipe! I almost faint and choke on saliva from eating such a yummy
I took it to bookmarks! Thank you

[Elena]

Elena, Seberia, and you were in Herring ?. Don't go ... you will be speechless

I cooked it once in my life. Didn't work at all. I don’t understand why. I ate a couple of butters, no one else became. And all of us are lovers of herring. We must give the foreschmak a second chance. I read a delightful story from my childhood and wanted it badly!)))

FUCK !!_{sorry for my russian} Well, otherwise I can't express my emotions !! And the feed ?? A?? I will definitely do it !!

Girls, are you new? I'm sitting all over myself ... blushing and shy ... Thank you ...

and you were in Herring ?. Do not go.

Lel, it's late

please send me to the herring

already found, ran

I add to the Ivanych herring blog!

Ivanych, forshmag khachunemogu What a beautiful name - Freckle

[Ivanych]

Ivanych, I am yours forever !!

Wrote in the wrong topic)).

and??? A LUXURY FORSHMAK HERE WHAT PLACE ???

[Nata]

Nata, in vain removed. It was so fiery!

Well, I sort of cleaned it right away when you had time to read it?

You read here, you know, at the same time about herring, and not about herring, then all sorts of incidents happen.

Ivanych, no words Father often did. And with an apple, a yolk ... And I don't like the fishy smell, but ready-made ... very much! I'll persuade my daughter. Thank you!

Well, I sort of cleaned it right away when you had time to read it?

You read here, you know, at the same time about herring, and not about herring, then all sorts of incidents happen.

By chance, my page is still displayed. Duplicate?
The question is the same - why was it removed?

[Ivanych]

Ivanych, well, what am I talking about ??? I'm sitting here like a fool, I'm waiting, you understand how Natakha will continue to expound the eritic ... like she pulled off her panties and smeared it with mincemeat. I didn't have to, I had to knock on the PM, but it turned out to be a mistake.

Yes Yes ...only the gray culinary everyday life in ... was painted, and here - here you are !!! Users should be prohibited from editing. This is wrong!

By chance, my page is still displayed. Duplicate?
The question is the same - why was it removed?

No, no need, I wrote this to the blog, but accidentally sent it to this topic, which was also open. Now, on the basis of forshmak, there will be something going on here!))) Vaughn, Besechke has already become prettier!

I moved the post to my blog))).

Ivanych, no words Father often did. And with an apple, a yolk ... And I don't like the fishy smell, but ready-made ... very much! I'll persuade my daughter. Thank you!

You are in vain! Herring scent - he ... this !!! Stir up ... the appetite !!!

No, no need, I wrote this to the blog, but I accidentally sent it to this topic, which was also open. Now, on the basis of forshmak, there will be something going on here!))) Vaughn, Besechke has already become prettier!

I moved the post to my blog))).

So you don't like it when people get prettier? ...

[Ivanych]

Ivanych,

I'm afraid for their psyche !!! Erotic fantasies on the topic of herring have not brought anyone to any good yet. Probably ... Here.

Christmas trees, I have been toiling with Wishlist for a week now, I want a forshmak, like this, just like that !!!! Thank you!!!!!
Sweet childhood memories, sweet tea and black bread forshmak

[Ivanych]

Ivanych, thank you very much for the recipe, for a long time I want to cook this completely unfamiliar dish for me, now I will definitely try)) the recipe is amazing, and if this is also from a man

[Ivanych]

Ivanych, thank you, everyone loves forshmak just like that, without potatoes, although none of the ancestors is seen in Jewish origin.

I love forshmak.

Can I put in my 5 kopecks? The oil must be real. But if a surrogate, even with the slightest admixture, then such a byaka turns out ... Alas, now it is extremely difficult to find real butter. Sometimes even proven manufacturers begin to cheat ...
Sorry, for the negative. Did not want...

The forshmak itself is a miracle !!!! We have the same recipe in our family. Well, sometimes we add boiled carrots.
I ran to the store for herring. As soon as I salted, I will make a forshmak. Already hoooooochuuuuu!

Of course real! For several years we have been making only our own butter. What is sold in the store is NOT OIL! To understand the difference, you just have to taste real cow butter. Not that kind of creamy supermarket.

Thanks for the recipe. Made it very tasty.

Well, what I want to say ... Syrozhina's grandmother knew how to call her grandchildren home.

Very tasty, despite the fact that this recipe is completely whipped and there are no separate pieces.

Thanks again.

[Natalyushka]

Natalyushka, I don't want to seem boring, but ... my grandmother "did know", not "knew the same" ...

But what is being done !!! First - the herring, now the forshmak ...... Tomorrow I'll go for the herring. Straight to the market opening

What am I? ... I'm nothing!

[Ivanych]

Herring in all variants is full today, but your forshmak, Ivanych, it's just a festive song! Sooo delicious, thanks!

Health!

[Ivanych]

IvanychWhat holidays are there! .. I'm not going to wait! Urgently NADA !!! I AM VERY very fishy, ​​and the herring is MY MOST! For example, without herring under a fur coat - NOT A NEW YEAR for me! Let it be at least the ONLY DISH on the table! :-) :-) :-)
But Forshmak has never cooked or eaten !!!
Hear - heard, of course! Well, now FSE !!! THERE WILL BE Forshmak! Thank you for the recipe and for the lovely story .., Ivanych!

You will not regret!

But Forshmak has never cooked or eaten !!!

I'm sorry. also did not eat, did not cook. I want to ask you; Can ghee be used in this case?

Even necessary!

[Ivanych]

Ivanych, I don't even go to you for recipes, for the Word ...

...