Culinary masterpiece: forshmak in Odessa. How to cook forshmak from herring in Odessa, in a Jewish way and in a new way Forshmak from herring in Odessa

There is an opinion that only a Jewish hostess can make a real mincemeat, but this is not at all the case. This recipe is extremely simple and any novice hostess can handle it.
Recipe content:

Forshmak is a classic Jewish dish. For its preparation, simple products are required: herring, onions, butter and spices. Other items may be included upon request. So, they additionally put in it, an apple, cottage cheese, carrots, vegetable oil, bread, an egg and any spices. The components are thoroughly ground with a meat grinder or finely chopped with a sharp knife. Basically, forshmak is in demand in the form of pate.

Despite the fact that the appetizer is considered a national Jewish dish, you can often hear that it belongs to Odessa cuisine. And there is some truth in this. Jewish communities have existed in Odessa for centuries, but forshmak is a classic Jewish dish. So the second traditional name stuck to it. This dish, an unadulterated dish of Jewish cuisine, was remembered when Jews began to migrate from Odessa. Then a panicky interest in Jewish cuisine and culture in general began in the city.

Here is a recipe for forshmak in Odessa. It is embodied by an Odessa culinary specialist, and here the locals vote for its authenticity. And although this herring pate is considered an appetizer, it can also be served at the dinner table with a potato side dish - it will be very tasty. As an appetizer, it is served on toast, crackers, a crust of bread previously fried in a pan, etc.

• Calorie content per 100 g - 180 kcal.
• Number of servings - 300-350 g
• Cooking time - 20 minutes

Ingredients:

• Herring (slightly salted) - 1 pc.
• Carrots (boiled) - 1 pc.
• Onion - 1 pc.
• Egg (boiled) - 1 pc.
• Processed cheese - 100 g
• Soy sauce - 2 tbsp.
• Salt - a pinch (may not be needed)

Cooking forshmak in Odessa

1. Peel the onion from the husk, rinse under running water and chop into half rings.

2. Peel the herring - remove the film, cut off the head, tail, fins, open the stomach and remove the insides. If the fish has caviar or milk, then they can also be used for mincemeat.

3. Wash the fish under running water, removing the inner black film from the tummy. After dividing it into fillets, removing the backbone, and cut into pieces.

4. Dip the egg in cold water and boil it hard. After cooling in ice water, peel and cut into 4 parts.

5. Put the chopped herring with the boiled egg into a food processor with a cutting knife attachment.

6. Add onions, boiled carrots and soy sauce. You can boil carrots in advance, for example, in the evening. Since it is necessary for it to cool down for a snack.

7. Grind all products to a homogeneous consistency. Taste the appetizer and add salt if needed. But it may not be needed, because. there will be enough salt in the herring itself.

"Herak-herak: at the exit forshmak"! ..
From the manual of the Odessa Culinary College

"Anton Semenovich Shpak
loves forshmak very much. "(c)
From the testimony of I.V. Bunsha

Shalom Aleichem!
Today I prepared a dish that takes pride of place in the Jewish, Ashkenazi cuisine - forshmak. Ashkenazim include the descendants of all European Jews, except those from Spain, southern France and (partially) Italy (c). And if in German cuisine Vorschmack is a hot dish of chopped meat or herring baked with potatoes, sour cream, onions and peppers, then in Jewish cuisine it is a cold appetizer of chopped herring. 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: in Poland (once part of the Russian Empire), in Belarus, Ukraine and even in Russia itself.

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Forshmak rightfully entered the Odessa cuisine, which is a fusion of Ukrainian, Jewish, Russian, German Greek, etc., being a truly popular dish. And like many folk dishes of the cuisines of the world, it was originally a dish of poverty, because in Europe, and in Russia, herring cost a penny. Like any democratic and traditional dish, such as borscht, each family has its own recipe for mincemeat. These recipes contain: butter, boiled potatoes, melted cheese, boiled eggs, mustard. I give a recipe adopted in my family.

So:
On a slushy Saturday morning, according to tradition, I went to Privoz. I greeted the seller of fresh, individually caught fish in Odessa and the surrounding area. Today he had the freshest glosiki (little flounder brothers and sisters) and mussels:

In the vegetable rows I bought vegetables and other nishtyakov. Lamb in the meat aisle. And trudged home. Arranged the necessary products at home. For the uninformed, “ocet” is vinegar in Ukrainian:

First, I milled the herring:

He filled it with milk - she is a fish and she needs to swim. There are options when herring is soaked in tea leaves, I don’t know, I haven’t tried it. The saltier the herring, the longer we keep it in milk. Mine is lightly salted and 15 minutes is enough for her:

He took off, if possible, the crust from an unprofitable bun and poured half a glass of milk:

I cut two, peeled, medium-sized apples of the “semerinka” system (“Antonovka” is also suitable), quartered the onion. I took the herring out of the milk, because it cannot be relaxed for a long time. Shake her milk off.

He turned on the meat grinder, which for a while turned into a celery grinder, threw into it: squeezed bread crumb, a handful of walnuts peeled from shells and films, herring, apple, onion in any order:

I thoroughly mixed the mass passed through the celery, added a tablespoon of vinegar, 1.5 tea sugars, a couple of tablespoons of sunflower oil. Vinegar and sugar leveled the sweet and sour balance:

Well raskaraputsal and put it in a socket (non-electric). He created a composition that embodies the age-old culinary dilemma: "puff or roll? ..". Forshmak, as a universal dish, is suitable in both cases:

Mincemeat is served with black or gray bread toasts spread with butter. Top sandwich can be sprinkled with freshly ground black. This cold appetizer goes great with mashed potatoes, jacket potatoes, vinaigrette, potato salad.
I took a bite and yes - I had fun!:

P.S. The combination of herring, onions, apples and nuts, if you think about it, is very beneficial. Proteins, fats, carbohydrates, iron, phosphorus, amino acids, vitamins. Nuts do not grind into porridge, but appear in small pieces, which creates a pleasant heterogeneity. Forshmak has a high degree of water-snacking and gastro-indulgence.

Lechaim, boyars!
Childbearing Odessa.

2016-12-14

Hello my dear readers! Do you know what word is most often used when talking about a herring dish called "forshmak"? Grandmother! Our dear, dear ones! Your buns, pies, borscht and minced meat accompany us through the thorny adult life in the form of flavors emerging from the bins of our memory. The smells of home, warmth, comfort, incredible security, universal love and care. Often my friends' memories of childhood begin with the words: "But my grandmother..." This is followed by a story about her culinary and confectionery masterpieces, interspersed with sighs and gasps. In the narrative of at least one narrator, mincemeat from herring is always mentioned.

Our town has long been famous for unsurpassed cooks. Jewish housewives were distinguished by a special invention in the preparation of “out of nothing”. Many Jews once lived here. The characteristic profiles of some residents of Beregovo still betray the origin of their owners. For you will be recognized by your face, and only then by your deeds. And there's no getting away from it!

I have taken you far, friends, but let's get back to the recipe for the classic Jewish mincemeat. I remember three neighbors constantly discussing the traditional “Ashkenazi” cuisine, who prepared a real (each with their own) mincemeat from an authentic “rusty” herring. The neighbors were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these respectable ladies claimed that only she knew how to cook Jewish mincemeat from a herring cut with her own hands.

The composition of the simplest and most popular mincemeat includes three components - herring, apple, oil (vegetable or butter, and sometimes both together).
Let's start with "still grandmother's" traditional recipes, and then consider modern, less well-known ones - with cheese, carrots and no apple at all.

Forshmak from herring - a classic recipe in different versions

How to cook a classic mincemeat according to Rosa Katz

Ingredients

• 1 herring weighing at least 400 grams.
• One large sour apple (preferably green).
• 25-40 g butter.
• 2 hard-boiled eggs (do not overcook or the yolk will turn green).
• Half of a small onion.

Cooking technology

How to make the right mincemeat according to Dora Katznelbogen

Ingredients

• 2 non-gutted herring carcasses (300 grams each).
• Two or three hard-boiled eggs.
• 2 slices of white bread (Dora used slices of "City" bread - who remembers this one?).
• A couple of small onions with a gentle character (not spicy).
• Water with vinegar and sugar (the latter is optional).
• One sour apple.
• 80-100 ml of vegetable oil.
• 2 teaspoons 9% vinegar (lemon juice).

Cooking technology

How to cook mincemeat from Feiga Eidelstein

Ingredients

• 2 fatty herrings.
• One sour green apple.
• 2-3 hard boiled eggs.
• 100 g butter.
• One tablespoon of vegetable oil.
• One small onion.
• 1 teaspoon 9% vinegar (lemon juice).
• Several sprigs of dill.
• One boiled potato.

Cooking technology

How to make mincemeat in Odessa

Ingredients

• Fillets from two herrings (filmed by hand, if you are tempted by the prospect of being elbow-deep in a herring).
• Old unspoiled tea leaves.
• 3-4 pieces of a white loaf (just don’t say that the crust needs to be cut off - I beg you, Jews are thrifty people).
• A little milk for soaking the bun.
• Three hard boiled eggs.
• 1 teaspoon mustard.
• 1 teaspoon of vinegar.
• 50-60 ml of good vegetable oil.
• Two small sweet and sour apples.

Cooking technology

Cooking forshmak without an apple

Ingredients

• Herring fillet (remove it yourself or buy ready-made - at your discretion).
• Two eggs in a bag.
• A bunch of green onions.
• Small pickled cucumber.
• One tablespoon of cottage cheese.
• 80 g butter.

Cooking technology

My remarks

I can’t determine for myself which of the presented mincemeat recipes (in some sources, mincemeat) from herring is the most popular. I want to do this with your help, friends. Please tell us in the comments which option you liked the most.

For this, let me take my leave and start preparing for the New Year and Christmas. If everything you read today doesn't seem so bad to you, then please share the post on social networks and subscribe to the newsletter. It is not difficult for you, but I am very pleased!
Always yours Irina.
December 12 was International Tango Day. Making a big movie is hard. But to put the whole Love in a few minutes is brilliant... to the music of tango.

Anyone who has ever traveled to Odessa was obliged to try this kosher snack. Usually it is served with potatoes or spread on A, you can just eat without anything. Let's look at how you can cook mincemeat in Odessa. You will forever remember this divine and delicate taste. After all, only in Odessa they know how to make mincemeat for real. So, let's start cooking. We offer several options. Choose and enjoy this dish.

How to cook real mincemeat in Odessa style

Main Ingredients:

• salted herring (two pieces);
• two eggs;
• butter (100 grams);
• salt to taste;
• one bulb;
• green apple (one);
• vegetable oil (50 grams).

Cooking process

Buy slightly salted herring in the store. But if you decide to pickle it yourself, then we recommend using not only salt, but also spices, as well as granulated sugar. Then soak the herring in milk for twenty minutes at home. So, let's continue, boil the eggs first. Next, cut the herring carcasses. Cut off the head, tail. Clean completely from the insides, skins and bones. Use tweezers to pull out small bones. you need to wash, peel and get rid of the core. Free the onion from the husk, wash. So, the herring is ready, the eggs are already hard boiled. Apples with onions are washed and peeled. You can start preparing appetizers. Take a meat grinder and pass our fish and onions through it in turn. Grate apple and egg. Heat up the pan, melt the butter. Add vegetable oil. This will be your dressing, cool it down. All the ingredients are already prepared, it remains to combine them together in a bowl. Thoroughly mix the mass, salt. You can add garlic if you like, unless you are going to work later, of course. Now you can fill the mass. So, Odessa mincemeat is ready. The recipe, as you can see, is simple, does not require much time. And most importantly, the dish is very tasty. You can put the appetizer in a vase and serve it to the festive table or immediately make sandwiches.

Air forshmak in Odessa

Main Ingredients:

• one ;
• garlic (one clove);
• margarine (200 grams);
• (pinch);
• salt to taste;
• onion (1 pc.);
• apple (sour varieties);
• coriander;
• pepper;
• one egg.

Cooking process

Prepare food. Clean and cut the herring. The apple needs to be washed and peeled. Boil the egg in advance (no more than six minutes). The onion also needs to be peeled and cut into quarters. Grind herring, apple and garlic with a blender. Put the resulting mass into a bowl. Grind the onion separately in a blender. Add chopped egg, ginger, coriander to the mass and beat everything again. To make Odessa-style mincemeat airy, add margarine. Beat it separately so that it becomes like a cream in its consistency. Mix with mincemeat. All is ready! You can put it in the refrigerator to infuse.

Quick mincemeat recipe

Main Ingredients:

• one herring;
• onion head;
• a bunch of greens;
• two eggs;
• spices;
• one apple;
• mayonnaise (to taste).

Cooking process

Boil the eggs ahead of time. Peel the herring (as in previous recipes). Cut her. Finely chop the boiled eggs into cubes. Wash the apple, peel it. Free the onion from the husk. Take a grater. Grate apple and onion. Finely chop the greens. In a bowl, mix herring, apples, eggs, onions, herbs. Add spices. Salt. Season with mayonnaise.

 11:00 November 09, 2019

Forshmak is a dish of European cuisine. However, at present, this snack can be found in almost all corners of the globe, where European dishes are at least a little favored. Forshmak is made from finely chopped herring, which is mixed with butter, eggs, onions and various spices. The result is a mass that is a bit like a herring salad, pate or fish oil.

The size of the pieces of fish in the cooking process is important. Herring should feel good in a "homemade pate" based on the rest of the ingredients. Do not twist the fish. So the dish will lose its uniqueness. It is better to chop the herring with a knife. You can also do with boiled chicken eggs. After all, they have a neutral taste.

What is forshmak

This snack option for the festive table and not only is prepared, as a rule, from chopped herring. To prepare a delicious dish, it is better to choose oily fish. For example, you can give preference to a large Norwegian herring.

In the course of its existence, this fish acquires the most delicate "fat", thereby affecting the taste of the finished spread. If the hostess purchases ready-made herring in the store, then before preparing minced meat, you need to try the product.

It is important that the mass has a slightly salty taste. If there is a lot of salt in the product, then the fish can additionally be soaked in milk. Many housewives soak the "catch" in tea. This is the mistake.

Indeed, in the composition of the tea drink there are special substances that contribute to the loss of fish tenderness in the long run. The taste of herring is complemented by a finely grated apple, as well as crackers from white bread. In the original recipe, it is recommended that they be completely crushed to a powder state.

As for the onion in the recipe, it can adversely affect the taste characteristics of the pate. Do not use a fresh product, it will add unwanted harshness to the fish oil.

It is better to fry the onion a little in a pan before adding it to the salad. The oil in the recipe is used in a softened state. Additionally, the product is slightly whipped with a whisk. This will give the pâté the desired texture.

Forshmak from herring: a classic recipe

The composition of the classic forshmak includes only three main components. This is an apple, herring and butter. First of all, we need to understand the intricacies of cooking a classic dish, and only then try its amazing, unusual modern counterparts. I love minced meat very much and I suggest you cook it with me, based on a detailed step-by-step recipe from "grandmothers".

Recipe Ingredients:

• slightly salted herring - half a kilo;
• two eggs;
• onions -1 piece;
• one large sour apple;
• butter - about 40 grams.

Step by step cooking

If a European dish is prepared from purchased fish, then it is better to divide it first into small parts and soak in milk.

I peel the apple, remove the core from the fruit. Additionally, I sprinkle this component with a little lemon juice, so the apple does not darken during cooking.

I clean boiled eggs and onions, finely cut with a knife. I do the same with fish. At the same time, pieces of herring should be slightly larger than parts of eggs and onions. I grate the apple. I melt the butter at room temperature.

I mix all the ingredients of the homemade pate. To serve, spread in a narrow dish. You can additionally beat the serve with the head and tail of the fish. They eat fish "oil" with black or white bread. Bon appetit.

How to cook mincemeat in Hebrew

There are a lot of recipes and options for serving this wonderful appetizer. However, they still have a couple of similar features. Today I suggest you try to create a European mincemeat with a sour taste and fishy aroma. The dish, for all its simplicity, is distinguished by satiety and saturation due to the large amount of oil in its composition.

Ingredients:

• two eggs;
• one green apple;
• onions - one head;
• a tablespoon of apple cider vinegar;
• a little black ground pepper;
• half a pack of butter.

Technology:

At the beginning of cooking, we need lightly salted herring. I clean it from bones and skin, and also mill it.

In the meantime, I boil chicken eggs in the amount of two pieces. You can also peel onions and prepared sour apple. I cut all the ingredients into small pieces. For the convenience of cutting butter, I warm it up a little in the microwave or on the kitchen table, having previously laid it out of the refrigerator.

I cut the fish fillet into pieces of arbitrary shape. Slicing, in principle, does not play a role in the dish. Some housewives serve chopped minced meat to the table. However, this recipe involves grinding the ingredients with a meat grinder.

You can add quite a bit of ground pepper to the resulting mass for taste. The final stage of cooking snacks is the addition of apple cider vinegar to the mass. I mix all the ingredients thoroughly and the dish is ready.

To serve, I fry pieces of brown bread without oil in a pan. On them I spread a pate of lightly salted fish. This snack option cannot be called light or low-calorie. However, it definitely takes its place of honor on the festive table in my family. Try it and you cook the pate according to the Jewish recipe.

Forshmak recipe with melted cheese and carrots

It happens that the standard forshmak recipe is not to everyone's liking. Experienced housewives, through simple food experiments, revealed a new recipe for the dish. The sandwich spread in this recipe is complemented by boiled carrots, which affect the taste characteristics of the whole dish.

Pate ingredients:

• one medium-sized herring;
• butter - 100 grams;
• boiled carrots - 1 piece;
• two processed cheeses "Druzhba" (no need to buy a product with the taste of mushrooms or spices);
• frozen or fresh herbs.

Cooking herring dish

I peel the boiled carrots and grind them on a fine grater. Components, if desired, can be crushed with a blender. In this case, I simply cut the vegetable into arbitrary pieces.

Processed cheese is also cut into small cubes or rubbed. As for fish, you can use ready-made peeled fillets or a whole herring in the recipe. The fish is cut into cubes or twisted in a meat grinder. It all depends on the preferences of the hostess and her guests.

In a deep container, I mix cheese and carrots, prepared pitted herring and butter. I soften it first. It is better to leave the product on the kitchen table an hour before preparing the mincemeat.

Be careful when heating oil in the microwave. After all, the product can completely melt in a matter of seconds, but we do not need this. I add greens to the mass of the above described components. You do not need to salt the dish, because the fish was already salty.

Store the fish paste on the shelf of the refrigerator, having previously transferred it to an airtight container or glass container. The appetizer is simultaneously salty, tender and slightly sweet due to the addition of carrots to the dish.

Forshmak from herring with apple

This unusual herring pâté recipe has a unique flavor profile. Thanks to balsamic vinegar and green apple in the composition, the spread acquires such a peculiar sourness.

Components:

• half a kilogram of herring fillet;
• a little green parsley;
• three chicken eggs;
• a few slices of white bread;
• one and a half green sour apples;
• three pieces of matzo;
• half a head of onion;
• a teaspoon of balsamic vinegar.

Subtleties of cooking

At the beginning of cooking fish spread, you need to put white bread in a deep container and pour plain boiled water, while I do not remove the crust from the bread.

Apple and onion I clean and mine, and also cut coarsely. Onions in the recipe can take a different amount. However, it is worth remembering that this component gives the dish a characteristic flavor over time.

The remaining half of the apple will serve as a decoration for the dish in the recipe. However, so that the component does not darken, I recommend not to cut it in advance or, after grinding, sprinkle a little with lemon juice.

I pass fish fillets through a meat grinder, boiled chicken eggs in the indicated amount, bread squeezed out of excess liquid, as well as onions and an apple. If desired, or in the absence of a meat grinder, the components for the snack are simply crushed with a knife.

The final stage of cooking is the addition of white vinegar to the mass of fish. Mix the mixture until smooth, then add softened butter to it and also stir the minced meat well again.

To serve, I cut the matzah sheets into small portioned pieces. I spread the resulting herring pate on them. I decorate unusual sandwiches with apple slices and parsley. Bon appetit.

How to make a snack with butter and herbs

Forshmak is translated from German as a snack. Traditionally, this is the name of a herring dish with the addition of oil and various vegetables (apples, carrots or onions). For the recipe, it is better to choose a whole fish and divide it into parts yourself, so the hostess will be confident in the quality of the fish.

Ingredients of the meal:

• half a kilogram of herring;
• two teaspoons of Dijon mustard;
• one small onion;
• three chicken boiled eggs;
• two tablespoons of apple cider vinegar;
• half a pack of butter;
• one sour apple;
• ground black pepper to taste.

Technology

Boil the eggs after boiling for three minutes and remove from the stove. The yolk in the egg is liquid. We need this. So the finished mincemeat will acquire a pleasant yellowish tint. Otherwise, the dish will become grayish in appearance.

I put the eggs, soft butter and onions in the thicket of the blender. I twist the ingredients of the recipe until smooth.

I add the chopped ingredients to the bowl with the fish. I mix everything thoroughly. I season the mass with mustard, pepper and vinegar.

A grated green apple can be added to the herring mixture at this stage. I stir the pate again well, the dish is ready.

Forshmak is usually served as a cold appetizer in addition to bread or croutons. However, it can be used as an addition to boiled potatoes. Try it, it's also very tasty.

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