250 g/9 oz boiled or fried meat (beef, veal, lamb, poultry)
2 tbsp flour
2-3 medium potatoes, boiled and peeled
2-3 tbsp sour cream
2-3 eggs, separated
1 tbsp grated cheese
Pass boiled or fried meat, and skinless and boneless filet of herring soaked to remove excess salt, through a fine plate of a meat grinder. Mash potatoes together with fried onion. Add mashed potatoes to ground meat, mix together, add flour, softened butter, and sour cream and once more pass everything through a meat grinder. Add egg yolks and season with salt and pepper. Whip egg whites until stiff peak form and carefully add to the mixture. Put the mixture on a well-oiled frying pan, smooth the top and cover with grated cheese, sprinkle with little bit of oil and bake in an over for 30-40 minutes.
Forshmak is ready when it pulls away from the sides of the pan. Move it to a serving plate and season with small quantity of sour cream and tomato sauce. Serve the sam sauce on the side.
500 g/18 oz meat (beef, veal, lamb, or pork)
125 g/5 oz crust-less stale white bread
3/4 cup milk or water
2 tbsp butter
Pass meat through a meat grinder, season with salt, mix with bread soaked in milk or water and pass it through a meat grinder again one or two times. Form patties 1 1/2 to 2 inches in diameter and coat with flour. Fry patties in melted butter on both sides, then add sour cream, cover the frying pan with a cover and braise for 5 to 7 minutes.
To serve set patties on a serving plate and cover with sauce. Top with finely chopped herbs.
Take off the wrapper off boiled sausage, cut into slices of 5-6 mm (0.2 inches) and fry them before serving. At the same time, prepare braised cabbage, a little spicier than usual. Put cabbage on a plate, put sliced sausage on top, sprinkle with finely chopped parsley or dill. Thin sausage can be washed, dried and fried in lard so that there is a crunchy crust on it.
When serving cut sausage into portions, put on a hot plate and garnish with braised cabbage.
Hot dogs are a very filling and tasty hot appetizer. They should be boiled in salty water and served with mustard or grated horseradish.
There is another way to prepare hot dogs: cut them across into 3 or 4 parts, fry them on a frying pan in oil for 2 to 3 minutes, then put tomato slices with salt and pepper on the frying pan and fry for another 2-3 minutes.
After this put hot dogs with tomatoes on a plate and sprinkle with finely chopped greens. It is also possible to add grated garlic. Fresh tomatoes can be replaced with canned tomatoes or tomato paste.
Hot appetizers may include meat, fish, eggs, mushrooms in sour cream, pies with cabbage and other stuffing, pirozhki, etc.
In contrast with regular meals, pieces of fish or meat for appetizers are considerably smaller; same applies to cutlets; in addition, they are served with no garnish and they are prepared immediately prior to serving.
From the recipes included in this book, several can be used as hot appetizers – meat chops with spicy onion sauce (make chops 3-4 cm or 1.2-1.5 inches in diameter); meatballs in tomato sauce (diameter of each should be 1.5-2 cm or 0.6-0.8 inches); fried ham with mustard and tomatoes; fried kidneys with tomatoes; fish or mushroom solyanka on frying pan; fried walleye filet cut into pieces of 4-5 cm or 1.6-2 inches, and others.
Fried pirozhki for hot appetizers are also small (5-6 cm or 2-2.4 inches in length), kulebyakas are not wide, with a lot of ground meat.
1/4 cup vinegar
1-2 tbsp vegetable oil
1 tsp powdered sugard
2 tbsp vinegar
4-5 tbsp vegetable oil
1/2 tsp powdered sugar
salt and pepper
Just before dressing a salad mix vinegar with salt, pepper, sugar, and oil.
1/4 cup sour cream
1/4 cup vinegar
1 tsp powdered sugar
1/2 cup sour cream
1-1 1/2 tbsp vinegar
sugar, salt, pepper
Mix sour cream with vinegar, sugar. Season with salt and pepper to taste.
Wash and peel a horseradish root and finely grate it into a ceramic bowl and cover with vinegar. Season with salt and sugar to taste. Serve with cold fish or fish in aspic, studen, ham, bacon.
2 tbsp black currant jam
1/2 tsp mustard
1 tbsp port wine
1/2 tbsp lemon and orange zest
1/2 small onion
Mash black currant jam with mustard, add port wine, juice of lemon and orange, rub through a sieve (ed.note — Apparently editors missed lemon and orange juice on the list of ingredients.) Julienne lemon and orange zest and blanch it for one minute in a boiling water. Blanch thinly sliced onion the same way. Once zest and onion are cooled — mix it with the sauce. You can season the sauce with pepper. Serve this sauce with fried game or fowl.