Forshmak (Chopped Herring)

250 g/9 oz boiled or fried meat (beef, veal, lamb, poultry)
1/2 herring
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.

Meat Patties in Sour Cream

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
sour cream

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.

Fried Sausage with Cabbage

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

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.