Homemade mincemeat made from sprat, with potatoes and eggs. Forshmak (minced meat) from herring - a classic recipe and its variations

Surprisingly, what we used to call forshmak is a cold appetizer made from chopped herring- was originally hot snack, which could include not only herring (fried), but also meat, which was baked with potatoes and sour cream. Over time, the dish migrated to Jewish cuisine and became entrenched in the consciousness of the masses, as fish paste, traditionally served on Below we will look at all the variants of the classic recipe for herring mincemeat, prepared using Jewish technology.

Classic herring mincemeat in Jewish style

Ingredients:

• butter - 180 g;
• milk - 40 ml;
• loaf - 3 slices;
• vinegar - 15 ml;
• onion- 90

Preparation

Tear slices of not-so-fresh loaf into pieces and pour milk over them. When the crumb absorbs moisture, pass the bread through a meat grinder and mix with vinegar. Cut up a large herring and remove any remaining bones from the fillet. Slice the fish as much as possible small pieces. Chop the onion by hand and combine it with the rest of the ingredients. Beat the butter mixture room temperature and then cool classic mincemeat before spreading on bread toast.

Herring forshmak - a classic recipe with carrots

Ingredients:

• herring fillet - 380 g;
• loaf - 3 slices;
• carrots - 70 g;
• milk - 210 ml;
• eggs - 3 pcs.;
• onions - 110 g.

Preparation

Make sure there are no bones left in the herring fillet, and then pass it through a meat grinder. Do the same with carrots, after boiling them. Finely chop the onions, preferably by hand, since pureed onions can make the mincemeat too runny. Boil the eggs and also chop them. Pour the loaf with milk and leave to soften, then squeeze out the excess moisture and add the pieces to the herring mixture along with the eggs. After mixing thoroughly, proceed to tasting.

Herring forshmak - a classic recipe with potatoes

If authentic mincemeat is prepared with the addition of bread, then in this variation the main binder of the dish is starchy potato tubers. By adding potatoes, mincemeat loses its lightness, but becomes more satisfying.

Ingredients:

• large herring;
• potatoes - 60 g;
• apple - 60 g;
• butter - 55 g;
• onions - 55 g;
• egg - 1 pc.

Preparation

Before preparing a classic herring mincemeat, divide the carcass into fillets and remove the bones from it, then chop the fish. Boil the potatoes and mash them. Grate the apple on a fine grater. Chop the onion. Boil the egg and also cut it into as small pieces as possible. Combine all prepared ingredients together and beat with softened butter.

Classic herring mincemeat with melted cheese

Ingredients:

• large herring;
• processed cheese- 110 g;
• butter - 90 g;
• chicken eggs- 2 pcs.;
• carrots - 55 g.

Preparation

First, peel and boil the carrots, then place them in a blender bowl along with soft oil, processed cheese and chopped herring fillets. Send hard-boiled eggs there too. Beat the mincemeat to a paste-like consistency and serve on white bread toast.

Forshmak from herring, classic recipe With step by step photos , which we will consider today, has a very interesting story. I am sure that in the understanding of many housewives, mincemeat is a cold fish appetizer in the form, prepared from herring, bread and apple. The way it is. This is what classic looks like Jewish forshmak, but few people know that forshmak can also be not only cold snack, but also a full-fledged hot dish and not only fish, but also meat. Surprised?

Herring forshmak - history

Forshmak began to be prepared around the end of the 15th century in the territory Scandinavian countries. To prepare mincemeat, we used herring and meat, which was baked finely chopped and mixed with potatoes, onions and eggs.

Later, forshmak moved into Jewish cuisine. It is interesting that the fish used to prepare mincemeat was not of the first quality, the so-called “rusty herring”. Thus, Jewish housewives processed not the first grade herring into a delicious snack and, of course, were very proud of their invention. It was not only tasty, but also very economical, so to speak, in a Jewish way. Herring mincemeat recipe This is how it was passed down from generation to generation.

The snack was enjoyed by everyone - both adults and children. It has taken root in Jewish cuisine and is called “geakte gering”, which translates as pieces of herring.

Traditional Jewish herring mincemeat is served either in large dish, laid out in the shape of a fish, or immediately spread on black bread. Forshmak is considered great snack with vodka, which is why it is prepared for the festive table.

To cook for real delicious mincemeat from herring according to the classic recipe, you need to know some tricks. The quality and taste of mincemeat is especially influenced by the quality of the main ingredient - herring.

Take the herring when it is first fresh; it is highly desirable that it be fatty and not too salty. For piquancy and heat at the end of cooking in herring mincemeat you can add a little.

Ingredients:

• Herring - 1 pc.,
• Eggs - 2 pcs.,
• Apple - 1 pc.,
• Onions - 1 pc.,
• Loaf - 2-3 slices,
• Milk - 0.5 cups,
• Butter - 150 gr.,
• Salt - to taste.

Herring forshmak - a classic recipe

Preparing mincemeat begins with preparing the fish. Cut off the head of the herring.

Remove the entrails. After this, rinse the fish thoroughly inside. Make a cut on the back of the fish, along the dorsal fin. Remove the skin from it, then carefully remove the ridge. Cut the resulting parts of the herring fillet into smaller pieces.

Cut the boiled eggs into cubes.

Wash the apple. Peel it, just like the egg, cut it into small cubes.

Chop the onion into cubes.

Soak the loaf in milk for 10 minutes.

Place all ingredients – herring, eggs, onions, apples – in a bowl. Squeeze the loaf from the milk. Add to bowl with remaining ingredients.

Now all the ingredients for preparing mincemeat according to the classic recipe need to be chopped. This can be done either using a meat grinder or a hand blender. IN this recipe all these products were passed through a meat grinder.

Now you need to add butter and salt to the almost finished herring mincemeat.

Add very little salt, taking into account that the herring is salty. The butter must be soft so that it can be easily ground in mincemeat.

Before serving minced meat according to the classic recipe should cool well. After one hour spent in the refrigerator, it can be served.

Forshmak from herring. Photo

How to serve mincemeat?

You can serve forshmak, as I wrote above, in two ways. The first way is to serve it as a paste mass, where everyone directly at the table spreads it on bread with their own hands. The most popular way to serve the dish is to serve it as a pate shaped like a fish. For it, mincemeat of herring is placed in an oval dish with a slide. Decorate with a herring head and tail.

The body of the “fish” is decorated in almost the same way as a stuffed one. Make a mesh of mayonnaise and decorate with dill leaves, olives, and viburnum berries. The second method is to serve minced herring directly on sandwiches, garnishing them with boiled yolk crumbs and chopped onions.

Now let's look at how to cook mincemeat from herring with potatoes.

Ingredients:

• Lightly salted herring - 1 pc.,
• Apple - 1 pc.,
• Onion – 1 pc.,
• Potatoes - 2 pcs.,
• Eggs - 2 pcs.,
• Butter - 100 gr.,
• Salt - to taste
• Black ground pepper- a pinch.

Forshmak from herring with potatoes - recipe

This mincemeat will differ from the previous one not only in composition and ingredients, but also in consistency. To prepare it, just like for the first recipe, you need to prepare the herring - separate the fillet from the bones and chop it finely.

Finely chop the eggs, apples and onions.

Peel the boiled meat in its uniform. Grate it on a medium grater.

Place all ingredients in a bowl.

To make the herring mincemeat tasty, add salt, ground black pepper and butter. Using a hand blender, puree all ingredients until you obtain a paste-like mass.

Serve mincemeat, sprinkled with yolk and green onions. Enjoy your meal.

Hot Jewish-style herring mincemeat is no less tasty.

Ingredients:

• Fresh herring - 2 pcs.,
• Loaf - 3-4 pieces,
• Milk - 150 ml.,
• Onions - 1 pc.,
• Eggs - 2 pcs.,
• Salt - to taste
• Ground black pepper - a pinch
• Breadcrumbs - about 2030 gr.,

Jewish-style hot herring mincemeat – recipe

Soak the loaf slices in milk. Separate the herring fillet from the bones. Peel the onion. Pass the onion, loaf and herring through a meat grinder. IN minced fish beat in the eggs. Salt and pepper it to taste. Mix the mincemeat base thoroughly.

Grease the mold with sunflower oil or a piece of butter. Place minced fish in it. Sprinkle mincemeat breadcrumbs. Hot mincemeat Bake Jewish herring for 30 minutes at 190C.

I will be glad if you liked these mincemeat recipes at home. Bon appetit and delicious dishes.

I would like to offer you a classic recipe for minced meat made from herring and potatoes. Do you know what is needed to make a delicious herring mincemeat? The right ingredients? Of course, it’s not for nothing that recipes are passed down from generation to generation. Compliance with technology? This is partly the case, but before they did without blenders, meat grinders and mixers, they simply chopped everything very finely with a large knife. The basis delicious snack- “correct” herring: real, barrel or at least salted in strong spicy brine, always whole and not cut into pieces. And even more so, fillet from jars, drenched in an incomprehensible marinade, is not suitable for mincemeat. Buy a large, fatty herring, fillet it and you are guaranteed to get a delicious mincemeat.

As for the proportions, although herring is the main ingredient, it does not necessarily have to be more than other products. Initially, mincemeat was prepared so that there was a lot of it, and it was inexpensive. Therefore, each housewife added something else: apples, onions, White bread, potatoes, nuts, eggs. The main thing is that the taste of herring is felt, and at the same time the presence of other ingredients is noticeable. The consistency of mincemeat can be different - from creamy, almost homogeneous, to a thick mass, which may contain small pieces of herring, apples, onions and other products.

- whole large herring - 1 pc.;
- potatoes - 3-4 medium tubers;
- onions - 2 large heads;
- sour apples - 2 pcs.;
- apple cider vinegar 5% - 1 tbsp. l.;
- sugar - 2 pinches;
- vegetable oil - 4-5 tbsp. l.;
- green onions, rye bread - for serving appetizers.

In order not to stretch out the preparation of mincemeat for a long time, we will plan everything in advance and determine the progress of the work. Potatoes will take the longest to cook, so we’ll start with that. Clean or wash thoroughly with a brush (if cooking in its uniform), cook until tender. It is not necessary to salt the water. Boiled potatoes We'll definitely cool it down.



While the potatoes are cooling, peel the onions and cut two large onions into wide strips across or vertically.



Pour vinegar over the chopped onion and add two pinches of sugar. Stir and leave to marinate for 10-15 minutes.



The onions are pickling, the potatoes are cooling, all we have to do is cut the herring. We remove the head, clean the belly, remove the skin, cut off the tail. Divide the fish into two fillets, removing all small bones and dorsal fins.



We definitely try apples; sweet ones are not suitable for us (as a last resort, you can rub a cut apple with lemon to create a sour taste). Clean the center and cut off the skin. Cut into large pieces so that it is convenient to grind through a meat grinder.



We pass all the prepared products through a meat grinder with a fine grid two or three times. At the end, you can press the herring mass with a piece of white bread soaked in vinegar and water.



To make the mincemeat softer and more uniform in consistency, add refined vegetable oil. Anything will do, even the most ordinary one sunflower oil. Pour oil into herring pate, mix everything so that the butter does not splatter when whipping.


Beat the mincemeat with a mixer for 3-5 minutes until the mass lightens and becomes more viscous and dense. Taste it, add vinegar or salt, pepper (if necessary). Beat again.


Transfer the prepared mincemeat into a container with a tight-fitting lid and place it in the refrigerator. The appetizer definitely needs to sit for a unique, multifaceted taste to appear, with a pleasant hint of apple and a noticeable taste of salted herring.

You can serve herring mincemeat after two to three hours, but it is better if it sits longer. Very tasty with fresh rye bread and green onions, and with hot boiled potatoes great too!

* A mass of boiled mashed potatoes.

** The stocking rate is given for medium-sized whole herring.

Peeled potatoes are boiled in water until tender, the water is drained, the potatoes are dried and rubbed hot, then cooled. Herring, filleted (pulp), and prepared onions are chopped and passed through a meat grinder. The mashed potatoes are combined with the prepared mass, finely chopped parsley and vegetable oil are added and mixed thoroughly.

Ready mass form into a loaf, grease the surface with mayonnaise, place in the oven to bake for 3-5 minutes.

When leaving, sprinkle with hard-boiled chopped eggs and finely chopped parsley.

Sold cold, 100-150 g per serving.

V. MEAT DISHES
AND MEAT GASTRONOMIC PRODUCTS

Meat, offal, poultry and game for cold dishes are boiled and fried in the same way as for hot ones. The same parts of the carcass are used for boiling and frying meat.

For cold dishes of meat and meat gastronomic products, instead of the side dishes indicated in the recipes, you can serve cucumbers, tomatoes, pickled and fresh fruits, salads from fresh white cabbage and red cabbage, sauerkraut.

Boiled meat, or tongue, or poultry, or rabbit with garnish

Meat products are boiled as indicated in the recipe. Nos. 395, 397, 490. Boiled chilled meat or tongue is cut across the grain into thin slices. The bird and rabbit are cut into 2 pieces per serving (from the chest and legs). When served, add a side dish, and the sauce is served separately or poured next to the main product. The dish can be served without sauce, reducing the yield accordingly.

Meat or poultry, or rabbit, or game fried with a side dish

* The weight of fried game is indicated taking into account the average weight.

Meat, poultry, game and rabbit are prepared as indicated in the recipe. Nos. 403 and 494. Fried chilled meat is cut across the grain into thin slices; poultry, rabbit and game are chopped into two pieces per serving. Served with a side dish (for poultry, rabbit and game, in addition to fresh, salted, pickled vegetables and mushrooms, you can serve pickled fruits and green salad) and sauce (for meat, in addition to mayonnaise and its derivatives, horseradish sauce is also served).

Assorted meats

Assorted meats

Meat products are prepared as indicated in the recipe. Nos. 395, 397, 403, 494. Boiled, fried meat products, smoked pork, sausage are cut into thin slices, poultry is chopped into portioned pieces.

The prepared meat products are placed on a dish, a side dish is placed next to it, and the dish is beautifully decorated. The sauce is served separately. In addition to the products indicated in the recipe, you can use boiled pork, carbonate, patrimonial neck, loin, brisket, roasted turkey, game, rabbit.

Meat or tongue or jellied pig

Boiled meat, or tongue. or roast veal cut 1-2 pieces per serving. The boiled pig is cut into portions. A thin layer of jelly is poured into the tray and allowed to harden. Then prepared pieces of meat product are placed on it, decorated with carrots, herbs, and a piglet and an egg (I-II count - 1/8 pcs., III count - 1/10 pcs.), poured with a thin layer of jelly and cool. When the jelly has hardened, pour the jelly over the food again so that its layer is 0.5 cm above the food. The sauce is served separately. You can serve horseradish sauce with sour cream with the pig.

The dish can be served without sauce and side dish.

Liver pate

* In the net column, the numerator indicates the net mass of products, and the denominator indicates the mass finished product.

Fry chopped onions and carrots with bacon until half cooked, add chopped liver and spices, fry everything and pass it through a meat grinder twice with a fine grid, add two-thirds of the amount of softened butter, milk or broth and mix thoroughly. Shaped into a loaf and decorated with butter and chopped egg. Instead of butter, you can use chicken, duck or goose fat for the pate.

The pate is dispensed at 30-100 g per serving.

Soups are prepared vegetarian, in broths (bone, meat and bone, fish, poultry), as well as in mushroom, vegetable, fruit broths, milk, kvass, lactic acid products(kefir, yogurt).

Soups include a variety of products - potatoes, vegetables, cereals, legumes, pasta, etc.

Soups are divided into two groups - hot and cold; A special group includes sweet soups that can be served hot or cold.

HOT SOUPS

The group of hot soups includes dressing, puree, milk and clear soups.

Soup recipes are designed for a yield of 1000 g. The standard serving of soups can be 500, 400, 300, 250 g, depending on consumer demand.

Soups according to the recipes given below can be prepared with various meat, fish and other products, which are added to soups in accordance with the standards indicated in Table 5, calculated for a 500 g serving of soup.

When dispensing soups with meat, fish and other products, the yield of the soup increases according to the weight of the products added.

When reducing the portion of soup, the food supply can be left the same or reduced accordingly, depending on the practice of adding them to soups that had developed before the introduction of this Collection.

Below is information you need to know to proper preparation soups

1. Fat levels are indicated in the recipes for vegetarian soups. When making soups with bone broth or with beef, lamb, pork, goose, duck and other meat products, the rate of fat input specified in the recipe should not exceed 10 g per 1000 g of soup. The fat is used to sauté vegetables.

2. The recipes for hot soups do not include sour cream used when serving dishes, except for “Solyanka”. The amount of sour cream (10 g per serving) is indicated in Table 5.

3. The norms for laying the main vegetables (potatoes, cabbage, beets, etc.) indicated in the recipes can be changed (increased or decreased), but not more than 10-15%, provided that the total weight of the vegetables being laid is maintained.

In the absence of vegetables that are included in the recipe in small quantities, such as turnips, rutabaga, celery, parsnips, etc., they can be replaced by other appropriate vegetables included in the recipe.

The recipes below do not indicate the amount of sweet pepper. To improve the taste of soups, it is recommended to add it to borscht, cabbage soup and vegetable soups weighing 20-40 g net per 1000 g of soup, while the addition of other vegetables is correspondingly reduced.

4. Replacement of some products with others must be done in accordance with Table 29 “Norms for the interchangeability of products when preparing dishes.”

5. Spices and salt are not indicated in the recipes, but they should be added to all soups, except milk, puree and sweet, in the following quantities:

peppercorns - 0.1 g, Bay leaf- 0.04 g and salt - 6-10 g per 1000 g of soup, the norm for adding salt to milk soups is 6 g, to puree soups - 6-10 g per 1000 g of soup. Spices and salt are added to the soup 5-10 minutes before the end of cooking.

6. Greens (parsley, dill, celery) are also not indicated in the recipes, but they should be added finely chopped to all soups, except dairy, sweet, and some pureed ones, to improve their taste in an amount of 2-3 g net per serving.

7. Vegetables for dressing soups cut according to the established shape for each type of soup.

8. Carrots, turnips, onions, tomato puree sauté before adding to soups. It improves taste qualities and the appearance of the soup. Parsley and celery should be added raw to the soup 20-25 minutes before the end of cooking. Before use, sweet pepper pods are washed, the flesh around the stem is cut and removed along with the seeds. Then the pepper is finely chopped and added to the soup, sautéed or raw.

9. For sautéing vegetables, it is advisable to use the following fats:

culinary (“Belarusian”, “Ukrainian”, vegetable lard), rendered edible animal fat, melted butter(for making solyankas), etc., as well as fats removed from broths during the cooking process. For mushroom, fish, vegetarian soups You can use vegetable fats.

10. When preparing soups, you should strictly adhere to the established cooking times for products (Table 30), put them in the boiler in the required sequence, since during prolonged cooking a significant part of the vitamins is lost, the taste of the soups is reduced, and potatoes, vegetables and other products are overcooked and lose your form.

11. When cooking soups that contain pickles, vinegar or sorrel, add potatoes first. And only after some time - foods containing acid, since potatoes under the influence of acid do not boil well. It is necessary that after adding each type of product, the broth quickly boils again.

12. Soups should be cooked at a low simmer, since during rapid boiling, the aromatic substances contained in the vegetables evaporate along with the steam; in addition, the vegetables boil heavily, changing their shape.

13. Flour for seasoning soups is used of the highest and 1st grade. The flour is sifted, sauteed without fat until light yellow, cooled, diluted with a small amount of cold broth or vegetable broth(4 l per 1 kg of flour), stir with a broom to obtain homogeneous mass, filter. Season the soup with it 5-10 minutes before the end of cooking.

14. When preparing soups with meat and fish products They are placed heated in a portioned bowl with soup before leaving.

15. When leaving, hot soups should have a temperature of 75-80 °C.

Table 5

Norms for adding food per serving of soup (500 g)

Continuation of the table. 5

Continuation of the table. 5

* Canned food is used instead of beef, pork, lamb or fish.

** Other types of fish used for preparing boiled and poached fish dishes can also be used to prepare soups.

*** The stocking rate is given for the corresponding fish with a head.

**** The stocking rate is given for the corresponding gutted and headless fish.

***** The amount of sour cream can be increased to 15 or 25 g per serving.

Using canned food

Cans of canned food are washed, wiped, opened, the contents are placed in a bowl and heated to a boil with the lid closed.

In heated canned food (boiled beef, beef, lamb, stewed pork), fat and broth are separated and added to the soup 5-10 minutes before the end of cooking, and the meat is placed in portioned dishes when the soup is served. Canned pasta and legumes are added to the soup 5-10 minutes before it is ready.

When using canned food for preparing soups - boiled beef, beef, lamb and stewed pork - the amount of fat indicated in the recipes can be reduced by 4-10 g per 1000 g of soup, depending on the amount of canned food added .

Making the broth

Soup broths are made from edible bones, as well as edible bones and meat products, poultry, bones and offal of poultry, fish and its food waste.

It is important to correctly dose the amount of water when cooking broth, taking into account boiling over and other production losses. The water consumption for preparing the broth in the recipes is calculated at optimal mode cooking These losses are not stable and depend on a number of factors (duration and cooking mode, type and capacity of heating equipment, mass of broth, etc.)

Broths can be prepared concentrated.

Concentrated meat and fish broth is considered to be a broth whose yield is 1 liter per 1 kg of bones, meat products or food fish waste. Concentrated broths are diluted to the required volume in accordance with the norm for adding raw materials per serving. So, for example, at normal
100 g of bones should be taken per serving of 100 g of concentrated meat broth.

Can be used for cooking broths bouillon cubes. In this case, soups are boiled in water without adding salt, and the cubes are pre-dissolved in a small amount hot water and injected into ready soup 15-20 minutes before his vacation. For a serving of soup (500 g), use 2 cubes (8 g).

Bone broth

* Edible bones include: beef - articular heads of tubular bones, pectoral, vertebral and sacral bones; pork and lamb - vertebral, thoracic, pelvic, tubular and sacral bones. Beef rib and shoulder bones are not used here for preparing broths; they are handed over for technical processing. Vertebral bones are used to make sauces.

When preparing broth, food bones are crushed to more fully extract nutrients.

Vertebral and flat bones are cut crosswise into pieces 5-6 cm in size, the articular heads of tubular bones are cut into several parts, and the tubes are left intact.

Young beef and pork bones are lightly fried in the oven to improve the taste and appearance broth. Prepared bones are poured cold water and cook at low boil. During the cooking process, foam and fat are removed from the surface of the broth. Duration of cooking broth from beef bones 3.5-4 hours, pork and lamb - 2-3 hours. Longer cooking worsens the taste and aroma of the broth. 30-40 minutes before the end of cooking, add parsley (root), baked onions and carrots, and salt to the broth.

Carrots and onions are cut into halves (large root vegetables should be cut lengthwise into several parts), placed with the cut side on clean, dry cast iron frying pans and bake without fat until a light brown crust forms, avoiding burning. You can also put stalks of parsley, celery, dill, peeled trimmings of carrots, onions, and white roots into the broth. The finished broth is filtered.

Meat and bone broth Prepare it the same way as bone broth. 2-3 hours before the end of cooking, add pieces of meat weighing 1.5-2 kg. This ensures higher taste not only of the broth, but also of the meat. In addition, the broth is more transparent.

For poultry broths bones, offal (heart, stomachs, necks, heads, legs, wings, neck skin), whole poultry carcasses are used. The bones are chopped into small pieces, the poultry carcasses are seasoned and poured with cold water, quickly brought to a boil, and then cooked until tender at a low simmer for 1-2 hours.

During the cooking process, remove foam and fat. 30-40 minutes before the broth is ready, add parsley (root), baked carrots and onions in accordance with recipe. No. 131. The finished broth is filtered.

When using bones, offal and whole carcasses at the same time, bones and offal are cooked first, and whole carcasses are added later in accordance with their cooking time.

For cooking fish broths They use food waste obtained from processing fresh and frozen fish.

Food waste includes heads, bones, skin, and fins. The gills are first removed from the heads, and the eyes are removed from large heads. Large heads and vertebral bones are cut into pieces. Prepared food waste is poured with cold water, brought to a boil, the foam that forms on the surface of the broth is removed, parsley (root) and onion are added according to
with rec. No. 131 and cook for 40-50 minutes at low boil. The finished broth is filtered.

When cooking broth from the heads of fish of the sturgeon family, an hour after the start of cooking, the heads are removed, the pulp is separated, and the cartilage continues to be cooked until softened for 1-1.5 hours. The finished broth is filtered. The boiled pulp and cartilage are chopped, poured with a small amount of broth, brought to a boil and used when serving dishes.

When cooking fish broth, in addition to food waste, fish intended for serving first courses is used.

REFILLING SOUPS

Depending on the products used, dressing soups are divided into cabbage soup, borscht, rassolniki, soups with potatoes, cereals, legumes, and pasta.

Seasoning soups are prepared vegetarian, with bone broth, meat and bone broth, fish broth, poultry broth, and mushroom broth.

With bone, meat and bone broths, poultry and mushroom broth soups are cooked with a variety of products. On fish broth It is better to cook potato soup, pickle soup, solyanka, cabbage soup from sauerkraut.

For cooking seasoning soups, products are prepared in accordance with their preparation technology.

Your household will happily spread the prepared herring mincemeat with potatoes onto a piece of bread and eat it with gusto. After all, like any other dish, it is a light snack before the upcoming lunch or dinner.

Products:

• Herring - 1 pc.
• Potatoes - 2 pcs.
• Egg - 2 pcs.
• Vegetable oil - 1 tbsp.
• Green onions or greens - for decoration

Cooking mincemeat from herring with potatoes

Real mincemeat can only be made from real herring. Therefore, we take ordinary herring (not fillets soaked in jars of chemicals), wash it and clean it.

Carefully remove all the bones from the fish, remove the skin and cut the herring into pieces. We additionally inspect each piece and, if necessary, remove the seeds. How to properly cut herring, see.

In separate pans, add water to the potatoes and eggs and cook them. When the potatoes and eggs are cooked, cool them and peel them.

Then we take a meat grinder and pass the herring pieces through it.

After this, grind the potatoes through a meat grinder.

Then we pass the boiled eggs through a meat grinder.

There should be approximately the same amount of three ingredients - herring, potatoes and eggs. But since the basis of our mincemeat is potatoes, there should be a little more of it.

Mix all ingredients and add a tablespoon vegetable oil. Now the mincemeat will not be so dry, and it can be easily spread on bread. There is no need to salt the mincemeat, because the herring will give its salt to the dish.

You can also pass onions through a meat grinder. But if we have the opportunity to use green onions, then it is better to take it. There is no need to mince green onions: we’ll just decorate ready dish. To do this, the onion can be finely chopped or divided into long feathers.

Forshmak with potatoes is ready! It can be served as a salad or sandwich spread.