What is Vorschmack?

Vorschmack is a mixed meat and a fish bowl especially identified with Finland. Many similar meals can be found in Eastern Europe and Russian Jewish cuisine. Vorschmack folders are cooked into a mixture served as a type of hash or pate. "Vorschmack" is a German word, but the food was first warned of a culinary when it was introduced to Finland at the beginning of the 20th century. It is often described as salty and salty with an element in a complex taste.

Carl Gustaf Emil Eysheim, who served in the Russian imperial army, brought with him a recipe for Vorschmack, when he returned to Finland after the Russian Revolution of 1917. The way it is one of the most important persons in Finnish history may have first met food in Warsaw in Poland or during his stay in Russia itself. Upon arrival in Finland, he took the recipe for the chef in the Savoy restaurant in Helsinki; Vorschmack has been a navel restaurant since then. Meat, along with onion, are baked until well done, then chopped andmixed with pickled sequence, garlic and anchovines. The water is added to the mixture and boiled slowly until it is very soft and thoroughly mixed. After it is thoroughly moistened with the sauce, the bowl is served hot.

There are many variations in Vorschmack recipes. Some use only a beef instead of a mixture of meat. Many recipes require wine or cognac. Tomatoes and vinegar are other ingredients used in some recipes. Another possible complement are acid apples.

Recipes for a bowl usually do not include many herbs or spices, because the pickled sequence is highly spicy and provides taste for the whole mixture. Loaded and anchovies are very salty, so salt is added sparingly or not at all. The most commonly added spices are ground black pepper and spices. Some recipes use beef supplies instead of water.

Vorschmack is usually served as a hot meal, either as an appetizer or the main meal. OtherCommon applications are like a cold appetizer or as a spread for bread. It is available as a pre -product in Finland and from specialized retailers in other countries.

As a hot Vorschmack bowl, it is often placed in the oven in the serving bowl until a light bark develops at the top. It is usually served with potatoes and pickled beets. The sour cream is usually offered as a topping.