Forshmak yak gotuvati z oseledtsya є Jewish recipe. Yak prigotuvati forshmak iz oseledtsya for an old Jewish recipe

A classic recipe for forshmaku from settling the transfer of apples, tsibuli, mixed chicken eggs, pea butter and soaked in milk skibochok khlib. All cіngredієnti are re-created each year have a savory oseledtseviy pate, as soon as it is possible to pay tribute to the table, having covered the black bread.

Proportions of necessary products, prepare a classic forshmak:

• 1 fat carcass of a donkey wagoyu 400-500 g;
• 2 chicken eggs, steeply brewed;
• 100 g of sour-liquorice apple (for example, Antonivka variety);
• 20 g tsibula;
• 50-60 g of stale white bread chi loaf;
• 100 ml of milk;
• 150 g of yak_snogo top oil;
• sіl і, mozhlivo, for pіkantnostі gіrchitsya to relish.

Prepare in a way:

1. Naybіlsh laborious and folding process in preparation for the future. Ribs need to be cleaned from shkiri, vipatraty fillings, and meat should be cleaned from food. Otrimane fille narizati small shmatochkami (cubes chi іnshoyu in a fairly form).
2. From the apple, take out the shkirku and virizate the middle from the weeds, from the tsibuli take all the balls of the lushpinnya, and when the eggs are made, clear them from the shkaralupi. We use the storage space to pick it up with little pieces of the same size as the owner.
3. Soak the skibocks of stale bread for 10 quilins in milk. So it’s just as fast as the oil from the refrigerator went by the way, but it couldn’t come at room temperature to go low creamy.
4. In a variety of different sizes, there is a mix of all the Ingredients, including the number of Khlib. If you want to grind the masa, grind it with a meat grinder or fine-tune it with a blender, so that a thick, one-shot sum came out.
5. Dodati to pate myake verskovo butter | mastilo | and rub it off. Salt everything to the point of relish, ale zakoplyuvatisya dodavannymi salt is not varto, even oseledets and so salty.
6. Pislya ts'go to be lost to the rest croc: chill for a stretch in the refrigerator.

The word "forshmak" is literally transformed into "peredchuttya". Some of the country was hot and lay before the Swedish cuisine, ale more and more before the Jewish one, and it became a cold snack.

Gotuumo on the basis of additional maps

Cartophylus is loved by the bagatma garnir to the salty settler, it is not surprising that the cartoplike settled in one of the options forshmak. Tsey pâté to go to finish the sitnim і, yaknai more beautifully, go yak the main country on sіdanok.

What is required for preparing:

• 600 g of lightly salted sediment, cleaned from shkiri and cystoks;
• 3 chicken eggs;
• 100 g fresh apple;
• 150 g zverenoi in the uniform of kartopli;
• 100 g loaf;
• 100 ml of milk;
• 50 ml of refined dormouse olia;
• 30 g green cybuli;
• 15 g girchitsi;
• 10 g zucru;
• 30 ml of apple otstu;
• 3 g black pepper.

Ready to cook cold snacks:

1. When cooked, soak the fillet of sediment for 1-2 years in milk, and the pulp of the loaf - for 10-15 quilins.
2. Eggs are brewed steeply on bricks and beetles. Roster all at once from zukrom, grychitseya, olієya, otstom that pepper. Maє viiti masa is similar in thickness to mayonnaise.
3. Yєchnі bіlki, cleaned from the shkіrki and the apple apple, tsibulya, ribne fille, potato and loaf, twist through a meat grinder. To give the Zhovtku some sums and all the best to mix it up.
4. Ready-made appetizers nadati bazhanu form and embellish for vlasniy razsud.

The tail and head of the donkey is not a Wikidati. Vaughn can help you give the pate to a fair donkey when served.

Z sire

The whole recipe is a distant example of a classic recipe for ingredіntіv, ale it’s ready to go for an appetizer so it’s superbly small and delicious.

Transfer of necessary products and number of:

• 400 g lightly salted donkey;
• 200 g sire;
• 120 g sour-liquorice apple;
• 90 g tsibuli-ripka;
• 100-150 g of hair kernels;
• roslinna olive, sil and pepper for gusto.

Algorithm diy:

1. The carcass is settled on the file, having seen the skins and the skins, from the tsibuli of the lushpinnya, the apple has seen the core and the sprout.
2. Pass the іngredієnti okremo through a meat grinder in a proper order. Let us mix it all up and let the trimmed sum through the meat grinder again.
3. Have ready-made minced meat dodati to taste oliyu, sil and specials. Take a snack in the refrigerator at a hermetically sealed container.

Strava can be served by resembling tartlets or halves of a steeply fried chicken egg, having wined before stuffing zhovtok.

3 carrots

Ingredinti, go in before the snack store:

• 500-600 g of seduction (2 middle ribinis);
• 120 g prepared carrots;
• 100 g soft top butter;
• 1 egg is chicken, it's cool.

Yak prepare minced meat:

1. Oseledets vipatrati, take the head and tail, see the swimmers and take the shkira. Let's try to try to remove all the paint, and make the file into the great ones.
2. З | із | cut carrots with a thin ball, peel the egg from the shkarupi and use such shmats, like ribu.
3. Place all the products in a blender bowl and beat them off the lower pate. And if in the kitchen there is no such pomichnik, like a blender, then from the factory you can fit in and a meat grinder. In general, it is necessary to use a lattice with other openings and pass the product through it.

Yak prigotuvati farshmak in єvreiski?

Prepare your blender with a Jewish blender, for an electric meat grinder is not necessary, there will be enough graters and a manual meat grinder.

In the process of preparing vicarists:

• 750 g self-prepared oseledtsya fillet;
• 200 g tsibula;
• 150 g of welded cartoplet (at the uniform);
• 200 g sour fresh berries;
• 3 eggs, steeply brewed in front of the front;
• 150 g top oil at room temperature;
• specialty and oset (can be replaced with fresh lemon juice).

How to prepare:

1. Pass the solone ribne file through a meat grinder or dice it with a knife. Maє viyti non-viscous minced ribnic. Yakshcho the riba was nodded with salty, and before the front it is necessary to keep a young squirrel of years near the water.
2. On a great grater, turn eggs, cartoons and apple pulp into shavings. We will need to be careful with the cartoplay, and do not overdo it with the cim ingredient, the forshmak will not overtake it for a delicious salad.
3. Another special feature of this Jewish snack is the greased tsibulya. Yogo is not sirim, but we will smear it at the top of the oil, and it’s a bit of it, but it’s just like it’s swimming with a vegetable.
4. Zm_shati minced meat at once, cartoop, apple and egg shavings. Pour tsibulya into the qiu masu at once from the top of the oil, lubricated in the wine. Shuffle all the reshapes into a handyman for filing.

• 300 gram carcass of a donkey;
• 2 eggs;
• 140 g tsibula;
• 90 g apple;
• 80 g of stale pulp of white bread;
• 100 g of fatty top oil (you can do it at home).

Etapi preparation:

1. From the carcass, go to the bone and pass it through the meat grinder, so you can find the apple pulp, cibulea and eggs.
2. Soak the myakush hlib in warm water, let it be added to the final product.
3. Rosem'yakshiti oil | and rubbing w | із | Otrimanoyu Masoyu. The growth of the price is more urgently needed, and the share of the ingredinti has become more and more common among the foreign masi. The forshmak is ready.

Odesa recipe

For the tsієї of travia it is characteristic to add strong specialties. It’s not marvelous, for the foreschmak of the city, Mr. Vikoristov often won the riba not of the best quality, but also the title of "rusty" oseledets, relishing which and needed to be whipped up with specials. Apparently, to prepare it more beautifully, take the fatty ribin, and with specialty add some fresh notes of relish in the special strain.

The recipe for forshmaku from settling in the city of transferring such products:

• 300-400 g fillet oseledtsya without trays
• 200 g apples;
• 100 g tsibula;
• 1 boiled chicken egg;
• 90 g top butter;
• 18 g for an hour;
• 5 g coriander;
• 5 g ibir;
• 5 g pepper.

Preparing:

1. Oseledtseve file that apple without a shkіrka and nasіnnya shatkuvati with small shmatochki.
2. Fіle, too much, and an apple at once with an egg, a cibulea, butter and an oatmeal into a one-sided paste for an additional blender.
3. In otrimanu sumіsh add specials and rubans іngredіonti. Dobre everything, mix it up and give the year oholonuti to the police in the refrigerator.

Soloniy oseledets garnie for a gorіlka, for that forshmak often appears at Christmas festivities, ale and on weekdays a little bit of black bread, smeared with quiche with a paste, you can add some flavor to a persh or a friend. Forshmaku recipe for the soul (or, more precisely, for the slag) is filled up only with a vibrati recipe.

Forshmak z oseledtsya is a simple, a bit more original, and a delicious appetizer, you can arrange it like a classic version, as well as with steps from the original recipe. You can combine a combination of storage and processing technology at the lower end of good recipes.

Yak prepare farshmak z oseledtsya?

I like a snack to be made out elementary, because of the obviousness of the recommendations with the correct proportions of warehouses and the main stages of preparing to fit in from the factory.

1. The most popular recipe for forshmaku from the transfer of salted ribbons with an apple, cooked with cartoons and eggs. For pikantnost, add tsibulya to the appetizer, and for delicacy - vershok butter.
2. Twist the warehouses once through a meat grinder, otherwise cut with a knife or pass through a grater, for which to season with relish and stir. It is allowed to adjust the components in a blender, for example, forshmak because of the habits, written and low.

Forshmak iz oseledtsya - classic Jewish recipe

Recipe for forshmaku z oseledtsya in Hebrew transfer to the front, smearing tsibuli on top of butter. Another characteristic of rice snacks - її texture. Ob'yazkovo guilty of seeing the shmatochki of the warehouses, that is, the riba, as well as the other components, can be cut with a knife.

Ingredinti:

• oseledets - 2 pcs.;
• tsibulya - 3 pcs.;
• potatoes - 2 pcs.;
• eggs - 3 pcs.;
• apple - 1.5-2 pcs.;
• olia - 100 g;
• sil, pepper, osette - to relish.

Preparing

1. Oseledets obroblyayut, vіdokremlyuyuchi fіle vіd kіstok.
2. Add, clean, grind the potatoes and eggs on a grater.
3. Pull up the ribs, wobble and brush on olії tsibulya.
4. Zmіshuyut cooked products, add an apple, season.
5. Serve the ready-made forshmak from the salty sediment, embellishing the greenery.

Yak gotuwati forshmak z oseledtsya?

Forshmak from the settlement of Odessa to be made out without cartography with the addition of a dry white loaf, which is soaked in milk. You can simply twist the components on the meat grinder with a great grid, or break the trochies: two thirds of the original number of components are added to the blender and made with the small knife.

Ingredinti:

• oseledets - 1 pc.;
• tsibulya - 1 pc.;
• big loaf - 2 skibocks;
• eggs - 2 pcs.;
• apple - 2 pcs.;
• olia - 100 g;
• sil, pepper, girchitsya, oset - to relish.

Preparing

1. Fіle oseledtsya and іnshі products are prepared and refined with a proper rank.
2. In otrimanu masu, add the olee pulp, season, adding sil, pepper, girchitsu, otset.
3. Place the Odessa forshmak for a year in the refrigerator and serve it.

Forshmak iz oseledtsya with carrots - recipe

The correct forshmak from the seduction is not without the decoration for the classic technology. The addition of non-traditional warehouses near the Strava is to be found in such a way to give in such a way to drink snacks and food and drink. Such an effect can be used to improve the components of the herb by adding, diced with carrots.

Ingredinti:

• oseledets (file) - 400 g;
• tsibulya - 0.5 pcs.;
• carrots - 2 pcs.;
• eggs - 1-2 pcs.;
• butter vershove and melting sir - 100 g each;
• sіl, pepper, hіrchytsya, lemon juice - to relish.

Preparing

1. Oseledets, twist the tsibulya and egg into a meat grinder.
2. Add and peel carrots shake with diced cubes and at the same time with soft butter and sir, turn into a twisted mass.
3. Season forshmak from carrots from settling for gusto, cool off nebagato.

Forshmak iz oseledtsya with melting sire - recipe

Idea from the previous recipe can be stashed more than once, having issued, for example, smelting sire. Components can be refined by speeding with a blender or a meat grinder, and a tsibulyu narizati and obsmazhiti on olii. Yabluko is more beautiful to take sour varieties, for example simirenka.

Ingredinti:

• oseledets (file) - 400 g;
• tsibulya and apple - 1 pc .;
• carrots - 2 pcs.;
• egg - 1 pc.;
• melting sir that butter vershkovo - 100 g each;
• sil, pepper, season - to relish.

Preparing

1. Effortless components are prepared with a proper rank and detail.
2. Vmіshuyut at the masu grind on grated sir and myaku olіyu, season the appetizer with relish.

Forshmak of Cartoplains with a Settler

For shanuvalniks, a tricky one-off recipe. For this particular type of vipad, forshmak from the sediment is prepared with the addition and supplemented at once from the ribbed file of cartoplins. Gastroot and taste of the snack to give a tsibulya, and to savor the taste of an egg, as you can grind it on a grater or rose with a saw.

Ingredinti:

• oseledets - 1 pc.;
• tsibulya - 1 pc.;
• potatoes - 3-4 pcs.;
• eggs - 2 pcs.;
• olia roslinna - 25 ml;
• sil, pepper - for gusto.

Preparing

1. I add a cartopel, rib and tsibulin to refine it in the most manual way.
2. Add the base of the egg, butter to the otriman, season the appetizer with relish, mix.
3. Serve the prepared forschmak from the sediment immediately or cool the troche in front of the refrigerator.

Recipe forshmaku from oseledtsya with apple

Forshmak iz settling with an apple, preparations with urahuvannya meanings for the given recipe proportions, a harmonious fresh savor iz a sweet apple sourness. For bazhannyam to the warehouse, add one or two small loafs of a white loaf, smudging it far from the young, and then refining it at once with the other warehouses.

Ingredinti:

• oseledets (file) - 400 g;
• apple - 400 g;
• tsibulya - 1 pc.;
• big loaf (for bazhannyam) - 2 points;
• eggs - 2 pcs.;
• ocet - 1.5 tbsp. spoons;
• Vershkovo butter - 100 g;
• sil, pepper - for gusto.

Preparing

1. Add and peel eggs, add a cibula, a loaf and half of the apples, pick them up in a blender.
2. Dice the ribbed apple and dice the apple and add puree from the puree.
3. Add mead olive, ocet, silt, pepper, soften and keep the masa for a day at the refrigerator, for cooling that infusion.
4. When filing, add the forshmak from the sediment to the greenery.

Forshmak z oseledtsya in Lithuanian

The Lithuanian recipe for preparing forshmaku from the sediment is meaningfully derived from the previous classical counterparts of the gravy. Here riba is made with sousids with sir and sour cream, and in addition to the composition of grating, solid sir and greens (parsley, crumb, cinza abo basil) will be added. Serve a Taku Snack h.

Ingredinti:

• oseledets (file) - 400 g;
• sir - 400 g;
• sir - 200 g;
• thick sour cream - 300 g;
• olia roslinna - 40 ml;
• greens - 1 bunch;
• sil, pepper, homemade mayonnaise.

Preparing

1. File ribbons can be customized and dispensed from | sir, butter and sour cream.
2. Form sacks of rymanoy masi, soak them in the sum of grated sira and ruby ​​greens, put them on a dish.
3. When serving, sprinkle with mayonnaise and sprinkle with lilac shavings.

Forshmak from a fresh settler

Yet another unconventional recipe for forshmaku from the settled representations of the distance. Yak the base of the gravy in this vypadk is vikorizovutsya, yak add mushrooms, tomatoes, cibulea, pickle, stir with egg-sour cream sauce and put it in the spirit until ruman skorinki. Serve the heap by pouring it out at the port and watering it with melted butter.

Ingredinti:

• svіzhe fіle oseledtsya - 0.5 kg;
• mushroom - 300 g;
• tsibulya - 3 pcs.;
• pomidori - 2 pcs.;
• eggs - 2 pcs.;
• boronno - 100 g;
• sour cream - 100 g;
• silt, pepper, roselinna and vershok oil.

Preparing

1. F_le panuyut at the forest, obmazhuyut.
2. On olії, allow the cybula with tomatoes and mushrooms in front of it, season it and at the same time twist it on the meat grinder.
3. Passer 2 st. spoons boroshnaya, add trochas of mushroom v_dvar and sour cream, schob viyshov thick sauce.
4. Add the madness to the twisted mass, add the base with beaten eggs, shift the shape, cover it with sour cream and burn it until it is rosy.

Forshmak with meat and oseledts

Forshmak with veal with a settler, like an alternate version with a fresh ribby, to be stored in the spirit for the supplementing of the warehouse, as to be supplemented with egg filling and sour cream. On the top of the gravy in this vipad, rub it with sire, and to preserve the juice, breeze it with tall, refined oil.

Forshmak is an appetizer from oseledtsya, a national Yevreiska strava. Not even more addicted to the viglyad, the army of the shanuvalniks conquered a large thousand-strong army, not less than the middle of the Jews, but the whole world. This appetizer is delicious with small strains, ale especially savory because of the baked cartopley. Indispensable forshmak and in the cholovic company, oskilki є a miraculous snack with a garnishing pot. Yak prepare a strava on his own? Yakі Ingredієnti add to the classic forshmak, and yaki - to the Yevreyskiy?

Trochi of history about forshmak

Forshmak iz oseledtsya - an appetizer, yaka wiklikє supercripts among the peoples of the world. ЄVre vvazayut її by the law of its national cuisine, those themselves can be almost from Swedes, nimtsіv and іnіv. On the right in that, a spatka forshmak was cooked with rib and meat, and yogo was served hot. The ancient Prussians called meat and oseledets "forshmak" baked in sour cream with specialties, tobto "appetizer".

Among the ancient Jews, I will name forshmak mav, yaka in literal translation meant "chopping off the oseledets". At one o'clock, they would have nazivati ​​a snack, and before the її warehouse, we were surrounded by an oseledets; The national Jewish country from the chopped-up settler was seen behind the warehouse, in addition, the name of the nabula, posed by the ancient Prussians. The axis of what at once is the super-spreaders that are very similar to the forshmak at the bitter rose.

Ninishny ways of preparing snacks It’s a great gift, a dear sir, to put in her components, vrahovyuchi vlasnі savoring likeness. Smell it seems that I’ll taste the oseledets not zipsuєsh. However, without affecting the entire versatility of the components, it is allowed to learn the basic rules of its preparation. We can see two recipes for forshmaku - Jewish and classic.

Yaky oseledets more beautiful than vicoristovuvati?

Oskilki oseledets is the head іngredієnt forshmaku, then before the її the choice needs to be set seriously. I think, before preparing a tasty snack of ribu, you need to drink milk from the mint tea. Chi so tse? The gentlemen were welcomed by the gentlemen for the happy hours. They robbed the stench for one reason - previously sold salted salted ossicles, which were simply uncomfortable. I’ll see it, I’ll see it, I’ve felt it. The infection of such a problem is dumb - at the stores they sell a horse-bearer of a weak ambassador, fatty and low. It’s the same for us and is necessary for preparing a meal of snacks.

Yak gotuwati z oseledtsya (classic forshmaku recipe)

Yaksho vi virishili prepare forshmak for a classic recipe, prepare the product.

Fat lightly salted horse-eater - 1.
1 tsibula head.
Sour apple - 1.
2 eggs.
Olya vershkove - 100 gr.

Some need to practice riba. The head is formed, the fins and the tail. Now it is robimo nadriz on the back on the belly, viymaєmo inside. The shkirku is familiar, repaired from the head, groaning along the edge of the back. Now it is necessary to accurately visualize the ridge, reeling at once from them to tighten the chest. Drumsticks can be overshadowed, the stench will be added to the meat grinder. Pour the ribu file on small pieces.

Yabluko clean up from the skins and cores, turn in small pieces. Cybul can also be cut into small pieces for laying in a meat grinder. Eggs are cool. One of the zhovtkiv tidy up the ubik, win to know for a little more.

Pass through the meat grinder all the ingredinti, the cream of the oliyu. The good went through the opening, more beautiful than laying the apple. Shuffle the otriman masu to one-sided sum. If you like a good food snack, give me a trocha of black chalk pepper. Sile dodavati is not necessary, the oseledets give the very same gusto, like a maє buti at the grave.

Transfer the masa to the garn in a small salad bowl; Cover the forshmak with greenery and rub it with a chewing gum. Send strava to the refrigerator to catch olia.

Spravzhniy vreyskiy forshmak, recipe

The traditional Jewish recipe is derived from a classic team, which is used to make more bread, and also to add cartoplin and lemon juice. Such a set of products depicts the whole history of the people’s disbelief, and the need to see it in the minds of consumers. At the first glance, you might be able to see that the bread and the cartopla - go for the Ingredianti, with them the strava will look thick and thick. Lemon give yakus a little bit of snack.

Otzhe, prepare all you need.

1 cartoplin.
2 boxes.
Apple sour - 1.
Olia chi garnoy yakosti margarine - 100 g.
Tsibulin.
Vchorashny loaf.
Milk (trocha).
A slice of lemon.
Specials for bazhannyam.

Gotuvati forshmak in Hebrew is so simple. Ribbon can be cleaned and processed on file, dlimo on shmatochki. The apple is cleaned, razryzaєmo in small pieces, having seen the core. Razmochuєmo 2 small pieces of vchorashnyy khlіba in youngsters, vіdzhimaєmo. The cartoplin is seen in uniform, cleaned from the shkirka. Bidvaryumo 2 eggs are cool.

If all the ingredients are cooked, they are passed through a meat grinder. I’m ready to see a lot of one piece of lemon. Kindly remix otrimanu masu, but won’t become one-sided. There is a lot to be built for me - ol_ya trohi p_dtanula. If the dish is standing by the refrigerator, it will become crowded, become thick. Do not forget to decorate the appetizer with a zhovtka and greenery.

Yak accepted forshmak?

If you were preparing an appetizer on the Christmas tree, then it is unlikely that you can serve it to the guests just in a salad bowl. In such a viglyad, it is possible to lose it, as it will be deprived of the household. It's more beautiful to spread її on the grains of chi hlibtsi, and on top of the sandwiches add greenery. Another tsіkaviy way of filing stravi is to get them to form ribki abo іnshu (to your decision), taking them to the seledarka. Pick up the ready-made forshmak greenery with a small egg, splinters of the appetizer will need to be embellished.

Now you know, yak zrobiti forshmak for two recipes - classic and Jewish. Vibirate, how you will be tasty. You can experimentuvati, add carrots to the appetizer, buryaks or a vershok sire.

The literal translation of the term "forshmak" or "farshmak" - "peredchuttya". A sprinkle of tse bula hot Swedish strava, ale the year won, took root in Europe, de transformed into a cold appetizer.

Qia strava won this name in a non-drop way. There is a rosburghu appetite for all - for women, for choloviks, and for children for children. There are available recipes from the proponated photos, as well as about the preparation of snacks.

Forshmak z oseledtsya - a classic recipe

The traditional way of preparing forshmak from settling includes іnshi Ingredіonti - yabluko, tsibulya-ripku, boiled eggs, verhkovo butter and vitriman in milk baked skiboshki. For three products, you can use a delicious ribnium pate, which is cooked with black bread.

Wines are pre-Riverside for snidanok, and for Christmastide style, you can receive original taxes, viclavshi on tariltsi in the form of ribi.

Diznaєmosya, yak prepare farshmak or forshmak for a classic recipe. Instructions with cover photos To create a quiet, though I don’t know, how to get a unique experience.

A number of components are required for traditional grazing:

• oily horse - 1 carcass (approximately 0.5 kg);
• eggs (cool) - 2 pcs.;
• apple - 100 g (also sour grade);
• tsibulya-ripka;
• milk - 1/2 bottle;
• slightly dry bili chlib - 60 g;
• vershkovo butter - 150 g;
• sil - to the court of the lord. It is permissible to add a trocha girchitsi.

Preparing:

• Naybilsh is a trivial and difficult stage - processing and preparation of a home. I know the lusk, I see the insides, and the flesh blend the brushes. I will cook the carcass to rip on other little pieces of clothing.

• From the apple it is safe to mark the shkirku and see the core. Cybul that egg can be cleaned. Then the tsi components are drawn with shmatochki. The stench is guilty of the mother, the same shape is that size, like an oseledets.

• Pidsohliy Khlib for 10 Khviliyut u. It is important not to forget about oliyu - її zealgіd go to the kitchen, you won’t be addicted to a warm, crumbly, creamy structure.

• Know the type of dishes and reduce all components, including the bread, which is required beforehand. Let's use the maybutny pate, add a meat grinder or a blender to one-sided meat.

• Now the oil has gone down - it will help you to wash up to the other components and rub it off. Put the silt until relish, ale to touch the care. Ostanniy step - cooling forshmaku with a stretch of 60 khvili.

Forshmak from cartopley

The potatoes are in harmony with the salted ribbons, and people also fell in love with them. There is no wondrous thing, too, that farshmak chi forshmak is often roasted at once from a vegetable. It’s a country to go out fast, and it’s wonderful for me to be hungry for the next hour.

Recipe from cover photos can be used to prepare an original snack.

Components:

• fillet of lightly salted donkey - 0.5 kg;
• eggs (cool) - 3 pcs.;
• bulbi kartoplі, cooked at once from shkіrkoyu - 150 g;
• apple - 1 average;
• biliy hlib - 100 g each;
• milk - 1/2 bottle;
• green tsibula - a bunch;
• tsukroviy pisok - 2 tsp;
• girchytsya - 2 tsp;
• sonyashnikova olia - 3 tbsp. spoons;
• apple oset - 2 tbsp. spoons;
• black pepper pickles - 3 g.

Preparing:

1. Oseledent, who cleaned out the lumps of the skeleton, soak it for a few years with the young, and the beetle chlib - with a stretch of 15 chilins.
2. Z yєts vityaguyut cheeks and grind іх іf іх іf іх іf іх іf іх іf іх іf іх іf іх іf sauerkraut, garlic, otstom, seasonings and olієyu. As a result, there is a summish, scho nagadu for the consistency of mayonnaise.
3. Z yabluk know the shkirku and fight the meat, pick up the meat grinder at the same time from the cibulei ripkoy, the settler, the bulbs of the potatoes and the big chlibom. Thoroughly grind all components and repeat the procedure 2-3 times more. Let's drink the mass and squeeze it from the sauce and mix it thoroughly.
4. For preparing food, you can use a form and vibrate to decorate your products.

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Forshmak iz sirom

Tsey sposіb preparing minced meat chi forshmaku zovsіm not similar to the classic recipe. The protest of the country swells an unwavering need and lightness. Krym tsyogo, there is a great staple to the Christmas tree table.

Algorithm for preparing with pokrokovyh photos and zrobimo appetizer independently.

components;

• lightly salted riba - 0.4 kg;
• yabluko (more beautifully, vibrate varieties iz sour);
• - 200 g;
• tsibulya-ripka - 1 piece;
• peeled hairs - about 130 g;
• sil, season that olia - for the court of the lord.

Preparing:

• To cleanse the riba from the lusts, to cleanse the inside of the skeleton. From the cybula they know the pinnacle, and from the apple they see the pinnacle and see the pinch.

• Use the components as you go along with the extra meat grinder. Let the weight change and then pass it again through the bypass attachment.

• Put silt into the dish, season that olіya. For the sake of taking care of it, pick up the space with a crutch, how to close it hermetically, and send it to the refrigerator.

Forshmak from carrots

The strava, prepared in this way, is served on a savory basis, below the purchased pâté. Yogo can be originally placed on the Christmas table at the tartlets, or evenly spaced at the figurine eggs.

Components:

• seabird - 0.6 kg;
• pidtolene vershok oil - 100 g;
• boiled carrots - 120 g;
• egg (cool) - 1 pc.

Preparing:

1. Gut the riba, see the luska. The carcass is to blame. It’s important to make a skeleton, and the pulp is to laugh like great shirts.

• To clean carrots that eggs, to refine them as they are, like and oseledets.

• Cooking components will help and beat, as long as there is no single mass of food consistency. If the lord doesn’t have such a side-by-side attachment, then you can get by with a meat grinder.

• With this method, it is necessary to install the krati with the best openings and repeat the procedure 2-3 times.

Yak prigotuvati forshmak in єvreiski

Tradition of cuisine It is important for Israel to get acquainted with the popular countries - Italy, France and Go. Ale і in nіy kindly see the wrongs, as befitting people. The list includes і farshmak or forshmak.

For your preparation, you do not need any electrical popping, so, for a recipe with cover photos, you can easily make a master.

Components:

• settling, clearing out of the luska, skeleton and cores - 0.75 kg;
• potatoes bulbi, cooked at once from a shkirkoyu, and fried vershok oil - 150 g each;
• cibula and sour apple - 0.2 kg each;
• eggs (cool) - 3 pcs.;
• season that oset (lettuce vikoristovuvati lemon juice).

Preparing:

1. Scroll the meat grinder through the manual meat grinder or cut on small pieces of food.
2. The result is light minced meat. Yakshho ribs bulo even more than a lot of salt, and you can spend a lot of time with a lot of years.
3. Eggs, kartoplyanі bulbi that rub the apple behind the help of graters with great openings. It is important not to put even a lot of cartoplas, in order to replace the rib pâté to look like a salad.
4. The main nuance of the seasoning season, cooked in Hebrew -. Yogo cannot be added to the sirom viglyadі.
5. Put the vegetables in front of the front on top of the oil, moreover, the rest of the component needs to be placed on the side of the style, so the cibula has turned into a new one.
6. Let's drink the riba, pick up the cartopean bulbi, the apple and the egg. To the іngredієntіv to give the tsibulya. Olya, vikoristan for lubrication, may be wagging at the home of the masu. Componently, it is worthwhile to change and put it in the container, intended for serving on the glass.

Soloniy oseledets miraculously get along with the traditional Russian alcoholic drink - gorіlkoy. For the sake of forshmak cause you to get ready for the sacred urochistost.

Ale th, it’s a very wicked day, skinny people iz happy to have bread iz tsyuyu strain. Alone, to be overwhelmed with zrobiti - vibrate the best way to prepare, which is worthy of all the members of the family.

Forshmak is a typical country of Jewish cuisine. Gotuєtsya from oseledtsya, a bread of and vershok oil, from the most common apples.

Forshmak - well tse take?

Forshmak is a tse of strava, yaka is cooked either for chopped meat (Prussian cuisine), or for file oseledtsya (Jewish cuisine). Behind the culinary logic, wine is a snack, and its original name is literally so possible and there is a crossover - "pre-chutty", pre-chutty - a pre-chutta of a garish cover. Meat forshmak can be a hot appetizer, and the oseledtsy axis can be cold.

Forshmak from the settler get ready to cook with an apple, a cibulea, an egg and a whole lot of butter, a soil-based one at a time, so you can get an average paste, a ribbed olive, and a settler. Well, here's the apple that yats with me, it’s far from being skinny.

It is often possible to feel that the place is the land of Odessa cuisine, and here is a piece of truth, but it is less so, because in Odessa there is a great Jewish community, and forshmak from home is the classic Jewish country.

Zarahuvannya "oseledechnogo pate" before appetizers does not mean that it is not possible to give it to the table with a simple garnish of cartoons - it is possible, if it is necessary, if it will be even more delicious. And as a snack you most often serve on small toasts from black bread.

Here are 2 Hebrew forshmaku recipes. The first recipe for the preparation by a culinary specialist from Odessa, and here it is the very place of living to vote for authenticity (however, the root of the embyr is still pure vitality, to look for Odessa). Another recipe for forshmak from settling is one of the numerous options, it is not to take revenge on the apple, yaєts, on the ability to take revenge on the callous loaf.

Preparation hour: 15 khvili
Cooking hour: 15 hilin
Number of portions: 2 portions

Forshmak z oseledtsya in Odessa

Ingredієнti for prescription

To prepare oseledtseous forshmak, you need to know:

• donkey 1 pc.
• sour apple 1-2 pcs.
• tsibula shallot 1 pc.
• root of imiru 2-4 g
• boiled egg 1 pc.
• Wershkov butter 70 g
• lemon juice 1 tbsp l.
• sіl chіpka
• chalk pepper for gusto
• malt pepper for serving
• marinovana tsibulya

Yak prigotuvati forshmak iz oseledtsya (with an apple and an egg)

Schob viyshov is a juicy low forshmak, vikorovyte fatty oseledets, in my case it will be a Norwegian oseledets. If you ate a very salty ribka, soak the fillet for 2-3 years in milk or mint infused tea.

Grind the riba on the fillet, cut the meat through the ridge with a knife, and then use your hands to see the ridge and see the bristles.

As a result, there are two visiting files, for which it is necessary to learn a school.

An apple for forshmak is vikoristovuєmo only sour (you can take a sour variety, for example Simirenko, for it’s not a ripe apple of any sort). Peel the apple, rub the heart and cut the pulp into cubes. If you want to eat it, it is necessary to sprinkle the apple with lemon juice at once - so do not stench your color and do not crush the snack darkly.

Put the fillets in the blender bowl, add a bowl and apple. You can add a trocha root to the іmbir - win to give you freshness.

Finish everything with a blender or pass it through a meat grinder, for which add oil to the roasting (ale not rostoplenie), boiled egg beads, and beat the masu with a blender again.

As a result, you will have a lower and lower forshmak. Win mayzhe ready - add salt (which is required) and add pepper. Recipe the appetizer in a container and take it away from the refrigerator at night.

To serve forshmak, prepare a dark bread, use it with trikutniks (you can grease it on a dry frying pan, or a toaster for removing crunchy skins).
Take two spoons - for the extra help you can easily form pouches for garnishing with a foreshmak.

Collect some non-rich masi in one spoon.

Take a spoon for a friend and rob the forshmak breasts, transferring them from one to one, like a dumpling.

Forshmak moldings are put on the toast.

Vikladaєmo an appetizer on a wide plate.

You can decorate the forshmak in a different way: you can decorate the container itself with fresh or pickled vegetables, or you can put a shrimp on the top of the skin canapé, a little ribby.

Yaskravosti snacks add a third yachny zhovtok. If you don’t serve the dish all at once on the glass, it’s better not to decorate it, but to cover it with grub і trimati in the cold.

On a lock

1. As soon as the texture of the appetizer will be given to you, you will be given a smooth, offensive time to make mashed potatoes only from pre-cooked ingredients (apple, tsibuli, eggs, and olii), and you can chop the ossicle.

2. Oseledtseviy forshmak may not be deprived of an independent strain, but as a filling for salty cakes, sandwiches, mlints, it can be stuffed with eggs, potatoes.

3. It is possible to experiment with the components of the poison. For example, add the boiled potato or soak the little pieces of dried white bread. It is possible to cover the salted ochіrochok, but you can lay it on the tsibulu not with siro, but by greasing it in front of the front.

In a word - experiment, try and know the best recipe suitable for your relish.

Video to the forshmak recipe with apples:

Recipe forshmaku iz oseledtsya without eggs

Ingredієnti for a prescription:

• oseledent (great) - 1 pc.
• tsibulya - 1 pc.
• callous loaf - 2-3 skibochki
• verskovo butter - 200-250g
• ocet - 1-2 tbsp. lies.
• kharchova soda - shchіpka
• roslinna olia - 50 ml

Yak prigotuvati forshmak (alternative recipe)

Clean up the eyebrow, sound from the cysts. The peelings are divided into pieces of onion.

The loaf has a bazhano of picks.

Narizati the loaf of loaf with cubes, zbrizkati otstom. Pass the two through the meat grinder for the oseledtsya, tsibulya and loaf of loaf.

Zm_shati verskovo room oil t z | іz | a settler.

Use a tree spoon to stir the masu. Pour in trochi olii and beat (also with a spoon). Prodovzhuyuchi zbivannya, step by step pour in the rush of the Russian olia. Dodati kharchov soda for the same trocha zbiti. Oseledtseva's sum is guilty of being light, writing that one-sided.

On a lock .
1. Pick up any plastic dishes.
2. For forshmak, odorless roslinna olive is recommended.

Forshmak from the sediment ready to implantation. Yogo you can make yak for beels, so for black bread. It is necessary to take a forshmak from the refrigerator for no more than 3-4 days (if you will live to see the term). You are fond of those who are guilty of taking revenge on the olive oil, in the cold the forshmak is not much harder, so it’s even easier to manually smear it on the bread directly from the refrigerator.