Forshmak of herring with melted cheese. Forshmak of herring with melted cheese and carrots

31.10.2019

That on a summer day may be better than a portion cold Okroshka? This is the first dish so much loved by many. Each hostess prepares around its own way. Someone adds mayonnaise into it and prepares on water or serum, someone pours kvass into it, others put meat instead of sausage, and fourth and prefer vegetarian recipe. Today we will have a okroshka on mineral and kefir with sausage.

Okroshka on mineral recipe with kefir

The specified amount of ingredients can be changed at will. So, someone does not like when there are many potatoes in the window, others prefer a thick dish, and the third is liquid. Mix, try and experiment and then you will be able to prepare delicious and cooling in the summer heat-china. Especially for readers of the site Good recipes Tell:

how to make a cape on kefir and minequet with sour cream

Ingredients:

ham smoked or sausage - 300 grams;
radish - 6-8 pieces;
eggs - 5 pieces;
cucumbers are fresh 3-4 pieces;
potatoes - 3 pieces;
onion green - 1 beam;
dill - 1 beam;
sour cream - 250 grams;
kefir - 1 liter;
mineral water with gas - 3 liters (+/-);
salt, black pepper - to taste.

Cooking process:

At the very beginning, we boil the potatoes in the uniform. Cool. Clean. Cut the cubes about 1x1 cm.

Breaking eggs after boiling 15 minutes. Cool under the jet cold water. Finely chop.

Sausage cut into cubes of about the same size.

My cucumbers. We dry. We cut small cubes. If desired, the cucumbers can be gratened on medium grater.

Redish is shred in the same way as cucumbers.

Green onions and dill my. We dry. Finely chop.

We combine all the prepared ingredients.

Cold kefir mix with sour cream. We ship into a saucepan with sausage and vegetables.

Add chilled mineral water.

Solim, Pepper. Mix thoroughly. Give the window to breed half an hour in a cool place, and after spill around the plates.

Bon Appetit!

Classic okroshka on mineral and kefir: recipe and photo Marina Noothekina specifically for site good recipes.

Calorie: 1371.
Proteins / 100g: 2.27
Carbohydrates / 100g: 2.76

Okroshka on mineral unit, a recipe with mayonnaise and sour cream is not much different from other options, but still has its own characteristics. I was very surprised to find out that the okroshka can be prepared in different ways. I now do not mean different liquid bases - kvass, serum, broth, kefir, water. Even the cooking process is different from different owners. And now I will tell you how I cook this is a simple dish.

Ingredients on a 4-liter saucepan:

- potatoes (not very large tubers) - 4 pcs.;
- cucumbers (medium size) - 3 pcs.;
- chicken eggs (selected category) - 4 pcs.;
- mineral water (strong-carbonated) - 2 l;
- fresh dill - beam;
- onion green - a small beam;
- sausage boiled (preferably underground) - 300 g;
- lemon - 1 pc. (small);
- salt - to taste;
- mayonnaise + sour cream - 4 tbsp. l.

How to cook at home

1. So, proceed to cooking simple and delicious Okroshka. First you need to boil those ingredients that need cooking. This is potatoes and eggs. And it is necessary to do it in advance so that the products have managed to cool well. Then the boiled potatoes clean and cut into a small cube.

By the way, it went about tasty dietary soupsI recommend reading you.

2. Having managed to cool the boiled boiled boiled eggs in ice water, clean the shell and copy the cutting of potatoes.

3. Several small cucumbers wash and cut down the same as the previous ingredients of okroshki. Be sure to check that the vegetables do not care. I consider cucumbers almost the most important ingredient of this cold soup (except sausage, of course). After all, they give him freshness. In addition to cucumbers, you can add a small bundle of radish to the oscil. With him, too, it turns out very tasty, but this time there was no radishes.

4. Now grind the sausage without changing the size and cutting method. You can use any routing without a sludge, sausages or sausages. I love very much when the sausage is slightly squeezed.

5. Green is also key in cooking. Therefore, it should be a lot, very much. Traditionally I do this cold soup With dill I. green bow. But you can add a parsley. Wash the greens. Finely cut down onions.

6. In the same way and dill. All ingredients fold into a large saucepan.

7. Almost everything is ready. It remains to prepare a liquid base. To do this, squeeze juice from a small sublochetic lemon. Be sure to strain it so that the bones do not fall. With him, the okroshka on mineral car will acquire a specific source.

8. Pour lemon juice in the pan. Fill everything mineral water. Add a small salt. Stir and try on taste. If necessary, adjust at your discretion.

9. It remains to add mayonnaise or sour cream. I prefer to mix them in the same proportions and add to a saucepan. In order for the mayonnaise-sour cream mixture evenly, I cast a little liquid from the okroshka, laying and pouring into a saucepan. But if someone from your relatives does not eat mayonnaise or sour cream, it will be easier if the okroshka will be every refueling in its plate. And for Narough dietary option, of course, it is preferable to use low-fat sour cream.

I recommend cooling before serving.

And you will probably be interested to know

Forshmak from herring - simple, but very original and surprising delicious snack, to be arranged as in classic versionand with some deviations from original recipe. Possible combinations of combinations of components and processing techniques in the recipes proposed below.

How to cook Formian from herring?

Favorite snacks are designated elementary and if there are recommendations with the correct proportions of the components and the main stages of preparation can be able to cope with the task.

The most popular prescription Formian from herring involves a combination of salted fish fillets with an apple, boiled potatoes and eggs. For piquancy in a snack add onion, and for tenderness butter.
The components twist once through the meat grinder, cut into a fine knife or passed through the grater, after which they are flavored and stirred. The grinding of components in the blender is allowed, then the Forshmak from the herring is air, lush and gentle.

Forshmak from herring - classic Jewish recipe

The Recipe for Forshmak from the herring in Jewish involves pre-roasting onion on butter. Another characteristic feature of the snack is its texture. Be sure to feel the pieces of components, so fish, like the other components, preferably cut into a fine knife.

Ingredients:

herring - 2 pcs;
onions - 3 pcs.;
potatoes - 2 pcs;
eggs - 3 pcs.;
apples - 1.5-2 pieces;
oil - 100 g;
salt, pepper, vinegar - to taste.

Cooking

Herring, separated, separating fillets from bones.
Boiled, cleaned, peat potatoes and eggs on grater.
Grind fish, bold and fried onion onions.
Mix the prepared products, add an apple, season.
Ready Formian from Soleny herring is served, decorating greens.

How to cook forrsak from herring in Odessa?

Forersham from herring in Odessa is drawn up without potatoes with the addition of a dry white baton, which is swollen in milk. You can simply twist the components on the meat grinder with a large grill, or proceed a little differently: two thirds of the total amount of components are crushed into a blender and mix with the other sliced \u200b\u200bknife.

Ingredients:

herring - 1 pc.;
onions - 1 pc.;
white Baton - 2 slice;
eggs - 2 pcs.;
apples - 2 pcs.;
oil - 100 g;
salt, pepper, mustard, vinegar - to taste.

Cooking

File Herring and the rest of the products are prepared and crushed properly.
In the resulting mass interfere with soft oil, seasoned, adding salt, pepper, mustard, vinegar.
Placertymak Odessa from the herring for an hour in the refrigerator and serve.

Forshmak from herring with carrots - recipe

The right Formian from herring - not only decorated classical technology. The addition of non-traditional components in the dish is welcome if such a manner is able to emphasize the taste of snacks and make it brighter. Such an effect is supplemented by the components of a boiled dish, sliced \u200b\u200bwith carrots cubes.

Ingredients:

herring (fillet) - 400 g;
onions - 0.5 pcs;
carrots - 2 pcs.;
eggs - 1-2 pieces;
creamy butter I. melted cheese - 100 g;
salt, pepper, mustard, lemon juice - to taste.

Cooking

Herring, onions and egg twisted on a meat grinder.
The boiled and purified carrots are bruised with small cubes and together with mild oil and cheese interfere in the twisted mass.
Forest mapping with carrots from herring to taste, cooled a bit.

Forshmak from herring with melted cheese - recipe

The idea from the previous recipe can be applied not yet once, arranged, for example, with melted cheese. Components can be crushed by using a blender or meat grinder, and onions cut and fry on oil. Apple preferably take acid varieties, such as Simirenko.

Ingredients:

herring (fillet) - 400 g;
onions and apple - 1 pcs.;
carrots - 2 pcs.;
egg - 1 pc.;
melted cheese and butter cream - 100 g;
salt, pepper, seasonings - to taste.

Cooking

All components are prepared properly and crushed.
They interfere with the cheese and soft oil overlooked on the grater, season to taste.

Forshmak potato with herring

For admirers of the amazing combination of the next recipe. In this case, Formakhmak from herring is prepared with boiled and crushed with potatoes with fish fillets. Acute and piquancy appetizer will give onion, and soften the taste of a boiled egg that can be pulled on a grater or twist for a fork.

Ingredients:

herring - 1 pc.;
onions - 1 pc.;
potatoes - 3-4 pieces;
eggs - 2 pcs.;
vegetable oil - 25 ml;
salt, pepper - to taste.

Cooking

Boiled potatoes, fish and bulb are crushed as in the most convenient way.
Add to the resulting base of eggs, oil, season snacks are stirred.
The finished shed mapping from herring is served immediately or cooled a little pre-in the refrigerator.

Recipe Foremak from herring with an apple

Forshmak from herring with an apple, prepared, taking into account the proportions specified in this recipe, has a harmonious fresh taste with a pleasant malic acid. Optionally, one or two slices of white baton are added, soaking it in advance in milk, and then grinding along with other components of the dish.

Ingredients:

herring (fillet) - 400 g;
apples - 400 g;
onions - 1 pc.;
white Baton (optional) - 2 slice;
eggs - 2 pcs.;
vinegar - 1.5 tbsp. spoons;
butter cream - 100 g;
salt, pepper - to taste.

Cooking

Boiled and peeled eggs, sliced \u200b\u200bonions, loaf and half apples are crushed in a blender.
Fish fillet and the rest of the apples are cut into cubes and interfere in the wedge.
Add soft oil, vinegar, salt, pepper, stirred and placed a mass for some time in the refrigerator, for cooling and insisting.
When filing, complement the Forshmak from the herring of fresh greens.

Forshmak from her herds in Lithuanian

The Lithuanian Cooking Recipe for Formian from herring will significantly varies from previous classic dishes. Here the fish is adjacent to cottage cheese and sour cream, and complements the composition of the stitching solid cheese And greens (parsley, dill, kinza or basil). Serve such a snack with.

Ingredients:

herring (fillet) - 400 g;
cottage cheese - 400 g;
cheese - 200 g;
sour cream is thick - 300 g;
vegetable oil - 40 ml;
greens - 1 beam;
salt, pepper, home mayonnaise.

Cooking

Fish fillet is cut finely and rubbed with cottage cheese, butter and sour cream.
Form from the resulting mass balls, dip in the mixture of overcrowded cheese and chopped greenery, laid on the dish.
When filing, the obtained products watered mayonnaise and sprinkled with a cheese chip.

Forshmak fresh herring

Another unconventional recipe Forshmaka from herring is presented further. As the basis of the dish in this case, it is used, which is complemented by mushrooms, tomatoes, onions, crushed, mix with egg-sour cream sauce and bake up ruddy crust in the oven. Summary, cutting on portions and watering melted oil.

Ingredients:

fresh herring fillet - 0.5 kg;
mushrooms - 300 g;
onions - 3 pcs.;
tomatoes - 2 pcs;
eggs - 2 pcs.;
flour - 100 g;
sour cream - 100 g;
salt, pepper, vegetable and butter.

Cooking

Filutes in flour, roasted.
Onions with tomatoes and pre-boiled mushrooms are allowed on the oil, season and together with the fish are twisted on the meat grinder.
Pass 2 tbsp. Spoons of flour, add a little mushroom beam and sour cream to get a thick sauce.
A mixture is added to the twisted mass, supplement the base of whipped eggs, shifted into the shape, lubricate the sour cream and baked to the rosy.

Forshmak with meat and herring

Forshmak from veal with herring, as well as the previous version with fresh fish, baked in the oven after the grinding of the components, which are complemented by the egg fill and sour cream. The surface of the dish in this case is sprinkled with a merry cheese and to preserve juiciness splashes with vegetable refined oil.

The classic prescription Formian from herring involves the use of apples, a busty onion, boiled chicken eggs, butter and clouded in the milk of bread slices. All these ingredients subsequently turn delicious herring patewhich can then be applied to the table, smearing on black bread.

Proportions of products needed to prepare a classic Forsk:

1 Fatty herring weighing 400-500 g;
2 chicken eggs welded screwed;
100 g of sour-sweet apple (for example, Antonovka varieties);
20 g of the reptile onion;
50-60 g worm white bread or baton;
100 ml of milk;
150 g of high-quality butter;
salt and, perhaps, for the piquancy of the mustard to taste.

Cooking step by step:

The most time-consuming I. complex process The preparation will prepare herring. Fish must be cleaned from the skin, turn off the inside, and to separate the meat from the bones. Fillet obtained cut into small pieces (cubes or other arbitrary shapes).
From the apple to cut the peel and cut the middle of the seeds, remove all the layers of husks from the bow, and the boiled eggs are cleaned from the shell. Then all these components are chopped by pieces of the same size as the herring.
Slices cherry bread For 10 minutes to soak in milk. Also in advance should be reached by the creamy oil from the refrigerator so that it can room temperature Get to a gentle cream condition.
In the tank of suitable size, mix all the ingredients, including the pressed bread. After that, the resulting mass to grind meat grinder or grind a blender so that a homogeneous thick mixture turned out.
Add soft butter and rub it to the pate. Salt everything to taste, but it's not worth getting to add salt, because the herring is so salty.
After that, the last step remains: cool in a refrigerator.

The word "Forshmak" is literally translated as "anticipation". Initially, the dish was hot and belonged to the Swedish cuisine, but later migrated to Jewish, where it became cold snack.

Cooking step by step with the addition of potatoes

Potatoes are loved by many garnishes to the salty herring, so it is not surprising that such a combination of herring-potato was embodied in one of the variations of Forshmak. This pate is obtained quite satisfying and, as it is impossible, it is suitable as the main dish for breakfast.

What is needed for cooking:

600 g malosol Selenki purified from skin and bones;
3 boiled chicken eggs;
100 g of fresh apple;
150 g of potatoes cooked in uniform;
100 g of baton;
100 ml of milk;
50 ml of refined sunflower oil;
30 g of green onions;
15 g mustard;
10 g of sugar;
30 ml of apple vinegar;
3 g of black ground pepper.

The course of cooking this cold snacks:

Seared fillet prepared for 1-2 hours in milk, and the pulp of the baton is 10-15 minutes.
Welded screwed eggs to divide into proteins and yolks. To be confused with sugar, mustard, vegetable oil, vinegar and pepper. Must get a mass of a thickness similar to mayonnaise.
Egg proteins, peeled from peel and apple seeds, onions, fish fillet, potatoes and a baton to twist through the meat grinder several times. After that, add the yolk mixture and mix well.
Finished snack give the desired shape and decorate at its discretion.

The tail and herring head should not be thrown away. It will help to pate the type of real herring when feeding.

With cottage cheese

This recipe far from the classic combination of ingredients, but the finished snack is extremely gentle and air.

List of essential products and their number:

400 g of weakly salted herring;
200 g of cottage cheese;
120 g of sweet-sweet apple;
90 g onions-repka;
100-150 g of walnut cores;
vegetable oil, salt and pepper to taste.

Algorithm of actions:

Herring carcass to turn into fillet, removing the skin and bones, remove the husks from the bow, to remove the core and cut the skin with the apple.
All ingredients are separately skipped through the meat grinder in an arbitrary order. Then mix everything and again skip the resulting mixture through the meat grinder.
In the finished Farshmag add vegetable oil, salt and spices to taste. Store snack in the refrigerator in a hermetically closed glass container.

The dish can be supplied by filling the tartlets or halves of the welded screw chicken eggAfter feeding in front of the stuffing yolk.

With carrots

Ingredients included in the appearance:

500-600 g of herring (2 middle fishes);
120 g boiled carrots;
100 g of soft butter;
1 Egg chicken, welded screwed.

How to cook Farshmag:

Gray stoles, cut off the head and tail, remove fins and remove the skin. Then carefully remove all the bones, and fillets cut into large pieces.
With boiled carrots with a thin layer to remove the peel, clean the egg from the shell and cut into such pieces as fish.
Fold all products in the bowl of the blender and kill in a gentle pate. And if there is no such assistant in the kitchen, like a blender, the meat grinder is completely cope with the task. In this case, it is necessary to use grid with fine holes and skip through it products several times.

How to cook forrsak in Jewish?

To prepare it in a Jewish blender or an electric meat grinder will not need, there will be a grater and a manual meat grinder.

In the cooking process used:

750 g on their own cooked herring fillet;
200 g of the Republic of Luke;
150 g of boiled potatoes (in uniform);
200 g of acid fresh berries;
3 eggs, pre-welded screwed;
150 g of room temperature cream oil;
spices and vinegar (can be replaced with fresh lemon juice).

Cooking method:

Salted fish fillet Skip through a meat grinder or very finely cut into a knife. Must happen Susty fish minced. If the fish was too salted, it first needs to soak in water or milk for several hours.
On a large grater to turn eggs into chips, potatoes and pulp of the apple. You need to be careful and not to overdo the ingredient with this ingredient so that Forshmak does not turn into an ordinary salad.
Another feature of this Jewish snacks - fried onion. It is added not raw, but fried in butter, its quantity should be so that the vegetable floats in it.
Mix together minced herds, potato, apple and egg chips. Pour into this mass onions together with butter in which it roasted. Stir everything and shift in a satellite for feeding.

300 grams of sledding;
2 boiled eggs;
140 g bows;
90 g of apple;
80 g of white bread pulp;
100 g of fatty butter (domestic).

Preparation steps:

From the village of the herring to separate the fillet and skip it through the meat grinder, also to do with the flesh of the apple, onions and eggs.
Scrape bread soak in warm water, squeeze and add to crushed products.
Soften the oil and grind with the resulting mass. It is necessary to make it very carefully so that all ingredients are evenly distributed in the total mass. Forshmak ready.

Odessa Recipe

This dishes are characterized by adding strong spices. This is not surprising, since the Odessa hostess used for Forship often, the fish is often not the highest quality, and the so-called "rusty" herring, the taste of which and it was necessary to hide spices. Of course, it is better to get a fresh and fatty fish for cooking, and put in the usual dish fresh notes of taste into the usual dish.

The Forshmak Recipe from the solesterol in Odessa involves the use of such products:

300-400 g of herring fillet without bones (purchased Ready better not to use);
200 g of apples;
100 g of the onion bows;
1 boiled chicken egg;
90 g of butter;
18 g of garlic;
5 g coriander;
5 g of ginger;
5 g of pepper.

Cooking:

Selenium fillet and apple without peel and seeds chopping in small pieces.
The remaining fillet and apple together with the egg, onions, butter and garlic to grind into a homogeneous pasta using a blender.
To the resulting mixture add spices and chopped ingredients. All mix all and give an hour to cool on the shelf in the refrigerator.

Salted herring is good for vodka, so the Forshmak often appears on the festive feasts, but also on weekdays a piece of black bread, smeared by this pate, can be saved to complement any first or second dish. It remains only to choose the form of the Formian on the shower (or more precisely, the stomach).

Forshmak from herdand - this is a pate, jewish dish who loved many for unusual taste, gentle consistency and ease of preparation. Formsmak is prepared from herring with the addition of onions, eggs, and sour varieties and all sorts of additives. In Forshmak add boiled potatoes, carrots, painted in milk bumps, butter or margarine, spices.

The herring for Formmak is better to grind in a classic meat grinder, not in modern kitchen combines or blenders. Old handmade meat grinder provides textured consistency where every ingredient will be felt. The modern devices will grind gentle fish fillet into a paste-like mass.

Foreshmak is served as a snack. It is smeared on pieces of bread. Experts prefer to use black rye bread. You can smear bread with creamy oil, to file fresh greens to Forsak. For particularly solemn cases, a red caviar will be the best addition to the herds forms.

Phastet cooking recipes from herring set. We will tell you how to prepare Forersham in Odessa and Formak with melted cheese at home.

Classic Formian Recipe from Herring in Odessa

Photo number 1. Recipe Classical Forschmak from Herring in Odessa

Odessa's highlight lies in cooking technology. A piece of ingredients for patesta is crushed in a meat grinder, and a part of a kitchen knife. Butter, whipped into the creamy mass, makes Forshmak air. In addition, for the preparation of Odessa Forschmak you need to use apples grade seven.

Ingredients to the recipe:

herring is weakly salted 1 PC.
apple variety seven 1 PC.
onions on 1 pc.
eggs 2 pcs.
garlic 2 teeth
coriander ½ h. spoons
ground dried ginger ½ h. Spoons
creamy butter 100 g
salt, black pepper taste

How to cook forrsak from herring (step-by-step classic recipe):

Searel Clean the skin and bones. Clean the apple from seed boxes. 2/3 fillets and apples chop with a meat grinder or blender. Raw peeled bow, garlic - grind. Eggs - boil and cool down. Mix onions, garlic, eggs and spices in a bowl. Connect two masses.
Wake up in a lush mass of softened butter. Add oil to Forshmak. Save the pate, season with pepper.
Left 1/3. Greeks and apples finely cut the knife and interfere with the bulk. Forshmak will be liquid. Do not be discouraged, and put it in the refrigerator. He will acquire the desired density when cooled.

Food method: Serve Odessa Foreshmak on black rzhan Bread , lubricated butter, along with hot sweet black tea. The dish is an excellent snack for vodka, but precisely with tea Forshmak reveals all the indescribable gamut of tastes.

Photo №2. Recipe of the most popular Forma with melted cheese

Simple, fast, but tasty formmak is obtained from herring, melted raw materials and carrots. Carrot gives a dish sweetness and juiciness, added instead of an apple, and melted chemale - pasty consistency. Forshmak on this recipe turns out a pleasant taste, not sharp. Forshmak with cheese is preparing quickly and just.

Ingredients to the recipe:

herring with caviar 1 pc.
eggs 3 pcs.
carrot 1 pc.
bow 1 pc.
melted routine 2 pcs.
salt, pepper to taste
green onions Small beam

Method for preparing Foremac from herring with melted cheese:

Clean the herring from the insides, remove the skin, remove the bones. Screw the eggs, clean. Carrots boil until readiness and also clean.
Skip herring fillet through meat grinder with caviar, eggs, fused cheese, fresh onions and carrots. Add salt and pepper. Stir. To give a dish of a more delicate taste, the onions can be preheated in the butter until soft.
Put the pate in the pile. Decorate the finely chopped green onions.

Secrets of cooking Forshmaka
Forshmak from herring - snack, favorite many for spicy taste, efficiency and speed of preparation. Recipes for cooking FASHMAK not read. Each hostess adds its secret ingredient, believing that it is he who makes a dish especially tasty. We have gathered the most interesting advice, how to cook Forshmak from the herring delicious, and willingly share them with our readers:
For the preparation of Forshak can be used not the same best herring - Salted, enjoyed in the refrigerator and toured. To improve the taste of fish, extract salted herring in milk 1-2 hoursand enjoyed in cold black tea.

Traditionally, a sour apple is added in Forshmak. If you decide to make a dish without apples, cheer the pate can lemon juice or vinegar.

The number of herring in Formaque is no more than 1/3 volume. Fish should not dominate in PSHTET, but only to give a herring shade.

If you whip the Formian blender or in a modern kitchen combine, part of the ingredients do not be lazy to finely cut into a knife. Forshmak must have a pronounced texture, and not be a paste.

Forshmak will acquire freshness if add chopped greens - dill, green onions, kinza.

In addition to the herders, Forshmak is preparing with the addition of potatoes, cottage cheese, chicken meat.