Eggs

This recipe with fish liver is very old. Before 1917, it contained fresh, boiled with greens and salt fish liver. Later, this was one of the most popular Soviet salads (the main problem was to get a can of “Cod liver in oil”). The recipe is one of the simplest, and very tasty. A person who lives in USA can get such cans in any European/Russian deli shops.
This recipe, like many Russian ones, allows variations in ratios of ingredients, and allows adding other ingredients.

Ingredients:

½ cup flour
½ tsp baking soda
½ tsp citric acid
1 tsp sugar
¼ tsp salt
3 eggs
1/2 qt milk
3 tbsp olive oil (or other vegetable oil

Method:

Mix everything, except for 1 tbsp of oil, in the dough. Blend well.
The dough has to not be thick.
Note: If the dough is too thick, add more milk and mix well; if the dough is too thin, add 1 tbsp flour, mix well, and evaluate, if it is necessary to add more flour.

Ingredients for 6:

1 can fish in oil
3 boiled medium carrots
3 hard-boiled eggs
1 shallot onion
Mayonnaise on taste

Method:

Knead fish in a serving dish.
Cover it with a thin layer of mayonnaise.
Grind carrots into the serving dish.
Cover it with a thin layer of mayonnaise.
Grind egg whites into the serving dish.
Cover it with a thin layer of mayonnaise.
Cut onion into small cubes; pour them evenly into the serving dish.

It is a well-known dish of Old Russian, Swedish (fore smack), German (vor schmack), and Jewish cuisines. Advantage of forschmack is that is possible to cook this appetizer in multiple variations.
Everywhere herring is caught, forschmack is cooked, and it is possible to make forscmack with other kinds of sea fish.
So,

Ingredients of a basic recipe:

1 large herring or 2 herring fillets
2 hard-boiled egg
1 sour apple
1 medium onion
2 peaces white bread, soaked in milk or water
1’4 lb butter

Ingredients for 2:

½ lb rye flour
1 lb wheat flour
1 pack yeast
1 cup water
½ cup sour milk
2 tsp salt
3 tbsp olive oil (or other vegetable oil)
1 tsp caraway seeds
1 egg
1:1:1 parsley: dill: green onions (on your taste, traditionally – some pieces)

Method:

Mix flours, sour milk and yeast dissolved in warm water, knead the dough for 15-20 minutes, then cover the dish and set in a warm place for 1 hour.

Ingredients:
½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
2-3 potatoes
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving

Method:
Bring broth or water to boil.

Ingredients for 4:
1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):
¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:

Ingredients (10-12 pancakes):

1 lb potato, washed, peeled, and shredded
2 tablespoon all-purpose flour
½ teaspoon salt
(optional) 1-2 eggs

Method:

Mix all ingredients.
Preheat lightly greased skillet to medium heat.
Put mix on the skillet by table spoon or measure spoon.
Bake until lover side has light brown color, turn, and bake 2-2.5 minutes.
Serve with sour cream, vegetable salsa, or as a garnish for meat or fish.