Rational and long-term use of products was one of the key tasks of the war and post-war times, when there were not enough products, and many were simply not available. Therefore, famous dishes were often prepared differently. In this meat forshmak, taken from a 1945 cookbook and slightly adapted to modern reality, herring acts as a seasoning.
Rational and long-term use of products was one of the key tasks of the war and post-war times, when there were not enough products, and many were simply not available. Therefore, famous dishes were often prepared differently. In this meat forshmak, taken from a 1945 cookbook and slightly adapted to modern reality, herring acts as a seasoning.
Sign up to receive email updates on new recipes.