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German Sausage (Wurst)
Ingredients: 50 lbs. pork and 10 lbs. beef (hamburger)
Preparation: Grind meat together. Add salt, pepper, and garlic to taste. Fry a patty to flavor test before stuffing into clean washed casings. If meat seems too dry, add a little water. These do not need to be cooked before freezing.
Liver Sausage (Leber Wurst)
Clean 1 pig head. In large kettle, boil the head, heart, and tongue. Boil pork liver in separate kettle. Grind all together and season with salt and pepper to taste. Stuff in casing, tie shut, and boil in water until the meat rises to the top, about 10 to 15 minutes. Remove and cool, then freeze.
Jellied Pigs Feet Head Cheese (Gullarie)
Ingredients: use either 3-4 lbs. fresh porkhocks, or 3 lbs. cleaned and cut-in-half pig's feet, salt and pepper to taste, 2 bay leaves, water to cover
Preparation: Boil until the meat falls from the bones. When the meat is done, cool, remove all meat from bones, and cut meat into small pieces. Pour into a 9x5 bread pan. Cover and refrigerate. This will jell and the fat will rise to top. Scrape fat off. Cut into slices and serve cold.
Chicken Paprika (Chicken Paprihash)
Ingredients: 1 cut-up chicken, 1-1/2 tsp. paprika,1c chopped green peppers, 12 oz. can tomato sauce, about 2-1/2c water,salt and pepper
Preparation: Brown meat in oil then add all other ingredients. Simmer slowly until meat is done. Make glace per above recipe. After glace are boiled, either add to meat and sauce, or serve separate and put sauce mixture on top of glace.
Filling: 1c chopped onions, 1c chopped greenpeppers, 2c chopped celery, 1 small can sliced mushrooms, salt, 1 large frying chicken
Sauce: 2 cans of either cream of mushroom soup or cream of chicken soup, 1 soup can of milk, 1 tsp. Worcestershiresauce Topping: Parmesan cheese Preparation: Boil chicken in water seasoned with onion and celery. Cool, remove chicken and dice. Sautéchopped onion, celery, green pepper, and mushrooms in butter, then add to chicken and set aside. Mix together soup, milk, and Worcestershire and set aside. Make blinna per above recipe. Place 3 Tbs..filling on each blinna, roll up, and place in baking dish. Pour sauceall over. Sprinkle with Parmesan cheese. Bake 20-25 minutesat 400 degrees. Serves eight.
Kraut Strudel, Cabbage Burgers (Bierocks)
Use any bread dough recipe or frozen bread dough; let dough raise.
In the meantime, put the following in a large kettle: 1 large chopped (but not fine) head cabbage, 3 lbs. hamburger,1 chopped medium onion, salt and pepper to taste. Simmer until cabbage is tender. Drain. After kneading dough, roll out into about 8"circles. Fill dough one at a time with kraut mixture. Pinch edges together to form a half circle. Put into a lightly greased baking pan. Brush beaten egg over each, and let raise again, about 1/2 hour. Bake 25 to 30 minutes at 350 degrees. Done when golden brown.
Ingredients: 1 medium head of red cabbage,3 Tbs.. bacon drippings, 4 Tbs.. brown sugar, 1 medium onion, 2 large apples,4 Tbs.. wine vinegar, salt and pepper
Preparation: Shred cabbage quite fine and slice onion very fine. Mix all ingredients together, salt and pepper. Cook about 25 minutes on medium heat.
Note: It is best to use the late cabbage for this recipe.
For 40 lbs. of cabbage, use approximately 1 lb.of canning salt. Remove the dirty outside leaves, quarter the head and slice out the core. Use cabbage shredder, or shred fine with knife. Put into crock about 3 inches of cabbage, a small handful of salt, and about 4 bay leaves. Stomp this down with a stompper (a stick with a 6" 2x4 nailed to the bottom works well). Repeat process until crock is nearly full. Cover with cloth, plate and weight. Fermentation will be complete depending on the temperature. It can take from 2 to 4 weeks; keep checking. While you are checking it,take off any scum there is on top. If kraut looks too dry, add water to the crock. After fermentation, put into freezer bags, as this does freeze very well.
NOTE: There are two German words for cabbage rolls. Either one can be used throughout Germany, but these expressions have their roots in Southern and Northern Germany. So it is more likely for people to use the word of their region:
North: Kohlrouladen, sounds like "coal-rooh-lah-dan"
South: Krautwickel, sounds like "crout-vee-cal"
Another dialect stemming from German/USA emigrants, sounds like "ha loop see".
Soup for the Sick
Heat milk with a lot of salt. Butter two slices of toast. Tear toast into pieces and put in milk.
Seesa Blinna (Blinna)
Ingredients: 2c flour, 4 eggs, 2c milk, little salt, little vegetable oil
Preparation: Mix all ingredients together thoroughly. Pour a small amount into a hot, slightly greased fry pan. Tilt pan around so batter spreads out fast and thin. Fry until golden brown on both sides. Serve with either sugar, syrup,or jam and roll up. Make a big batch, cool, freeze with wax paper in between them, take out of freezer and microwave. Makes approximately 20 6" round blinna. Will serve 4 adults or 2 grandchildren!
Ingredients: 3 eggs, little salt, 2c flour,2 Tbs. water
Preparation: Combine all ingredients. The dough should be stiff and may require more water. Put through noodle cutter and cut the thickness and size you prefer. Make a big batch, let them dry, and freeze.
Kasenoephla (Cheese Buttons)
From Theresa Kuntz Bachmeier, Rugby, North Dakota
Dough: 3 cups flour
Filling: 2 cups dry curd cottage cheese
1 teaspoon salt
surgar, to taste
1 slice bread, torn into pieces
To make dough, mix flour, eggs and milk. Add more milk for flour, if needed, to make soft dough. Roll out dough until thin (about 1/4 inch). Cut into 3-inch squares.
For filling, mix cheese, eggs, salt and sugar. The mixture shouldn't be really sweet, but sweet enough for the taste.
Place a portion of the cheese mixture in the middle of a dough square. Fold one corner to the opposite to make triangle, and pinch shut all around. Drop into boiling salted water. Boil approximately 10-15 minutes and then drain.
Brown bread in melted butter. Add Kaseknoephla and brown just slightly. Serve with the melted butter and bread pieces.
This recipe makes 125 grebble. When cool, you can freeze them and warm later in the microwave.
Dough: 5-1/2c flour, 6 eggs, salt, 1/2pint of either half-and-half or whip cream, and choice of any of the following flavorings: 2 tsp. vanilla, 2 or 3 tsp. allspice, or a couple shot glasses of Sour Mash Bourbon.
Preparation: Mix all ingredients and roll dough on floured surface until 1/4 inch thick or cut into strips and run through noodle cutter. Cut into 2-1/2" x 4" squares. Make 2 slits in each, pull one corner thru the opposite slit. Fry in hot shortening until golden brown on each side. Don't fry too long, as that will make them tough. Sprinkle with powdered sugar.
This recipe, since it uses baking powder and baking soda, is more like the raised type of grebble which some people make instead of the flaky type.
Dough: 6c flour, 1 tsp. baking powder,1 tsp. baking soda, 2 tsp. sugar, salt, 2 tsp. allspice, 1 cube butter,2c buttermilk, 6 eggs
Preparation: Mix, cover, and let stand for about 1 hour. and roll dough on floured surface until 1/4 inch thick or cut into strips and run through noodle cutter. Cut into 2-1/2" x 4" squares. Make 2 slits in each, pull one corner thru the opposite slit. Fry in hot shortening until golden brown on each side. Don't fry too long, as that will make them tough. Sprinkle with powdered sugar.
Fruit Dumplings (Maul Taschen, Gafilten)
Dough: 3 eggs, 1/2c water, 3c flour
Preparation: 1. Mix. Dough should be a little softer than noodle dough; soft enough to pull the corners together to close the dumplings.
2. Heat fruit filling of choice but make sure its not too runny.
3. Roll out dough on floured board and cut into 4" squares. Put filling in center, bring corners together and pinch to close.
4. Put into boiling water for 5 minutes
5. Pour into colander to drain. Heat enough half-and-half and butter to pour over these. Some people also sprinkle dried bread crumbs on top. Makes 10.
German Butter Balls
Ingredients: 4c crumbled dry bread, 1/2 tsp. allspice, 2 eggs, 1/2c butter, 1/2c cream or half-and-half.
Preparation: Mix, shape into balls the size of a walnut. Chill. Try one in boiling water to see if it will stick together. If not you will need to add another egg. Add to chicken noodle soup. Butter balls freeze nicely.
Using a sweet roll dough (frozen dough works well),roll dough to fit the bottom of a square pan. Spread the following mixture on top of Kuchen: mix together 1/2c sugar, 2/4c butter, 1egg, 1 Tbs. flour, add a little cream if mixture is too thick.
On top of this mixture sprinkle rivvel topping:
Rivvel topping: 1/2c flour, 1/2c butter,1/2c sugar. Work into crumb mixture. Drop a little jelly here and there, then bake at 350 degrees for 30 minutes.
Potato Pancakes (Kartoffel Puffer)
Ingredients: 4 large potatoes boiled and mashed,2 beaten eggs, 1/2c flour, pinch salt. Preparation: Mix all ingredients together. Fry in bacon fat or lard, over moderate heat for about 2 minutes on each side until golden brown with crisp edges.
Potatoes and Glace (Kartoffel und Gl'o'ss)
Glace dough: 1c flour, 1 egg, little salt,1/2c water
Preparation: Peel and cube potatoes. Boil in water until almost done. Make glace dough. Bring another pan of water to boil. Put dough on plate that has a little water on it. The dough itself is a little runny. Tilt plate slightly and chop little pieces of dough into the boiling water. As you go along, dip spoon into hot water so the dough won't stick. Cook only as many glace as will fit across the top of the pan, don't over crowd. Cook a few minutes until done (when they come to the top). Drain and fry for a minute in oil and a little onion. Drain potatoes and mix with glace.
Cover 1c rice with water and cook until water has boiled down. Add 4c milk, salt to taste, and 2 Tbs. sugar. Let come to a boil, then simmer about 1 hour: slowly stir while cooking. Put in serving dish, top with butter and sugar. Serve as main dish with meat or just alone.
Cherries for Hot Tea (Va Renya)
Ingredients: 1 qt. pitted cherries, 1 qt.sugar, juice of 1 lemon
Preparation: Mix together and cook slowly for about 10 minutes until it is syrupy. Cool and freeze in plastic bags. Makes 2 pints. Put 1 tsp. into hot ea. To be used only when sick!
The Germans from Russia Heritage Collection has numerous recipes online at:
www.lib.ndsu.nodak.edu/gerrus/recipes.html. Make sure to order their video on German-Russia foods!