Ingredients with Measurements:
- 500g ground beef
- 500g ground lamb
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 cup pickled cucumbers, chopped
- 1 cup pickled beets, chopped
- 1/2 cup capers
- 1/2 cup tomato paste
- 1/2 cup water
- 1/4 cup red wine vinegar
- 2 tbsp sugar
- 2 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sour cream
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Large skillet
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large skillet, cook the ground beef and lamb over medium heat until browned.
2. Add the onions and garlic to the skillet and cook until softened.
3. Add the pickled cucumbers, pickled beets, and capers to the skillet and stir to combine.
4. In a mixing bowl, whisk together the tomato paste, water, red wine vinegar, sugar, paprika, salt, black pepper, cayenne pepper, allspice, cinnamon, and nutmeg.
5. Pour the tomato paste mixture into the skillet and stir to combine.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. Stir in the sour cream and parsley and cook for an additional 5 minutes.
8. Serve hot with beetroot on the side.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the meat and low heat for simmering the sauce.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 485
Fat: 31g
Carbohydrates: 19g
Protein: 32g
Sodium: 1240mg
Sugar: 12g
Substitutions for ingredients:
Ground pork can be substituted for the ground lamb. Dill pickles can be substituted for the pickled cucumbers.
Variations:
Add chopped hard-boiled eggs to the skillet for a traditional Finnish twist. Serve with rye bread for a more authentic experience.
Tips and tricks:
Make sure to brown the meat well before adding the onions and garlic. This will add depth of flavor to the dish. Adjust the spices to your taste preferences.
Storage instructions:
Store any leftover Vorschmack in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Vorschmack in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Vorschmack in a large serving dish with the beetroot on the side. Garnish with fresh parsley.
Garnishes:
Fresh parsley or dill can be used as a garnish.
Pairings:
Serve with a crisp green salad and a glass of red wine.
Suggested side dishes:
Rye bread, boiled potatoes, or roasted vegetables would be great side dishes for this recipe.
Troubleshooting advice:
If the sauce is too thick, add a little more water to thin it out. If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Vorschmack is a traditional Finnish dish that originated in the Jewish communities of Eastern Europe. It is typically made with ground beef or lamb, pickled cucumbers, and capers.
Flavor profiles:
Vorschmack is a savory and slightly tangy dish with a hint of sweetness from the sugar.
Serving suggestions:
Serve the Vorschmack as a main course for dinner or as an appetizer for a party.
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Region: Finnish