Forshmak without herring. The rich table of the “poor” Jew.
Medium head of cabbage, three – four slices of bread, three hard-boiled eggs, onion, milk or water, oil, vinegar, salt.
Disassemble the cabbage into petals, cut off the thickening, put the petals in salted boiling water and cook until the cabbage is soft but not digested.
Meanwhile, soak the bun in milk or water. Drain the cabbage, cool.
Thoroughly squeeze the bread and cabbage and grind in a meat grinder together with boiled eggs.
Mix the mixture well, add oil, vinegar and salt.
Put the forshmak in the herring, pour oil on top, mashed with hard egg yolk, decorate with onion rings.
A complete illusion of herring!