lunchdinnerGluten-freeDairy-freeNo added sugar

Vorschmack (Finnish Ground Meat)

Name: Vorschmack (Finnish Ground Meat)
Yield: 10 servings
Ingredients: 4 lb (1800 g) boned leg of lamb, cut into 1-inch (2.5 cm) cubes; ½ lb (225 g) boned beef, diced; 6 herring fillets in salt brine; 1 can (2 ounces / 60 g) anchovies; 5 medium onions, sliced; Tomato paste; 5 garlic cloves, pressed; Water

Vorschmack has long traditions in Finnish cuisine. It can be served as an everyday meal, as well as a festive speciality. To be served heated, with pickled beetroot in vinegar, pickled cucumber and sour cream.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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Ingredients

Makes

4 lb (1800 g) boned leg of lamb, cut into 1-inch (2.5 cm) cubes
½ lb (225 g) boned beef, diced
6 herring fillets in salt brine
1 can (2 ounces / 60 g) anchovies
5 medium onions, sliced
Tomato paste
5 garlic cloves, pressed
Water

Ingredients for 10 servings (3.3 kg) · the original recipe

Method

1
Let the herring fillets soak in cold water over night. Dry the fillets on paper towels.
2
Preheat the oven to 400°F (220°C). Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown (about 15–20 minutes).
Oven
3
Let the dish cool, and then grind the contents with the herring and anchovy using a meat grinder. In a large bowl, add some water to the mixture to give it the consistency of thick porridge. Season with white pepper and garlic.
4
Place the contents in a baking dish. Spread out some tomato paste over the surface of the mixture. Bake at 350°F (175°C) for 2 hours. Add water if the Vorschmack looks dry. If the consistency is too light, continue baking to evaporate excess water. The consistency should resemble thick hot porridge.
Oven
5
Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim.
Oven

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.