A legacy of Volga Germans who settled the heartland in the 19th century
The Kuchen part was easy, but the history of the Germans who lived in the Volga River region of Russia was a lot deeper than I imagined. This ethnic community held on to their traditions and customs over hundreds of years and across three countries. Over 300,000 came to America, and their descendants still hold tight to their history.
Volga German Bierocks So Much More Than Bread Filled with Hamburger
So a pie pan needed a slightly bigger ball, and the 8 inch cake pan got a smaller ball. Place each ball in well-greased pan and let rise for 30 minutes. (as a ball. not pressed in yet) Push the dough into the pan so it covers the bottom and up about an inch on the side.
Volga German Bierocks So Much More Than Bread Filled with Hamburger
Wash, peel, and cut the potatoes into aprox 1" cubes. Place them in a large pot with plenty of water. Mix All of the remaining ingredients together. You may need to add a small amount of water to make a nice workable noodle dough. Do NOT over-work the dough, the dumplings will come out too chewy. Break up the dough into 1/2 to 1": balls.
Volga German Bierocks So Much More Than Bread Filled with Hamburger
The traditional Volga German dish bierock, a bread stuffed with cabbage, onions and ground beef resembles pierog in etymology and is typical of the Russian meat pies pirozhki. Dishes like Fleischkeukle, a fried meat pie originating in Turkey, appear to be influenced by the Tatars that also lived along the Volga.
GermanRussian Cuisine Russian recipes, Volga germans, Food
Schwartzbeerena berry from the Volga Russians. Schwartzbeeren (literally "black berries"), are a type of edible black nightshade ( Solanum nigrum) that was grown in many of the Volga German colonies. I was reared in Ellis County, Kansas, and the Volga Germans who settled there brought seed of Schwartzbeeren along to the United States when they.
Schwwartzbeeren , a berry from the Volga Germans
My grandparents as well as my father are full Volga Germans which means I have been exposed a great deal to this part of my family history. In the late 1800's approximately 25,000 Volga Germans fled Russia and settled in the Central Valley. My great-grandparents were a part of this immigration and settled in "Rooshian Town" in South-West Fresno.
Vintage Volga German Recipe Collection Cookbook Das Essen Etsy
Volga German Recipes . by Marjorie Sackett . n 1972 students in my class in Folk Recipes produced a . booklet of the recipes they had collected. The following is . the introduction to that booklet. written collaboratively . by the students: During harvest time father, mother, hired hands. and
Pin by Rebecca Marchesani on Donuts International recipes, Volga
Volga German Food Customs . by Michael C. Gross . 10t'S . robably the most sought-after folkway of the Volga Ger mans is the delightful, hearty German cuisine. Its narrow range of foodstuffs demanded an intuitive cook. The re cipes have retained rna ny original ingredients because . Ised . there were no better ways to obtain the fullest.
Krebble or Grebble trying out a old Volga German Recipe German food
This recipe is for a sheet Kuchen, what is known in Germany as Blechkuchen, and to the Volga Germans as dinne' Kuche' (dünner Kuchen, or thin Kuchen). Make a rich sweet yeast dough: In a large measuring cup, mix 1 packet of active dry yeast and a pinch of sugar into 1/4 cup of lukewarm water.
[homemade] Bierocks Classic VolgaGerman Bear Meat Pies TTDD
1/2 cup shortening. 2 eggs. Measure 1 and 3/4 cup flour into a large mixing bowl. Stir in sugar, salt, and yeast. In a separate bowl, heat milk, water, and shortening until warm. Pour into flour mixture. Add eggs and beat with electric mixer at low speed for three and 1/2 minutes. Then add remaining flour.
Bierocks Old Fashioned Volga German Hamburgers Recipe (4.4/5
Cabbage - ½ kg, onion - 1. For dumplings: milk or water - 1 cup, egg - 1, oil - 2 tbsp, flour - 3 tbsp, salt to taste, dry yeast. First, pour yeast in 50 ml of warm sweetened water and leave for.
Schwwartzbeeren , a berry from the Volga Germans Volga germans
Dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in milk, sugar, margarine, eggs, salt, baking powder, and 1/2 of the flour. Beat until smooth; add shortening and remaining flour until dough pulls together. Place in oiled bowl. Cover and let rise for 1 hour.
Foods THE VOLGA GERMANS IN PORTLAND
Heat a large skillet over medium heat. Cook and stir ground beef, pork sausage, onion, salt, garlic salt, and pepper until meat is browned and crumbly, 7 to 10 minutes. Drain and set aside to cool. Preheat the oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
7 TASTY dishes that Volga Germans still cook in Russia (RECIPES
Instructions. In the bowl of a stand mixer, add the yeast, flour, sugar, and salt and whisk. In a large measuring cup or medium bowl, add the milk, water, melted butter, and eggs. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough.
Volga German Bierocks So Much More Than Bread Filled with Hamburger
Volga German Bierocks . Makes 10. MAKE THE DOUGH Bloom 2¼ tsp active dry yeast for 10 minutes in ¼ cup lukewarm water.Scald ½ cup milk (bring to barely a simmer—180 F on a thermometer), then set aside and add ⅓ cup butter, 1 tbsp sugar, and 2 tsp salt.Stir until melted and combined, then cool until lukewarm. In a large bowl, combine the yeast and milk mixtures.
Volga German Recipes Creative Content
This week in Chef Chat, we take a bit of a detour to explore the culinary and cultural traditions of Volga Germans with Rebecca Nab Young, the Phoenix-based author of a new cookbook, There is.