Although nowadays vorschmack is mainly associated with Jewish cuisine in Russia, historically different versions of this dish were known there. These were usually hot zakuski or breakfast dishes. A Gift to Young Housewives, a classical Russian cookbook by Elena Molokhovets, provides three recipes of hot vorschmack in its first edition and further variants were added in subsequent editions. In one recipe, meat, herring, white bread and onions are minced, mixed with smetana or cream and baked. Other recipes include only herring, as well as other ingredients, such as potatoes, eggs and apples. Even more elaborate recipes with further details on cooking techniques are given in another classical Russian cookery textbook, The Practical Fundamentals of the Cookery Art by Pelageya Alexandrova-Ignatieva. It was in particular proposed to place the mixture of minced ingredients inside a kalach, cover it with grated cheese and bake it au gratin. Similar recipes also appear in Cookery, a major cookbook of Soviet cuisine.
In Polish cuisine
As a cold pâté or a hot baked appetizer, various recipes of forszmak are found in old Polish cookery. The recipes are similar to the Russian ones described above. Another variety, a meat stew named forszmak lubelski is known in East Poland, usually made of chopped meat, pickled cucumbers, and tomato paste.
In Finnish cuisine, vorschmack is usually prepared out of ground meat, anchovies or herring and onions. The dish is usually garnished with potatoes, pickles and smetana. Snaps is usually served in combination with eating vorschmack. Some recipes include cognac. There are several stories regarding the origin of the dish, but it has become a traditional Finnish dish as it was one of the favourite appetizers of the Finnish statesman, war hero and gourmand Marshall Gustaf Mannerheim. Some sources say Mannerheim brought the dish to Finland from Poland or Russia, but there have not been any definite sources for these claims. The restaurant Savoy at the top floor of one of the buildings around the Esplanadi in central Helsinki is famous for its vorschmack. The restaurant used to be frequented by Mannerheim and Mannerheim's table at the Savoy was always reserved and, out of respect, no one would ever consider demanding to be seated there. Savoy still today keeps a similar style decor and menu as in the days of Mannerheim.
