Aus Küche und Keller: Specialities from German-Russian Cuisine

German version edited by Joseph Schnurr, 1965
Translated from German to English by Alex Herzog

Germans from Russia Heritage Collection, North Dakota State University Libraries, Fargo, North Dakota, 2008, 54 pages, Softcover.

The Germans from Russia Heritage Collection is pleased to announce the publication of Aus Küche und Keller. Our appreciation is extended to Alex Herzog for translating this unique cookbook.

In the beginning of this cookbook, you will find the following Foreword written by Joseph Schnurr:

When our countrymen gather, for various reasons, they naturally tend to exchange memories of past times. Understandably they also remember all sorts of characteristics of a culinary kind which had their special peculiarities in the various settlement regions, and which often originated from the practical and skillful linking of the cuisines of German and of Slavic origins. Many of our countryfolk of the younger generations are often looking for recipes of one or another specific dish that had been put on their tables during their youth. In recent years, ‘Volk auf dem Weg,’ under the heading ‘Hausfrauenecke’ [‘For the Housewife’] had printed recipes from the kitchens and cellars of the Germans from Russia. These recipes have been collected in this present small book (The so-called Balkan Recipes come from the “Ostpreußenblatt” [Periodical for East Prussians]). It was not possible to keep to a certain ordering by themes, because many recipes resulted from requests by readers and stem from a great variety of regions. This collection is also intended not so much as a proper cookbook than they should be seen simply as a minor contribution to the ‘Living Habits of the Germans from Russia.’   

Aus Küche und Keller contains the following recipes: Borscht (Red Borscht, Green Borscht); Eggplant (“Ikra” made with eggplant, Stuffed Eggplant, Delicious Eggplant); Paprika (Paprika with Vegetables, Stuffed Paprika); Zucchini (Stuffed Zucchini, Baked Zucchini, Stuffed Tomatoes); Canned Vegetables and Fruit (“Salted”/”Sour” Tomatoes), Salted (Pickled) Cucumbers, Vinegar (Pickled) Cucumbers, Canned Apples, Canned Grapes, Canned Pears); “Fasnachtsküchle” (Shrove Tuesday Cookies a.k.a. “Schlitzküchle”); Bliny; Knilitsch; Three “Hints” for Easter (Fried Goose with Apples, Fried Duck, Easter Ham); Mushrooms for the Winter; How to Prepare Kwaß; Ham; Sausages (“Blood” Sausage, “Schwartenmagen”) and Miscellaneous.

There is also a section, "The German Housewife in Germany".

Aus Küche und Keller

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