Sei unser Gast =
Subtitle: Be Our Guest
By: cookbook editor, Sam Brungardt.
Contributors: Brungardt, Sam.; American Historical Society of Germans from Russia. North Star Chapter.
Publisher: North Star Chapter of the American Historical Society of Germans from Russia
Published: 1995
Place of publication: Bloomington, MN
Language: eng
Number of pages: 221
Subjects: Cookery, Russian German.; Cookery, Russian.; Cookery, German.
Other titles: Be our guest
Description: Food traditions are among our most enduring folkways.  The younger generation may never learn to speak the German dialects of their ancestors, but being able to prepare favorite dishes from the Old Country is often another matter.  Documenting German-Russian cuisine and foodways so present and future generations can enjoy their unique culinary heritage was the purpose behind this cookbook.

The spiral-bound book contains more than 300 recipes from the German-Russian groups represented by the membership of the North Star Chapter of Germans from Russia.  Since most of the chapter's members are descendants of German-Russians who settled in the Dakotas, the cookbook contains many recipes from the Black Sea, Ukrainian, and Bessarabian German traditions.  For example, there are recipes for Borscht, Gummersalat, Plachinta, Halupsie, Kholodets, Käseknepfle, Fleischküchle, Strudel, Pfeffernüsse, Kuchen and Eingemachte Wassermelone.

Members who descended from Volga German and Volhynian German immigrants contributed recipes for such delicacies as Sauersuppe, Schmarren, Maultasche', Bierock, Herzje, Süssholztee, Grebbel, and dill pickles flavored with licorice root.  Other members contributed recipes for German-Russian Mennonite dishes such as Zwieback, Plumamoos, Schnetje, Rullcoka and Portzilke.

The Germans from Russia prepare German dishes quite differently from the way they're made in Germany today.  They also adopted and made uniquely their own Russian, Ukrainian, Polish and Romanian dishes.  Some authentic recipes from Germany and the former Russian Empire are included at the end of each chapter to help show how German-Russian cooking deviated from its origins and became a cuisine in its own right.
Notes: Cover title.