If you’ve ever been to McIntosh County (or neighboring Emmons and Logan counties) in southcentral North Dakota, chances are you’ve heard the German-Russian phrase, “Mach’s gut!” It’s a parting phrase in the German-Russian dialect and translates to “make it good.” “Make it good” could also be used to describe how generations of Germans from Russia families have approached food and how they prepare the dishes of their cultural heritage.
Potatoes, dough, cream, butter and onions are hallmark ingredients in German-Russian cuisine. What’s not to love? Yet, it’s the kind of food that could keep bellies full while working long hours in the field, even when money was scarce.
German-Russian food traditions are a link to the past and are carefully being preserved alongside local German-Russian history at the McIntosh County Heritage Center. Read about an effort to digitize the museum’s collection and preserve the German-Russian heritage of the region here.
5 lbs. boiled potatoes, peeled and cut up
½ head cabbage, cooked about half done
1 large onion, chopped
¼ cup oil
½ cup vinegar
2/3 cup sugar
Sauté onion in oil. When onion is browned, add vinegar and sugar and bring to a boil. Pour over potatoes and cabbage. Season with salt and pepper to taste. Serve warm.
EVA’S TIP: Best when made the day before and reheated.
TEST KITCHEN NOTE: This potato salad hits a sweeter note on the palate after the initial zing from the vinegar. Cut the sugar in half (or more) for less sweetness.
RECIPE by Eva Schlepp, Ashley, formerly KEM Electric Cooperative
6 eggs, beaten
½ tsp. salt
4 cups flour
22 oz. cottage cheese
1 stick butter
1 large onion, chopped
Cream, optional for serving
Mix eggs, salt, flour and cottage cheese together to form a stiff dough. The texture should be similar to cookie dough and may be sticky, too.
Fill a large kettle with water and 1 tsp. salt and bring to a rolling boil. Using a teaspoon ½ to ¾ full, drop cheese button dough into boiling water. Stir and boil for about 5 minutes.
In a large frying pan, sauté onion in butter with ½ tsp. salt. Transfer boiled cheese buttons to pan and fry in the buttered onions. Enjoy as is or serve with cream – and don’t forget the sausage on the side!
MILLIE’S TIP: You can flavor your cheese buttons more by adding about 1½ cups chicken broth or chicken bouillon into the water during the boiling process, then fry as directed.
RECIPE by Millie Wald, Zeeland, formerly KEM Electric Cooperative
