Germans from Russia - Kurbis Stumfus

I had originally thought of this dish as a possible side while developing a menu for the major project Ron and I are collaborating on, exploring the cuisine of the Schwarzmeerdeutsch---Germans who had settled in south Russia, Ukraine, and Bessarabia, then, eventually, emigrated to the U.S.

As it turns out, this dish didn’t make the cut. But I figured to share it with you anyway, because it’s simple to make, looks good on the plate, and tastes terrific. We had it with some pork tenderloin, but it would go well anytime mashed potatoes make sense.

A word on the language. Translating is always problematical. This problem is even worse when the base tongue represents several dialects and has been modified by other languages as well. In fact, Ron and I have probably spent more time on population dynamics and language problems then on finding the actual recipes.

For instance, stumfus (aka stumpus, stumpos, stumbus and probably others), depending on reference used, translates as either just potatoes, as mashed potatoes, and even as diced potatoes. Kurbis is just one of several Germanic words translating as pumpkin.

So bear with us. And if you know a more precise translation---in either direction---of any of our dishes in this series, don’t hesitate to post it.

Kurbis Stumfus

1 ½ lbs pumpkin or other winter squash
1 ½ lbs potatoes
Salt & pepper to taste
2-3 tbls lard, divided use
1 large onion
Potato water (optional)

Peel and cube the pumpkin and potatoes. Boil in salted water until tender. Drain, reserving some of the cooking water.

Meanwhile, slice the onion. Caramelize the onion slices in a small amount of lard until well colored. Set aside.

Mash the pumpkin and potato with salt, pepper, and the balance of the lard, until well blended. If on the dry side add a little of the potato water.

Serve hot, as a side dish, topped with some of the caramelized onions.