Syrniki are traditional Russian cottage cheese pancakes and an ideal breakfast solution: easy, quick, very tasty and good for you. Children will love it, and their parents too!
In the original recipe the Russian cottage cheese – “tvorog” – is used. You can substitute tvorog with some other cottage cheese, “farm cheese” or a product by Danone – Hüttenkäse.
Tip 1. SEMOLINAYou can substitute flour with the same amount of semolina – this variation is just as popular Tip 2. FREEZING You can freeze the prepared pancakes and fry after defrosting – saves precious time in the mornings
Tip 3. BAKING Instead of frying, you can bake syrnki without any oil in silicone forms for 20-25 minutes, 180ºC (350 F)
Tip 4. SERVING SUGGESTION – Lingonberry jam and sea buckthorn jam – simply defrost and blitz these berries with sugar. Sea buckthorms will need sieving to get rid of the seeds. These jams are refreshing and sharp – nice kick to the sweetness of syrniki.
Traditional Russian infused berry drink mors comes in many varieties – depending on the berries you use, or what extra flavours you want to add – lemon, cloves, cinnamon etc. What unites these drinks is that they are refreshing and natural.
This easy mors is made from lingonberries – similar to cranberries. You can get these frozen berries in IKEA or in a Russian shop. Or use cranberries instead.
Kharcho is a spicy Georgian soup which came to prominence during Soviet times and was served at almost every canteen. It is hot (you can adjust the heat by adding less chillies or garlic), and requires certain spices.
We provide several cooking options – one if you are lucky enough to have original Georgian herbal mixes/plum purées and a more general recipe with a few substitutions. The outcome of both scenarios will be a hearty delicious hot soup and a unique eating experience.
Authentic delicious beet borscht recipe with extra cooking tips. Make this soup of Ukrainian origin at home – it’s easy with our detailed recipe!
Borscht (or borsch, Rus. БОРЩ) is perhaps the first thing that would pop into people’s mind if asked about Russian food. This beetroot soup is indeed loved and cooked regularly in many families as a comfort traditional meal. In a way borscht is a symbol of home and family ties … just like a fireplace.
Many Slavic countries have various beetroot soups, but borscht “as is” is of Ukrainian origin. The recipe is not difficult to master at all, just follow the steps and and you’ll have a pot of heart-warming soup of unique flavour and beautiful colour. You can break the cooking down to 3 phases: making the stock, preparing the vegetables and adding the vegetables into the soup. Plus final herbal touches and infusing.
To better reveal the sweet-sour-slightly garlicky taste of borscht, accompany it with grenki bread and smetana.
Notes: 1. Mixing grated beetroot with vinegar helps the beetroot keep its beautiful colour.
2. How to peel a tomato: Place in in a bowl with boiled water for a minute, and then in a bowl with cold water. Once cooled down, the tomato should peel easily.
