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Paskha (boiled) recipe

Paskha, made of true cottage cheese, is a traditional holiday dish for Easter table.

4,4 lb tvorog (farmer cheese)
10 oz butter
14 oz sour cream
4 ea eggs
salt to taste
measures conversion [+]

Butter must be soft and supple. Put tvorog under weight for 2 hours, drain through the sieve twice (never use a mincer). Drained tvorog is souffle and light. Bring to boil butter, sour cream and 3 eggs in a separate pan, stirring constantly. Pour in hot mass in drained tvorog, add 1 egg and salt. Blend until homogeneous. Fill in the Easter Paskha mold (with a traditional drawing and ornaments). The bottom is covered with wet gauze. Cover with a plate and put a weight. Keep in the fridge for 12 hours.

Cuisine: Russian
Source: Olga's collection
Recipe category: Breads-and-Pastry > Breads, Breads-and-Pastry > Cakes, Breads-and-Pastry > Other, Eggs

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