High-fat sour cream
A fermented milk product of cultured high-fat cream, very thick, with a rich creamy taste, heat-stable, in soups, sauces, creams and with pancakes.
High-fat sour cream is a fermented milk product of cultured high-fat cream (30–42%), very thick, dense, cream-white, with a smooth glossy texture, a rich creamy taste and a moderate tang, resistant to curdling when heated. It is put into soups, borscht and sauces, used in cake creams, baking, gravies, to dress salads and served with pancakes, curd fritters and dumplings.
Calories, proteins, fats and carbohydrates per 100 g of product
High-fat sour cream, Raw: Calories 196.4 kcal, Proteins 3.1 grams, Fats 18.0 grams, Carbohydrates 5.6 grams per 100 g of product.
Recipes with this ingredient
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, cakes and cookies.
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The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, cakes and cookies.
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The recipe is taken from the magazine "1000 tips for the cook.
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Beetroot caviar in phyllo pastry baskets is a combination of delicate crispy dough with rich, slightly sweet caviar made from roasted beets. This recipe is inspired by Russian cuisine, where beet appetizers hold a special place. Thinly sliced pickles and sautéed onions add zest to the caviar, while rich sour cream softens the flavor, creating a harmonious blend. Highlighted with black salt, this snack masterpiece not only impresses with its appearance but also reveals a wealth of flavors. Perfect for festive tables, light snacks, or an exquisite start to dinner. Each basket tells a story of traditions and culinary art transformed into a modern treat.
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Carp steaks with onions and sour cream are a traditional Russian dish that conveys the taste of home comfort and warmth. Carp, a popular fish in Russia, is known for its tender meat with a rich flavor. The combination of fried onions and sour cream gives the dish a velvety texture and a subtle tanginess, revealing the fish's natural sweetness. Baking keeps the steaks juicy, while the sour cream crust adds an appetizing tenderness. This dish pairs perfectly with mashed potatoes or fresh vegetables. It's important to enjoy it carefully by selecting small bones. Prepared this way, carp will be a worthy decoration for a family lunch or festive table, delighting with its taste and traditional Russian culinary warmth.
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Recipe from Dominique Ansel's book "Anyone Can Bake. A Unique Dessert Designer from the World's Best Pastry Chef.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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Cottage cheese casserole with dried apricots, apples, and brioche is a refined dessert steeped in the traditions of Russian cuisine. Its history traces back to home recipes where cottage cheese was valued for its delicate texture and rich flavor. Dried apricots add a pleasant fruity sweetness to the casserole, while apples provide a refreshing note. Brioche, toasted to a crispy crust, makes the dish airy and texturally rich. The aroma of cinnamon and honey sweetness create a harmony of flavors that warm the soul. The casserole is suitable for cozy family breakfasts as well as elegant tea parties. It can be served warm or chilled — in any case, it delights with its rich, balanced notes and tender consistency.
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Egg noodles with beef in beer a la Stroganoff is an original variation of the classic dish that appeared in Russia in the 19th century. Here, tender pieces of beef are simmered in a rich beer sauce enriched with sour cream and spices. Dark beer adds depth of flavor, making the meat especially tender and aromatic, while paprika gives a slight spiciness. Oyster mushrooms and sweet peppers complement the composition with their earthy and fresh notes, while pickled cucumber refreshes and balances the taste. Serving on nests of egg noodles makes the dish not only convenient to eat but also aesthetically pleasing. It’s a great treat for a cozy family dinner or dinner with friends that combines the richness of Russian cuisine with the sophistication of European sauces.
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Recipe by Artur Gedgafov, chef of the restaurant "Height 5642" on Yakimanka.
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Recipe from the owner of the Peetri Toll tavern Elena Malyutina.
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The recipe is taken from the book "Geography to taste. Estonia" by Nika Ganich.
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Chicken breast in the microwave is a quick and elegant way to prepare tender and juicy meat infused with the flavors of sour cream, mustard, and sage. European cuisine is famous for such simple yet elegant dishes that preserve the natural taste of ingredients. The mustard-sour cream sauce adds zest and softness to the chicken, while wild rice complements the dish with a light nutty note. This cooking method is perfect for those who value convenience but do not want to sacrifice flavor. Serving with basil adds freshness and visual appeal, making the dish worthy of even a festive table.
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A great way to use up yesterday's mashed potatoes, if there's just enough left to spread on four slices of bread. The hot potatoes give the spread an interesting creamy yet velvety taste, the cheese melts and bubbles with an appetizing armor. In short, this is that not-so-rare case in culinary practice when each of the individual parts of the dish is so-so, but together they create harmony.
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A classic of Soviet public catering and an important home salad from childhood that has not been lost in modern gastronomic realities. It is ideal to cook it in June: when the radish is still fresh, but the first prickly cucumbers have already started to sprout.
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