Boiled Easter
8 servings
60 minutes
Boiled Easter is a traditional Russian dish prepared for the bright holiday of Easter. Its delicate, velvety texture and sweet creamy flavor make it a true delicacy. The base of rich cottage cheese, sour cream, and butter is infused with the aroma of vanilla, while raisins and nuts add pleasant textural complexity. The Easter dish is simmered over low heat and then cooled to achieve density and a rich taste. This dish not only symbolizes the holiday but also becomes the centerpiece of family gatherings, delighting with its elegant simplicity and richness of flavor. Boiled Easter is typically decorated with patterns or nuts and served on a beautiful plate surrounded by kulich and dyed eggs.
1
Pass the fatty cottage cheese, preferably homemade, through a sieve. Beat the eggs with sugar, combine with cottage cheese, softened butter, egg-sugar mixture, and fresh fatty sour cream. Mix everything, place on low heat. Bring the mixture to a boil, stirring constantly with a wooden spatula.
- Curd cheese (tvorog): 1 kg
- Chicken egg: 6 pieces
- Sugar: 300 g
- Butter: 200 g
- Sour cream: 400 g
2
Remove the mass from the heat, cool while stirring. Wash the raisins, dry them with a towel, blanch the nuts in boiling water, and peel the skin.
3
Add raisins, nuts, and vanilla sugar to the cooled cottage cheese mixture and mix well.
- Raisins: 100 g
- Almond: 100 g
- Vanilla sugar: to taste
4
Line the Easter mold with clean cheesecloth, fill it tightly with cottage cheese mixture, place a weight on top, and refrigerate for a day.
5
Remove the chilled and set Easter from the mold, take off the cheesecloth, and place it on a plate. Decorate to taste.
