Salted "fingers" for broth
4 servings
150 minutes
Salty 'fingers' for broth are a traditional Russian treat that perfectly complements hot aromatic broth. Their roots go back to home cooking, where simplicity met rich flavor. These crispy sticks made from cottage cheese dough have a delicate texture thanks to butter and sour cream, while coarse salt on their surface adds a savory note. They pair wonderfully with meat and vegetable soups, adding a light salty crunch to each spoonful. Baked to a golden crust, these 'fingers' not only decorate the table but also delight with their airy structure. This recipe is a cozy gastronomic tradition that brings warmth of home and comfort on cool days.
1
Mix the butter with flour, add the strained cottage cheese, egg yolks, sour cream, baking powder, and knead the dough.
- Butter: 200 g
- Wheat flour: 250 g
- Curd cheese (tvorog): 250 g
- Chicken egg: 2 pieces
- Sour cream: 0.5 glass
- Baking powder (raising agent): 0.5 teaspoon
2
Chill for 2 hours. Roll out the dough to a thickness of 0.5 cm, cut into strips 2 cm wide, and roll into ropes.
3
Place on a baking sheet, brush with egg white, and sprinkle with coarse salt.
- Chicken egg: 2 pieces
- Salt: to taste
4
Bake at 200 degrees for at least 15 minutes.
