Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
There is nothing better than fluffy and meaty syrniki as a leisurely breakfast. For this dish, you need to take dry cottage cheese - it should have as little moisture as possible. If you can't find any, then any cottage cheese can be rid of excess water by leaving it in a sieve in the refrigerator overnight. To make sure the dish turns out right, it is advisable to rub the cottage cheese through a fine sieve, then the syrniki will be uniform and will not fall apart when fried. Another life hack is to add semolina to the curd mass: the cereal will hold each syrniki together with a death grip. Berries in this recipe are great as a faithful companion: they equalize the sweetness of the syrniki and give them the necessary sourness.
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Lviv syrniki is a symbol of Lviv and as iconic a Ukrainian dessert as the Kyiv cake. These are not the usual syrniki, but rather a casserole. In the classic version, raisins and lemon zest are added to the Lviv syrniki, but there are versions with fresh berries, cocoa and even potatoes. The finished syrniki is covered with glaze and left to stand in the refrigerator for 4-5 hours before serving.
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A recipe that got its name thanks to Zimin's powerful myth-making abilities. These are not syrniki at all and not Kuban at all - these are Moscow-Armenian khachapuriki, introduced into the editorial board by Irina Meglinskaya. The recipe quickly went to the people, and now you can even find a video on YouTube of how this original Cossack dish is prepared by the owner of Moscow Armenian recipes Gayane Breiova.
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Syrniki - a story about the perfect breakfast. The story is even somewhat religious: to fry or to bake? With flour or without? These disputes easily bring to a white heat - except perhaps for those who prefer scrambled eggs. This recipe calls for adding flour, frying, and baking. And these syrniki are also sprinkled with pepper, so that they awaken the appetite even in those who do not eat fermented milk products at all
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In the book by Vlad Piskunov "Russian cuisine. The best in 500 years" this recipe is called "Syrniki knizhkoyu". The name is taken from the classic book on housekeeping by Pelageya Aleksandrova-Ipatyeva and is explained very simply: in the old days, any pancakes made with milk and its derivatives were often called syrniki (and what we all thought of were cheese pancakes), and why a book - apparently, the pancakes folded into a triangle resembled stitched together notebooks. In fact, a very convenient recipe: buy 2 liters of milk, ferment for a couple of days - and now both the whey for the dough and the cottage cheese for the filling are ready.
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Soda pancakes are a traditional Russian dish with a tender texture and light airiness due to the addition of soda. Their history dates back centuries when cottage cheese dishes were an integral part of peasant and urban life. These fragrant cheese cakes have a crispy crust and soft center with a slightly sweet taste that can be enriched with raisins. They are served hot with jam, sour cream, or honey, creating a cozy atmosphere for home tea drinking. The versatility of the dough allows for making not only classic pancakes but also stuffed cheese pies. Soda pancakes are a simple yet incredibly delicious recipe that brings joy to anyone who appreciates traditional Russian flavors.
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Ural chef Vladimir Olkinitsky, who shared this recipe with us, believes that ideal syrniki are made from 5% fat cottage cheese. It is easy to verify this - you can easily find the original product in the store. Vladimir Olkinitsky, chef of the dumpling house "Zames" in Yekaterinburg, shared the recipe with us.
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Baked cottage cheese and boiled condensed milk take morning syrniki to a new level - in this form they can easily migrate from breakfast to dessert. The recipe was shared with us by the chef of the restaurant "Matreshka " Vlad Piskunov.
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Recipe from the Bonneville restaurant (Tver). Cherry jam is cooked for only 10 minutes (and then infused for 2-3 hours) and turns out very fresh - a real cherry concentrate. The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Bonneville Café restaurant.
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It would seem that syrniki without syrniki is an oxymoron, but in fact there are quite a few people who do not tolerate dairy products. These syrniki are also suitable for those who do not like the ever-falling apart texture of ordinary syrniki . Semolina will hold each syrniki tightly together and will not let them spread out in the pan, and the orange will not allow the taste to remain too floury, it will add aroma and citrus sourness. The recipe for syrniki without milk is before you.
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Syrniki with sour cream are a great way to turn cottage cheese into a dessert. Vanillin, a little sugar (the amount can be varied) and butter, which combines all these flavors perfectly. You can add dried fruits or dried berries - don't stop your imagination here. We are publishing a basic recipe, and when you cook, pay attention that these particular syrniki need semolina: it will become the main ingredient of the syrniki. And wheat flour is needed here only to roll the finished ball in it before sending it to the frying pan.
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Nowadays, many people are giving up sugar and gluten, and we decided to remake the syrniki recipe to meet their needs. In order not to add wheat flour or semolina, as in the classic recipe, we decided to use almond flour. This way, the syrniki also acquired a nutty aroma and aftertaste. We got this cottage cheese and nut story. Recipe by Nikita Angurov, chef of the London bar.
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Let's solve this puzzle once and for all: the root "syr" (or "sir") in the name of this dish in most Slavic languages denotes various types of fermented milk products, including cottage cheese, but in Russian it stopped being used in this sense quite early. Syrniki are also called tvorozhniki, but the essence does not change: high-quality cottage cheese, a little flour, an egg and sugar. It is also good to add semolina to the syrniki during cooking: it helps them keep their shape and not turn into a curd mush in the pan. Before serving, you can warm up the honey a little: it will become more pliable and interesting to taste.
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Recipe from the book by Vasily Emelyanenko "Favorite dishes. Selected recipes.
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Compote made from frozen fruits and berries is a classic drink of Russian cuisine that brings the taste of summer even in cold weather. Compotes have been popular in Russia since ancient times due to their simplicity and naturalness. This refreshing drink is made from frozen fruits and berries, which give it a rich aroma and a slight tartness. The syrup made from sugar and water enhances the natural sweetness of the ingredients, creating a harmonious balance of flavors. Compote can be served chilled on hot days or slightly warm for a comforting effect. It pairs perfectly with baked goods, especially homemade pies and buns. A great option for those who appreciate natural drinks and want to add some vibrant colors to their everyday menu.
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