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the appetizer:

The Russian Heritage Cookbook by Lynn Visson, includes recipes like Shashlyk; Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik); Drachena Egg Pudding; Syrniki Trifunovich; and Tvorozhniki Chernyakhovskaya.

Cookbook

 

Tvorozhniki (Chernyakhovskaya)

Makes 10-12 tvorozhniki

 

These fluffy cheese cakes or fritters are an excellent brunch dish.

  • 1/2 lb. farmer cheese
  • 1 egg
  • Pinch salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. white vinegar
  • 3/4 cup flour
  • 2 Tbsp. sugar
  • Pinch lemon rind
  • Butter and oil for frying
  • Sour cream or applesauce

Using the back of a wooden spoon, press the farmer cheese through a sieve. Add the egg and salt, and beat well. Dissolve the baking soda in the white vinegar, and after it has stopped foaming add it to the flour and mix well. Slowly beat the flour mixture into the cheese until it begins to form a dough. Add the sugar and lemon rind, and form the dough into a long "sausage" 2 inches in diameter, rolling it in flour as you do so. Cut off pieces to form 2-1/2 inch long patties, about 1/2 inch thick; roll lightly in flour, and allow them to rest for 5-10 minutes.

In a large frying pan, heat equal amounts of oil and butter (to a depth of about 1/2 inch) on a fairly high flame until very hot. Carefully lower in patties, and cook for a few minutes on each side until golden. Remove from pan and drain off excess fat on paper towels.

Serve with sour cream or applesauce on the side.

 
  • from:
    The Russian Heritage Cookbook
    A Culinary Tradition Preserved in 360 Recipes
  • by Lynn Visson
  • Overlook Press/Peter Mayer Publishers 2009
  • Hardcover; $28.95
  • ISBN-10: 1590201167
  • ISBN: 978-1-59020-116-9
  • Recipe reprinted by permission.

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This page created October 2009


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