Sweet Recipes From Russia
A collection of Russian dessert recipes including Gouriewskaia Kascha, Smettanick, Pasha Op Paska, and more.
From: 1946 C.E. To: 1946 C.E.
Location: Russia
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
From Recipes From All Nations by Countess Morphy, 1946.
Gouriewskaia Kascha
Ingredients: 1 lb. of walnuts or cob nuts, 12 bitter almonds, 3 pints of rich milk, ½ lb. of sugar, ½ pint of semolina, apricot jam, a few crystallized fruits, breadcrumbs.
Method: Shell the nuts, and blanch the almonds and skin them. Pound both together. Put the milk in a flat dish and place in a moderate oven till a brown skin is formed on top of the milk. Skim this off carefully and set it aside. Repeat this operation till 5 or 6 skins have formed. Now put the semolina in the remaining milk and simmer till quite thick. Then add the nuts and the sugar. Make a rim of paste on a dish, about 2 inches high, put first of all a layer of kascha, then a skin from the milk, a layer of jam and crystallized fruit, another skin, the nuts, and so on till it reaches the top of the rim of pastry. Sprinkle with breadcrumbs and brown in the oven. When cold, coat with icing sugar and brown the sugar by holding a hot flat-iron close to it.
Pudding Eze Chernavo Hleba s Vischeniami
(Rye bread and cherry pudding)
Ingredients: 1 lb. of stoned cherries, 5 eggs, 2 ozs. of butter, 6 tablespoons of flour, 2 ozs. of chopped almonds, 2 ozs. of rye breadcrumbs, ½ a tablespoon of cinnamon, 4 tablespoons of sugar, 1 wineglass of claret.
Method: Beat the butter, flour, sugar, yolks of eggs, chopped almonds and cinnamon together till smooth and light. Butter a mould, and put a little of the mixture in it. Bake in a quick oven. When set, remove from the oven and cover with a layer of cherries and another layer of the mixture, and again cook till slightly brown. Repeat this till the mould is filled, and bake till the top is browned. Turn out carefully and pour over it a sauce made with cherry purée mixed with claret and a few tablespoons of sugar.
Smettanick
(Jam and sour cream pie)
Ingredients: 6 ozs. of pounded almonds, 2 ozs. of cherry jam, 2 ozs. of raspberry jam, 3 tablespoons of sour cream, 1 teaspoon of cinnamon, the yolk of 1 egg, short pastry or puff pastry.
Method: Mix the jam, the almonds, moistened with a little milk, the yolk of egg and the sour cream, and flavour with the cinnamon. Line a pie dish with the pastry, fill with the mixture, cover with pastry and bake in a moderate oven till slightly brown.
Vareniki Eze Vischen
(Vareniki with cherries)
For the paste see Siberian Pelmeni (page 427).
Fill the vareniki with stoned cherries and sugar. The cherries should be put beforehand in a dish with plenty of sugar and allowed to stand for several hours, the juice being strained off. They are poached in the same way as in the previous recipes. The sauce is made with ¾ of a pint of sour cream to which 6 tablespoons of cherry syrup have been added. The syrup is made with the juice of the cherries, sugar, and a ½ lb. of cherries. When these have been reduced to a pulp the syrup is strained through a sieve.
Oladyi
(A small kind of pancake)
Ingredients: 1 pint of milk, 1 ¼ lbs. of flour, 1 oz. of yeast, 1 tablespoon of melted butter, 2 or 3 eggs, 1/2 a teaspoon of salt, the same of sugar.
Method: Make a dough with the flour, warm milk and yeast, and set it in a warm place to rise. When it has risen, work well, adding the eggs, the salt and sugar. Let it stand again. When ready, proceed as in the making of pancakes, but using a smaller pan. Brown on both sides, and serve with sugar, jam or syrup.
Drachona
Ingredients: 1 ¼ lbs. of flour, 1 pint of milk, 2 ozs. of butter, 3 yolks of eggs, ¼ Ib. of icing sugar, a pinch of salt.
Method: Cream the butter and add it to the yolks of eggs, previously beaten with the sugar. Thoroughly blend the flour and milk, add the yolks of eggs, etc., and a pinch of salt, mixing and beating well. Melt a tablespoon of butter in a pan, pour the mixture into it and bake in the oven for ½ an hour.
Pasha Op Paska
This is a great Easter dish in Russia.
Ingredients: ¾ lb. of cream cheese (see Tvorojniki, page 426), 1 gill of sour cream, ¼ lb. of butter, ¼ lb. of sugar, ¼ lb. of chopped almonds, ¼ lb. of candied peel, ½ lb. of stoned raisins.
Method: The cream cheese should be quite free from moisture. Rub it through a sieve and mix in a basin with all the other ingredients, blending thoroughly. Line a Turk’s head mould with butter muslin, fill the mould with the mixture, cover with butter muslin, put a weight over it and stand in a cold place for 12 hours. Serve with cream.
Sirniki
Ingredients: 3 lbs. of milk cheese (see Tvorojniki, page 426), 3 tablespoons of sour cream, 4 eggs, 1 tablespoon of sugar, 1 heaped tablespoon of flour.
Method: Put all the ingredients in a basin, and mix and beat thoroughly. Shape into flat small cakes, roll in flour, and fry in butter.
Morphy, Countess. Recipes of All Nations. H. Joseph. 1946.
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