Cottage cheese pancakes are national Ukrainian dish, with curd being its main ingredient. Many ask why curd pancakes are called 'cottage cheese pancakes'! The answer is simple: in Ukraine curd is commonly called cottage cheese, and from here the dish's name derives.
The main ingredients are curd (dry is the best), eggs and flour. The pancakes may be sweet or salted, with or without filling. Many housewives also add apples, dried fruits, raisins, nuts and other ingredients upon their taste. The main thing is that they go with curd.
There are two ways to cook cottage cheese pancakes: fry them on pan and bake them in oven. You may also stew fried pancakes in sour cream for a while - it'll make them more delicate.
Cottage cheese pancakes are usually served for breakfast with sour cream or jam.
Ingredients
Tvorog (Cottage cheese) 5-9% fat 600 g
Egg 3 pieces
Sugar 60 g
Salt 0.5 tsp
Dark raisins 50 g
Vegetable oil 50 ml
Stages of cooking
1
Grind the cottage cheese; add the egg, sugar and salt.
2
Then add the flour in the cottage cheese with eggs. Rinse and drain the raisin; then add it in the cottage cheese mix.
3
Shape egg-sized balls and then squeeze it to shape little tablets. Fry in the preheated frying pan with vegetable oil.
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Kissel is an original drink that is highly valued for its perfect taste, excellent aroma and useful properties, since Kievan Rus times.
In Rus fragrant and tasty kissel was made from oats, wheat and other cereal crops. Now it is boiled mostly from fresh or dries berries and fruits, fruit-and-berry juices and syrups adding potato or corn starch, whi
It is an original vegetable dish, which can be consumed during fasting if the sour cream is excluded. The potato rolls or kruchenyky might be filled with braised cabbage or other vegetables.
It is a very nutritious appetizer, which could substitute even the main course. As a rule, it is served portioned or separately, however it may be offered both hot and cold with toasts and baked potatoes.
