Other

Ingredients:

1/4 gallon whole milk
0.5 lb tvorog
2 tbsp butter
2 tbsp sour cream
1 egg
1 tsp caraway seeds
1 tbsp salt

Method:

Bring milk to boil in a glass or enameled saucepan, then cool a little, and add tvorog.
Heat with low heating stirring thoroughly, until the milk curdles.
Pour everything from the saucepan into a fabric bag, placed in a colander, and let liquid drain. Keep this liquid for now.

Ingredients:

4 cups flour
0.5 lb butter
2 tbsp mayonnaise
1 lb sour cream
2 eggs
2/3 tsp baking soda, mixed with 1/3 tsp vinegar

Method:

Freeze butter.
Mix sour cream, mayonnaise, eggs, salt, baking soda, flour, and make dough.
Grate butter; add it in the dough, and knead for 10-15 minutes.
Divide the dough into 5 pieces, roll every piece in a wrapper, and freeze for 1 hour.
Grease baking forms for Tartlette with butter.

Ingredients:

1 lb small mushrooms
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
0.5 cup dry white wine
3-5 stalks Italian parsley
1 tsp dried basil (or oregano)
Salt and pepper on taste

Method:

Mix all ingredients, except mushrooms and parsley, in a microwave-safe dish, cover with plastic wrap, and cook in a microwave oven for 3 minutes.

Ingredients:

1 lb buckwheat kasha
0.5 lb grated cheese
2 eggs
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste

Method:
To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.

Ingredients:

1 lb buckwheat kasha
0.5 lb grated cheese
2 eggs
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste

Method:
To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.

Ingredients:

For blintzes:
50 g flour
2 eggs
0.75 cup milk

For soufflé:
2 tbsp butter
2 tbsp flour
2 egg yolks and 3 egg whites
0.75 lb hot smoked salmon
1.25 cup milk
1.25 cup whipping cream
0.25 lb ground "Gruyere" cheese
1 shallot onion
2 tbsp ground parmesan cheese
1 bay leaf

Method:

Mix ingredients for blintzes, blend them, and cook blintzes on a small or medium skillet.

Ingredients:

1 lb tvorog (or Ricotta cheese)
2 eggs
1 cup sugar
1.5 – 2 cup flour
0.5 tsp baking soda
0.5 tsp salt
Dried apricots, raisins on taste
Vegetable oil for frying

Method:

Mix tvorog, eggs, salt, 1 cup flour, sugar, and baking soda.
Pour flour on a flat dish.
Put tvorog mix teaspoonful at a time on the flour, put 3 raisins and small cuts of dried apricots in the middle of the tvorog pieces, and roll into a ball.

Note:

Ingredients:

1.25 lb tvorog
3 eggs
1 cup vegetable oil
1 cup sugar
2 packs baking powder
1 pack vanilla sugar
1.5 lb all-purpose flour

Method:

Grind tvorog, add all ingredients except flour, and blend.
Continue blending, adding flour by the tablespoons.
Knead the dough until it ceases sticking to the hands. Let sit 2 hours in a warm place.
Divide it into same-size-parts, roll out, fill with chosen fillings, pinch closed.

Ingredients:

0.5 lb tvorog
2 eggs
1 tbsp sugar
Pinch of salt
Pinch of baking soda
7 tbsp all-purpose flour

Method:

Knead all ingredients together.

This dough is good for small pies cooked in a fryer with a variety of fillings (potato filling, meat, liver, or sweet ones).
Or, you can add more sugar, and just fry small balls.
Or, you can add small cuts of fresh plums, apricots, etc., to the dough, and fry small balls.

Tvorog is one of the most ancient and popular Russian dishes.
It was known in ancient Rome too, and one of philosophers, Columella, said that it is a favorable dish on a rich and poor table.
Tvorog is a well-balanced and useful dish, containing proteins, necessary amino acids, microelements, and vitamins. It is allowed-for-all dish, and it is absolutely necessary for children, because it contains plenty of calcium, and 14%-22% of protein. For a long time, Russians called tvorog "syr", which means "cheese", and even still pancakes with tvorog are named "syrnik".