Recipes

🥞 Syrniki (Slavic Cheese Pancakes)

A taste of a slow, cozy morning.

There is a special kind of magic in a Slavic kitchen, the ability to turn the humblest ingredients into pure comfort. And nothing says comfort quite like syrniki. These are not your typical fluffy pancakes; they are little clouds of sweet and tangy farmer's cheese (tvorog), held together with just a bit of flour and egg, then pan-fried in butter until golden and slightly crisp on the outside, with a soft, warm, curd-like center.

Served hot with a generous dollop of cold sour cream and a spoonful of berry jam, syrniki are the taste of childhood, of slow weekend mornings, and of a grandmother's love on a plate.

🌿 Ingredients

• 500g (about 2 cups) farmer's cheese (tvorog), as dry as possible
• 1 large egg
• 3-4 tablespoons all-purpose flour, plus more for dusting
• 2-3 tablespoons sugar (adjust to your sweetness preference)
• 1 teaspoon vanilla extract
• A pinch of salt
• Butter or neutral oil for frying

For Serving:

• Sour cream (smetana)
• Jam (varenye), honey, or maple syrup
• Powdered sugar
• Fresh berries

🔥 How to Make It

1. Prepare the Cheese: The key to good syrniki is dry cheese. If your farmer's cheese seems wet, place it in a cheesecloth or a fine-mesh sieve and gently press out as much liquid (whey) as you can.
2. Mix the Dough: In a medium bowl, combine the farmer's cheese, egg, sugar, vanilla extract, and salt. Mix well with a fork until everything is incorporated.
3. Add the Flour: Sprinkle in 3 tablespoons of flour and mix until a soft, slightly sticky dough forms. Be careful not to add too much flour, or the syrniki will be tough and rubbery. The dough should just barely come together.
4. Shape the Patties: Lightly flour your hands and a clean work surface. Scoop a heaping tablespoon of the cheese mixture and roll it into a ball. Gently flatten it into a small, thick disk, about 1-1.5 cm (½ inch) thick. Lightly dust each side of the patty with flour.
5. Fry to Golden Perfection: Heat a generous knob of butter or a splash of oil in a skillet over medium heat. Once the butter is sizzling, carefully place the syrniki in the pan, leaving some space between them.
6. Cook Slowly: Fry for 3-5 minutes on each side, until they are beautifully golden-brown and cooked through. Don't rush them on high heat, as the outside will burn before the inside is warm and soft.
7. Serve Immediately: Syrniki are best served fresh and hot from the pan. Arrange them on a plate and serve with your favorite toppings.

🧙‍♀️ Notes from the Old World:

The soul of syrniki is the tvorog. A good, dry, full-fat farmer's cheese will make all the difference. Some grandmothers would add a handful of raisins (pre-soaked in hot water) or a bit of lemon zest to the dough for extra flavor. Don't be afraid if the dough is a bit sticky and tricky to work with; a light hand and a well-floured surface are your best friends. These are meant to be rustic and imperfect, a testament to the simple, heartfelt cooking of the old world.

🍲 Sarma (Stuffed Cabbage Rolls) A taste of home, rolled with love.

Sarma is a dish that speaks of family, tradition, and long, slow cooking. It's a Balkan classic, a hearty and flavorful meal of fermented cabbage leaves stuffed with a mixture of ground meats and rice, simmered for hours to tender perfection.

🌿 Ingredients

• 1 large head of cabbage, frozen for 3 days, then thawed
• 1 pound lean ground beef
• ½ pound ground pork
• ½ pound ground ham
• 1 cup uncooked long-grain white rice
• 1 onion, finely chopped
• 1 egg
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• ½ teaspoon garlic powder
• 1 pound sauerkraut
• 1 cup tomato juice
• 1 cup water, or as needed

🔥 How to Make It

1. Prepare the Cabbage: Carefully remove the leaves from the head of cabbage.
2. Make the Filling: In a large bowl, mix together the ground beef, pork, ham, uncooked rice, onion, egg, salt, pepper, and garlic powder until well combined.
3. Assemble the Rolls: Form the meat mixture into oblong balls, using about 1/2 cup of the mixture for each. Wrap a cabbage leaf around each ball, tucking in the sides to create a neat package.
4. Simmer: Spread the sauerkraut in the bottom of a large pot. Layer the cabbage rolls on top, placing them seam-side down. Pour the tomato juice over the rolls, then add enough water to cover. Bring to a boil, then reduce the heat to low and simmer for about 3 hours, adding more water as necessary.

🧙‍♀️ Notes from the Old World

Sarma is a labor of love, a dish that's meant to be shared. It's even better the next day, when the flavors have had a chance to meld. Serve it with a dollop of sour cream and a piece of crusty bread to sop up the delicious juices.

🍲 Classic Borscht A taste of the homeland.

This isn't just soup; it's a bowl of history, a vibrant, soulful dish that has warmed Slavic tables for centuries. Every family has its own version, a secret passed down through generations. This one is a classic, a hearty and flavorful borscht that's perfect for a cold day.

🌿 Ingredients

• 1.5 lbs beef short ribs
• 1/4 large onion, quartered
• 1 carrot, cut into big chunks
• 2 celery stalks, cut into chunks
• 2 bay leaves
• 6-7 black peppercorns
• 1 Tbsp salt
• 12 cups water
• 2 Tbsp oil, divided
• 1 medium onion, diced small
• 2 cloves garlic chopped + 3-4 cloves garlic sliced
• 2 carrots, peeled and grated
• 2 large beets, peeled and grated
• 1 tsp sugar
• 2.5 Tbsp white vinegar, divided
• 4 Tbsp tomato paste
• 3 medium Yukon potatoes, peeled and cut into small chunks
• 5 cups shredded cabbage
• salt to taste
• pepper to taste
• 2 Tbsp fresh dill, chopped
• 2 Tbsp fresh parsley, chopped
• sour cream, to serve

🔥 How to Make It

1. Make the Broth: Combine short ribs, quartered onion, carrot chunks, celery, bay leaves, peppercorns, salt, and water in a large soup pot or Dutch oven. Bring to a boil, then lower the heat to simmer, covered, for 2.5 to 3 hours, or until the meat falls off the bones easily. Skim off any scum that rises to the top during the first few minutes of cooking.
2. Prepare the Vegetables While the Broth Simmers: In a pan, heat 1 Tbsp oil and sauté diced onion for 2-3 minutes. Add chopped garlic and grated carrot. Sauté until they start to soften, about 6-8 minutes. Set aside.
3. Cook the Beets: In the same pan, add 1 Tbsp more oil and sauté grated beets for 4-5 minutes. Add sugar, ½ Tbsp white vinegar, and tomato paste and cook for 12-15 minutes, until the beets are tender.
4. Finish the Soup: Once the broth is done, remove the short ribs. Discard the bones and shred the meat into big chunks. Discard the vegetables and strain the beef broth. Bring the beef broth to a boil again and add back in the beef along with potatoes. Let it simmer on medium-low heat for 15 minutes. Add the sautéed onion and carrot mixture along with shredded cabbage, salt, and pepper. Cook for 10 minutes. Add the beet mixture and let it simmer again for 7-8 minutes.
5. Final Touches: Stir in 2 Tbsp white vinegar along with chopped dill, parsley, and sliced garlic, and let it simmer for 2 minutes. Taste and adjust for salt and vinegar.

🧙‍♀️ Notes from the Old World

Borscht is always better the next day. The flavors deepen and meld together overnight. Serve it with a generous dollop of sour cream and a slice of dark rye bread. This is more than just a meal; it's a connection to the past.

Slavic Living – Recipes from the forest, the fire, and the hands of our grandmothers.

🍲 Wild Mushroom & Buckwheat Soup

A bowl of forest warmth.

This soup is humble, hearty, and full of earth. Buckwheat has long been a staple in Slavic kitchens — easy to grow, nourishing, and honest. Combined with wild mushrooms, garlic, and herbs, it becomes more than a meal. It becomes memory.

🌿 Ingredients

• 1 cup dry buckwheat groats (toasted is best)
• 2 tablespoons butter or lard
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups wild mushrooms (chanterelles, porcini, or mix), cleaned and sliced
• 1 small carrot, grated
• 1 potato, peeled and diced
• 5 cups vegetable or chicken broth
• 1 bay leaf
• Salt and black pepper to taste
• Fresh dill or parsley to serve
• Optional: a spoon of sour cream

🔥 How to Make It

Start by rinsing your buckwheat under cold water, then set it aside.

In a large pot, melt the butter or lard over medium heat. Add the chopped onion and cook until soft and golden. Stir in the garlic, mushrooms, and grated carrot. Let everything sizzle for 5–7 minutes, stirring now and then.

Add the diced potato, bay leaf, broth, and a pinch of salt. Bring it all to a gentle boil.

Now stir in the buckwheat. Lower the heat and simmer the soup for about 20 minutes, or until the grains and vegetables are tender. Stir occasionally. Add more water if it gets too thick — this soup should be rich, but not heavy.

Taste, season with black pepper and more salt if needed.

Serve hot with fresh dill or parsley sprinkled on top. If you have sour cream, add a small spoonful — it’s optional, but deeply traditional.

🧙‍♀️ Notes from the Old World

In the villages, this soup was made in clay pots and cooked slowly near the edge of the stove. It was never rushed. Let it sit a few minutes before serving — it tastes better when it's had time to rest.

Good food remembers where it came from.

Slavic Living – Recipes from the forest, the fire, and the hands of our grandmothers.