Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, russian paskha. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Russian Paskha is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Russian Paskha is something that I have loved my whole life.
Paskha (also spelled pascha, or pasha; Russian: па́сха; [ˈpasxə]; "Easter") is a Slavic festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great. More important then Christmas Is Pascha the feast of the Resurrection of the Lord. Celebrated in Russia, Serbia, Greece, Egypt, Iran, Armenia, Georgia.
To get started with this recipe, we must first prepare a few ingredients. You can cook russian paskha using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Russian Paskha:
- Take 600 g Ricotta (to replace quark)
- Get 1/2-3/4 cup 14% (or fatter) sour cream
- Prepare 1/2 cup unsalted butter
- Prepare 1/2 cup rinsed and dried raisins
- Get 1 tsp vanilla sugar
- Prepare 1/2-2 tsp white sugar (depending on how sweet you want it to be)
- Get 1/4 cup succade and/or crushed hazelnuts (optional)
The Russian word "Пасха" comes from the Greek "pascha" which comes from the Hebrew "pesakh" meaning Passover. The joyous Paschal season is here. We celebrated the glorious Resurrection of Christ in churches ablaze with lighted candles, the clergy in resplendent vestments greeting us with the life-giving news. Russian President Vladimir Putin congratulated Orthodox Christians and all Russians on Pascha.
Instructions to make Russian Paskha:
- You will also need a Paskha plastic mold (such as this one: https://www.amazon.com/dp/B00HNVFXWE/ref=cm_sw_r_cp_apa_fUpXBbCAPHHW2) and a cheesecloth (approximately 2' x 2'). Preparation: Thaw the butter for 2 hours outside of the fridge until soft (can also use microwave). Meanwhile, pour boiled water over raisins and let sit for 10 minutes. Drain and let raisins dry.
- Strain ricotta through the mesh strainer 3-4 times to give it the fluffy consistency of the quark. Leave it in a bowl.
- In a separate container mix all the sugars with the sour cream. Blend the mixture with spoon until it becomes liquid.
- Add the obtained sweet mixture to the fluffed ricotta.
- Add the softened butter to the bowl as well.
- Whip the contents of the bowl using a mixer on medium speed.
- At this point, add the raisins (+ optional: succade and/or crushed hazelnuts) to the final mix. Blend them well evenly into the mix.
- Carefully line the Paskha mold with the cheesecloth (opening towards the wider end of the mold). Make sure you have enough loose cheesecloth at the opening. Slowly pour the final mixture into the lined mold. Hold the cheesecloth edges to prevent it from being sucked into the mold.
- Close the wider mold opening with a few layers of loose cheesecloth. Place the mold on a small grill. Place the grill on top of a glass bowl. The bowl will serve as the draining dish. Place a heavy object (preferably a jar) of 2 L or more on top of the mold. This will serve as the weight to apply pressure and drain the excess moisture from Paskha. Place the mold and the draining system into the fridge.
- Allow Paskha to be drained for 2-3 days prior to serving. Once ready, flip the mold carefully onto the serving dish, and remove the mold, then the cheesecloth.
- Optional: May decorate with sugar icing for presentation.
The Russian Orthodox Church should be praised for its extensive and multi-faceted work. See more ideas about Pascha, Orthodox easter, Pascha basket. Nicholas Russian Orthodox Church, McKinney (Dallas area) Texas. Copyright © www.orthodox.net All Rights Reserved. Free online translation from Spanish into Russian and back, Spanish-Russian dictionary with transcription, pronunciation, and examples of usage.
So that’s going to wrap this up for this special food russian paskha recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
