Russian Friday – Paskha

After publishing the Kulich recipe, I was pleasantly surprised that so many of you were interested in Russian Easter celebrations!  Well, I guess Russians know how to party, so your curiosity is justified ;-)

Lots of you asked me for a Paskha recipe, which is another famous Easter dish, a symbol of joy and blissful eternity.  Often it’s made with raw eggs, though they freak me out, so I chose an egg-less version.  Traditionally this no-bake recipe requires a special pyramid-shaped mold, but ohm, I do not have one.  So, here is an uglier alternative by yours truly.

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PASKHA

INGREDIENTS:

  • 500 g farmers cheese
  • 50 g unsalted butter
  • ½ cup sour cream
  • 50 g confectioner’s sugar
  • ½ cup raisins
  • ½ cup rum (optional)
  • 4 tbs walnuts

DIRECTIONS:

If using rum, soak raisins in it, or simply pour ½ cup of hot water of them, and let rest for 30 minutes.

Grind farmers cheese through a meat grinder and mix it with sour cream until the mixture reaches consistency.  Mix in the confectioner’s sugar and raisins.

Place a cheese cloth over the mold and fill it with the farmers cheese mixture.

Cover with a wet cloth and place a weight over it. Place the mold on a plate, to catch the whey, and leave in the fridge for 12-24 hours.

If you have no mold, form a ball and wrap it tightly in a double-folded cheese cloth, place it on a plate, and refrigerate for 12-24 hours.

Carefully remove the Pakha from the mold (or cheese cloth) and sprinkle with some walnuts.

Христос Воскресе!

 

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20 comments

  1. Sara says:

    My neighbor was just telling me about this. Even without the rum, it looks very rich. Glad to see it has sour cream, couldn’t be Russian without it. Do you get the New Yorker, by the way? There is an article on traditional Russian food this week.

  2. dianeskitchentable says:

    I’ve never seen this before but it definitely looks like something I’ll be trying in the near future. It seems like it take a long time but not in the actual work part of making it – I like that.

    • Anastasia says:

      Thanks so much, Assia! I’m honored! As you, though, I’ll have to delay the award post due to the crazy schedule! Thanks so much, and I enjoyed reading your post!

  3. Bob Vivant says:

    As a general rule, I love anything with farmers cheese, including egg salad. This reminds me of a Russian dip I made once with walnuts, garlic, and farmers cheese, but THIS sounds even better. Love the idea of soaking the raisins in rum. I’m a sucker for a good appetizer recipe–and this is about to become a staple. Thank you! Happy Easter!

  4. Michelle says:

    This looks wonderful. (And I’m wondering why your posts haven’t been showing up in my WordPress reader. So, I’ve unfollowed and followed you again and will be hoping that works!)

  5. abby @ thingsforboys says:

    Beautiful blog! We just broke into our Paskha this morning…yum! I don’t have a pretty mold either (my MIL does) so I bought a plastic flower pot to use. It works really well.

  6. scrumptious says:

    Oh this looks amazing and looking at the cheese and raisins makes my mouth yearn for the taste and texture of творог. Even before I became vegan, I never found a true equivalent here in the US. That was before I knew about the Russian markets in the Richmond, though… Is that where you get yours?

    • Anastasia says:

      When we eat it raw, I try to make my own tvorog ;-), but for everything baked or fried I get it in Richmond – so much easier ;-) Though, we live in Glen Park, it’s quite a drive to the avenues at Geary…

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