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Recipes with full-fat sour cream

4 recipes that use full-fat sour cream, with photos, step-by-step instructions and cook times. The quickest, Tsakhdon, takes 10 minutes. It is most often cooked with plain flour, butter and sugar.

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Dzykka

Shepherds in the high pastures of North Ossetia cooked dzykka in a cauldron over the fire from what the herd gave them, and it is still a winter breakfast and a dish for guests in Vladikavkaz homes. Young cheese and thick sour cream are heated and stirred with a little flour until the mass turns smooth, stretchy and glossy and clear yellow butterfat seeps out at the edges. It is rich, salty and tangy, eaten hot by scooping it up with flatbread or boiled potatoes. Ossetian cheese uses animal rennet, so choose a young brined cheese labelled vegetarian. A common mistake is stopping too early: dzykka is ready only when the fat separates and pools. Chef's tip: use a heavy non-stick pan and a wooden spoon and keep the heat low; high heat scorches the base long before the butter appears.

30 minRussianVegetarian
by KrazyBadal 0 views

Rømmegrøt

Rømmegrøt is the porridge of Norwegian celebrations: full-fat sour cream simmered and thickened with flour until the butterfat seeps out, then loosened with milk into a rich, silky pudding and served with cinnamon sugar, melted butter and a side of cured meats or flatbread. It is eaten at midsummer, weddings and on St Olav's day, and in the summer farms of the mountains; in Oslo it is bought in tubs for Saturday treats. A common mistake is using low-fat sour cream, which will not release its butter. Chef's tip: skim off the golden fat that rises and drizzle it back over the porridge in the bowl; that is the traditional 'smørøye' (butter eye).

30 minScandinavianDesserts
by KrazyBadal 0 views

Tsakhdon

Ossetian tables in Vladikavkaz and the mountain villages of North Ossetia nearly always carry a bowl of tsakhdon, the thick, garlicky sour cream that goes with three-pie feasts, boiled beef, potatoes and anything grilled. It is cool, tangy and sharp with raw garlic, flecked green with dill, coriander and a little mint, and some families add a pinch of crushed red pepper. Garlic pounded with salt gives a smoother, sweeter heat than chopped garlic, so take the extra minute with a mortar. The usual slip is serving it the moment it is mixed; ten minutes in the fridge lets the garlic soften and spread through the cream. Use full-fat sour cream, as low-fat versions turn runny. Chef's tip: thin it with a spoon or two of cold water or kefir if you want it pourable over hot potatoes rather than spoonable beside pies.

10 minRussianChutneys & DipsGluten free
by KrazyBadal 0 views

Medovik

Medovik, the honey cake, is the birthday and name-day cake of countless Ukrainian homes, from Dnipro to Zaporizhzhia, and is shared with kitchens across the former Soviet Union. Eight thin layers of honey-caramel dough are baked like biscuits, then stacked with a tangy sour-cream frosting and left overnight, when they soften into a tender, moist cake. The crumbs from trimming coat the outside. Because it is made with honey and eggs, it is vegetarian but not vegan. Chef's tip: cook the honey, sugar and butter until it turns a deep amber before the bicarbonate goes in; that caramel is the whole flavour of the cake. Common mistake: cutting it the same day, before the layers have soaked up the cream, when it is still dry and hard.

120 minUkrainianBaking
by KrazyBadal 0 views

Goes well with full-fat sour cream