Tag: Sourcream Recipe

Legendary Dishes | Pähkinäkakku (nut cake)


This enigmatic nut cake of Finland utilises oily nuts and gives a flavour that is unique in such cakes. Some versions call for less nuts and more flour. As this is a nut cake we favour a higher quantity of nuts to flour. The dry to wet ratio is generally 1:1. This is the chocolate version. For a frosting combine melted chocolate with warmed whipped cream at a 3:1 ratio. The frosting can also contain crushed mixed nuts.

  • 200 g mixed nuts (hazelnuts, pecans, walnuts), ground
  • 170 g sugar
  • 170 g white wheat flour
  • 150 g sour cream
  • 100 g butter, melted
  • 3 eggs
  • 50 g cocoa powder
  • 30 g vanilla sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • Salt, pinch

Preheat oven to 180ºC.

Combine all the dry ingredients – baking powder, cinnamon, cocoa powder, flour, nuts and salt – and mix thoroughly, breaking up any lumps.

Whisk the eggs and sugars until light and thick, carefully fold in the dry mixture, the melted butter and the cream.

Pour into a lined cake tin.

Bake for 65 minutes. Test after 55 minutes.

Legendary Dishes | Solyanka {Солянка} (winter soup pot)


This winter soup pot is associated with every type of indigenous food across the vast expanse of Russia, from beef and pork meat on the bone, cooked, cured and smoked meats and sausages, root vegetables like carrots and potatoes, leaf vegetables like cabbage and kale, plus beans, capers, garlic, lemons, mushrooms, olives, onions, peppers, pickles, sour cream and tomatoes, and seasonings including herbs and spices. Solyanka was one of the traditional food subjects on the food forum Povarenok, specifically this thread. This version is adapted from that conversation.

  • 1.5 litres + 1 litre water
  • 750 g pork chops
  • 600 g onions, sliced
  • 500 g potatoes, chopped into large pieces
  • 250 g cabbage, sliced thin
  • 250 g carrots, grated
  • 2 smoked pork sausages, cut into thick slices
  • 2 pickled gherkins, diced small
  • 100 g black olives
  • 100 g smoked pork loin, diced small
  • 4 tbsp sour cream (optional)
  • 50 g capers
  • 4 garlic cloves, mashed
  • 30 g dried forest mushrooms, soaked in water overnight
  • 30 ml sour juice from gerkhins
  • 30 ml rapeseed oil / olive oil
  • 2 tbsp tomato paste / red pepper paste
  • 15 g boullion / mixed seasonings
  • 2 tsp savory
  • 5 g allspice
  • 5 g black pepper
  • 5 g smoked paprika
  • 1 tsp dill
  • Salt, large pinch
  • Lemon slices, for garnish

Place the pork chops in the bottom of a large heavy-base pot, dry fry for a couple of minutes until the chops begin to realise their fat. Turn the chops over and fry until the fat is released. Pour one and half litres of water into the bottom, bring slowly to the boil. Reduce heat and simmer for 45 minutes. Turn off the heat, leave to cool. Remove the meat, shred.

Add one litre of water to the pork cooking liquid. Add the potatoes, mushrooms, sausages, mixed seasonings, black pepper and salt, cover and cook for 45 minutes. After 30 minutes add the herbs, capers, cabbage, gherkins, tomato or red pepper paste and three of the mashed garlic cloves.

While the potatoes are cooking pour the oil into a large frying pan, fry the onions over a medium to low heat for 30 minutes. Add allspice, paprika and remaining garlic clove. Fry for 5 minutes. Add carrots, fry covered over a gentle heat for 15 minutes. Add the juice, reduce for five minutes.

Transfer the mixture from the frying pan into the pot followed by the pork chop meat and pork loin cubes. Heat through.

Serve with the olives, sour cream and lemon slices.

Legendary Dishes | Spinatknödel (spinach dumplings)

  • 500 g spinach, chopped
  • 200 g breadcrumbs
  • 150 ml sour cream / cream cheese
  • 2 eggs
  • 30 g + 60 g butter
  • 90 g onion, chopped small
  • 45 g parmigiano cheese, grated
  • 1 tbsp + 1 tbsp flour
  • 1 tbsp parsley, chopped small
  • 1 garlic clove
  • 5 g black pepper
  • 5 g salt
  • Nutmeg, large pinch

Sauté onion and garlic in 30 grams of butter over a low heat for ten minutes, add spinach, increase heat and cook until the leaves wilt, evaporate liquid, leave to cool.

Whisk the eggs into the cream cheese or sour cream.

Combine the breadcrumbs, cream mixture and spinach mixture in a bowl, add seasonings, parsley and one tablespoon of flour, leave to rest for 30 minutes.

Make dumplings with wet hands. Roll in flour.

Bring salted water to a boil in a large pot, reduce heat to a simmer, add dumplings. Cook until they rise to the surface.

Serve with browned butter and parmigiano.

Legendary Dishes | Blumenkohlauflauf mit Kasseler und Kartoffeln (baked cauliflower with smoked pork and potatoes)



  • 1.5 litres water
  • 1 kg potatoes, peeled, sliced thin
  • 1 large cauliflower, cut into florets
  • 500 g smoked pork, sliced thin
  • 300 g carrots, cubed small (optional)
  • 5 g salt


  • 300 ml crème fraîche / sour cream
  • 200 ml vegetable stock, home-cooked
  • 150 g semi-hard cheese, grated
  • 60 g shallots, sliced thin
  • 50 g hard cheese (e.g. parmigiano), grated
  • 30 g blue cheese (optional)
  • 30 g butter
  • 2 tbsp white wheat flour
  • 5 g black pepper
  • 5 g nutmeg, grated
  • 5 g paprika
  • Salt, large pinch
  • 2 sprigs parsley

Cook cauliflower, onions and potatoes together in salted water for 5 minutes. If using cook carrots separately in salted water.

Fry shallots in butter, dust with flour, sauté for a minute or two. Stir in the vegetable broth and cream, season. Add the semi-hard cheese and, if using the blue cheese. Simmer on low heat for about 10 minutes.

Layer the cauliflower in a baking dish followed by the potatoes, onions and smoked pork pieces.

Pour the sauce over the vegetables, sprinkle with hard cheese.

Bake at 175°C for 45 minutes.

Serve garnished with parsley.