Russian Season


Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Russian Paskha

Russian Paskha

This year all Christians celebrate Easter on the same day, which is perfect to my mind: not only because we kind of unite on this Sunday, but also because I have a few days off :) It’s unexplainable how in a country where the Orthodox tradition is second most widespread religion, none of the Orthodox holidays are officially recognized. But that’s how things are in Latvia (tolerance is not our forte). So I’m glad that at least this year I had a day off on the Great Friday and we had the time to get ready for Easter.

We spent all Saturday in the kitchen together with my Mom – whipping, beating, chilling, melting, kneading enormous lumps of heavy dough, worrying about the dough rising slowly (which is no wonder as it contains 15% of dried fruit and nuts; I would even say it’s our Easter tradition to worry about the dough – same story every year); then finally baking and topping the Easter cakes with smooth and glossy icing. Phew!

A post about the result of this great cooking day – Kulichi – is on its way; in the meantime, I will tell you about another very traditional Russian treat, an Easter table essential, which is much easier to prepare. This dessert made of fine-grained cottage cheese, whipped cream, and boiled egg yolks, is called Paskha (which actually means Easter). We also like to add in plenty of diced dried apricots, golden raisins, and walnuts. I love the sweetness and creaminess of Paskha, chilled and airy, right from the fridge, with the fruity bits of dried apricots in it. Here I’ve got to remind you that in Orthodox tradition, Easter is preceded by the Lent, which allows only a very restrictive list of products. That is why all Easter dishes are packed with calories and made with lots of eggs, milk, cream, and butter. I have to confess however, that while our family menu is mainly vegetarian all year round, we don’t feel strong enough to give up dairy products and eggs for Lent :-p

P.S. This is how we like to prepare Paskha – if you check the traditional, original recipes, Paskha is always placed into a special pyramidal mold. We prefer to keep it moist and airy!

Russian Paskha


250g cottage cheese (15% fat, fine-grained, yet not too smooth like a paste)
100g white sugar, divided into 3 parts
50g butter (room temperature)
120g cream
2 hard-boiled egg yolks
50g fine golden raisins, diced if necessary
100g dried apricots, diced
Vanilla to taste
A handful of diced walnuts

Serves 4


Combine egg yolks, 1 part sugar, and butter. Blend them until smooth.

Combine cottage cheese and 1 part sugar, then process with a blender until homogeneous yet with tiny crumbs (the dessert should have some texture; it’s not a cream or a mousse).

Whip the cream with the remaining sugar and vanilla until firm peaks form.

Combine the egg paste, the cottage cheese, and the whipped cream, add in diced apricots and raisins. Mix together the ingredients and leave the Paskha in the fridge for a couple of hours.

Serve chilled, topped with diced walnuts.

Happy Easter!

Russian Paskha

Russian Paskha

Related Posts Plugin for WordPress, Blogger...

Category: Russian

Tagged: , , ,


Print This Post Print This Post

10 Responses

  1. This must be delicious indeed, so simple and yet so yummy! BTW, thanks for your comment on my kulich, coming from you it flatters me! And I love the Easter eggs, so beautiful!

  2. melrose says:

    I don’t know why, but I was sure that you are living in USA:)
    Happy Easter! Hristos se rodi!

  3. melrose says:

    …you have been living… (my mistake):)!

  4. Alina says:

    Miriam, thank you! Your kulich was really fabulous!
    Melrose, thank you very much, Happy Easter to you too, Hristos Voskrese! hmm sometimes I wish I lived in the US - seems like it’s a foodie paradise with all the ingredients, exotic fruits, and vegetables available!!

  5. Anna says:

    Wow, I never heard of that, but looks like I’m missing big time, it looks delicious.

  6. Katie says:

    This was amazing and rich.Thank you for sharing. Took me awhile to convert it. This should help anyone that’s used to standard measurements.

    9 oz. cottage cheese (15% fat, fine-grained, yet not too smooth like a paste)
    1/2 cup white sugar, divided into 3 parts
    4 tbsp. butter (room temperature)
    ½ cup heavy cream
    2 hard-boiled egg yolks
    1.76 oz. or 3-4 tbsp. fine golden raisins, diced if necessary
    3.5 oz dried apricots, diced

  7. Prior to the 1996 year-end closing, only 40,000 out of
    the 182,000 part-time employees remained under the short-term status.

    It is the reason they are constantly enthused about upgrading the webpage and the
    nature of the administrations with a specific end goal to
    addition clients with more prominent trustworthiness towards this online stage.
    Some hype has been given to its revolutionary mix of RPG and RTS elements - but
    if its a revolution you’re looking for, you’ll be disappointed.

  8. solary says:

    PV systems are reliable technological equipment for the utilizing solar power.
    These inverters run on solar power and therefore their cost of running is very less.
    Here are some popular methods listed for your consideration:.

  9. says:

    That is a great tip especially to those fresh too the
    blogosphere. Short but very accurate information… Many thanks for sharing this one.
    A must read post!

    Feel frree too surf tto my websitte :: redirect (

  10. fund says:

    Thank you for every other informative site. The
    plaace else could I get that kind of information written in such an ideal manner?
    I’ve a mission that I am ust now operatijng on, and I’ve bedn on the
    glance out for such info.

    Feel free tto visit mmy web-site - fund

Leave a Reply to Alina × Cancel reply


Notify me of followup comments via e-mail.


Follow russianseason on Twitter


Our Flickr Photostream

ChurchkhelaWhite TulipsBaked Millet BarMillet BarsGreen and YellowCottage Cheese Apricot BunCottage Cheese Apricot BunPetushki LollpipopsChocolate Butter

Baking on Foodista