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Automatically translated version. May contain inaccuracies compared to the original.
The name of this dish confuses everyone who learned Ukrainian as a second language. There is no cheese in it in the modern sense.
The Ukrainian word “syr” primarily means fresh cottage cheese, the kind made within a day. Hard yellow cheese is a different story and a later name.
So syrnyky have nothing to do with yellow cheese at all. They are made from the same product that used to be in every household, because milk had to be used up by the evening.
And here hides the main reason for failures.
We recommend the first and most important thing: the cheese must be dry. Wet cheese drags in flour, flour makes the dough heavy, and instead of delicate syrnyky you get rubbery patties.
Therefore the cheese is set in a cheesecloth and left to drain for at least an hour, preferably overnight in the refrigerator. If the cheese is grainy, it is pressed through a sieve. This is the one action you must not skip.
For half a kilo of dry cheese: one egg, two tablespoons of sugar, a pinch of salt, and two tablespoons of flour. That’s it. No more flour is needed, no matter how much you might want to add.
Do not knead the mixture for long. The more it is worked, the denser the syrnyky become.
Form them with wet hands, roll them lightly in flour, and shake off the excess.
Fry over medium heat with a lid on for four minutes per side. The lid is necessary; it cooks the inside while the crust turns golden.
Serve with sour cream, honey, or cherry jam.
Words age faster than recipes, and they confuse descendants more than recipes do.
💛Enjoy.
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