The name syrniki is derived from the Slavic word syr (сир), meaning a soft curd cheese.[3][4] The Ukrainian language retains the old Slavic sense of the word, as in domashnii syr (домашній сир, literal translation 'domestic cheese'), whereas in Russian another old Slavic word for curd cheese, tvorog (творог), is used.[4]
Preparation
Syrniki with raisins
Syrnyky or tvorozhniki are made from creamy tvorog,[5] mixed with flour, eggs and sugar, sometimes adding vanilla extract.[6]Pot cheese or farmer's cheese or quark is suggested as a substitute for the tvorog.[7][6] The soft mixture is shaped into cakes, which are pan- or shallow-fried in vegetable oil[8] or in hot butter.[9] The consistency should remain slightly creamy,[5] while they are slightly browned on both sides.[10] They are traditionally sweet[9] and served for breakfast or dessert,[11] but can be made savory as well.[6] Raisins, chopped dried apricot, fresh apples or pears are sometimes added into the batter.[7] They are typically served with varenye, jam, smetana (sour cream) and / or melted butter.[6][8][12]
Outside Eastern Europe
Their equivalent in Germany, especially East Germany, are the Quarkkäulchen. Syrniki have gained popularity in Israel in recent years, brought by immigrants from Ukraine, Russia, and Belarus.[13]
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Lyakhovskaya, L. (Ляховская, Л ) (1996), Pravoslavnaya obryadovaya kukhnya Православная обрядовая кухня [Orthodox ritual kitchen], Leyla Лейла, p. 606, ISBN9785858710486, Подавать сырники горячими со сметаной, вареньем, джемом к чаю, молоку, соку (Serve cakes hot with sour cream, varenye, jam and tea, milk, juice.){{citation}}: CS1 maint: multiple names: authors list (link)
