Dough Ingredients:
- flour - 1 kg .;
- milk (or boiled water) - 250 ml;
- yeast - 14 gr.;
- salt - a pinch;
- granulated sugar - 4.5 tbsp. spoons with a slide;
- chicken eggs - 2 pcs.;
- butter (or vegetable) - 3 tbsp. spoons;
For filling:
- granular cottage cheese - 0.5 kg;
- granulated sugar - 4.5 tbsp. spoons;
- sour cream 20% - 50 gr.;
- egg - 1 pc.;
- vanillin - a pinch;
- raisins - a handful.
Cooking
1. First, prepare the yeast dough. We heat the milk, pour into it 2 tbsp. spoons of granulated sugar, salt, st. a spoonful of flour and dry yeast. Stir thoroughly, leave alone for 7 - 10 minutes. During this time, a foam cap should form.
2. In a clean, deep bowl, beat the eggs with the remaining granulated sugar, add vegetable or butter, pour out the flour. We stir.
3. Pour the dough into the egg-sugar mixture, knead the tender dough. Cover with a towel and put in a warm place for a couple of hours.
4. To prepare the filling, first grind the cottage cheese through a sieve, add granulated sugar and vanillin. Whisk the eggs in a bowl, pour over the curd. We mix everything gently.
5. Pour boiling water over the raisins for 10 minutes to steam them out.
6. We combine cottage cheese and raisins. If the curd mass is too liquid, add a spoonful of flour to it.
7. Punch down the dough, put it on a floured table and divide it into even parts. From them we form a cake, in the middle we make a recess with the bottom of a glass. 
8. Lubricate the baking sheet with vegetable oil or lay baking paper. We transfer our cakes to the mold, put a tablespoon in the recess curd filling, grease the dough with yolk. We leave the cheesecakes "alone" for 15 - 20 minutes.
9. In the meantime, preheat the oven to 180 degrees. We put the baking sheet in the oven for 25 - 30 minutes.
10. Our cheesecakes with cottage cheese are ready.
Classic syrniki
Ingredients
- cottage cheese - 1 kg .;
- flour - 1 cup;
- eggs - 2 pcs.;
- granulated sugar - 0.5 cups;
- butter - 2 tbsp. spoons;
- salt - 0.5 tsp.
Cooking
1. In a bowl with cottage cheese, add eggs, granulated sugar, salt. We mix everything well. Pour the flour in portions. The finished dough should be very soft and not sticky to your hands.
2. Sprinkle the table with flour, lay out the curd mass, form a sausage with a diameter of 5 cm from it. With a sharp knife, cut across circles 1 cm thick.
3. Fry in butter until golden brown. 
4. Serve with sour cream or jam.
potato pancakes
Ingredients
- potatoes - 1 kg .;
- onion - 1 pc.;
- flour - 0.5 cups;
- salt - to taste;
- soda - a pinch;
- vegetable oil - for frying;
- egg - 2 pcs.
Cooking
1. Potatoes are peeled and peeped, washed, three on a coarse grater. Transfer to cheesecloth and squeeze out all the juice.
2. Chop the onion with a knife, add to the potatoes.
3. Mix flour, salt and soda, pour over potatoes. We mix everything thoroughly.
4. We heat the pan with sunflower oil, spread the cakes with a spoon, fry the crispy crust. 
5. Serve with sour cream.
fluffy pancakes
Ingredients
- flour - 300 gr.;
- kefir - 400 ml;
- chicken egg - 1 pc.;
- granulated sugar - 2 tbsp. spoons;
- salt - a pinch;
- soda - a pinch;
- vegetable oil - for frying.
Cooking
1. Mix the egg with sugar, add salt and kefir. If you do not have kefir, then you can add a little vinegar to the same amount of milk, wait 5 minutes and you will have kefir for pancakes.
2. Sift flour and soda, combine with kefir, knead the dough with a spoon or whisk, according to the consistency of thick sour cream. We leave for 20 minutes.
3. Heat up a frying pan with oil. We spread 5-6 pancakes with a spoon, fry.
4. Remove excess oil from the fritters with napkins or paper towels.
5. Pancakes can be eaten cold and hot.
homemade buns
Ingredients
- flour - 900 gr.;
- milk - 370 ml;
- instant yeast - 14 gr.;
- granulated sugar - 250 gr.;
- salt - 0.5 tbsp. spoons;
- vegetable oil - 2 tbsp. spoons;
- egg yolk - 2 pcs.
Cooking
1. Mix wheat flour, yeast, 2 tbsp. spoons of granulated sugar, salt. Pour warm milk into this mixture and knead a soft dough. We grease it with vegetable oil, cover the bowl with a towel, put it in a warm place for an hour.
2. During this time, our dough has doubled in volume, punch it down and cover it again with a towel for half an hour. 
3. Put the finished dough on a floured table, knead thoroughly. We roll the sausage, cut across into small pieces, 1-2 cm thick.
4. We roll the pieces into balls, then with a rolling pin we give the koloboks an oval, flattened shape. WITH inside lightly grease with vegetable oil and sprinkle with sugar.
According to ancient customs, meat was not consumed on Maslenitsa, although today the celebrants often deviate from various ancient Maslenitsa traditions. But the dishes for Shrovetide, their methods of preparation, certain products, which were more often than others present on the tables of the Slavs, when the Wide Maslenitsa stood in the yard, remained unchanged.
Traditional ones contained a large number of pancakes with fillings, without fillings, from various doughs. symbolized the circle of the sun, the arrival of spring warmth, were the most ritual dish on this holiday. They were served with boiled chicken eggs, caviar, sour cream, melted butter and other "pancake" ingredients. These are the most traditional ritual oil dishes it was customary to prepare for festive table.
The most common of the various dishes for Shrove Tuesday are pancakes made from wheat flour. It could be both wide yeast (thick) wheat pancakes, and thin sweet milk pancakes (on soda). Recall that the readers of "Povarenka" can always find recipes for pancakes for Shrove Tuesday from various doughs in the "Shrovetide" section and cook them for the holiday.
Another type of pancake recipes was based on buckwheat flour. Usually such pancakes were baked on yeast dough with buckwheat dark flour, diluted for friability wheat. From pancakes, wheat or buckwheat, special dishes were made for Shrovetide - cakes, pies, pastries, sandwiches. The filling for pancakes was prepared from cottage cheese, caviar, rice, buckwheat, fish, mushrooms, vegetables, berries and other products.
It was often possible to see, among other dishes for Shrovetide, early ripening (on soda) or yeast pancakes, which were made on yogurt, whey, kefir, liquid sour cream. Usually served with pancakes different kinds jams or syrups, also indispensable sour cream.
Potato potato pancakes were often baked as a pancake-like dish for Shrovetide. They were served with sour cream. Shrovetide recipes contained many fish dishes. If the presence of meat was not welcomed among the dishes for Shrove Tuesday, then the fish more than replaced meat products on the table. The hostesses treated the guests with jellied fish, jelly from it, herring of their own spicy salting, stewed fish, pies with fish filling, kurniki with fish.
They are quite suitable for the festive table, as rational additional classic dishes for Shrovetide, such as fish soup, casseroles with vegetables and pancakes, dumplings (with mushrooms, potatoes, cottage cheese, frozen and sweetened berries and other fillings), fruit desserts, jelly, pastille. But at the head of any table on Maslenitsa, there are still the kings of the holiday - pancakes of various shapes and types.
Maslenitsa is an ancient traditional holiday of the Slavs, which has come to us since pre-Christian times. Previously, however, it was celebrated much later, since it was on this holiday that people met spring. But now Maslenitsa begins a week before the start of Lent, and, in fact, continues this week. So, in 2019, the holiday begins on March 4 and will last until March 10 inclusive.
Since ancient times, the custom has been preserved to cook pancakes at this time, which symbolize the sun. According to Christian canons, it is still allowed to consume dairy products and fish on Maslenitsa, but you can’t eat meat anymore.
Traditionally, they also prepared various flour products, fried, boiled, salted or smoked fish and put fish aspic on the table. Our editors have collected recipes that can be cooked on this holiday, except for pancakes.
What to cook for Shrovetide
Honey gingerbread
Wednesday Maslenitsa was called "Gourmet". Mother-in-laws especially prepared for this day, because then sons-in-law came to them for pancakes. But besides them, mother-in-law often treated them to honey gingerbread.
Ingredients:
- flour - 4 1/4 cups
- sugar - 1 cup
- oil - 140 grams
- honey - 3 1/2 tbsp. spoons
- water - 1/2 cup
- soda - 1 teaspoon
- baking powder - 1 teaspoon
- salt - 1 teaspoon
- cinnamon - 1 1/2 teaspoons
- ground ginger - 1/2 teaspoon
- cloves - 1/2 teaspoon
- egg white - 1 piece
- powdered sugar - 1 1/2 cups
- lemon juice- 1 tbsp. spoon
Recipe:
In a saucepan, mix sugar, honey and water. Place over medium heat and, stirring occasionally, wait for the sugar to dissolve. Then add oil and spices - cinnamon, ginger, cloves. Remove from heat when butter has melted, then mix flour, baking soda and baking powder in a large bowl. Next, pour the warm mixture of spices, sugar and butter into the flour. Mix and knead the dough, from which then form a ball, wrap with cling film and refrigerate overnight. The next day, gingerbread cookies can be prepared from the finished dough. Remove the dough from the refrigerator and preheat the oven to 200 degrees. Roll out the dough after it has reached room temperature, and cut out the gingerbread cookies - with a special mold or a knife. Cut out gingerbread cookies can be sent to the oven, after covering the baking sheet with parchment paper. They are baked quite quickly - 5-6 minutes is enough for you!
Whisk egg white, icing sugar and lemon juice until smooth. Put the mixture in a bag, at the end of which cut off the tip. Paint the gingerbread with icing and wait until it hardens.
Honey gingerbread
Sbiten
This is an old East Slavic drink made from water, honey and spices, which often included medicinal herbal preparations. It can be both alcoholic and non-alcoholic, and has completely different variations - sbiten spicy, intoxicated, winter, molasses sbiten and the like. Let's talk about one of them - winter sbitna.
Ingredients:
- water - 4 glasses
- sugar - 0.5 cups
- honey - 5 tbsp. spoons
- carnation - 1 pc.
- cinnamon - 1 pc.
- bay leaf - 1 pc.
- cardamom - 2-3 pcs.
Recipe:
Pour 4 cups of water into a saucepan, put on fire and bring to a boil. Then add half a glass of sugar, 5 tablespoons of honey and various spices (cloves, cinnamon, bay leaf, cardamom) to boiling water. Boil for 10-15 minutes. Strain. Serve hot in a pitcher.
Sbiten
Dough figurines
You can also indulge your family with various figurines made from pastry: larks, doves and swallows. It was customary to cook such products especially on Thursday - "Razgulyay", as it was called.
Ingredients:
- flour - 3 tbsp. l. for dough and 3 cups for dough
- milk - 250 ml
- dry yeast - 30 g
- powdered sugar - 1 tbsp. for dough and 100 g for muffin
- chicken eggs - 2 pcs.
- sunflower oil - 1 tbsp.
- salt - a pinch
- butter - 120 g
Recipe:
First, prepare the dough: put powdered sugar, yeast, flour into warm milk (35-40 ° C) and mix until all products are completely dissolved. Leave the brew for half an hour. After this time, a magnificent “cap” will turn out, which will fall off later, and bubbles will appear on the surface - the dough is ripe.
In a separate bowl, mix the muffin: soft butter, eggs, sugar. Combine and mix: dough, muffin and flour so that the dough becomes elastic and smooth. Form a rich yeast dough into a lump, put in a saucepan, cover with a clean towel and leave for 1-2 hours to let the dough rise. Then knead the dough and form figures out of it and place on a baking sheet greased with oil. Bake the muffin for 40 minutes at 180 degrees. In this case, after 20 minutes, grease the product with a beaten egg yolk.
Dough figures can be decorated with icing
Drochena or Drachenka
This dish is made from flour, eggs and milk. In some cases, jerking off is very similar to an omelet, in others it is more rigid - like baked cakes. The jerking off also had a ritual meaning: on the days of the commemoration, they went to the cemetery with her.
Ingredients:
- flour - 1.5 cl.
- yolks - 10 pcs.
- squirrels - 5 pcs
- heavy cream - 1 sc.
- butter - 1 tbsp.
- salt - 1 tsp
- powdered sugar - 3 tbsp.
Recipe:
Pound the yolks with powdered sugar until white, gradually pour in the cream into the mixture and mix until a homogeneous mass is formed. Gradually add flour and knead the dough. Salt and beat well. Separately, beat the whites with a pinch of salt until stiff foam. Gently add to the batter, mixing from top to bottom.
Pour into a greased dish or deep frying pan and place in the hot oven for 15-20 minutes.
drochena
Kurnik
According to custom, on Saturday there were “sister-in-law gatherings”, or rather, on Saturday evening the table was filled with flour dishes: dumplings with cherries, kurniks and various pies. By the way, the rite of burning an effigy took place at the same time. People believed that the fire had magical powers and cleansed a person of everything bad. Kurnik is also called the royal pie, the king of pies and the festive one. Although in Christianity it is not customary to eat meat during this period, but if you do not follow these rules, you can try to cook it.
Ingredients:
- butter (preferably homemade) - 100 g
- sour cream - 110 g
- soda - 0.5 tsp
- salt - pinch
- flour - 2 cups
- meat - 500 g
- potatoes - 2 pcs.
- onion - 1 pc.
- eggs - 1 pc.
Recipe:
Melt butter and cool. Add sour cream, salt, soda and beat in an egg. Mix everything. Knead a light dough. To do this, sift the flour, add the sour cream-butter mixture. Cover the dough with cling film and leave for an hour. Meanwhile, prepare the filling. Chop the meat, potatoes and onions very finely with a sharp knife, add salt and pepper. Stir.
Divide the dough into two parts in the following proportions: 2/3 and 1/3. Roll out the larger part to a thickness of 5 mm and place on a parchment-lined baking sheet. Stepping back from the edges of 5 cm, evenly distribute the filling. Roll out the second piece of dough and place on top. Graft the edges and make cuts in the center with a knife to let the steam out. Lubricate the chicken with a beaten egg and put in the oven for 40 minutes at 180 degrees.
Chicken pie
Pie with red fish
This is an incredibly delicious dish. It can be served both cold and hot. According to the proposed recipe, frozen fish is quite suitable for making fish pie. puff pastry, so it can be prepared quite easily and quickly.
Ingredients:
- salmon or lightly salted trout - 300 - 400 m
- yeast puff pastry
- eggs - 4 pcs.
- green onions - 1 bunch
- rice - 1 cup
Recipe:
First, boil the rice ahead of time so that it has time to cool. Line a pie dish with parchment paper and brush with butter. Then roll out two sheets of dough. Lay one sheet at the bottom of the mold. Remove the skin and bones from the fish and cut into small pieces. After that, hard boil the eggs and chop the onion.
Now lay out the layers of the pie filling on the base: a layer of rice, then onions and eggs. The last one is a layer of fish. Top with the second half of the dough. Pinch the pie dough around the edges, brush the top of the pie with butter and sprinkle with sugar. To let the steam out, make a few holes with a knife. In an oven preheated to 180 degrees, you can send the pie for 40 minutes.
Fish pie
Kaymak
Kaimak is rarely found on store shelves. This is a dairy product. Delicate, sweet or salty mass is a cross between cottage cheese, sour cream and butter.
Ingredients:
- cream - 3 tbsp.
- sugar - 1 tbsp.
- vanilla sugar (natural) - ¼ sachet
- lemon - 1 pc.
Recipe:
Combine two glasses of cream with sugar and vanilla sugar and cook over low heat until tender (a drop dipped in cold water should thicken to the consistency of sour cream). When cooking kaimak, make sure that it does not burn.
Quickly cool the finished kaimak (put the vessel in cold water), then beat with a spatula, adding lemon juice drop by drop. When the kaimak becomes thick and white, carefully add the cream to it. Mix the mass well and put in the refrigerator. Kaymak can be served alone or added as a layer for waffles or cake.
Kaymak
Varenets
This fermented milk drink, prepared from baked cow's milk (ryazhenka), using sour cream as a starter.
Ingredients:
- milk - 1 l
- cream - 250 ml
- sour cream - ½ tbsp.
- yolk - 1 pc.
- sugar - 1 tbsp.
Recipe:
Mix milk and cream in a saucepan and put in the oven. As soon as peaks appear on the surface, lower them to the bottom with a spoon and shake. Set aside one pike on a plate. Continue baking until the milk is reduced by one third. Remove the baked milk from the oven and cool to 40°C.
Add sour cream mixed with yolk and sugar, beat with a whisk, pour into cups and put a piece of foam on top. Put in a warm place (30-40 ° C) until the varenets turns sour. Then refrigerate. Serve the varenets with sugar, cinnamon and crackers.
Cheesecakes "Kyiv"
Maslenitsa is sometimes also called the Cheese Week. On this holiday, various dishes were prepared from cottage cheese, in particular, syrniki.
Ingredients:
- homemade cheese - 500 g,
- flour - ¾ tbsp.
- eggs - 3 pcs.
- sugar - 3-4 tbsp.
- jam - 2-3 tbsp.
- raisins - 2 tbsp
- white crackers - 50 g
- butter - 100 g
- powdered sugar - 1 tbsp.
- sour cream 20% fat - ½ cl.
- salt to taste
Recipe:
Rub the cottage cheese through a sieve, mix with sugar, two eggs, salt and flour and mix until smooth. Sort the raisins, wash and dry. Boil the raisins with jam until thick and refrigerate. Divide the curd mass into pieces, roll into round cakes 5-7 mm thick, put the cooked jam and make oval cheesecakes. Dip each cheesecake in a beaten egg, coat in breadcrumbs and fry in in large numbers oils. Sprinkle with powdered sugar when serving. Serve sour cream separately.
Syrniki
Bon appetit!
We can’t do without flour, no matter what pies and pancakes we make. We only note that for the preparation of pancakes they use the most various types flour - not only wheat, but also, oatmeal, rye. Best of all, in this case, pancakes are obtained from several types of flour, mixed in different proportions ( especially if the main role in this mixture is given to wheat flour), as well as from flour in half with oatmeal.
2. Milk
Buy milk in a bottle, that is, pasteurized, not " long-playing". If you are going to seriously engage in pancakes and pies, it will take a lot of milk, it definitely won’t have time to turn sour.
3. Butter
First, you will need oil for the dough. Secondly, you will grease freshly fried pancakes by stacking them. Thirdly, and this is a very important argument, butter is the most important part of any normal Russian snack - black bread with butter and herring, white bread with butter and caviar, Borodino bread with butter and salmon. No one will refuse such an appetizer, no one.
The best oil is one that has a shelf life of 3-4 months. By the way, unlike Russian-made butter, most of the butter from Europe is stored for six months, or even a year - and this is alarming.
4. Sour cream
Smetana is actually the main Russian sauce, either on its own or salted or sweetened. The last one for pancakes, pancakes and cheesecakes will be the very thing.
5. Curd
If you want to make spring rolls, cottage cheese will be very relevant ( we don’t mention meat because those who observe Great Lent refuse meat already on Shrovetide week). In addition, they are very good for Maslenitsa.
6. Eggs
Chicken eggs are useful for dough, and, possibly, for filling pies - if you decide to cook them with rice or bake them.
7. Vegetable oil
Spinning is a primordially Russian way of frying: cooking in a thick layer of overheated oil, at least one centimeter thick (or even 1.5-2 cm). This is us to the fact that on Maslenitsa you can cook deep-fried brushwood, donuts and all sorts of other yarn pies. But pancakes can be fried in butter and lard - as you like.
8. Caviar
We cannot afford black caviar, we do not seriously consider imitated black caviar, but this is not a reason to limit ourselves to salmon caviar. You can experiment with white caviar - especially since it is now well represented in stores at a quite reasonable price.
By the way, before the revolution, pancakes with caviar were most often understood as pancakes with white caviar of pikeperch, whitefish, carp, carp, and pike caviar was especially valued. IN traditional cuisine it is customary to season it - either finely chopped onion and vegetable oil ( further optional - vinegar and lemon juice, as well as pepper), or sour cream.
9. Fish
Whatever one may say, Maslenitsa is an occasion to pickle salmon or trout. How to salt it -. Salted fish will be good with pancakes, and on bread and butter. Pies with fish will also come in handy for Maslenitsa.
10. Honey
For pancakes, it is worth picking up liquid, flowing honey. In general, honey begins to crystallize ( beekeepers say "sit down") 2-3 months after collection. Some varieties, such as acacia and chestnut, are much later, because they have more fructose. Acacia honey has the most classic taste, delicate, not cloying ( that is why it is most often used in confectionery), chestnut - tart, with bitterness, not for everybody.
11. Berries and fruits
It will be good for pancakes - it can be blueberries, strawberries, currants, lingonberries and so on. Since it’s February, it’s not at all necessary to buy expensive fresh berries, you can get by with frozen ones - there’s more that you still have to put the berries in a saucepan, add sugar and butter ( or water) and prepare the berry sauce. As an option - fruits: apples, apricots, peaches.
12. Mushrooms
Dried or frozen Forest mushrooms, as well as fresh champignons will be good as a filling for pancakes and. Mushrooms are well cooked with onions and sour cream. Note that oyster mushrooms as a filling for pancakes are worse than champignons - they are too hard.
13. Cabbage
You will need cabbage if you decide on a kulebyak or. By the way, have you tried mixing fresh and stuffing for the filling? It works out very well!
14. Liqueurs and mead
Sweet Russian alcohol will be good as an accompaniment to sweet pancakes, while ordinary vodka does not go well with them. But for pancakes with fish, all sorts of pie and savory deep-fried pies, vodka is very good.
15. Tea
A win-win option for sweet pancakes with honey, sour cream and berry fillings is hot black tea. Not some exotic, but the most familiar, Indian ( as before it was “with an elephant”, if you remember) - and brewed by all rules. Wide Maslenitsa to you!
At Slavic peoples Maslenitsa is traditionally associated with pancakes in the most different options their preparation.
However, in addition to this dish, there are often many others on the table that are somehow connected with this holiday.
Dishes for Maslenitsa: not pancakes alone
Maslenitsa is a good occasion for the whole family to gather at the festive table to not only discuss the latest news, but also taste delicious dishes. Our ancestors were famous for their hospitality, so the tables were always bursting with an abundance of food, and most of the goodies were also considered a symbol of Shrovetide week. 
Rolls, pies, cheesecakes, dumplings and many other flour products will complement any table, the main thing is to cook them correctly. How exactly to do this, and what dishes are better to pay attention to in our time - we will tell you now.
Did you know? Until the 17th century Maslenitsa was known under other names. The entire period of celebrations was often called the “cheese” or “meat-empty” week.
What to cook for Maslenitsa: old recipes
Among the many old recipes, which are passed down in our families for generations, it is worth highlighting dishes and drinks with such unusual names as drachena, kaimak, sbiten, varenets, and, well, more familiar to everyone - cheesecakes.
Despite the intricate names, the recipes themselves are quite simple, and now you will see for yourself.
Royal cheesecake: video
Cheesecake royal (royal)
In fact, a cheesecake is the same bun, only with an open filling, but its “royal” variation in the form of a pie is more suitable for the festive table. Cooking this goodies will not take you a lot of time, and you won’t have to spend much on food either.
Dough Ingredients:
- 3 cups flour;
- 200 g butter;
- 1 cup of sugar;
- ½ teaspoon salt;
- ½ teaspoon of soda.
Pie filling ingredients:
- 0.5 kg of cottage cheese (preferably homemade);
- 1 cup of sugar;
- 4 eggs;
- 1 teaspoon vanillin.
Kitchen utensils: deep bowl, blender, grater, baking dish.
Important! If possible, it is better to use a drop-down form so as not to damage the cheesecake during removal.
The cooking process consists of the following steps:
- First, mix cottage cheese, eggs and sugar to get the filling for the future pie.
- Add vanillin to the mixture interrupted by a blender and mix everything well again until completely homogeneous.
- Putting aside the bowl with the filling, we proceed to the preparation of the dough and rub the butter chilled in the refrigerator on a coarse grater.
- Add flour, sugar and a pinch of salt to a bowl with butter.
- Thoroughly knead everything with your hands until small crumbs are obtained.
- We take a baking dish, grease it with butter and pour about half of the resulting crumb dough.
- Having leveled the surface, we make the sides of our pie, simply crushing the dough around the edges with your fingers.
- Pour the remaining crumbs on top, gently leveling the surface.
- We heat the oven to +150 ° C and put the form with the cake to bake for 40 minutes.
- We take out the finished pastry from the oven, let it cool, and then cut it and serve it to the table.
The filling of the royal cheesecake looks very similar to custard and perfectly complements the taste of such an unusual dough.
This dish is not at all like the previous one, and it can hardly be called a kaimak dish. In fact, this is a very delicate dairy product, which, according to its taste characteristics, is something between sour cream, butter and cottage cheese.
If desired, it can be used as a filling for pancakes or pies, or it can only be served as a dessert.
Boiled cream kaimak: video
- 3 cups fresh cream;
- 1 cup of sugar;
- ¼ sachet of vanilla sugar.
Kitchenware: saucepan, baking tray (if you decide to bake the product).
Cooking process:
- We mix two glasses of cream with regular and vanilla sugar and cook over low heat until tender (you can determine this moment by simply dropping the mixture into a glass of cold water: if it thickens to the consistency of thick sour cream, then it's time to remove the pan from the heat). When cooking, be sure to make sure that the kaimak does not burn.
- After the process is completed, we quickly cool our product (it is enough to place the saucepan in a container with cold water), beat it with a spatula and add lemon juice (drop by drop).
- Then add the last glass of cream to the resulting mass and send everything to the refrigerator.
- After a few hours, kaimak can be served at the table, both on its own and as a filling for pies and cakes.
Important!If you want to give the product some zest, you can bake the kaimak in the oven, placing it there immediately after cooking. In this case, an interesting brown crust will appear on the surface.
Drachena
This is a dish of Russian, Belarusian and partly Ukrainian cuisine prepared in a variety of ways, both using flour, eggs and milk, and based on potatoes. The latter option is considered a Belarusian variety of dracheny and is perfect for the festive table for Maslenitsa.
- 1 kg ;
- 2 (medium or large);
- 2 tbsp. spoons of semolina or flour;
- 2 eggs;
- 200 g cottage cheese (preferably homemade);
- 0.5 kg;
- vegetable oil for frying;
- a pinch of salt and a little pepper (to taste);
- 1 cube of mushroom seasoning.
Belarusian drachen: video
Kitchenware: a frying pan, a grater or a meat grinder, a baking dish, a baking sheet, a silicone brush for distributing sunflower oil in a form.
The process of preparing dracheny in this case looks like this:
- To begin with, let's deal with the filling: peel and cut the onion (cubes) and champignons (half rings). Fry them in a pan, salt, add a mushroom cube and leave to cool.
- While the filling is cooling, peel the potatoes, carrots and one more onion, and rub it all on a grater or pass it through a meat grinder.
- Salt and pepper our base to taste, add eggs and semolina, mixing everything thoroughly.
- Add cottage cheese to the already existing ingredients and mix everything well again.
- We take a baking dish, cover the bottom with parchment paper and grease it with sunflower oil (together with the walls).
- Spread half of the potato base, leveling the surface well.
- Lay out on top mushroom stuffing and “cover” everything with the remaining potato mass.
- We send the form with dracheny for an hour and 15 minutes in an oven preheated to 180 ° C.
Important! If you cover only the bottom of the form with parchment paper, then it, along with the draped one, must be additionally placed on a baking sheet so that the potatoes do not leak into the cracks.
The finished dish can be served at the table with sour cream or mushroom sauce.
Sbiten
Beyond Recipes delicious meals, our ancestors passed on to us the knowledge about the preparation of no less healthy and tasty drinks, which are also perfect for the festive table. One of the oldest variants of such a supplement to a feast is sbiten - an East Slavic drink made from water, honey and spices.
At right approach To create it, you will not only be able to quench your thirst with a cold drink in the summer, but also get a delicious, warming and anti-inflammatory elixir for the winter.
Sbiten honey: video
- 1 liter of water;
- 150 g;
- 150 g of sugar;
- 2-3 cm;
- 1 stick;
- ½ lemon;
- 4-5 boxes;
- 1 star anise.
Kitchenware: a small saucepan (1.5 l is possible), a small strainer.
Cooking process:
- Cleansing ginger root and cut it into thin slices.
- Combine water, sugar and honey in a saucepan.
- Add spices and zest from half a lemon to them, mixing it all well.
- We put the saucepan on the stove and bring its contents to a boil.
- On medium heat, boil the mixture for about half an hour, without covering the container with a lid (it is advisable to periodically stir the drink).
- After the specified time, turn off the heat, cover the pan and infuse the drink for 30 minutes.
- The finished infusion must be filtered through a fine sieve and reheated before serving.
To enhance the taste, you can add a circle of lemon to the cup. 
Varenets
Another old Russian drink, in this case prepared on the basis of baked cow's milk and sour cream or cream starter.
Russian Varenets: video
- 6 glasses of homemade milk;
- 1 cup homemade sour cream
Kitchenware: cast iron saucepan.
Cooking process:
- Pour the milk into a saucepan and send it to the oven to evaporate until a yellow crust appears on top (on medium heat, this process will take about 1.5 hours).
- We take the milk out of the oven and carefully remove the yellowed film.
- After waiting until it cools down a bit, add sour cream to it and gently stir everything.
- We send the drink to the refrigerator for several hours.
Ready-made varenets is served at the table as an independent thick drink or as an addition to dumplings or pancakes (it can replace sour cream). 
Did you know? According to one of the legends, Maslenitsa got its name in honor of the pagan goddess Leli, who on these days changed her appearance from a fragile girl to a cheerful and full-bodied woman. People called her Shrovetide.
How to spend the last day of Maslenitsa: we burn a straw man
Many people remember Maslenitsa only on the last day of the holiday, when the time comes to burn a straw effigy. Of course, in cities such a ritual is not common, but the villagers still honor this tradition.
The scarecrow personifies winter and last year's harvest, and its burning should be the beginning of the new year and bring success in growing a new vegetable garden. 
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