Sochniki at home: {instructions} for use

Everyone knows what Sochniks are. The most delicious pies, which are a flat cake folded in half with a curd inside, were adored in the royal Russian Federation. Yaroslavl sochniki were filled with sweet cottage cheese or fragrant berries, Arkhangelsk ones were meat or fish, and Vytegorsk sochniki were made on rye dough with curd inside. These products resembled dumplings baked in an oven with unpinched edges. Sochniks baked in all regions of our country, they just called them in their own way. The abundance of Sochnik recipes says that this dish is still popular to this day, which is not at all mind-blowing. Melting in the mouth, tender and savory juices will never be forgotten by bakers and confectioners.

How to cook sochniki at home: dough and inside

The Sochniks have a very common recipe. According to GOST, sochniki are prepared from shortcrust pastry, but with the addition of sour cream or kefir. This is necessary so that the products come out soft and crumbly. The dough certainly includes eggs, sugar, butter and flour with baking powder. The inside is also prepared simply - from cottage cheese, sugar, sour cream and vanillin. But there are some subtleties of production - first, sugar is combined with butter and only later beaten eggs and sour cream are added to the mass.

Flour, baking powder, vanillin - and you can knead the dough, which is certainly left to rest while the inside is prepared. If you use country cottage cheese, keep in mind that it contains a lot of whey and the inside may float, so be sure to squeeze it out before cooking or add a little flour to the filling. To obtain a smooth and smooth cottage cheese, use an immersion blender. Some housewives add whipped egg whites to the filling, and grease the juices with yolk before baking.

The juices are very tasty with nuts and condensed milk, with dried fruits, potatoes, cabbage and other products. Don't be afraid of tests!

How to make and bake succulents in the oven

Here are {instructions} for sculpting saplings. The dough is rolled out into a layer 2–3 mm wide, and circles are cut out with a glass. But traditional juices have wavy edges, so muffin tins are more suitable here.

Next, a small amount of cottage cheese is placed onto the juices with a teaspoon; the products are bent in half, but not pinched. The baking tray is covered with oiled baking paper, sprinkled with flour, and the juices are laid out on it at a small distance from each other. Bake them for 20–30 minutes at 180°C.

If you want the products to be perfectly browned, be sure to brush them with beaten egg using a pastry brush. As practice shows, it is best to brush the pies with yolk not before baking, but in the middle of making them, when they begin to turn pink. This is done so that the upper part does not burn. Lubricate the juices quickly, as the egg quickly curls on the hot dough. For a beautiful color, you can grease the juice twice - the second time 5 minutes before readiness.

If you don’t have a lot of time, you can make mini-juices from small circles - they look very beautiful.

Secrets and subtleties from the chef

If you are making sochniki at home, use butter rather than margarine, although ideas about the temperature and mixture of butter vary. Some housewives believe that the butter must be soft, while others prefer to cut cool butter into cubes. There are so many recipes - so many opinions! Do not give up sour cream, as it makes the dough loose, porous and wet. Sour cream must be rich - such juices turn out tastier!

If you don’t have baking powder, add baking soda slaked with vinegar to the dough for fluffiness and ease of baking. But if you took baking powder and dry vanillin, first mix them with flour and only later knead the dough.

Do not add a lot of flour and do not knead the dough for a very long time, as it does not have to be very stiff. The best dough is soft and slightly sticky. Also, make sure that the inside does not come out watery, otherwise the dough will get wet during baking and the products will turn out very wet.

Let the juicers stand for a couple of hours after the oven - during this period of time the inside releases juice and mixes with the dough, which gives the pies extraordinary softness and crumbliness.

Step-by-step recipe for traditional succulents

Try making socni using the step by step recipe. Even a novice housewife can make this dish, because there is nothing complicated about it.

Ingredients: chicken eggs - 1 pc., sugar - 0.5 cups, butter - 50 g, sour cream - 150 g, flour - 2 cups, soda - 0.5 tsp, salt - 1 pinch; interior: cottage cheese - 200 g, egg whites - 1 pc., sour cream - 1 tbsp. l., sugar - 2 tbsp. l., flour - 1 tbsp. l., vanilla sugar - 1 tsp., yolks for greasing - 1 pc.

Whisk sugar, vanilla sugar and egg.
Add soft butter, salt and sour cream.
Beat the mass.
Mix soda with flour, sift and add to the mixture.
Knead the dough well.
Place it in a plastic bag and leave for 20 minutes.
Mix all the ingredients for the inside, excluding the flour.
If the inside is runny, add flour.
Roll out the dough into a layer 5 mm wide.
Use a cookie cutter to cut out round succulents.
Place 1 tsp on one of the juice halves. entrails.
Fold the circles in half and press down lightly.
Turn on the oven to 180°C.
Grease baking paper with oil, place on a baking sheet and place juices on top.
Beat the yolk with 1 tsp. water.
Brush the juices with yolk using a silicone brush.
Place the pan in the oven for 20 minutes.
Take out the baking sheet, let the juices cool and taste!

Juice with cherries or other berries

These juices are prepared in the summer and autumn, when there are a lot of berries and fruits, but winter pies with frozen vitamins are also quite good.

Beat 100 g of soft butter with 2 eggs, add vanilla sugar to taste and leave the sweet egg mass for 10 minutes. Sift 5 cups of flour and mix it with 1 tsp. baking powder. Stir 50 g of sour cream into the dough, add flour and knead into a soft dough. Wrap it in cling film and place it in the refrigerator.

For the inside, take 2 eggs, separate the whites from the yolks. Thaw a glass of cherries and remove the pits. Mix 400 g of cottage cheese with 1 tbsp. l. sugar, yolks and vanilla, add cherries. Specifically, before sculpting the juicers, beat 2 egg whites with 2 tbsp. l. sugar and mix with the curd inside.

Roll out the dough, cut out circles, shape the juicies as in the tips and recipes above, and then bake them for about 30 minutes. If it’s winter outside, the taste of these fragrant pies will remind you of summer and lift the spirits of all family members.

Sochni with raisins

Instead of raisins, you can take dried apricots or prunes, it turns out very tasty!

Mix 2.5 cups of sifted flour with 1 tsp. soda, add one stirred egg, 100 g of butter, a glass of sugar, ¾ glass of sour cream and a pinch of salt. Knead the dough until it is slightly sticky to your hands. Make the filling from 200 g of cottage cheese, 1 tbsp. l. sugar, 150 g of soft raisins, chopped dried apricots, prunes or dates.

Roll out the dough, cut out flat cakes with a glass, place a teaspoon of the insides and fold in half. Bake the juices for half an hour at 220°C on oiled baking parchment.

You will really like the taste of the juicers, and you can change the filling as you wish.

Sochniki with potatoes

Don’t be surprised by this recipe, but rather try to prepare unusual and delicious potato juices.

Boil 5 potatoes and mash them into a puree. Chop the onion and fry in oil, and later make the onion puree using an immersion blender. Mix onion puree with potatoes, add 1 egg, 1 tsp. salt and a glass of flour. Place 1 more cup of flour on the table and knead into a soft dough. Divide it into 4 parts and roll each into a circle 1.5 cm wide. Cut the circle into 4 sectors and fry either side in hot oil. Serve with sour cream either hot or cool - they are equally delicious.

Serve tender, rosy and fragrant juices with tea, coffee and milk. If you prepare them correctly, they will keep well for a number of days and will not go stale, especially if you place them in a plastic bag. In general, most likely, the juiciest batch will be eaten on the very first day, because it’s impossible to resist such delicious pastries!

Sochniki

Sochniki or sochni are not only a very tasty, but also a very healthy treat, a real holiday for lovers of baking. Read more about Sochniki (Sochni) .

A recipe for very tasty homemade baked goods with curd inside. Sochni are open buns with cottage cheese, very tasty and very famous during the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) .

Homemade juicers made from tender dough with an airy curd interior. You can’t buy juices like these in a store for money!

Sochniki (sochni) with cottage cheese is a combination of crumbly shortbread dough and tender curd inside. Delight your family and friends with delicious, healthy curd pastries made from shortcrust pastry.

Curd juices are a type of Russian pies, or more precisely pies. Sochni with cottage cheese - flatbreads made from shortcrust pastry with curd inside, soft and tender semicircular pies. If you decide to make them yourself, there is a regular recipe for juicy curds.

Now we are preparing juicers. Delicate, crumbly dough and savory, fragrant curd inside. Simple, simple and delicious!

Sochniki is a favorite pastry from childhood. Cottage cheese is quickly and deliciously baked into a delicious dish that was constantly eaten with a bang! Especially sochniki with cottage cheese. Try making these very tasty and tender pies yourself; baking with sour cream always turns out excellent. We offer you a juicier recipe with cottage cheese. We are confident that you will be satisfied with the result!

A taste familiar to everyone from youth - savory and tender juices with sour cream. Let's cook!

Now we are preparing sochni. I really like juicers and often buy them. So I thought about it: why not try creating juicers myself? And it turned out that it was simple and straightforward, and juices prepared independently are even tastier than store-bought ones.

Open sochni is a wonderful pastry made from shortcrust pastry with curd inside. Shortbread dough according to this recipe is very simply prepared from softened butter, and it comes out perfect. And the most delicate curd cream complements it unsurpassedly. The juices just melt in your mouth!

Indescribably tender, soft, melt-in-your-mouth juices are quite easy to prepare. Juices prepared according to this recipe will amuse you and leave the most pleasant memories.

When you want to amuse your loved ones with Russian pastries, Sochniki are a win-win option. Crumbly dough, warm curd interior, and moderately sweet. That taste of youth. We are convinced that these saplings will also become beloved in your family, once you try them out.

The recipe for the most delicious juicy curds. It's plain and simple. The products are completely accessible and can be found in every housewife.

Sochni is a cool product, well, very tasty, nothing but ecstasy, and also dietary.

Would you like to prepare something for tea? Try baking these sochniki with cottage cheese. Adding oatmeal makes them the healthiest, and their taste will take you back to your childhood!

Delicious juices with an unusual “cheese” dough. Simply delicious! The only drawback is that they disappear instantly!

Usually sochniki are made with cottage cheese, but I wanted to vary the taste a little and decided to add banana to the filling. Baking with bananas is unusual, it turned out very tasty!

Sochnya in Russia was the name given to ordinary flatbreads. But the same flat cakes, folded in half, filled with some kind of inside, are sochniki . Usually sochniki are prepared with curd inside, but this is not a theorem. Experiments with fruits, nuts and even potatoes are possible. For flatbread, it is advisable to prepare shortbread dough. Sochniki with cottage cheese made from shortcrust pastry is a classic. At the same time, you can adhere to any terminology. It is acceptable to say sochni with cottage cheese . There is also a version that the dish takes its name from Christmas Eve, when it was usually prepared before the feast.

The usual recipe for juicers requires the mandatory use of cottage cheese, sugar and sour cream. Warm sour cream baked goods are a great addition to tea. The recipe for savory juicies with cottage cheese will be appreciated by no matter what kind of housewife. At the same time, there are many ordinary recipes for juicier , which will appeal to novice cooks. Prepare your own version of sochniki with cottage cheese, send us the recipe, we will share it with everyone. Sochniks with photos , or sochniks whose recipes with photos are on the website, are more interesting, especially for novice housewives. We try to cover the juicy manufacturing process very carefully and clearly. The step-by-step {instructions} are very clear and understandable to everyone.

juiciness production process consists of several steps. First, the inside is prepared to make it juicier : you need to beat the egg whites with sugar, then combine the mass with grated cottage cheese, sour cream and flour. The content of ingredients in any recipe is different. Then the dough is prepared: sifted flour is combined with soda, then sour cream and sugar are mixed, an egg is added. The mass is whipped with a mixer. Softened butter and flour will give the dough the elasticity of the dough. It must be kneaded, rolled out in layers, cut into circles up to 10 cm in diameter. The inside is placed in them, the circles are folded in half. The products are baked at a temperature of 220 degrees for 40 minutes. If you prepare shortbread dough, you will get shortbread juice , almost everyone loves and cooks it too. homemade juices are usually prepared , delicious and airy. But nothing will stop you from experimenting, for example, implementing a juicier recipe with potatoes - also a very exciting and tasty option (see below for other possible options).

There are some tips from experienced chefs on this topic:

– unsweetened versions of juicers are quite diverse: with stewed cabbage, with boiled eggs and fried onions, with mushrooms, with potatoes, with fried lard or cracklings;

– a variant of sweet interior – boiled condensed milk in a composition with walnuts;

– when making curd juicers, it is necessary to squeeze out the curd thoroughly, and even better, immediately purchase the driest version of it;

– for the inside you can use cottage cheese, the shelf life of which has expired;

– it’s better to eat ready-made juices not immediately after production; it’s worth waiting some time for the inside to release the juice.

Sochnik

Sochniki almost according to GOST

I don’t understand about you, but I really love Sochniki! As a child, when my mother worked in a hospital, they often sold very tasty juices and my mother often took them for me. I grew up, but retained my love for them, I began to buy them myself in stores, but in recent years the property did not amuse me. Here I decided that I could cook them myself! I found this recipe and realized that there would be no more store-bought juices on my table! Warm, fragrant interior, and crumbly, crispy dough!

Draniki “Practically Sochniki”

I would like to offer you potato pancakes with insides. This dish reminded me of Sochniki in appearance, when the inside is barely visible. Draniki are very appetizing, and the inside of eggs and green onions complements them perfectly.

Sochniki with cottage cheese “Nezhenki”

These juicers literally melt in your mouth! Their base is soft and tender shortcrust pastry, which is complemented by a fragrant curd interior. Very tasty!

Sochniki “School Years”

When you think about the Sochniks, you seem to return to childhood. Naturally, there are a huge number of recipes, but maybe someone will like mine, homemade juices cannot be compared with anything.

Sochniki

A recipe for a good sochnik is worth its weight in gold, I tried a huge number of options, but in some recipes the inside came out watery, in others the dough was very crumbly, and finally I found a version of the sochnik, which, in my opinion, is the most delicious.

Sochniki “Homemade” a la Demuria

Fragrant, tender, airy juices. But not in the traditional sense, because the dough is not shortbread, but more like a biscuit. So soft, melting in your mouth, weightless, they will leave the most pleasant memories and amuse your loved ones. Help yourself!

Sochniki “Taste of Youth”

After finishing school, I often remembered the cafeteria juicers, how tasty they were, how people used to run around during breaks to eat them. I somehow found this recipe on one of the websites, adjusted it a little and it turned out exactly what I had wanted for a long time. I've done it more than once. Therefore, I can safely offer them to you.

Cookies “Sochniki”

Mind-blowingly tasty and fragrant cookies, with a tender center! It is prepared very simply and from affordable products, without eggs. And it turns out to be an excellent treat for tea!

Sochniki with cottage cheese in a new way

On the channel Cooking with Ira Khlebnikova I saw a recipe for delicious juices with cottage cheese. Thanks for the recipe. These juicers have a fascinating and unique molding, as well as a lot of interior. It turns out very tasty, juicy, fragrant and original. Bon appetit.

Sochniki with surprise “Greetings from youth”

Since my early youth I have loved sochniki, so I decided to cook them myself according to my grandmother’s old recipe, I just made a small digression in the form of a surprise

Sochnik . Sochnik is a savory dessert dish, baked goods made from shortcrust pastry and curd inside.

The dough for the juicer is usually prepared from eggs, butter, sugar, baking powder and wheat flour.

The dough is formed into a ball, put in the refrigerator, while the inside is being made. The interior of the juicer consists mainly of cottage cheese, vanilla, flour, sour cream for the binder, egg or egg yolk, sweet powder or sugar. The filling should be thoroughly beaten, using a blender.

The correct design of the jugs is very important, because they have an ordinary, ordinary shape. The dough is divided into several parts, each rolled into small balls. Then any ball is rolled out so that the dough comes out oval in shape. Place a spoonful of entrails on one part of the dough, moving away from the edge. The filling is covered with another part of the dough, but so that some part of it remains visible.

The ends of the juicer are not pinched, but only lightly pressed into each other. Decorate any juice box with curly culinary scissors, making a “wave” decoration on the protruding end of the dough.

Next, place the prepared juices on a greased baking sheet or on baking paper for the next baking. Sochniki are usually coated with beaten egg. Bake in a preheated oven until golden brown. Place on a plate and serve to the table for tea.

This pastry is perfect for any meal at home, for entertaining guests, for any type of tea party, and also for the children's table.

Sochniki (Sochni)

A selection of sochnik (sochni) recipes with photos and step-by-step instructions. We will tell you and show you how to prepare savory sochniki (sochni) at home!

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Sochni recipes (sochni)

Ingredients

Premium wheat flour – 210 grams;

Butter – 100 grams;

Sweet powder – 50 grams;

Baking powder – 1/4 tsp;

A pinch of small salt.

Interior:

Cottage cheese 9% – 200 grams;

Wheat flour – 30 grams;

Sour cream – 20 grams;

Sweet powder – 40 grams;

Egg yolk – 1/2 pcs.

Lubrication:

Egg yolk – 1/2;

Warm water – 1 tbsp.

Ingredients

flour – 3.5 cups

margarine – 150 g

egg yolk – 1 pc.

salt – 1 pinch

For the inside:

egg whites – 2 pcs.

vanilla sugar – 2 tsp.

For gloss:

egg yolk – 1 pc.

Ingredients

Butter – 200 g

Vanillin - on the tip of a knife

Chicken egg – 1 pc.

Wheat flour – 300-350 g

Baking powder – 1 tsp.

Curd cream:

Soft cottage cheese – 500 g

Chicken egg – 1 pc.

Wheat flour – 2 tbsp. (of necessity)

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