Sochni with cottage cheese - homemade recipe with step-by-step photos

Everyone knows what Sochniks are. Delicious pies, which are flat cakes folded in half with curd filling, were loved in Tsarist Russia. Yaroslavl sochniki were filled with sweet cottage cheese or aromatic berries, Arkhangelsk ones were meat or fish, and Vytegorsk sochniki were made on rye dough with curd filling. 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 variety of sochnik recipes suggests that this dish is still popular, which is not at all surprising. Melting in the mouth, tender and tasty juices will never be forgotten by bakers and confectioners.

How to make sochniki at home: dough and filling

The Sochniks have a very simple recipe. According to GOST, sochniki are prepared from shortcrust pastry, but with the addition of sour cream or kefir. This is necessary to ensure that the products are soft and crumbly. The dough must include eggs, sugar, butter and flour with baking powder. The filling is also prepared simply - from cottage cheese, sugar, sour cream and vanillin. However, there are some subtleties of preparation - first, sugar is mixed with butter and only then beaten eggs and sour cream are added to the mixture.

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

Sochni with nuts and condensed milk, dried fruits, potatoes, cabbage and other products are very tasty. Don't be afraid to experiment!

With yogurt

If you still want to slightly reduce the calorie content of juices, replace sour cream with yogurt . The pies will turn out no less tasty. But the choice of this ingredient should be taken responsibly.

Choose classic (sweet or savory) white. Avoid buying yogurt with berry or fruit flavors. The juicers will have a specific taste, and the color of the baked goods may also come as a surprise to you.

How to make and bake succulents in the oven

Here are the instructions for sculpting the juicers. The dough is rolled out into a layer 2–3 mm thick, and circles are cut out using a glass. However, classic juices have wavy edges, so muffin tins are more suitable here.

Next, a small amount of cottage cheese is laid out on 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 short distance from each other. Bake them for 20–30 minutes at 180°C.

If you want the products to brown well, 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 cooking, when they begin to turn pink. This is done so that the top part does not burn. Brush the juices quickly, as the hot dough will quickly curdle the egg. For a beautiful color, you can grease the juices twice - the second time 5 minutes before readiness.

If you are short on time, you can prepare mini-sochni from small circles - they look very impressive.

Secrets and subtleties from the chef

If you make sochniki at home, use butter rather than margarine, although opinions vary about the temperature and consistency of the butter. Some housewives believe that the butter should be soft, while others prefer to chop cold butter into cubes. There are so many recipes and so many opinions! Do not skip the sour cream, as it makes the dough loose, porous and wet. The sour cream should 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. However, if you took baking powder and dry vanillin, first mix them with flour and only then knead the dough.

Do not add too much flour or knead the dough for too long as it should not be very stiff. The best dough is soft and slightly sticky. Also make sure that the filling does not turn out liquid, otherwise the dough will get wet during baking and the products will turn out too wet.

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

Oatmeal

Of course, this recipe has nothing to do with proper nutrition, but oatmeal is very beneficial for the body. Also, if you are watching your weight, you can easily replace prohibited ingredients with those that can be consumed when losing weight.

Ingredients: 150 g wheat flour, 130 g oatmeal, 90 g butter, egg, salt, ¼ small package of sour cream, half a teaspoon of soda, 60 g sugar.

Beat the butter (soft) with granulated sugar thoroughly. Now it’s the turn of the eggs and sour cream, don’t forget to mix the mixture. Then add baking soda and sifted flour. Knead the dough and you can start forming the juices.

You can find information on how to prepare the filling in the previous recipe. Also presented below are a variety of fillings that can replace traditional cottage cheese.

Helpful tip: if you don't have oat flour, you can grind the oatmeal using a blender or coffee grinder.

Step-by-step recipe for classic juicies

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; filling: 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.

Cooking method:

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 ingredients for filling except flour.
If the filling is runny, add flour.
Roll out the dough into a layer 5 mm thick.
Use a cookie cutter to cut out round succulents.
Place 1 tsp on one of the juice halves. fillings.
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!

Description of preparation with photo

Sochni prepared according to this recipe turn out especially tasty and crumbly, the shortbread dough melts in your mouth, and the delicate curd filling adds juiciness and softness to homemade baked goods!

The algorithm of actions is as follows:

Sift the flour into a deep bowl. Add soda, previously slaked with vinegar (or baking powder), sugar and salt.
Grate the pre-chilled butter on a coarse grater or chop it into small pieces with a sharp knife.
Combine the butter and flour and, using a wooden spatula, stir the ingredients until smooth.
Beat in the egg and add sour cream. Continue kneading the dough, but with your hands. Over time, it will stop sticking to your hands and become dense and homogeneous.
Roll it into a ball and, wrap it in a plastic bag or cling film, place it on the bottom shelf of the refrigerator for an hour and a half.

While the dough is cooling and infusing, you should make the filling. To do this, you first need to separate the yolk from the white. Do not throw away the yolk - it will be useful for lubrication.
In a bowl, mix the white of one egg, sugar, sour cream and grated cottage cheese. Mix all ingredients and add 1 tablespoon of flour or starch.

Advice! To ensure that the curd filling does not leak out and keeps its shape perfectly, you need to add a little potato starch. A large amount of flour may change the color and consistency of the cottage cheese (the filling will not be fluffy), but starch will not spoil the taste of the baked goods. You can also add steamed seedless raisins (the sultana variety) or dried cranberries - such additives will add a pleasant sourness to the dish.

Remove the chilled dough from the refrigerator and, for convenience, divide it into several parts. On a work surface dusted with flour, roll out each of the individual parts into layers, the thickness of which should be no more than 5 centimeters.
Using a special mold or a glass with fairly sharp sides, cut out round pieces from the dough. The ingredients suggested in this recipe make an average of 23 mugs.
Place the curd filling on one of the halves of the round piece. Use a little more than a teaspoon.
Cover the filling with the other free half of the dough and pinch along the edges. Leave the center of the juice open so that the filling can be seen a little.
Place the cottage cheese mixture on a baking sheet greased with vegetable oil (cooking fat). Do not place the succulents too close to each other - leave a little space between them so that the baked goods can rise.
In a bowl, use a whisk or fork to mix the yolk and milk. Using a silicone brush, coat the top of each juice with the yolk-milk mixture. Sprinkle a little sugar on top.
Bake the juices with cottage cheese until golden brown for no more than half an hour. Try not to overcook the finished baked goods in the oven, otherwise the filling will lose all its juiciness and the shortbread dough will not be crumbly.

Sochni with cottage cheese should be served 30-40 minutes after cooking - during this time the baked goods will cool down a little, and you will be able to fully enjoy the softness and tenderness of the filling and the fragility of the crumbly dough. Sochni with curd filling goes perfectly with cold milk, berry juice and aromatic tea.

I like 2

Baking Dishes with cottage cheese Sweet dishes Dessert Delicious recipes Recipes Cooking Cooking at home Cooking

Juice with cherries or other berries

These juices are prepared in the summer and autumn, when there are a lot of berries and fruits, however, winter pies with frozen vitamins are also very 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 filling, 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. Immediately before modeling the juicers, beat 2 egg whites with 2 tbsp. l. sugar and mix with curd filling.

Roll out the dough, cut out circles, shape the succulents 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 cheer up all family members.

With banana

If you often spoil your family with homemade baked goods, try experimenting. If ordinary juicers no longer surprise anyone, add banana .

It's simple. Take any of the previous recipes as a basis. Add 1 or 2 ripe (this is important!) fruits to the curd filling, after cutting them into small pieces. Otherwise, the process of making pies is no different from the others.

The juices will turn out very fragrant and tender. By the way, if you don’t really like sweets, reduce the amount of sugar. Don't forget that banana will add a sweet taste to baked goods.

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, add a teaspoon of filling 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 according to GOST

There are so many new, no less tasty recipes with different fillings, but there is a basic recipe that fully complies with GOST and is used as a basis in any confectionery factory. To prepare it you will need the following ingredients:

500 g cottage cheese;
a glass of sour cream;
500 g flour;
a glass of sugar;
4 eggs;
vanilla bag;
1/2 stick of butter or softened margarine;
1 tsp. soda or confectionery powder;
a good pinch of semolina;
salt on the tip of a knife.

Baking is prepared like this:

Initially, you need to prepare the filling so that it has time to harden in the refrigerator and not spread. Beat two eggs, 1/2 cup sugar and a packet of vanilla until foamy. Add cottage cheese and semolina to the mixture, mix everything and refrigerate.
Mash the butter with a fork, beat in two eggs and any remaining sugar. Mix everything well.
Add sour cream and wheat flour mixed with confectionery powder. Add flour gradually so as not to overdo it.
Roll out the layer to about 2 cm thick.
Using a glass, make identical circles. Place a spoonful of cottage cheese on one half of each of them, cover the other half, press down slightly with your fingers, but do not pinch. It’s not at all scary if the cottage cheese is visible. Grease each one with yolk.
Place the juices on a sheet coated with oil and bake at 200 degrees until golden brown.

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 then 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 thick. Cut the circle into 4 segments and fry each on both sides in hot oil. Serve with sour cream either hot or cold - they are equally delicious.

Serve tender, rosy and aromatic juices with tea, coffee and milk. If you cook them correctly, they will keep well for several days without going stale, especially if you place them in a plastic bag. However, most likely, the juicier batch will be eaten on the very first day, because it’s impossible to resist such delicious pastries!

With berries

Such juicers are usually prepared in the summer. Fresh juicy berries will be an excellent addition to cottage cheese. Cherries, blueberries, raspberries, strawberries... Absolutely any will do.

Place a handful of berries into the curd filling and stir. Be very careful or they will get wrinkled. In winter, you can use frozen berries, just thaw them first.