Russian-style Cheese Soufflé

Ingredients

While the French soufflé is traditionally made with Gruyère or Emmental cheese, this Russian adaptation incorporates the beloved Russian cheese, Tvorog. Tvorog adds a unique tanginess and creaminess to the soufflé, giving it a distinct Russian twist. Additionally, the use of dill and sour cream enhances the flavors, reflecting the traditional Russian culinary style. We alse have the original recipe for Soufflé, so you can check it out.

• 200g (7oz) Tvorog cheese 200g (7oz) Tvorog cheese
• 4 eggs, separated 4 eggs, separated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter, plus extra for greasing 2 tablespoons butter, plus extra for greasing
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 18g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with flour, tapping out any excess.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, then remove from heat.
4. 4.
   In a large bowl, combine the Tvorog cheese, egg yolks, sour cream, dill, salt, and pepper. Mix well.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the egg whites into the Tvorog mixture until well combined.
7. 7.
   Pour the mixture into the prepared soufflé dish and smooth the top.
8. 8.
   Bake for 25-30 minutes or until the soufflé is puffed and golden.
9. 9.
   Serve immediately while still hot and fluffy.

Treat your ingredients with care...

• Tvorog cheese — Make sure to drain any excess liquid from the Tvorog before using it in the recipe to prevent the soufflé from becoming too moist.
• Fresh dill — Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the amount by half.

Tips & Tricks

• Be gentle when folding the egg whites into the Tvorog mixture to maintain the airiness of the soufflé.
• Avoid opening the oven door while the soufflé is baking to prevent it from deflating.
• Serve the soufflé immediately after baking for the best texture and presentation.

Serving advice

Serve the Russian-style Cheese Soufflé as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as an appetizer or a side dish for a more elaborate Russian feast.

Presentation advice

To enhance the visual appeal, sprinkle some chopped fresh dill on top of the soufflé before serving. The golden-brown crust and fluffy texture will make it an eye-catching centerpiece on the table.