A delicious fish recipe for any occasion!
Different types of bliny
Bliny are distinguished by the types of flour and pearl barley from which they are made: Wheat, rye, buckwheat, millet, semolina. Baked blinis are dipped in sour cream or butter, filled with salted fish such as salmon or herring, or with caviar. Rarely, fillings are added directly during baking, for example, by placing hard-boiled, chopped eggs and chopped onions in the center of the pan and pouring batter over them – or by spreading butter on the blinis, which are as far as possible from the oven, and then spreading a thin layer of curd cheese mixed with raw egg on top and quickly turning them over. While doing so, press the bliny against the bottom of the pan, this is called “sizzling in the glow” (prisharit w pylu).
It is possible to prepare multi-layered “blinchatye pirogi”, which consist of BIiny stacked on top of each other. Different fillings are placed between them. The bliny stacks are baked in the oven with various ingredients such as eggs, cow’s milk or flour.
Buckwheat bliny (Gretschnevye bliny)
Mix a mug of cold tap water with the same mass of flour. Add the hot tap water, stir well and let it cool down. Add the yeast and let the dough rise (5 to 6 hours).
Add the remaining flour, sugar and salt, mix and let rise again.
Bake in sunflower oil until done.
Buckwheat lentils with cow’s milk