Smetana
A thick dairy product common in Eastern and Central European cuisine, made by culturing cream to make it sour. It is used generously in soups, stews, and baked goods.
What Is Smetana?
Smetana is a thick dairy product widely used in Russian, Ukrainian, and Central European cuisines, made by culturing cream with beneficial bacteria to make it sour. It is a type of sour cream; its fat content and consistency vary by region.
It has a mildly tangy, creamy taste and a thick texture. It is a staple ingredient in Eastern European cuisine, adding flavor and body to soups, stews, and baked goods. It falls somewhere between sour cream and crème fraîche.
Smetana Nutrition Facts
As a cultured cream, smetana is notable for its fat content; it provides about 200 kcal per 100 g, depending on fat content, and contains some protein and calcium. Because of its fat content, moderate use is recommended; values are approximate.
How to Use Smetana
Smetana contains fat and is used in small amounts as part of a balanced diet to add flavor and body. A spoonful of smetana gives soup or stew a mild tang and creaminess; a lower-fat variety is a lighter option.
This is general information; smetana is a food and is not a substitute for medical treatment.
How to Choose Smetana
Good smetana is thick and smooth, white to ivory in color, and has a fresh, mildly sour smell. Avoid products with separated liquid, a sharp or off smell, or a passed expiration date; choose the fat content according to its intended use.
- It should be thick and smooth
- It should smell fresh and mildly sour
- Choose the fat content according to its intended use
How to Store Smetana
Store smetana cold in its sealed container in the refrigerator. After opening, use a clean spoon and keep the container closed; because it is a fresh product, use it within a reasonable period.
Using Smetana in the Kitchen
Smetana is commonly served on borscht and other soups, with stews and meat dishes (in sauces similar to stroganoff), in baked goods (such as blini and savory pastries), and in salads. To keep it from curdling when adding it to a hot dish, it is safer to stir it in after removing the dish from the heat.
Is Smetana the Same as Sour Cream?
They are very similar; smetana is Eastern European sour cream. Its fat content and consistency vary by region, and some varieties can be as thick as crème fraîche.
Frequently Asked Questions
Does smetana curdle in hot soup?
Low-fat varieties can curdle at high heat. To prevent this, add smetana after removing the soup from the heat or temper it with a little hot soup first.
What can I use instead of smetana?
Sour cream or crème fraîche are the closest substitutes; thick strained yogurt can also work in some recipes. Higher-fat varieties are less likely to curdle in hot dishes.
Can smetana be used in desserts?
Yes. Its mild tang works in creams, crepes, and pastries, and it can also be served with fruit.