Smetana
A rich dairy product common in Eastern and Central European cuisine, made by souring cream with a culture. Widely used in soups, stews, and baking.
What Is Smetana?
Smetana is a rich dairy product very common in Russian, Ukrainian, and Central European cuisines, made by souring cream with culture (beneficial bacteria). It's a type of sour cream; its fat ratio and consistency vary by region.
Its taste is mildly sour and creamy, its texture thick. It's one of the staple ingredients of Eastern European cuisine; it adds both taste and body to soups, stews, and pastries. It stands somewhere between sour cream and crème fraîche.
Nutritional Values of Smetana
As a cultured cream, smetana is notable for its fat; it provides about 200 kcal per 100 grams (varies by fat ratio) and contains some protein and calcium. Due to its fat, moderate use is recommended; values are approximate.
How Should Smetana Be Consumed?
Smetana is a product containing fat; it's used in small amounts in a balanced diet to contribute taste and body. A spoonful of smetana gives soup or stew a mild sourness and creaminess; its low-fat variety is a lighter option.
This information is general; smetana is a food, not a substitute for medical treatment.
How Is Smetana Selected?
Good smetana has a thick-smooth texture, a white-ivory color, and a fresh, mildly sour smell. Products with separated liquid, a sharper smell, or an expired date are not preferred; fat ratio is chosen based on purpose.
- Texture should be thick-smooth
- Smell should be fresh-mildly sour
- Fat ratio should be chosen based on purpose
How Is Smetana Stored?
Smetana is stored in the refrigerator, in its closed container, in the cold. After opening, it's taken with a clean spoon and kept sealed; being a fresh product, it's consumed within a reasonable time.
Using Smetana in the Kitchen
Smetana is used most often on top of borscht and other soups, in stews and meat dishes (stroganoff-like sauces), in pastries (blini, pastry), and in salads. To keep it from curdling when added to a hot dish, it's safer to stir it in after removing from heat.
Are Smetana and Sour Cream the Same?
They're very close; smetana is Eastern Europe's sour cream. Its fat ratio and consistency vary by region; some varieties can be as rich as crème fraîche.
Frequently Asked Questions
Does smetana curdle in hot soup?
Its low-fat varieties can curdle at high heat. To prevent this, smetana is added after the soup is removed from heat, or is tempered with some hot soup first.
What is used instead of smetana?
Sour cream or crème fraîche are the closest alternatives; thick strained yogurt can also work in some recipes. High-fat varieties are safer in hot dishes.
Is smetana used in desserts?
Yes; with its mild sourness, it's used in creams, crepes, and pastry desserts. It can also be served alongside fruit.