Plum racuchy with soured cream

Plum racuchy with soured cream

30 mins
Laura Edwards

This is my grandma Halinka’s recipe, although I have replaced the apples with plums. Racuchy is super easy to make, especially if you have four hands working together. When we make them at home, one of us beats the egg whites and prepares the plums, while the other makes the dough. This makes a lot of racuchy – enough for five people with some leftover. It’s one of those dishes that you may as well make a large amount of, as you can eat them the next day and you’ll always eat more than you think.


Quantity Ingredient
300g plain flour
1 tablespoon vanilla sugar
pinch salt
1 teaspoon baking powder
2 eggs, separated
2 egg whites
250ml milk
1 tablespoon rapeseed oil, plus extra for frying
1-2 tablespoons natural yoghurt
500g plums, stoned and thinly sliced
icing sugar, to serve


  1. Combine the flour, vanilla sugar, salt and baking powder in a bowl. Stir in the egg yolks and then pour in the milk and mix with a wooden spoon for about 5 minutes. Add the oil and yoghurt and stir again – the mixture should have as few lumps as possible.
  2. In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the mixture and then add the plums.
  3. Heat a thin layer of oil in a frying pan over a high heat and then reduce to medium heat when you begin to fry the mixture. Use a tablespoon to spoon the mixture into the hot oil – one spoonful makes one racuch. Fry them, in batches of four or five, for about 3 minutes on each side. Drain on kitchen paper and repeat until the mixture is all used up, adding more oil to the pan for each batch. Serve hot and dusted with icing sugar.
eastern european
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