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smetana
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dairy product produced by souring heavy cream, popular in Eastern and Central Europe
In the Vinony graph
Vinony's link graph records 416 inbound references to smetana, and connects out to kibbeh, kashrut and pierogi.
It is catalogued under topics including Ashkenazi Jewish cuisine, Bosnia and Herzegovina cuisine and Bulgarian cuisine.
Vinony links it to 49 Wikipedia language editions.
Key facts
- Type
- Sour cream
- Region or state
- Central and Eastern Europe, Balkans, Central Asia
- Main ingredients
- Heavy cream
- Similar dishes
- Crème fraîche
via Wikipedia infobox
Wikidata facts
- Subclass of
- food product
- Has part
- cream
- Country of origin
- Ukraine
- Image
- Smietana.JPG
- Has use
- salad dressing
Show 4 more facts
- different from
- sour cream
- Commons category
- Smetana (dairy product)
- described by source
- Brockhaus and Efron Encyclopedic Dictionary
- cuisine
- Ukrainian cuisine
Sources (2)
via Wikidata · CC0
~10 min read
Encyclopedic overview
Smetana is the English-language name for the different types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe, and Central Asia. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from crème fraîche and sour cream sold in the US, which contain 18% butterfat. It is widely used in cooking and baking.
In some of the Slavic languages (Czech, Slovak, Slovenian) the sole word smetana refers to (sweet) cream. In these cases an adjective (zakysaná, kyslá, kisla) meaning 'soured' is needed when referring to smetana in the English sense.
Excerpted from Wikipedia’s “smetana” article, available under the CC BY-SA 4.0 licence.