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home > recipes > eggs / dairy > hrutka
from US Every April is Easter for many Eastern Orthodox Christians. Unlike the Easter celebration of many "Western" Christian churches, Orthodox Easter always comes after Passover. Hrutka will be included in many of the Easter-food baskets taken, by those with ethnic roots in the Carpathian Mountain area of Eastern Europe, to St. Mary's Orthodox Cathedral in Minneapolis for an Easter blessing after the Easter Vigil service on Saturday night. The traditional greeting is Christos Voskres! Voistinu Voskres! (with apologies for spelling) It means Christ is Risen! He is Risen Indeed! Perhaps one has to be born to it, but a slice of hrutka included in a ham sandwich on homemade paska (egg bread) is tough to beat at 2:30 a.m. after the vigil service. :-) A little kolbasa from Kramarczuk's would be nice, too -- just for a nibble.... (And it was $3.79 a pound, not the $2.89 or so that I'd thought! Worth the price.) The recipe: 1 dozen eggs 1 quart (32 fl. oz.) milk (whole milk or 2 percent) 1 tsp. salt Beat eggs well; add milk and salt and mix well. Cook over medium heat in a stainless, glass, or enamel pan, stirring constantly until lumpy and the water is rather clear. Pour through a clean fine white cloth (or about 4 thicknesses of cheesecloth), tie into a ball and hang to drain until set and cold (recommend fridge), about 6 hours or overnight. Recipe is easily halved. Scrambled eggs like you've never eaten 'em!

Hrutka


average rating = 4.5 stars(4.50004 comments available)
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list all recipes for EGGS-DAIRY (98)
list all Eastern European recipes (82)
list all recipes by SCHALLER_BARB (1)


   

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keyword: hrutka
ethnicity: eastern european
recipes for eggs-dairy
recipes by Schaller_Barb
Email Address:
(posted July 31, 2004)

from US

Every April is Easter for many Eastern Orthodox Christians. Unlike the Easter celebration of many "Western" Christian churches, Orthodox Easter always comes after Passover.

Hrutka will be included in many of the Easter-food baskets taken, by those with ethnic roots in the Carpathian Mountain area of Eastern Europe, to St. Mary's Orthodox Cathedral in Minneapolis for an Easter blessing after the Easter Vigil service on Saturday night. The traditional greeting is Christos Voskres! Voistinu Voskres! (with apologies for spelling) It means Christ is Risen! He is Risen Indeed!

Perhaps one has to be born to it, but a slice of hrutka included in a
ham sandwich on homemade paska (egg bread) is tough to beat at 2:30 a.m. after the vigil service. :-) A little kolbasa from Kramarczuk's would be nice, too -- just for a nibble.... (And it was $3.79 a pound, not the $2.89 or so that I'd thought! Worth the price.)

The recipe:

1 dozen
eggs
1 quart (32 fl. oz.)
milk (whole milk or 2 percent)
1 tsp.
salt

Beat
eggs well; add milk and salt and mix well. Cook over medium heat in a stainless, glass, or enamel pan, stirring constantly until lumpy and the water is rather clear. Pour through a clean fine white cloth (or about 4 thicknesses of cheesecloth), tie into a ball and hang to drain until set and cold (recommend fridge), about 6 hours or overnight.

Recipe is easily halved.

Scrambled
eggs like you've never eaten 'em!



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+4 comments


from Freeland, PA., United States wrote:3  0

I have used this very same recipe for the past 45 years or more. I, actually, thought it was my mom's special recipe,only, to find out it belongs to many, many more people. I make it every year at Easter for my family. We love it.
5 starsApril 19, 2011


from Wisconsin, United States wrote:5  0

This is the exact recipe that I've made for Easter for the past 50 years. Before that, my Mom did and my Baba did. Yes, hrutka and ham on paska at 2:30 A.M. Easter morning. Nothing better! I've always used a double boiler method. Think I'll try this method.
5 starsApril 17, 2011


from Kingsley, PA, United States wrote:4  0

This recipe is even better when made with half and half instead of whole milk.
It can also be cooked in the microwave. Beat ingredients in a large bowl. Cover with plastic wrap, pierce plastic to vent steam, and microwave on high for approximately 10 minutes. Stir, cover again, and pierce plastic. Microwave for approximately 12 more minutes. Stir.
5 starsApril 16, 2009


from PA, United States wrote:3  0

My Grammother makes this every year, but she puts in 1/2 - 3/4 Cup sugar mixed with 2 teaspoons of cinnamon (to taste)skips the salt. It is soooo good!
3 starsMarch 23, 2008


 
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