Schmand is the cream of the milk, or the foam that rises up, like the white on the beer. A German medical book published in 1677 recommended Schmant or Milchraam as the best part of the milk. Of note, it is not only used in savory dishes, but also for cakes called Schmandkuchen and desserts. Schmand mit Glumse (whipped cream with quark) is used in Prussian and other Germanic cuisines. In Slovak cuisine, smotana (cognate of smetana) is often incorporated into Bryndzové halušky and Pierogi. It is also used in gravies served with Bohemian (Czech) cuisine, such as marinated beef svíčková. In Polish cuisine smetana can be added to the traditional pierogi dumplings. In Ukrainian, Belarusian and Russian cuisines, sour cream is often added to borscht and other soups, and is used as a salad dressing and as a condiment for dumplings, such as varenyky and pelmeni.
Smetana that has at least 30% fat is called smetana ke šlehání ( whipping cream) and is used for the production of šlehačka ( whipped cream). In Central European countries, such as the Czech Republic, Slovakia and Poland, smetana may refer to sweet cream or soured cream. Pelmeni served with smetana Dumplings with plums and a side of sour cream Unlike sour cream mixed with whipping cream, smetana is not a homogenized product. To imitate Hungarian-style cooking and the use of smetana (called tejföl in Hungarian), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat). The current trend toward reduced fat content is believed to have resulted in an inferior product. Hungarian cooks use it as an ingredient in sauces such as paprikas, and in recipes such as palacsinta (crepes) filled with ham or minced meat ( hortobágyi palacsinta) (similar usages are common in Eastern European Jewish cuisines, save that smetana is not used with meat dishes due to traditional Jewish dietary restrictions on mixing dairy products with meat). It is used in the preparation of meat stews, such as beef Stroganoff, vegetable stews, casseroles, or other dishes that require a long cooking time in the oven. Smetana is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Smetana can be blended to a Liptauer-like cheese spread with quark or cottage cheeses, onions, paprika and other spices, and eaten with bread. It is also used as a filling in savoury pancakes. It is served with dumplings ( pelmeni, pierogi, varenyky), or with pancakes ( bliny, palacsinta, naleśniki, oladyi, syrniki). For example, it may be blended with soups, vegetable salads, cole slaw, and meat dishes. Smetana is also used in other Central, Southeastern, and Eastern European cuisines in appetizers, main courses, soups and desserts.
Uses and distribution Russian traditional Blini with smetana and "red caviar" roe Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. It is a dairy product produced by souring heavy cream. Smetana (Russian "Смета́на", Polish: śmietana or kwaśna śmietana, kwaszona śmietana depending on context) is the English-language name for the types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe.
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