Russian Syrniki with Strawberry Sauce

For the sauce:
In a saucepan, combine quartered strawberries, brown sugar and lemon juice. Cut vanilla pod lengthwise and scrape the seeds, adding both the pod and seeds to the pot. Bring to a boil over medium-high heat, stirring occasionally. Lower the heat and reserve a couple of tablespoons strawberry juice in a small bowl.

Add flour to the reserved juice and mix well. Add the strawberry juice-flour mixture to the sauce and stir well. Cook for about 8–10 minutes, stirring occasionally, until thickened and reduced in volume. Discard the vanilla pod once the sauce is ready. Refrigerate in a sealed container for up to 1 week.

For the syrniki:
In a large bowl, combine farmers cheese, egg, bourbon vanilla sugar and salt. Use a fork to break the farmer’s cheese if needed. In a spoon, combine baking soda with lemon juice and wait until it bubbles up, then add to the mixture. Add sugar if desired. Gradually add flour, until mixture is soft but not too thin.

Heat a large frying pan over medium heat and add a lug of vegetable oil. Prepare a well-floured surface to place the syrniki on (I use a big plate). Take 1 tablespoon of the batter and put it in your dry and well-floured hands. Form a ball and press it to form a patty. Continue with the rest of the batter.

Fry syrniki for about 5 minutes each side, covering the pan in the end to make them softer and juicier. Serve with strawberry vanilla sauce or any other topping of your choice. Enjoy!