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Crackers on Carbonated Water
Instructions
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Sift the flour into a mixing bowl.
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Make a well in the flour. Add a tablespoon of sugar to the flour. Add 2 tsp of salt (without a heap).
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Now pour in a glass of icy carbonated water into the well.
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Mix all the ingredients for the dough in the bowl. Start by mixing with a spoon. When the dough thickens, knead it with your hands. If necessary, mix in more flour. Guide yourself by the dough. The dough should turn out elastic, not stiff, and pleasant to handle. To make kneading easier, dip your hands in oil.
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Let the finished dough "rest" for 20 minutes, covering it with a napkin.
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After the dough has "rested", take a portion of the dough that is convenient to work with, and leave the rest in the bowl, covered with a napkin. Roll out a piece of dough into a thin layer on a floured table.
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Cut the dough into strips, each 3 cm wide. Cut the strips into equal pieces about eight centimeters long. This results in rhombuses.
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Make a small cut in each rhombus. Thread the pointed corner of the rhombus through the cut.
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After threading the tip of the rhombus through the hole to the other side of the piece, turn it back and return it to its place. Place the resulting vergun carefully on the table.
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Having wrapped all pieces into verguny, lay them on the table. Do not forget to sprinkle the table with flour beforehand. Let the pieces sit on the table for 5 minutes.
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Before frying the verguny, heat the oil well in the pan. Place the verguny in the heated oil, starting with the first ones that have dried a bit.
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Frying on one side, flip them to the other.
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Thin verguny are very easy to overcook, so watch their preparation closely to pull them out of the hot oil in time and transfer them to a dish lined with paper towels. After finishing frying one batch of verguny, take the next portion of dough. Roll out the dough, cut out rhombuses, form verguny, and fry them.
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From the ingredients in this recipe, we get a whole mountain of crispy, tasty verguny.
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Slightly cooled verguny are sprinkled with powdered sugar.
Tips
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1
Use icy carbonated water for best finished crispness. Warm or flat water produces tough chewy results; properly icy carbonated water (just-from-fridge) produces the proper signature crispy delicate character authentic to traditional Slavic-Lenten verguny preparations. The water-temperature matters more than home cooks typically realize for finished vergun-quality and overall family-meal success consistently across batches reliably across various Lenten-fasting occasions throughout the year for proper traditional Slavic results consistently.
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2
Rest dough for proper finished elasticity. Skipping rest produces tough crackable dough; properly 20-minute rested dough (covered with napkin) produces the proper signature pliable rollable character authentic to traditional Slavic-Lenten preparations. The same resting principle elevates many flour-based preparations including homemade bread-accompanying lean baked applications across various traditional international culinary occasions throughout the year reliably.
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3
Form rhombus-thread shape for proper finished decorative appearance. Plain shapes lack traditional appearance; properly threaded rhombus shapes (cut and threaded through) produce the proper signature classic vergun appearance authentic to traditional Slavic-Lenten preparations. The patient threading principle pays back significantly in finished vergun-quality consistently across batches and various decorative-pastry preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-cooking results.
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4
Pair the finished verguny with traditional accompaniments for proper presentation. Serve cooled with powdered sugar, alongside hot tea, fruit compote for substantial Lenten-fasting spreads, or as crispy snack with milk for elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread tea-time accompaniments for substantial dessert spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I add eggs? +
Yes, eggs can be added for non-Lenten variation producing richer character. Each option produces distinct character: water-only verguny provide classic Lenten/vegan Slavic character with crispy texture, egg-added verguny produce richer fluffier non-fasting character. Add 1 egg to recipe and reduce water slightly. The texture differs noticeably — egg version is more tender and less crispy. Choose based on dietary needs (Lent observance) and texture preference for proper finished vergun variations consistently throughout the year reliably across various entertaining occasions.
How long do verguny keep? +
Stored in airtight container at room temperature, the verguny keep for 5-7 days at peak quality. The crispy character maintains beautifully when sealed away from moisture. Add silica gel packet or piece of bread to absorb humidity. The verguny become softer over time — re-fry briefly to restore crispness. Do not refrigerate (causes sogginess). Best consumed within 3-4 days for the brightest most appealing finished results across multiple snack applications throughout the year reliably across various family-meal occasions.
Can I add flavorings? +
Yes, vanilla, lemon zest, cinnamon, cardamom, or rum essence all work beautifully as additions producing equally delicious variations. Each option produces distinct character: plain verguny provide classic Slavic-Lenten character, vanilla adds elegant aroma, lemon zest adds bright citrus notes, cinnamon adds warming spice, cardamom adds Middle Eastern depth, rum essence adds adult complexity. Add to dough during mixing for even distribution. Mix and match flavorings for endless variations across various Slavic-Lenten verguny traditions throughout the year for proper personalized finished results consistently.
Why are my verguny tough? +
Three usual causes: too much flour added, water not carbonated enough, or oil not hot enough during frying. Address proper minimal flour for elastic-not-stiff dough, full carbonated water (just opened from bottle), and well-heated frying oil (180 degrees) for consistently crispy results. The combination of proper hydration, fresh carbonation, and hot oil produces dramatic crispness-quality reliably across various Slavic-Lenten verguny preparation sessions throughout the year for proper traditional results consistently.
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