Paskha

What is Paskha?

Paskha is a sweet, creamy dish made mainly from tvorog, a type of curd cheese similar to cottage cheese. The cheese is pressed and sieved until smooth, then mixed with rich ingredients like butter, eggs, sour cream, raisins, almonds, vanilla, and sometimes candied fruits. The mixture is shaped in a mold, often forming a truncated pyramid, and decorated with religious symbols or nuts and fruits. Its white color is meant to symbolize purity and the joy of Easter.

Where does Paskha come from?

Paskha comes from Russia and Ukraine, where it is closely tied to Orthodox Easter traditions. Its name is taken from Pascha, the Orthodox celebration of Easter. The shape of the mold, a truncated pyramid, is said to recall the first Passover or symbolize the Trinity and the Church. The dish is also found among the Orthodox Karelian minority in Finland. Paskha was created as a way to use foods forbidden during Lent, making it a rich and celebratory dish for the end of the fasting period.

How is Paskha made?

To make paskha, tvorog is first pressed to remove excess liquid and then sieved for a smooth texture. For cooked paskha, the mixture is gently heated to form a custard before adding other ingredients. For uncooked versions, the ingredients are simply mixed at room temperature. The mixture is placed in a mold lined with cheesecloth and chilled for several hours. Once set, it is turned out, decorated, and served. Modern versions may use plastic molds or simply mound the mixture on a plate.

How and when is Paskha eaten?

Paskha is prepared during Holy Week and brought to church on Easter to be blessed. It is often served alongside rich Easter breads, such as paska in Ukraine and kulich in Russia. The dish is usually part of a festive Easter meal, shared with family and friends after the end of Lent. It is sometimes included in an Easter basket with other celebratory foods for the blessing ceremony.

Kinds of Paskha

Paskha can be made cooked or uncooked. Cooked paskha uses an egg custard base, while uncooked versions rely on the raw pressed cheese. The uncooked type is usually made in smaller quantities since it does not keep as long. Decorations and added ingredients can vary, with some versions featuring more nuts, spices, or candied fruits. In Finland, paskha is also enjoyed by the Orthodox Karelian community.

What Paskha means

Paskha holds deep religious meaning for Orthodox Christians, symbolizing purity and the joy of Christ’s resurrection. The dish is decorated with symbols like the Orthodox cross and Cyrillic letters for 'Christ is Risen.' Bringing paskha to church for blessing is a key Easter tradition. Its association with foods forbidden during Lent makes it a special treat marking the end of fasting and the arrival of Easter.

When Paskha is on the table

Questions people ask about Paskha

Good reading and sources

• Paskha (Russian-Style Farmers’ Cheese)Saveur, Recipe
• BBC - Radio 4 Woman's Hour -Easter Cooking: Provencal Easter Soup and Pashka, Russia's traditional Easter dessertBBC, Recipe

• Paskha on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data