Smetana
The sour cream of Central and Eastern Europe, cultured cream with a clean tang and a thick, spoonable body, usually around 20 to 30 percent fat in commercial versions.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | Eastern Europe |
| Storage | Keep sealed in its tub in the fridge, with a clean spoon for serving. |
| Shelf life | About 1 to 2 weeks in the fridge; check the date on the tub. Finish within days of opening. |
| Best uses | Borscht and soups, stroganoff, dumplings, blini with caviar, and baking. |
| Substitutes | Sour cream, or crème fraîche for richer, gentler tang. |
| Pairings | Borscht, dumplings, blini, and beef stroganoff. |
| Last checked | October 18, 2026 |
About it
Smetana is the sour cream of Eastern European cooking, spooned over borscht and folded into sauces where Western recipes use crème fraîche. Richer versions are made by skimming the fermented top of whole milk, the farmhouse method.
Storing it
Smetana does not freeze well alone; it separates. In cooked sauces it freezes acceptably as part of the dish.
Using it
Dollop smetana over hot borscht and soups at the table. Stir it into stroganoff off the heat so the sauce stays smooth.
Swaps & pairings
American sour cream is the same role at slightly lower fat. Crème fraîche swaps in with less acidity and more stability in hot sauces.
More from this maker: Eastern Europe