Sour Cream

Polish sour cream with 18% fat from the Mazurski Smak range — smooth, tangy and versatile. 400g.

Classic Russian sour cream with 24% fat — thick, smooth, and made from fermented pasteurised cream. Ideal for soups, blini, sauces, or as a garnish.

Baltais Exporta sour cream 25% — thick, lightly tangy, the Latvian everyday standard for borshch, vareniki and salads. 360 g.

Lithuanian sour cream from Svalia, 30% fat — thick, lightly tangy, the everyday standard for borshch, vareniki and salads. 380 g.

Full-fat sour cream (40%) by Dvaro, made from pasteurised cream and live cultures. Rich, thick, and versatile — great with borscht, blini, and more. 380 g.

Rich 20% fat sour cream from Jaunpils Pienotava, Latvia. 400 g.

Lithuanian 30% fat sour cream by Mu — smooth, tangy, and versatile. 360 g.

Classic Russian sour cream at 20% fat — thick, mildly tangy, and made from just cream and starter cultures. Ideal for soups, salads, dips, and sauces.

Romashka sour cream 25% fat — thick, full-flavoured cultured cream from Latvia. A staple for borscht, blini, and everyday cooking. 320 g.

Classic Latvian 20% fat sour cream made from fermented cream with live cultures. Smooth, rich, and versatile — ideal for soups, sauces, baking, and as a table condiment. 400 g.

Full-fat sour cream, 20% — made in Latvia from pasteurised cream with live lactic acid cultures, no additives. 400 g.

Traditional Lithuanian sour cream and butter spread with garlic. 180g.