Pasochnitsa. Day four.

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Blog entry by Sergeich posted 202 days ago 962 reads 1 time favorited 8 comments Add to Favorites Watch

Levelling a bottom and a top with a plain

Making small mortises in tenons

Making wedges and setting everything together


Now it’s time to delete those unattractive dents. I did it spraying little bit water on a wood surface and hitting with an iron.

And after

Little bit sanding

8 comments so far

View CFrye's profile


2842 posts in 472 days

#1 posted 202 days ago

Just found this Sergeich. I am really enjoying following this build. At first I thought the carvings were only decorative on the outside of the form. A little research shows they go to the inside and will make an impression on the food. That is cool! Thanks for sharing the build process!

-- God bless, Candy

View Ocelot's profile


529 posts in 1270 days

#2 posted 201 days ago


I have enjoyed reading this blog. My ex-wife grew up in Crimea. I only saw pascha made in a round mold there, not like you have made. I think theirs is more like something between bread and cake and is baked in an oven. How is your Pasochnitsa used?

View Sergeich's profile


60 posts in 429 days

#3 posted 201 days ago

Hi Candy!
Glad to know you like my build. You are right, carved pictures will be reflected on a dish sides. There are several traditional symbols for Russian Easter that usually carved on pasocnitsa walls such as a dove, an angel, a ladder, a spear, a dom and some others. My carving skill does not allow me to carve most of them. I chose the simplest ones.

View Sergeich's profile


60 posts in 429 days

#4 posted 201 days ago

Hi Ocelot!
I understand what you mean. There are two main dishes cooked on Easter. First is a round sweet bread baked in a stove. In many regions including mine it is called ‘coolich’. But I know in some other regions it is called ‘paskha’. Second dish is made from a mixture consisting of many components, but a curd (cottage chese) is essential component. This mixture is not treated by heat. Instead it is placed in a special mold and kept under pressure in cool place for a while. In my region this second dish is called ‘paskha’. I think that is the source of discrepancies with names.

View Bob Current 's profile

Bob Current

312 posts in 249 days

#5 posted 197 days ago

I’ve just went through the build, very interesting and I learned something on the dent repair.
Thanks again for the post.

-- When you are wrong admit it, when you are right forget it.

View yuridichesky's profile


315 posts in 596 days

#6 posted 196 days ago

Sergey, here’s some info you might find useful when writing blogs.

The blog entries can be organized into “series” so that each entry would have links to the previous and next entry at the top of the posting. All you need to do is to select ”- start new series -” from the drop-down menu above the “Title” text box (when writing first blog entry). And then select appropriate series when writing every next blog entry. It’s really useful.

Sorry for intruding :-)

P.S. Pasochnitsha turned out pretty cool.

-- Yuri (10x4 -- yeah, that's my tiny shop!)

View Sergeich's profile


60 posts in 429 days

#7 posted 196 days ago

Hi Yuriy!
I lost you :) Thank you for your advices. Yes, I will post next blog entry this manner. I had to do it earlier

View a1Jim's profile


112015 posts in 2209 days

#8 posted 196 days ago

This is a most unique and interesting build plus the information about your Easter dishes makes it even more interesting thank you for sharing this build with us.

-- Custom furniture

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