Cottage cheese with pickled cucumbers, radishes, and chives - photo 1
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Cottage cheese with pickled cucumbers, radishes, and chives

Breakfasts Vegetarian Dishes Valentine's Day 20 min Easy 63 wyświetleń ~12.16 PLN - (0)
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Description

A light, winter proposal for a healthy and filling breakfast: cottage cheese mixed with natural yogurt, chopped pickled cucumbers, crunchy radishes, and fresh chives. The dish is a source of protein, probiotics (from pickles), and B and C vitamins. Perfect for winter mornings when we are looking for a nourishing yet light meal; it pairs well with dark sourdough bread, whole grain crisps, or as a filling for pancakes. A simple, quick recipe with a few tips for beginner cooks and alternatives for those looking to reduce fat content.

Ingredients Used

Ingredients (9)

Servings:
4
  • Cottage cheese 400 g
  • Pickled cucumber 2 szt. (~200 g)
  • Radish 120 g
  • Natural yogurt 80 g
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Rapeseed oil 15 g
  • Lemon 0.4 szt. (~30 g)
💰 Szacowany koszt dania: ~12.16 PLN (3.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the cottage cheese out of the fridge and assess its consistency. If it is clearly watery (liquid separates in the package), prepare a sieve and a bowl lined with cheesecloth or a clean cloth. Place the sieve over the bowl, transfer the cottage cheese to the cheesecloth, and set aside for 8–10 minutes to allow the excess whey to drain. This will prevent the dish from being watery and will give it a thicker consistency.

Ingredients: Cottage cheese
Use a platter and a fine sieve or colander lined with cheesecloth. If you don't have cheesecloth, use a clean disposable cotton diaper or a very clean cloth. The draining process takes 8–10 minutes; do not squeeze too hard to avoid making the cheese too dry.
2

Wash the radishes under cold running water, trim the ends (root and leaves). Place the radishes on a cutting board and slice them into thin rounds (about 1.5–2 mm) using a sharp knife. If you want very delicate slices, use a mandoline set to a thin setting. Transfer the sliced radishes to a small bowl.

Ingredients: Radish
Use a sharp kitchen knife (19–21 cm) or a mandoline. Hold the radish with your fingers curled inward (the so-called cat paw) to avoid cutting your fingers. Thin slices will provide a pleasant crunch without overpowering the flavor.
3

Remove the pickled cucumber from the jar, drain excess brine in a strainer for 1–2 minutes, and then dry with a paper towel. Cut the cucumber lengthwise into quarters, place the quarters on a cutting board, and slice into thin slices or half-moons (about 2–3 mm). If the cucumber is very salty, you can quickly rinse it under cold water after draining and drain again.

Ingredients: Pickled cucumber
Use a moisture-resistant cutting board and a sharp knife. Draining the cucumber prevents the cheese from becoming too salty and watery. If you use water to rinse, the flavor will be milder — season with salt carefully afterwards.
4

Rinse and dry the chives. Place the bunch on a cutting board and finely chop with a sharp knife (cutting perpendicular to the stems). If you prefer, use kitchen scissors and snip over a bowl. Set the chopped chives aside.

Ingredients: Chives
Scissors are convenient and safe for beginners. Try to cut thin pieces to evenly distribute the flavor throughout the cheese.
5

In a large bowl, transfer the drained cottage cheese. Add the natural yogurt and gently mash with a fork or use a spoon to achieve the desired consistency: for a smooth mixture, knead for 1–2 minutes, for a more chunky texture, leave it slightly crumbled. Add the chopped chives, diced radishes, and pickled cucumber.

Ingredients: Cottage cheese, Pickled cucumber, Radish, Chives, Natural yogurt
Use a large, stable bowl (diameter about 20–24 cm). If you have a hand mixer, you can briefly mix on the lowest setting for smoothness, but be careful not to overmix — the mixture does not need to be completely smooth.

Seasoning and Finishing

6

Season the mixture with salt and freshly ground pepper. Taste: the pickled cucumber adds salt, so add salt gradually. If using, add a teaspoon of rapeseed oil for creaminess and drizzle with a few drops of lemon juice for freshness (start with 1/2 teaspoon). Gently mix everything so that the ingredients combine evenly.

Ingredients: Salt, Black pepper, Rapeseed oil, Lemon
Taste the mixture after each addition of spices — it's easy to oversalt. Oil adds calories, so skip it for a lighter version. Use a small teaspoon for precise dosing of lemon juice.

Serving

7

Transfer the cottage cheese to plates or small bowls. Decorate with a few slices of radish and an additional portion of chopped chives on top. Serve immediately with dark sourdough bread, whole grain crackers, or fresh cucumber slices for contrast.

Ingredients: Cottage cheese, Pickled cucumber, Radish, Chives
Use flat plates for an aesthetic presentation. The dish tastes best fresh - serve immediately after preparation.

Alternatives and notes

8

If you want a dairy-free version, replace the cottage cheese with ground tofu and the yogurt with plant-based yogurt (choose natural, unsweetened). For added richness, add 30 g of finely chopped walnuts or a tablespoon of sunflower seeds (optional). You can also add 1 teaspoon of chopped dill for a change of flavor.

Optional additions will increase the calorie content and change the texture — add them according to your preferences. If you are using nuts, consider toasting them in a dry pan for 2–3 minutes for better aroma.

Fun Fact

💡

Cottage cheese is one of the oldest forms of processed dairy products in Poland; it was traditionally made by hand, draining the buttermilk and lightly crumbling the curd. The combination of cottage cheese with pickled cucumber blends the mildness of dairy with the acidity of fermented vegetables.

Best for

szybkie śniadanie lekka kolacja drugie śniadanie do pracy

Tips

🍽️ Serving

Serve with dark sourdough bread or crispy rice cakes. For a heartier version, serve with a hard-boiled egg (sliced) or a slice of smoked salmon. Sprinkle with extra chives and freshly ground pepper just before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. After a longer period, the radish and cucumber may release more juice — before serving again, drain the excess liquid and possibly add more yogurt. Do not freeze - the texture of the cheese will change.

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