Street-style cottage cheese with roasted beets, chives, and sourdough bread - photo 1
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Street-style cottage cheese with roasted beets, chives, and sourdough bread

Pikantne Breakfasts Snacks Regional Cuisine of Poland 60 min Medium 14 wyświetleń ~16.22 PLN * - (0)
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Description

Rustic street food in Polish style: creamy cheese combined with aromatic, roasted beets served on crispy sourdough bread. The dish combines winter, seasonal ingredients (beetroot, sauerkraut as an option) with a simple technique, making it suitable for a hearty breakfast or a quick snack. It balances flavors between the acidity of vinegar and chives, the sweetness of roasted beets, and the delicate richness of cheese and butter. Serve hot or warm — slightly warm beets provide a pleasant contrasting temperature to the cool cheese, while the sourdough bread adds tanginess and texture. Perfect for winter mornings, markets, or as a simple takeaway meal.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cottage cheese 400 g
  • Sour cream 60 g
  • Beets (raw) 400 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Sourdough bread 400 g
  • Garlic 1 ząbek (~5 g)
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sauerkraut 100 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~16.22 PLN (4.05 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets

1

Wash the beets under running water, scrubbing them with a brush to remove the dirt. Trim the ends. If the beets are large, peel them with a peeler and cut into cubes about 1–1.5 cm; small beets can be left in quarters. Place the beets in a large bowl, drizzle with rapeseed oil, and add 1 pinch of salt (about 1 g). Mix thoroughly by hand or with a spoon to ensure each piece is coated with oil.

Ingredients: Rapeseed oil, Salt
Use a large metal or ceramic bowl. When cutting the beets with a knife, keep your fingers curled under to avoid cutting yourself. Cubes of this size bake evenly.
2

Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper and spread the beets in a single layer, not too tightly — it's important for them to roast, not steam. Bake for 35–40 minutes, stirring 1–2 times during baking, until the edges are slightly browned and the beet is tender (check by inserting a fork — it should go in easily).

If you don't have an oven, use a wide skillet with a lid: sauté over medium-high heat for 12–15 minutes, stirring until the pieces soften and slightly caramelize.

Cottage Cheese

3

In a large bowl, transfer the cottage cheese. Add the cream (60 g), a clove of garlic pressed through a garlic press (5 g), 1 tablespoon of apple cider vinegar (15 g), 2 pinches of pepper (2 g), and 2 pinches of salt (2 g). Mix with a fork or potato masher for 2–3 minutes until the mixture becomes creamy and smooth. If you want a very smooth texture, use an immersion blender in short pulses for a few seconds — be careful not to overwork it into a completely liquid state.

Ingredients: Cottage cheese, Sour cream, Garlic, Apple cider vinegar, Salt, Black pepper
Use a wooden or silicone spoon for mixing, and if you are blending, pulse briefly. Check the taste: the cottage cheese should be slightly tangy and seasoned, not salty.
4

Chop the chives very finely (use scissors over a bowl or chop finely with a knife), cut off about 3/4 of the bunch (about 22 g) for the cottage cheese, and keep the rest for sprinkling. Add the chopped chives to the cottage cheese and gently mix, check the seasoning and add salt or pepper if needed, 1 g at a time.

Ingredients: Chives, Cottage cheese
Herb scissors speed up the process and provide uniform piece sizes. Do not chop too finely, leave pieces for texture.

Bread

5

Slice the sourdough bread (1–1.5 cm thick slices) and spread a thin layer of butter on both sides. Heat a large skillet (preferably cast iron or heavy-bottomed) over medium heat. Fry the slices for 2–3 minutes on each side until golden and crispy. If you prefer, place the slices in an oven preheated to 200°C for 5–7 minutes to make them evenly crispy.

Ingredients: sourdough bread, Butter
Use a pan with a diameter of 26–28 cm, do not overcrowd it, fry in batches. Butter gives a better flavor, but you can use oil for a lower-calorie version.

Assembly

6

Spread a thick layer of cottage cheese (about 80–100 g per slice, depending on your appetite) on each warm slice of bread. Top with a portion of roasted beets — evenly distribute 80–100 g of beets on the slice. Sprinkle with the remaining fresh chives. If using, gently drizzle a thin stream of honey (about 5 g per slice) over the beets for a flavor contrast. Serve immediately, optionally with a small portion of sauerkraut on the side.

Ingredients: Cottage cheese, sourdough bread, Chives, Honey, Sauerkraut
Serve the slices warm — the contrast between the warm beets and the cold cheese is the most enjoyable. If you are preparing in advance, keep the ingredients separate and assemble just before serving.

Final Tips

7

Before serving, check the seasoning of the cheese mixture once more. If the mixture seems too thick, add a bit of cream or a teaspoon of water and mix. Remove excess oil from the beets using a paper towel if the beets are too greasy. Serve with wrapping paper if selling as street food.

Ingredients: Cottage cheese, sourdough bread
If serving to go, keep the cottage cheese chilled, and the beets and bread in separate paper containers to prevent the bread from getting soggy.

Fun Fact

💡

In many regions of Poland, cottage cheese was a staple of simple rural cuisine — it was combined with root vegetables and sour additions. The combination of cottage cheese with beetroot is a modern variation of the traditional set of cottage cheese + vegetables, gaining popularity at Polish fairs.

Best for

zimowe śniadanie jarmark uliczny szybka przekąska na wynos

Tips

🍽️ Serving

Serve immediately after assembling: warm beets and crispy bread create the best texture. Add a slice of pickled cucumber or a tablespoon of sauerkraut on the side for extra acidity. For a more refined version, drizzle the beets with a thin thread of good olive oil and sprinkle with toasted sunflower seeds.

🥡 Storage

Store the cottage cheese and beets separately in the refrigerator for up to 2 days. Keep the bread in a paper bag at room temperature (not in the refrigerator). To reheat the beets, use the oven at 180°C for 6–8 minutes or the microwave for 1–2 minutes. Do not assemble the sandwiches for storage, as the bread will become soggy.

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