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Cottage cheese with radish and chives

Vegetarian Dishes Snacks 10 min Easy 22 wyświetleń ~16.31 PLN - (0)
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Description

Classic Polish cottage cheese in a spring version: creamy cottage cheese combined with fresh, crunchy radishes and aromatic chives. This light, protein-rich snack is perfect for breakfast, dinner, or served with young potatoes and whole grain bread. The dish comes from rural traditions, where cottage cheese was mixed with seasonal vegetables — here, the addition of radishes and chives gives it freshness and vibrant color. Served on a plate, it creates a contrast of white, red, and green, and the taste combines creaminess with a delicate spiciness. The recipe is quick (about 10 minutes), simple, and easily modifiable — it can be seasoned to taste, herbs can be added, or a bit of butter for a milder consistency.

Ingredients Used

Ingredients (8)

Servings:
4
  • Semi-fat cottage cheese 400 g
  • Radish 150 g
  • 18% cream 50 ml
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Spring onion 1 pęczek (~50 g)
  • Butter 20 g
💰 Szacowany koszt dania: ~16.31 PLN (4.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the radishes under cool running water, dry them with a paper towel. Cut off the leaves and roots. Place the radishes on a cutting board. Prepare the chives: wash the bunch, shake off excess water, and trim the woody ends.

Ingredients: Radish, Chives
Use a small cutting board and a sharp chef's knife or utility knife. Thoroughly washing the vegetables removes sand and dirt residues. Dry the vegetables so they don't water down the cottage cheese.

Chopping

2

Slice the radishes into thin slices: take one radish, hold it with your thumb and fingers on the side so that your fingers are bent (a safe grip). Cut it diagonally or lengthwise into very thin slices (about 1–2 mm). Chop the chives finely: tie the bunch with your fingers and cut it crosswise into thin rings.

Ingredients: Radish, Chives
Use a sharp knife; thin slices of radish add a nice texture. If you have a mandoline, set it to the finest setting, but be careful with the mandoline — use a protective holder.

Mixing

3

Transfer the semi-fat cottage cheese to a large, wide bowl. If the cottage cheese is lumpy, break it up with a fork or potato masher, pressing until it is creamy but not completely smooth. Add the 18% cream — pour in 50 ml gradually and stir with a wooden spoon or silicone spatula to achieve a smooth, light consistency. Add the chopped radishes and chopped chives and gently mix to evenly distribute the ingredients.

Ingredients: Semi-fat cottage cheese, 18% cream, Radish, Chives
Use a large bowl (at least 2 liters) and a fork or potato masher to crumble the cottage cheese. Mix slowly, do not beat for too long — the goal is a creamy but not watery cheese spread. If the mixture is too thick, add another teaspoon of cream.

Seasoning

4

Add salt (2 g) and freshly ground pepper (1 g). Gently mix and taste. If the cheese seems too sour or too dry, add another teaspoon of cream; if you want a milder flavor, optionally add 20 g of butter — place a piece on the cheese and mix until it melts.

Ingredients: Salt, Black pepper, Butter
Season gradually — it's easier to add salt than to take it away. Use a small spoon for precise dosing. Butter should only be added if you want a creamier consistency.

Finishing and serving

5

Transfer the cottage cheese to a serving plate or small bowls. Sprinkle with finely chopped chives for decoration. Serve immediately with dark bread, fresh radishes for dipping, or as a side with young potatoes and dill.

Ingredients: Chives
Use a flat serving plate or small snack bowls. If preparing in advance, cover with plastic wrap directly touching the mixture to prevent a skin from forming.

Variants

6

If you want an herbal variant, add finely chopped dill (optional) or a teaspoon of Sarepska mustard for spiciness. You can also mix some of the cheese with low-fat cheese to reduce the calorie content.

For a lighter version, replace the cream with thick natural yogurt. Add spices to taste, but remember to balance the salt.

Fun Fact

💡

Cottage cheese (twaróg) is one of the oldest dairy products in Central Europe, known and appreciated in villages for its simplicity of preparation and versatility. In the past, cottage cheese was often eaten with seasonal additions, just like today with radishes and chives.

Best for

śniadanie piknik przekąska na spotkanie

Tips

🍽️ Serving

Serve chilled, straight from the fridge. It pairs wonderfully with whole grain bread, ciabatta, crispy bread, or as a side to young potatoes. For a nice presentation, place the cheese on a flat plate, sprinkle with herbs, and arrange slices of radish alongside.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. Before serving, mix again; do not freeze the cottage cheese (it will change the texture). If it becomes too thick after chilling, add a little cream or yogurt and mix.

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