Twaróg ze Szczypiorkiem i Rzodkiewką
Polish twaróg with chives and radish: fresh curd cheese mixed with sour cream, chives and crunchy radish, served as a spread for dark rye bread.
- prep
- 15 min
- cook
- 0 min
- total
- 15 min
- serves
- 3
- level
- easy
Twaróg is Polish fresh curd cheese, made by curdling milk and draining the whey. It is mild, slightly tangy and crumbly, and in Poland it is eaten at breakfast and supper, mixed with sour cream and whatever is fresh: chives, radishes, dill, sometimes sugar and fruit instead. This version with chives and radish is a simple savory spread served on dark rye.
Texture is the whole thing. Mash the cheese with a fork so it stays crumbly with small curds, not smooth like a spread, and fold in only enough sour cream to bind it. Cut the radish just before serving so it stays crisp and does not weep into the cheese.
Twaróg ze Szczypiorkiem i Rzodkiewką is one of the best breakfasts from around the world.
method
If the cheese looks wet, tip it into a fine strainer for 10 minutes and press out the liquid with a spoon. Wet twaróg makes a loose, sloppy spread.
Put the cheese in a bowl and mash with a fork until mostly crumbly, leaving small curds. Do not beat it smooth.
Stir in the sour cream a spoonful at a time, until the cheese just holds together but is still crumbly. You may not need all of it.
Fold in the diced radish and most of the chives. Season with the salt and plenty of pepper, then taste and add more salt if needed.
Mound the cheese in a bowl, scatter the rest of the chives on top and arrange the sliced radish over it. Serve straight away with the buttered rye bread.
chef's tips
- If you cannot find twaróg, use farmer cheese or dry-curd cottage cheese. Regular tub cottage cheese is too wet unless you drain it very well.
- You can mix the cheese, sour cream and chives up to a day ahead. Add the radish just before serving.
- For a sharper bite, add a teaspoon of chopped fresh dill.