Buckwheat cutlets with cottage cheese.
6 servings
45 minutes
Buckwheat zrazy with cottage cheese is a delicate and nutritious dish of Ukrainian cuisine that combines the softness of cottage cheese and the aroma of buckwheat. Historically, buckwheat has been widely used in Slavic cuisine due to its heartiness and benefits. In this recipe, buckwheat turns into elastic dough that gently envelops the sweet cottage cheese filling. Steamed zrazy retain their natural softness, while fried ones acquire an appetizing crispy crust. The dish pairs perfectly with sour cream, adding a creamy texture and a slight tanginess. Buckwheat zrazy can be served as a main dish for lunch or dinner and can also be used as a nutritious breakfast that provides energy for the whole day. This simple yet surprisingly delicious traditional Ukrainian treat.
1
Mix cottage cheese with an egg and a tablespoon of sugar, thoroughly mash until smooth. Bring milk to a boil, add butter and buckwheat, and cook until the grains are ready.
- Curd cheese (tvorog): 250 g
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Milk: 500 ml
- Butter: 30 g
- Buckwheat groats: 200 g
2
Add a tablespoon of sugar and an egg to the cooked buckwheat, and salt. Mix until dough-like consistency. Divide the resulting dough into patties, place the cottage cheese filling in the center of each, and carefully seal.
- Sugar: 2 tablespoons
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
3
Coat the zra in flour and steam for 20-30 minutes or fry. Serve with sour cream.
- Curd cheese (tvorog): 250 g
- Buckwheat groats: 200 g
