Buckwheat cutlets with cottage cheese
4 servings
60 minutes
Buckwheat zrazy with cottage cheese is a refined dish of Russian cuisine that combines the tenderness of cottage cheese and the rich flavor of buckwheat groats. Historically, buckwheat was a staple in Russia, and its combination with cottage cheese creates a harmony of flavors and textures. The soft buckwheat shell, soaked in butter, envelops the sweet and tender cottage cheese filling, giving the zrazy an extraordinary juiciness. They are steamed, making them particularly healthy. These zrazy can be served as a standalone dish or complemented with sour cream, jam, or honey. They are perfect for breakfast, dinner, or a light snack, delighting with their heartiness and refined taste.
1
Mix the cottage cheese with 1 egg and a tablespoon of sugar. Mash everything well until smooth. It's better if the filling is not too liquid, otherwise it will be difficult to shape the zrazy.
- Curd cheese (tvorog): 250 g
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
2
Bring the milk to a boil, add butter and buckwheat, and cook until ready.
- Milk: 500 ml
- Butter: 1 tablespoon
- Buckwheat groats: 200 g
3
In the cooked buckwheat, add the remaining spoon of sugar, an egg, and a little salt. Mix everything well to get a dough-like mass.
- Sugar: 2 tablespoons
- Chicken egg: 2 pieces
- Salt: to taste
4
From the resulting mass, we make flatbreads. To prevent sticking, it's better to sprinkle flour on the cutting surface and hands.
5
We place the cottage cheese filling in the middle of the flatbread and shape the zrazy. I must say, this task requires a certain skill, especially if the filling is too liquid.
6
We steam the ready zrazy for 20-30 minutes.
