Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Cottage cheese with spinach or sorrel
1 serving
grind and mix the curd with sour cream or milk. olive oil or whipped butter can also be added to skimmed cottage cheese. thoroughly rinse spinach or sorrel leaves, remove petioles, spoiled leaves, weeds. cook the leaves in an uncoated saucepan for 1 minute, remove with a spoon and finely chop, mix with cottage cheese. for taste add crushed dill or parsley, salt, grated onions. young leaves of spinach and sorrel can be consumed raw, having previously removed the petioles, going over and thoroughly washing them in cold water. when the water is drained, finely chop.
grind and mix the curd with sour cream or milk. olive oil or whipped butter can also be added to skimmed cottage cheese. thoroughly rinse spinach or sorrel leaves, remove petioles, spoiled leaves, weeds. cook the leaves in an uncoated saucepan for 1 minute, remove with a spoon and finely chop, mix with cottage cheese. for taste add crushed dill or parsley, salt, grated onions. young leaves of spinach and sorrel can be consumed raw, having previously removed the petioles, going over and thoroughly washing them in cold water. when the water is drained, finely chop.
cottage cheese - 100 g, sour cream - 1-2 tbsp. spoons, or milk - 1-2 tbsp. spoons, spinach - 100 g, or sorrel - 100 g, dill - 1 tbsp. spoon, or parsley greens - 1 tbsp. spoon, salt to taste, onions to taste
