🇵🇱 Poland · Food
Twarożek z Rzodkiewką
By eatmundo · August 4, 2026
🇵🇱 PLThis classic Polish fresh cheese spread is the staple of a traditional breakfast. It is vibrant, tangy, and crunchy, served best on thick slices of crusty sourdough bread.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 400g of dry cottage cheese (twaróg) in a medium bowl and mash it with a fork until the texture is mostly uniform.
- 2
Add 100g of sour cream to the cheese to provide a creamy, spreadable consistency.
- 3
Wash 1 bunch of radishes and slice them into thin half-moons for a satisfying crunch.
- 4
Finely chop 1 small bunch of fresh chives, as they offer a mild onion flavor that defines this dish.
- 5
Add the radishes and chives to the cheese mixture, tossing gently to combine all ingredients.
- 6
Season with 1/2 tsp of salt and a generous amount of freshly cracked black pepper.
- 7
Chill in the refrigerator for 15 minutes before serving to allow the flavors of the radish and chives to infuse the cheese.
- 8
Serve cold on toasted bread or with fresh cucumber slices as a healthy, protein-rich snack.
Frequently Asked Questions
What type of cheese should I use?+
In Poland, we use 'twaróg', a dry, crumbly curd cheese. If you cannot find it, use a dry-style cottage cheese and strain it if it is too watery.
Can I add other vegetables?+
While radish and chives are the standard, some people like adding finely diced cucumber or spring onions.
How long does this keep?+
Because of the fresh dairy and vegetables, it is best consumed within 24 hours to keep the radishes from losing their crunch.
Is it better to use a food processor?+
No, you want to keep the rustic, textured feel of the curds, so mashing by hand with a fork is always superior.
