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Poland · Food

Twarożek z Rzodkiewką

45 min
170 kcal
4 servings

By eatmundo · August 4, 2026

Twarożek z Rzodkiewką🇵🇱AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Dip & spread42 recipes from 14 countries

This 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.

According to eatmundo's ingredient comparison, the closest dish to Twarożek z Rzodkiewką from another cuisine is Skordalia (Greece): the two share 20% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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 is Twarożek z rzodkiewką?

Twarożek z rzodkiewką is a Polish cold cheese spread made from curd cheese, sour cream, sliced radishes, and chives. It is typically consumed as a breakfast or supper dish, usually served on fresh bread.

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.

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