Curd cheese (tvarog) with cucumber and chives

A summer-evening snack from the countryside. Lots of protein, very little effort.

⏱ 5 min · serves 1 · Lithuanian home cooking · Not spicy at all

185kcal
28 gprotein
11 gcarbs
4 gfat
1 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Milk

Ingredients (serves 1)

  • Low-fat curd cheese (tvarog)150 g
  • Cucumber150 g
  • Sour cream 20%15 g

Also: Chives, dill, salt

Method

  1. Get ready: wash and dry the cucumber (150 g), chives and dill.
  2. Cut the cucumber into small cubes and finely chop the herbs.
  3. Mash the curd cheese (150 g) with the sour cream (15 g) using a fork until smooth. If it's a bit dry, stir in 1 tbsp water.
  4. Add the cucumber and herbs, mix and season lightly with salt.
  5. Eat straight away – if it sits for long, the cucumber releases its juices and the curd cheese turns runny.

Tips

  • Stir in a spoonful of water or kefir – the curd cheese turns creamy.
  • Want it lighter? No sour cream – a spoonful of water will do.

How much should you actually eat?

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Find this recipe in

DinnerSnacksLithuanian classicsCheap recipesQuick recipesCurd cheeseVegetarianLow calorieGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.