Buckwheat with Curd Cheese and Onion Recipe
Buckwheat with curd cheese and fried onion is a very simple yet extremely filling dish that appears in many Polish homes as a quick lunch or dinner. It’s a bit like a Polish version of risotto – instead of rice you have buckwheat, and instead of Parmesan – curd cheese and onion.
This dish showcases classic Polish comfort food: nutty buckwheat, creamy curd cheese and sweet, golden onion come together in a simple, nourishing bowl.
Chef's tips
Roasted buckwheat has a stronger, more pronounced flavour, while unroasted is milder – choose according to your taste. Don’t rush frying the onion; slow cooking over medium heat brings out its sweetness and makes the whole dish.
How to serve
Serve as a main vegetarian meal with a fresh salad or as a hearty side dish to roasted vegetables or meat. It also works well packed into a lunchbox and gently reheated.
Ingredients
- buckwheat groats unroasted or roasted - 200 g
- semi‑fat curd cheese - 200 g
- onion medium - 2 piece
- butter - 2 tablespoons
- water or vegetable stock - 400 ml
- salt to taste
- pepper to taste
- parsley optional - 0.25 bunch
Preparation
- Rinse the buckwheat in a sieve under running water. Transfer to a pot, pour in water or stock (ratio 1 part buckwheat to 2 parts liquid) and lightly salt.
- Bring the buckwheat to a boil, then reduce the heat to low, cover and cook for 12–15 minutes, until it absorbs the liquid and is tender but not mushy. After cooking, leave it covered for 5 minutes.
- Peel the onions and cut them into small cubes.
- Heat clarified butter or oil in a frying pan over medium heat. Add the onion and fry for 8–10 minutes, stirring occasionally, until very soft and golden. If it starts to catch, reduce the heat.
- Crumble the curd cheese into smaller pieces with a fork in a bowl.
- Add half of the fried onion to the cooked buckwheat and mix. Season with salt and pepper to taste.
- Spoon portions of buckwheat onto plates. Top with the curd cheese and the remaining fried onion. You can gently mix it on the plate so the cheese warms slightly.
- Sprinkle the dish with chopped parsley and serve immediately while hot.
Storage
Kaszę z twarogiem przechowuj w lodówce w zamkniętym pojemniku. Podgrzewaj na patelni z odrobiną masła lub w kuchence mikrofalowej, dodając łyżkę wody, aby kasza nie była sucha.
