AI-generated image
Sir i vrhnje
Sir i vrhnje: Zagreb fresh cow's cheese with sour cream and paprika, from Croatia
Under the red umbrellas of Dolac, Zagreb's open-air market, village women from the surrounding hills sell soft fresh cheese and thick sour cream side by side, and Zagreb people buy both to eat together. Sir i vrhnje is barely a recipe: crumbly, mild, slightly sour curd piled on a plate, a generous spoon of cold vrhnje on top, sweet paprika and a little salt. It is a classic breakfast or late snack with warm bread, spring onions and radishes, and it sits happily next to a plate of štrukli or a bowl of soup. Fresh cow's cheese is usually set with acid or a little rennet, so check the label or ask the seller if you avoid animal rennet. A common mistake is mashing everything into a smooth paste; the pleasure is in soft curds against cool cream. Chef's tip: let the cheese stand out of the fridge for 10 minutes before serving, so its milky taste comes through.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz fresh cow's cheesesvježi sir, quark or drained cottage cheese
- ½ tsp salt
- 7 oz thick sour cream20% fat or more
- 1 tsp sweet paprika
- 1 pinch hot paprika (optional)
- 2 spring onionsthinly sliced
- 1 pinch black pepper
- 6 radishes (optional)halved, to serve
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: If the 14 oz fresh cow's cheese looks wet, tip it into a sieve and drain for 5 minutes.
5 minStep 2: Break it up lightly with a fork and fold in ½ tsp salt, keeping plenty of soft curds whole.
2 minStep 3: Pile the cheese on a plate and spoon the cold 7 oz thick sour cream over the top in a thick layer.
1 minStep 4: Dust with 1 tsp sweet paprika and 1 pinch hot paprika if using, scatter over 2 spring onions and 1 pinch black pepper, and serve with 6 radishes. Keep any leftovers in the fridge and eat within a day.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 17 g
- Carbs
- 7 g
- Fat
- 15 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sir i vrhnje take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick sour cream?
- Greek yoghurt, same amount.
- What can I use instead of sweet paprika?
- Smoked paprika, half the amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
