Kinga Paruzel's twist: Pickles elevate cottage cheese breakfast

Cottage cheese for breakfast? In spring and summer, we can eat it almost every day because excellent additions appear for lovers of savoury and sweet dishes to start the day. Of course, we are talking about seasonal vegetables and fruits.

Cottage cheese, or white cheese, is among the best breakfast choices. Nutritionists confirm this because it's a great source of protein. The selection of cottage cheeses in stores is enormous. We can choose a classic cottage, homogenized, or farmer's cheese when shopping. It was the latter that Kinga Paruzel used. It's worth keeping in the fridge, as it's great for a quick snack or dinner. Of course, it can be replaced with classic cottage cheese mixed with natural yogurt.

When preparing savoury cottage cheese, we usually add radishes and chives. It tastes great like that. Finely chopped tomatoes and cucumbers are added to the mix in a more decadent version. And it was the latter ingredient that Kinga Paruzel decided to replace or just swap. Instead of fresh cucumbers, she chose pickled ones. On her Instagram profile, she wrote:

"For many of you, the combination of ingredients may be surprising. You must trust me – only this combination tastes phenomenal. Don’t be afraid of the combination of pickles with cottage cheese – they bring that "something".

I agree with Kinga. Pickles add a sour taste to this well-known breakfast salad, refreshing it. It’s also worth trying this way for the sake of your intestines. Fermented foods facilitate digestion, help absorb nutrients, and support immunity. It’s good to include them in your morning menu.

200g cottage cheese,

2 pickles,

tomato,

4 radishes,

a few sprigs of chives,

salt and pepper to taste

Ingredients:

Preparation:             

1. Transfer the cottage cheese to a bowl along with the cream.
2. Dice the pickles, tomato, and radishes. Add the chopped chives.
3. Arrange the prepared ingredients around the cottage cheese.
4. Season to taste.