- Curd 250 grams
- Kale cabbage 1 handful
- Beet tops 1 handful
- Natural yogurt 2 tablespoons
- Fresh cucumbers 3 pieces
- Pepper to taste
- Salt to taste
- Main ingredients: Cabbage, Cucumber, Yogurt, Cottage Cheese, Greens
- Serving 4 servings
Blender, knife, board, spoon.
Step 1: prepare the curd with greens in a blender.
Rinse the cabbage and tops of beets, pat dry with paper towels, fold them into a blender and chop.
Add cottage cheese to the greens and whisk everything again with a blender, turning it into a homogeneous mass.
Transfer the green curd paste to a plate, add yogurt, salt and pepper. Mix well with spoons.
Step 2: add the cucumbers.
Be sure to peel the cucumbers. From seeds - only if the cucumbers are large. Cut into small cubes and add to the curd paste. Shuffle.
Step 3: serve the green cottage cheese pasta with cucumber.
You need to store green cottage cheese pasta with cucumber in the refrigerator, but do not do this for more than a day, it is most delicious fresh. Serve with crackers or bread.
Enjoy your meal!