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
No storage information available for this dish.
Buckwheat with curd cheese and onion is one of those humble dishes that taste like home – inexpensive, filling and surprisingly satisfying with just a few ingredients.
