Quick Recipe Version (TL;DR)
Quick Ingredients
- 250 g (9 oz; about 1 2/3 cups) túró or well-drained cottage cheese
- 40 g (3 tbsp) unsalted butter, softened
- 2–3 tbsp (30–45 g) sour cream
- 3 tbsp (30 g) very finely minced yellow or sweet onion
- 2 tsp sweet Hungarian paprika, plus 1/2 tsp for garnish
- 1 tsp caraway seeds, lightly crushed
- 1 tsp fresh lemon juice or mild white wine vinegar
- 3/4 tsp kosher salt; 1/4 tsp black pepper
- Optional: 1/4 tsp hot paprika; 1 tbsp chopped chives
- To serve: 8–12 slices rye bread; 1 large red bell pepper (rings)
Do This
- 1. Drain cottage cheese in a fine sieve 10–15 minutes; press dry.
- 2. Lightly crush caraway seeds; mince onion very finely.
- 3. Whip cheese and softened butter until fluffy (1–2 minutes).
- 4. Mix in paprika, caraway, onion, lemon juice, salt, pepper; add sour cream to loosen.
- 5. Taste and adjust: more salt, paprika, or a pinch of hot paprika if desired.
- 6. Chill 30 minutes; mound onto rye or spoon into pepper rings. Garnish with paprika and chives.
Why You’ll Love This Recipe
- Classic Hungarian flavors—sweet paprika and caraway—shine in a creamy, tangy spread.
- Ready in minutes with no cooking; perfect for last-minute appetizers.
- Flexible: use túró, farmer cheese, or drained cottage cheese.
- Light but satisfying, excellent on rye bread or tucked into crisp bell pepper rings.
Grocery List
- Produce: 1 small yellow or sweet onion, 1 lemon, 1 large red bell pepper, fresh chives or parsley (optional), radishes (optional for platter)
- Dairy: Túró or cottage cheese (250 g), unsalted butter, sour cream
- Pantry: Sweet Hungarian paprika, caraway seeds, kosher salt, black pepper, hot paprika or cayenne (optional), rye bread
Full Ingredients
Cheese Base
- 250 g (9 oz; about 1 2/3 cups) túró, farmer cheese, or cottage cheese drained of excess whey
- 40 g (3 tbsp) unsalted butter, softened to room temperature
- 2–3 tbsp (30–45 g) sour cream (start with 2 tbsp; add the 3rd if you prefer a looser spread)
Aromatics & Seasoning
- 3 tbsp (30 g) very finely minced yellow or sweet onion
- 2 tsp sweet Hungarian paprika, plus 1/2 tsp for garnish
- 1 tsp caraway seeds, lightly crushed in a mortar or under a knife
- 1 tsp fresh lemon juice or mild white wine vinegar
- 3/4 tsp kosher salt (Diamond Crystal), to taste
- 1/4 tsp freshly ground black pepper
- Optional heat: 1/4 tsp hot paprika or a pinch of cayenne
- Optional fresh herbs: 1 tbsp finely snipped chives or parsley
To Serve
- 8–12 slices dark rye or caraway rye bread
- 1 large red bell pepper, sliced into 1/2-inch rings
- Radishes, cucumber, or pickles for the platter (optional)
Step-by-Step Instructions
Step 1: Drain and prep the cheese
If using cottage cheese, place it in a fine-mesh sieve over a bowl and let drain for 10–15 minutes. Press gently with a spoon to remove excess whey. This step ensures a thick, fluffy spread. If using firm túró or farmer cheese, simply crumble it into a mixing bowl.
Step 2: Soften butter and prep aromatics
Allow the butter to sit at room temperature until soft and smearable. Finely mince the onion; the finer the chop, the smoother the spread. Lightly crush the caraway seeds using a mortar and pestle or by pressing them under the flat of a knife—this releases aroma without turning them into powder.
Step 3: Whip the base
In a medium bowl, beat the drained cheese and softened butter together with a spoon, spatula, or hand mixer until the mixture is cohesive and lightly fluffy, about 1–2 minutes. Aim for small curds with a creamy body rather than a completely smooth puree.
Step 4: Season and adjust texture
Add the paprika, crushed caraway, minced onion, lemon juice, salt, and pepper. Mix well. Stir in 2 tablespoons sour cream and assess texture; add up to 1 more tablespoon if you prefer a lighter, more spreadable consistency. For a gentle kick, add the optional hot paprika. Fold in chopped chives, if using.
Step 5: Rest for flavor to bloom
Cover and chill for 30 minutes. This short rest allows the paprika to tint the spread a deeper russet color and lets the onion mellow. Taste after chilling and adjust salt, acidity (a few more drops of lemon), or spice as needed.
Step 6: Serve
To serve as a classic appetizer, mound spoonfuls onto rye bread or spoon into crisp pepper rings. Dust the top with a light veil (about 1/2 teaspoon) of sweet paprika, sprinkle a few caraway seeds, and finish with chives. Arrange radishes and pickles alongside for a simple Hungarian-style spread board.
Pro Tips
- Quality paprika matters: use fresh, sweet Hungarian paprika for the most vibrant color and flavor.
- Drain well: excess whey makes the spread loose. A quick drain keeps Körözött fluffy.
- Crush, don’t pulverize, the caraway—larger aromatic bits pop with flavor.
- Balance to taste: adjust lemon juice and salt after chilling; flavors intensify in the fridge.
- Make it party-ready: pipe the spread into pepper rings or onto rye using a pastry bag with a large star tip.
Variations
- Liptauer-Inspired: Add 1 tsp Dijon or mild mustard and 1 tbsp capers; skip the lemon. Optional: a tiny dab of anchovy paste for savory depth.
- Smoky & Spicy: Swap 1/2 tsp of the sweet paprika for smoked paprika; add extra hot paprika to taste.
- Herb-Lovers: Fold in 2–3 tbsp mixed soft herbs (chives, parsley, dill) and finish with a drizzle of extra-virgin olive oil.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 4 days. For best flavor, bring to room temperature for 10–15 minutes before serving to soften the butter. If liquid weeps out over time, simply stir to recombine. Not recommended for freezing. Make up to 24 hours ahead; garnish just before serving.
Nutrition (per serving)
Approximate for spread only (2 tbsp): 55–75 calories; 4–5 g fat; 2–3 g protein; 1 g carbs; 120–180 mg sodium. Values vary with cheese choice and exact salt.
