Pyry z Gzikiem is a delicious simple dish, with origins in Greater Poland – Wielkopolska. Its capital is Poznań, so next time visiting Poznań, don’t forget to try it in a local restaurant:) Pyry mean: potatoes, but it’s a regional expression, used only in Wielkopolska. Gzik is a farmers cheese with fresh veggies, in other parts of Poland referred to as Twarożek.
It’s light and refreshing meal, great for hot Spring afternoon.
For 2 – 3 servings
- 250 g/ 9 oz dry farmers cheese (curd, twaróg)
- 1 cup sour cream (or Greek style yogurt)
- spring onions
- few radishes
- bunch dill
- bunch parsley
- salt, freshly ground black pepper
- 5 medium potatoes
- 2 tablespoons oil
- 1 teaspoon oregano
The best for Pyry z Gzikiem are new potatoes, you need just to wash and brash them. Regular potatoes are fine too, I always peel them. Cut potatoes in halves, place in a bowl. Add 2 tablespoons of oil, season with salt, sprinkle with oregano. Mix all to cover all the potatoes with seasonings. Spread potatoes on a baking dish. Bake for 30 minutes in 360 F/ 180 C till cooked. You can also cook old potatoes in peels and peel after they are cooked.
In the meantime prepare Gzik: Place farmers cheese in a bowl, fork – blend it. Add sour cream.
Wash dill, parsley, radishes and spring onions. Chop dill, parsley and spring onions. Grate radishes on a beet’s grater. Add all to the Gzik bowl. Combine all, season with salt and pepper to taste.
Serve Gzik with warm potatoes.
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What to add to Pyry z Gzikiem?
You can actually add your favorites of: spring onions, radishes, dill, parsley, cucumber, sprouts. You can add more sour cream to make Gzik more runny.
Gzik needs quite a lot of salt, be generous, but all the time control the taste.
How to serve Pyry z Gzikiem?
It’s usually served for dinner, it can be served for supper too.
Gzik solo is great served on a fresh good bread or a bread roll.
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