Körözött paprika curd on rye bread

Name: Körözött paprika curd on rye bread
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Hungarian
Ingredients: 300 g Dry curd cheese / Topfen; 60 g Sour cream, 20% fat; 15 g Butter; 45 g Onion; 8 g Paprika powder; 3 g Caraway seeds; 2 g Salt; 1 g Black pepper; 180 g Sliced mixed rye and wheat bread

Hungarian paprika-and-caraway dry-curd spread with onion and sour cream on rye-wheat bread.

Estimated total time: 15 minutes2 portionsAbout 540 kcal per portion

Körözött paprika curd on rye bread — representative dish photograph — Photo: FakirNL · CC BY-SA 4.0 · Photo source. Wikimedia photograph; responsive display cropping. A related Austrian Liptauer on a roll is shown; the recipe uses Hungarian-style körözött on rye-wheat bread.

Ingredients for 2 portions

300 g Dry curd cheese / Topfen
60 g Sour cream, 20% fat
15 g Butter
45 g Onion
8 g Paprika powder
3 g Caraway seeds
2 g Salt
1 g Black pepper
180 g Sliced mixed rye and wheat bread

Method

Use 300 g dry crumbly curd cheese or Bröseltopfen, not watery cottage cheese. Set 15 g butter out to soften, finely dice 45 g onion, and crush 3 g caraway seeds if they are whole.
Mash the dry curd with the softened butter and 60 g sour cream until spreadable but still textured. Stir in the onion, 8 g sweet paprika, crushed caraway, 2 g salt and 1 g black pepper.
Taste the measured spread and divide it over 180 g ready-sliced rye-wheat bread for two generous breakfast portions. Serve immediately, or cover and chill for 3–4 hours for a more developed flavour; allow this extra wait if choosing that option.

Körözött is a paprika-and-caraway curd spread, distinct from the catalogue’s parsley-and-chive herb quark: this recipe uses dry curd, sour cream, butter and sweet paprika, with no green herbs. The source recommends a 3–4-hour chill for flavour; 15 minutes is active preparation only if served immediately. Buy dry crumbly curd explicitly labelled vegetarian or made without animal rennet and check the bread label for dietary suitability. Milk and gluten are flagged. The Commons photo shows an Austrian Liptauer relative on a crusty roll, not this Hungarian rye-bread serving; the visible spread may differ. Energy and timing are estimates, not kitchen-tested.

Körözött rozskenyérrel

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Agnes Barath / Budapest Cooking Class — körözött reference

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