Spinach with Adyghe cheese
Description
The recipe won't take much time. The book *Vedic Culinary Art* is a collection of the most interesting vegetarian recipes—healthy and incredibly beautiful. Spinach with Adyghe cheese may look a little strange, but in terms of taste it's outstanding, especially for spinach lovers. This dish pairs well with rice and chapati (chapati is an Indian flatbread, similar to a Mexican tortilla). Let's get started with the preparation.
Instructions
- 1
Step 1
Let's prepare the necessary ingredients. Cut the cheese into nice, fairly large cubes. Wash the spinach thoroughly.
- 2
Step 2
Let's take the required amount of spices.
- 3
Step 3
Finely chop the washed and dried spinach.
- 4
Step 4
Add clarified butter to the pot, heat it well, and add all the spices at once. Sauté thoroughly, stirring (the main thing is not to burn them), and add the chopped spinach. Then pour in three tablespoons of water, cover with a lid, and simmer over low heat for about 10 minutes.
- 5
Step 5
After 10 minutes, the spinach should wilt and lose its shape.
- 6
Step 6
Then, using a blender, turn the spinach into purée.
- 7
Step 7
Then add the sour cream and cheese cut into cubes to the purée.
- 8
Step 8
Then add salt and sugar to the pot. Mix well and cook over low heat for about 5 more minutes.
- 9
Step 9
The dish is ready.