Cottage Cheese and Beetroot Pie

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

The union of beetroot and cottage cheese, bound together with brandy and celebratory cookies. The cottage cheese should have a fat content of 18%, otherwise the texture of the pie may not meet expectations.

Ingredients

Cottage cheese - 17.6 oz
20% Sour Cream - 8.8 oz
Wheat Flour - 3.5 oz
"Jubilee Cookies" - 5.3 oz
Chicken Egg - 6 pieces
Beetroot - 3.5 oz
Sugar - 5.3 oz
Cognac - 1 fl oz
Butter - 1.8 oz

Step by Step guide

Step 1

In a blender, crumble the cookies and mix them with room temperature butter. Spread the mixture evenly across the bottom of a round baking pan. Place the pan in an oven preheated to 356°F and bake the crust for twenty minutes.

Step 2

Using a mixer, blend the eggs with the sugar until smooth, then add the cottage cheese and sour cream, mixing thoroughly. Gradually add the flour and incorporate it using the mixer.

Step 3

In a blender, puree the raw beets and cognac. Add the puree to the cheese dough and mix with a mixer until the color is uniform. Spread the mixture over the baked crust, reduce the oven temperature to 248°F, and place the pie inside for one hour to one hour and ten minutes.