Fresh carrots, per 200 g:
cottage cheese of any fat content - 400 g,
semolina - 15 g
chicken egg - 1 pc.,
sugar - 15 g
butter - 20 g,
crackers - 5 g
sour cream - 30 g,
salt.
Cooking methodPeel the carrots, cut into pieces and simmer in a little water. Then cool, grind in a blender, put in a saucepan, heat strongly and add semolina in a thin stream, stirring constantly.
Rub the cottage cheese through a sieve, combine with the carrot mass, add the egg, sugar, salt and mix thoroughly.
Put the prepared mass in a greased form, smooth, sprinkle with breadcrumbs on top, sprinkle with butter and bake until tender in a preheated oven at 180-200 degrees.
Cool the prepared casserole, remove from the mold, cut into pieces, arrange on portioned plates, pour sour cream on top.