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Krupenik from buckwheat porridge with cottage cheese

4 servings

45 minutes

Recipe taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
893.8
kcal
37g
grams
35.5g
grams
111.7g
grams
Ingredients
4servings
Buckwheat groats
2 
glass
Milk
2 
glass
Cottage cheese
400 
g
Butter
100 
g
Chicken egg
2 
pc
Sugar
4 
tbsp
Lemon zest
1 
tbsp
Ground cinnamon
0.5 
tsp
Breadcrumbs
2 
tbsp
Salt
 
to taste
Cooking steps
  • 1

    Rinse the buckwheat, dry it, roast it in a dry pan, pour in 4 cups of boiling water, add salt and oil (50 g), and cook on low heat until the grains swell, then add milk.

    Required ingredients:
    1. Buckwheat groats2 glasss
    2. Salt to taste
    3. Butter100 g
    4. Milk2 glasss
  • 2

    When the porridge becomes thick, cool it down.

  • 3

    Mix the cottage cheese with eggs, sugar, lemon zest, and spices.

    Required ingredients:
    1. Cottage cheese400 g
    2. Chicken egg2 pieces
    3. Sugar4 tablespoons
    4. Lemon zest1 tablespoon
    5. Ground cinnamon0.5 teaspoon
  • 4

    Add the obtained mixture to the porridge and mix thoroughly.

    Required ingredients:
    1. Cottage cheese400 g
  • 5

    Grease the baking mold with butter, sprinkle with breadcrumbs, fill with the prepared mixture, and place small pieces of the remaining butter on top.

    Required ingredients:
    1. Butter100 g
    2. Breadcrumbs2 tablespoons
  • 6

    Bake until done in a preheated oven.

  • 7

    This dish can be served with jam, preserves, or condensed milk.

    Required ingredients:
    1. Salt to taste

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