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

• Calories: 893.8
• Proteins: 37g
• Fats: 35.5g
• Carbohydrates: 111.7g

Ingredients

• 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:

   • Buckwheat groats: 2 glasss
   • Salt:  to taste
   • Butter: 100 g
   • Milk: 2 glasss

2. When the porridge becomes thick, cool it down.

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

   Required ingredients:

   • Cottage cheese: 400 g
   • Chicken egg: 2 pieces
   • Sugar: 4 tablespoons
   • Lemon zest: 1 tablespoon
   • Ground cinnamon: 0.5 teaspoon

4. Add the obtained mixture to the porridge and mix thoroughly.

   Required ingredients:

   • Cottage cheese: 400 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:

   • Butter: 100 g
   • Breadcrumbs: 2 tablespoons

6. Bake until done in a preheated oven.

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

   Required ingredients:

   • Salt:  to taste