Shangi from buckwheat porridge with cottage cheese

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 519.9
• Proteins: 21.2g
• Fats: 23.3g
• Carbohydrates: 58.7g

Ingredients

• Buckwheat groats: 250 g
• Yeast-free dough: 150 g
• Cottage cheese: 250 g
• Butter: 25 g
• Chicken egg: 1 pc
• Sour cream: to taste

Cooking steps

1. Cook the buckwheat until ready.

   Required ingredients:

   • Buckwheat groats: 250 g

2. Add butter and egg to the porridge, mix thoroughly, and add cottage cheese.

   Required ingredients:

   • Butter: 25 g
   • Chicken egg: 1 piece
   • Cottage cheese: 250 g

3. Roll the dough thinly and cut out tortillas with a mold.

   Required ingredients:

   • Yeast-free dough: 150 g

4. Place the prepared filling in the middle of each flatbread and fold the edges.

5. Place the products on a greased baking sheet and bake in a preheated oven until done.

   Required ingredients:

   • Butter: 25 g

6. Place the ready shanghi on a plate, serve the sour cream separately in a sauce boat.

   Required ingredients:

   • Sour cream:  to taste