Buckwheat casserole with cottage cheese

Roast buckwheat in a dry pan, sort it.

Rinse several times with cold water.

Pour in 2 cups of water, season with salt, and simmer covered until cooked, about 15 minutes.

Put the cooked buckwheat in a bowl and let it cool (for the casserole, you need 400 g of grains, or 13 tablespoons).

Grind the cottage cheese with a blender or strain it through a sieve to achieve a smooth, lump-free consistency.

Peel the apples and grate them on a fine grater.

Transfer the apple mass to a cheesecloth (two layers will be enough) and squeeze out the juice. If the liquid is not squeezed out, the casserole will fall apart.

Combine apple and cottage cheese puree with buckwheat, mix well.

For the filling, combine eggs with sour cream, lemon juice, a pinch of cinnamon, and salt. Beat the mixture on low speed until it becomes a uniform fluffy state.

Preheat the oven to 200 degrees.

Line the baking dish with parchment and grease it with any fat.

Combine the buckwheat mixture with the sauce and stir.

Distribute the obtained mass by shape.

Bake in the oven for 20 minutes.