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Krupenik from buckwheat porridge

4 servings

30 minutes

Krupenik made from buckwheat porridge is a traditional Russian dish that combines the tenderness of cottage cheese with the rich flavor of buckwheat. Its roots trace back to peasant cuisine, where simple and hearty dishes were valued. The baked mass acquires a soft, creamy texture, while the sour cream crust adds a delicate tang. Buckwheat fills the dish with a deep nutty aroma that pairs perfectly with butter. Krupenik can be served as a main dish or dessert, complemented with jam or honey. It’s an excellent option for a nutritious breakfast or light dinner, and its simplicity makes it accessible to everyone.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
470.1
kcal
19.2g
grams
21.8g
grams
51.3g
grams
Ingredients
4servings
Buckwheat groats
1 
glass
Cottage cheese
200 
g
Sour cream
5 
tbsp
Sugar
2 
tbsp
Chicken egg
2 
pc
Salt
0.5 
tsp
Butter
2 
tbsp
Cooking steps
  • 1

    In hot or cold crumbly buckwheat porridge, add cottage cheese passed through a sieve or minced, sour cream, eggs, sugar, and salt. Mix the mass well, place it on a greased baking sheet or pan sprinkled with breadcrumbs, smooth it out, spread sour cream on top, and put it in a hot oven for 30-40 minutes.

    Required ingredients:
    1. Buckwheat groats1 glass
    2. Cottage cheese200 g
    3. Sour cream5 tablespoon
    4. Sugar2 tablespoons
    5. Chicken egg2 pieces
    6. Salt0.5 teaspoon
    7. Butter2 tablespoons
  • 2

    Before serving, pour melted butter over the kroupenik. If desired, butter can be replaced with sour cream.

    Required ingredients:
    1. Butter2 tablespoons
    2. Sour cream5 tablespoon

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