Krupenik (casserole) of buckwheat and cottage cheese
8 servings
60 minutes
Krupenik made from buckwheat and cottage cheese is a traditional Russian dish that combines simplicity and rich flavor. Historically, it emerged as a way to use leftover buckwheat porridge, transforming it into a tender casserole with a cottage cheese base. The baked crust gives it an appetizing texture, while the aroma of herbs and garlic adds zest. Buckwheat, known for its nutritional properties, makes this dish healthy and filling. Krupenik is perfect for breakfast or a light dinner, especially with sour cream or fresh vegetables. The taste is rich and slightly creamy thanks to the cottage cheese and sour cream, while garlic and sautéed onions add pleasant spice. This dish warms like home comfort and remains beloved across generations.
1
Boil the milk, add the groats to the milk, and cook, stirring, until ready. Add salt and sugar to taste. I usually cook buckwheat partially in the evening, cover it with a blanket, and let it finish cooking by morning. Let the porridge cool.
- Milk: 1 l
- Buckwheat groats: 300 g
- Salt: to taste
- Sugar: 1 tablespoon
2
Fry the onion in butter until transparent. Chop the garlic. Mix the cottage cheese with half of the sour cream, buckwheat porridge, add herbs, onion, garlic, eggs, and knead well.
- Onion: 1 piece
- Garlic: 3 cloves
- Cottage cheese: 300 g
- Sour cream: 100 g
- Chicken egg: 2 pieces
- Parsley: to taste
- Dill: to taste
- Fresh cilantro (coriander): to taste
3
Grease the mold with oil, sprinkle with breadcrumbs, spread the remaining sour cream on top, and place in a preheated oven for an hour, until crusty.
- Sour cream: 100 g