Buckwheat groats pie
4 servings
30 minutes
Krupenik made from buckwheat is a cozy and nutritious dish of Russian cuisine, rooted in village traditions. It combines the tenderness of cottage cheese, the creamy taste of sour cream, and the rich texture of buckwheat, creating a harmony of flavors and health benefits. Baked to a golden crust, krupenik becomes not only filling but also an aromatic treat. Originally, such casseroles were prepared by peasants to make the most of available ingredients. Today, krupenik is an excellent option for breakfast or dinner, especially in cold weather. It can be served with sour cream or melted butter and complemented with fresh berries or honey, turning the dish into a sweet delight.
1
Pour the grain into boiling milk and cook until thickened.
- Milk: 2 glasss
- Buckwheat groats: 1 glass
2
After that, add the cottage cheese passed through a sieve or meat grinder, sour cream, mix, add raw eggs, salt, and sugar. Mix everything well and place it in a shallow pot or pan, previously greased with oil and sprinkled with breadcrumbs, smooth it with a spoon, spread sour cream on top, pour melted butter, and put it in the oven for 40-50 minutes.
- Curd cheese (tvorog): 200 g
- Sour cream: 5 tablespoon
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
- Sugar: 2 tablespoons
- Butter: 2 tablespoons
3
Pour oil over the ready kroupenik. If desired, the oil can be replaced with sour cream.
- Butter: 2 tablespoons
- Sour cream: 5 tablespoon
