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.
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.
- Buckwheat groats: 1 glass
- Curd cheese (tvorog): 200 g
- Sour cream: 5 tablespoon
- Sugar: 2 tablespoons
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
- Butter: 2 tablespoons
2
Before serving, pour melted butter over the kroupenik. If desired, butter can be replaced with sour cream.
- Butter: 2 tablespoons
- Sour cream: 5 tablespoon
