Krupenik from buckwheat porridge with cottage cheese

Rinse the buckwheat, dry it, roast it in a dry pan, pour in 4 cups of boiling water, add salt and oil (50 g), and cook on low heat until the grains swell, then add milk.

When the porridge becomes thick, cool it down.

Mix the cottage cheese with eggs, sugar, lemon zest, and spices.

Add the obtained mixture to the porridge and mix thoroughly.

Grease the baking mold with butter, sprinkle with breadcrumbs, fill with the prepared mixture, and place small pieces of the remaining butter on top.

Bake until done in a preheated oven.

This dish can be served with jam, preserves, or condensed milk.