Buckwheat groats with cottage cheese
4 servings
60 minutes
Buckwheat casserole with cottage cheese is a cozy and hearty dish of Russian cuisine that embodies the warmth of home. Its history dates back centuries when buckwheat was a staple in Russia's diet. The tenderness of cottage cheese, the light sweetness of sugar, and the airy texture make this baked casserole an ideal breakfast or dinner. The crispy golden crust formed by egg and sour cream gives it an appetizing appearance. It can be served with jam or sour cream to enhance the creamy notes. This simple yet surprisingly delicious recipe pays homage to traditions and exemplifies how ordinary ingredients can create a culinary masterpiece.
1
Boil loose buckwheat porridge in water and cool it.
- Buckwheat groats: 200 g
- Water: 1 glass
2
Add strained cottage cheese, salt, part of sour cream, sugar, and one egg to the porridge and mix everything well.
- Dry curd cheese: 250 g
- Salt: to taste
- Sour cream: 100 g
- Sugar: 1 tablespoon
- Chicken egg: 2 pieces
3
Spread the obtained mass in a layer of 2.5–3 cm on a greased and breadcrumb-sprinkled baking sheet. Pour the egg mixed with the remaining sour cream on top.
- Butter: to taste
- Breadcrumbs: 1 tablespoon
- Chicken egg: 2 pieces
- Sour cream: 100 g
4
Bake in the oven at 180 degrees for about 15 minutes. Serve hot!
