Buckwheat krupenik with buckwheat cottage cheese

Krupenik - a delicious casserole of cottage cheese and buckwheat! Buckwheat krupenik is very useful, but many do not even know about it. This is an old Russian dish, a little forgotten by us. It doesn't take a lot of time and money to prepare it - the dish is fast and affordable for any family budget.

Anna

The author of the recipe

Buckwheat krupenik with cottage cheese from buckwheat

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Composition / ingredients

servings:

Buckwheat (BOILED)

1.5

Cottage cheese

250

Sugar

Eggs

Butter

Salt

to taste

Vanilla sugar

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 13 g

Fats 20 % 11 g

Carbohydrates 56 % 30 g

262 kcal

GI: 0 / 83 / 17

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to cook a krupenik with cottage cheese from buckwheat? Collect the specified ingredients. You can boil buckwheat in advance or use the leftover from dinner. I took 5% cottage cheese, but I can assume that the fat content of cottage cheese does not greatly affect the final result. If the cottage cheese is too dry, you can add sour cream. Sugar can be mixed with vanilla sugar.
Step 2:
Break the eggs into a bowl, add sugar (vanilla sugar), salt and whisk lightly.
Step 3:
Add the cottage cheese, mash it and mix until smooth. If there are grains left, it is not critical, do not try to mix them.
Step 4:
In a bowl with egg-curd mass, add boiled buckwheat and mix. The baking dish in which the krupenik will be prepared, lubricate with oil or lay out with baking paper so that the casserole can then be easily reached.
Step 5:
Put butter pieces on top of the prepared mass - thanks to it, a ruddy, appetizing crust is formed. Place the form with the krupenik in a preheated 180 gr. oven for 40 minutes or until golden brown.
Step 6:
Cut the finished krupenik into portions and you can serve it, accompanied by sour cream, jam or honey. Casserole is good both hot and cold. Enjoy your meal!

Buckwheat krupenik is an excellent dish that is suitable for breakfast, and in particular for children's breakfast - because it contains buckwheat and cottage cheese that are useful for the children's menu. In the company, you can add sour cream, jam or honey to the krupenik.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

How to choose high-quality buckwheat? When buying, pay attention to its appearance. The grains should be of the same shape and size. There should be no debris or crushed grains in the lower part of the package. Brown buckwheat cooks faster, as it is made from factory-baked grains. Green buckwheat takes longer to cook. It is considered more useful, but has a specific taste.