Buckwheat porridge in a pot
Composition / ingredients
3
servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
First cook the porridge from the sorted buckwheat in salted water.
Step 3:
Melt butter in a water bath and grind cottage cheese in it. Beat the eggs with a mixer. Mix both masses with each other.
Step 4:
Put the egg-curd mass into porridge, add salt
Step 5:
And mix.
Step 6:
Grease the pots with butter, sprinkle with breadcrumbs. Spread the porridge in a pot and pour sour cream on top.
Step 7:
Preheat the oven to 180 C and bake the krupenik porridge in it for half an hour.
Step 8:
When the porridge cools down, serve it to the table.
Step 9:
The taste is somewhat unusual, but every lover of sweet porridge will appreciate it.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Table salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
