Buckwheat Krupenik

by Editorial Staff

Buckwheat krupenik with cottage cheese is an old recipe of Russian cuisine. Now it is relevant, because buckwheat with cottage cheese is useful for losing weight. Krupenik turns out to be hearty, low-calorie and very tasty!

Cook: 1 hour

Servings: 4-5

Ingredients

  • Buckwheat – 1 Glass
  • Curd – 200 Grams
  • Chicken Egg – 2 Pieces
  • Sugar – 1.5 Art. spoons
  • Salt – 1 Pinch
  • Butter – 20 grams
  • Bread crumbs – 10 grams

Directions

  1. Prepare your ingredients.
  2. Rinse the buckwheat, pour two glasses of water, boil, salt to taste, until tender. Cool it down.
  3. Beat eggs into a bowl, add sugar, stir.
  4. Add cottage cheese, stir.
  5. Add boiled chilled buckwheat.
  6. Mix well.
  7. Grease a baking dish and sprinkle with breadcrumbs. Lay out the buckwheat-curd mass. Cut and top with thin slices of butter. Send to a preheated oven to 190 degrees for 40 minutes.
  8. Carefully remove the croupier from the mold.
  9. Delicious hot and cold.
  10. Serve with sour cream.

Bon Appetit!

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