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!

Summary

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

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Instructions

1. Rinse the buckwheat and combine with 2 cups (480 ml) water and a pinch of salt in a pot. Bring to a boil over high heat, then reduce to medium. Cook for 20-25 minutes until tender. Remove from heat and let cool completely.
2. In a bowl, beat together the 2 eggs and 1.5 tablespoons sugar.
3. Stir in the 200 g curd.
4. Add the cooled buckwheat and mix well.
5. Preheat the oven to 190°C (374°F).
6. Grease a baking dish and sprinkle with the 10 g bread crumbs.
7. Transfer the buckwheat mixture to the dish.
8. Cut the 20 g butter into thin slices and distribute over the top.
9. Bake for 40 minutes until golden.
10. Let cool for 2-3 minutes, then serve hot or cold with sour cream.

Bon Appetit!