Millet Krupenik

by Editorial Staff

Traditionally, this dish is prepared from buckwheat groats and cottage cheese, but instead of buckwheat, you can use other cereals. Millet and cottage cheese krupenik is a tasty and healthy casserole for children and adults.

Summary

Prep Time	20 mins
Cook Time	45 mins
Total Time	65 mins
Course	Main Dish
Cuisine	Russian

Ingredients

Instructions

Rinse the millet 2-3 times with hot water. Pour into a saucepan with 250 ml of cold water and place on the stovetop over high heat. When the water comes to a boil, add salt, reduce the heat to low, cover with a lid, and cook for 20 minutes. Let cool for about 10 minutes.
In a bowl, mix cottage cheese with sugar, vanilla sugar, and a pinch of salt. Add the eggs.
Blend the cottage cheese mixture until smooth. Add sour cream and mix. Add flour and mix. Add the cooled millet porridge and mix.
Grease a baking dish with butter and sprinkle with flour, shaking off any excess.
Pour the millet-cottage cheese mixture into the prepared baking dish and flatten the surface. Bake in a preheated oven at 170 °C (338 °F) for 40-45 minutes, until light golden brown.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.