Krupenik made from cottage cheese and buckwheat can be both an excellent breakfast and a Sunday afternoon snack. It’s convenient to take it with you to work and devour it right at your desk to the envy of your colleagues. It can be eaten hot, cold and warm. With fresh berries, pureed raspberries, natural yogurt, full-fat sour cream, any jam or condensed milk. I once posted this recipe on my blog and received so many grateful comments! Everyone liked the fact that you cook it once and eat it for breakfast over several days. Below is a recipe from the modest collection “The Intelligent Cook,” 1911 edition. Later, almost unchanged, this recipe was repeated in the bestseller “On Tasty and Healthy Food.” So the ratio of ingredients has been verified over several generations! I admit, I tried to “improve” the recipe, added quiche, almond flakes, pistachios - it didn’t turn out right. Prepare the classics!

1.5 cups boiled buckwheat

1.5 tbsp. Sahara

2 tbsp. butter

Salt to taste

300 g cottage cheese

Preparation

Step 1. Preheat the oven to 200 degrees.

Step 2. Take any mold, grease it with half the butter (if you then want to remove the grain from the mold without losing a grain, it’s better to line it with baking paper).

Step 3. Break the eggs into a bowl, add salt, sugar and beat the eggs with a fork.

Step 4. Add cottage cheese, stir, and then add buckwheat. Stir gently again. The mass should not be too liquid and not too viscous.

Step 5. Pour the mixture into the mold. Place in the oven for 35-40 minutes, the cereal should be browned.

Step 6. Place pieces of remaining butter on top of the finished krupenik to form a glossy crust. Eat hot or cold, with natural yogurt, sour cream or condensed milk.

Advice: For krupenik you can use any cottage cheese, even weathered one. After all, who among us doesn’t lose food in the depths of the refrigerator?

Pour buckwheat into boiling, salted water and cook for 15 minutes until the water has evaporated. Cool.

Beat eggs with sugar, grind thoroughly with cottage cheese, mix with cooled buckwheat. You can, if desired, add raisins or some dried fruits. Place in a greased container. I cook this dish in a double boiler, so I don't need fat. Grease with sour cream and place in a preheated oven for 15 minutes to bake. The fire should not be strong. I cook in a double boiler for 20-30 minutes.
I advise you to check the readiness of the dish. I touch it carefully with my finger. If I feel that it is not liquid, it means it is ready. The last time I cooked for 50 minutes.
In another recipe, one Cook expressed her dissatisfaction with me that the cottage cheese in the casserole, which she prepared according to my recipe, was raw: “I used a blender and put it in a double boiler for 45 minutes, it turned out kind of terrible!!!
the bananas are tasteless, the dough is raw or is it how it should be made in a double boiler, and it’s not dough but something that looks like a soufflé, tastes like raw semolina." The girl simply didn’t finish baking the casserole. And here, if you don’t finish baking, I’m sure it’s delicious will not be.
I hope that you will not have any difficulties preparing this dish.

I looked for such a dish on the website and couldn’t find it.
P.S. I read it from our cook GadenKa that you can not cook buckwheat, but simply pour boiling water over it and leave for several hours. That's what I do now.

Calories: Not specified
Cooking time: Not indicated

Krupenik is an ancient dish of Russian cuisine, a casserole made from cereals and cottage cheese. Traditionally, it was cooked in a wood-burning oven, the cereals were the poorest - buckwheat and millet, and cottage cheese was added purely symbolically, only to give the casserole a cottage cheese flavor. Nowadays, krupenik has almost been forgotten; if casseroles are prepared, it is from anything, just not buckwheat and especially not millet porridge. And in vain! Krupenik made from buckwheat with cottage cheese, a recipe with a photo of which we offer, is one of the few dishes in which you can so successfully “hide” unloved but very healthy products that even if they guess about their presence, it is unlikely that anyone will refuse a portion of delicious dishes. You can change the proportions at your discretion, it depends on what you want to “disguise” - cottage cheese or buckwheat. This recipe will also come in handy when there is some left over from the side dish that no one wants to eat anymore. They will eat krupenik with pleasure, you can be sure of that!
Unlike casseroles, krupenik is not made high and is not cooked in the oven until golden or golden brown. It is recommended to make it no higher than 3 cm, and as soon as the top is compacted, remove it from the oven and place it on the table. But you can also brown it, it will turn out more appetizing and tastier.

Ingredients:
- dry buckwheat – 0.5 cups or a little more than a cup of boiled buckwheat;
- egg – 1 pc;
- cottage cheese – 150 gr;
- sour cream – 1.5 tbsp. spoons;
- sugar – 3 tbsp. spoons (to taste);
- salt - to taste;
- butter – 5 g (grease the mold);
- breadcrumbs – 1 tbsp. spoon;
- sour cream with sugar or cream, kefir - for serving.

Recipe with photos step by step:

If you don’t have ready-made buckwheat porridge, you first need to cook the cereal. Rinse it several times, remove all the nigella and debris, fill it with clean water at the rate of two parts water for one part of cereal. In our case, half a glass of buckwheat requires a glass of water. Cook with salt until the cereal is soft, about 20 minutes. Whether the porridge is crumbly or sticky – it doesn’t matter in this recipe, any will do.

When the buckwheat is ready, take out the cottage cheese, measure out how much you need and knead it with a masher or fork, grinding all the large dense lumps.

Add sugar, adjust the amount to taste, depending on what kind of cereal you are preparing. Children eat sweets with pleasure, but you can reduce the amount of sugar and prepare an almost dietary dish for yourself.

Add the beaten egg along with sugar to the cottage cheese.

Mix all the products, grinding the cottage cheese with sugar and egg to obtain an almost homogeneous mass. There is no need to use a blender, the cottage cheese will turn out liquid, and the buckwheat porridge with cottage cheese will take a long time to bake.

The consistency of the curd mass will be like cream - tender, homogeneous, airy.

Add buckwheat porridge, mix everything, taste it. If necessary, add sugar or salt.

We choose a low, preferably rectangular shape for the croup. Grease the bottom and walls with a piece of butter, sprinkle with crushed breadcrumbs.

Fill with prepared mixture of buckwheat porridge and cottage cheese. Level the top and grease with a layer of sour cream.

Use a spoon to make holes or leave the top flat. We turn on the oven to warm up before mixing all the products so that it is preheated to 200 degrees. Place the pan on the grill, on the middle tier, and cook for 30-35 minutes. The buckwheat grain will become dense and slightly browned.

Turn off the oven and leave the pan for 10-15 minutes. Then we take it out, cut the buckwheat with cottage cheese into portions and serve with sweet sour cream sauce or sour cream, cream, and a glass of kefir. Bon appetit!

Buckwheat krupenik is a traditional Russian dish. But today few people cook it, preferring casseroles with semolina, rice or pasta. Perhaps because buckwheat porridge itself has become more popular as a side dish for meat, fish, and simply as porridge with milk. When I first prepared this dish, I didn’t even expect it to be so tasty. Well, let's start cooking together! We will prepare a list of necessary products.

We sort out the buckwheat and wash it.

Pour a glass of boiling water over the buckwheat and cook over low heat, covering it with a lid, for 15 minutes, until all the water has boiled away.

Combine eggs, sugar and vanilla sugar and beat.

Add cottage cheese to the beaten eggs.

Mix the resulting mass well. If the cottage cheese has a uniform consistency, the mass will be like cream.

Add cooked buckwheat to the mixture.

Mix everything well and turn on the oven at 180 degrees.

Grease the bottom and walls of the baking dish from the inside with butter.

Sprinkle the greased pan with breadcrumbs so that the crust comes out easily and does not stick.

Place the prepared mixture into the mold.

Generously grease the surface of the krupenik with sour cream.

Place in an oven preheated to 180 degrees for 50 minutes.

After 50 minutes, remove the baked buckwheat from the oven.

Let it cool a little.

We take the warm cereal out of the mold and place it on a plate.

Serve buckwheat groats for tea with grated berries, jam, sour cream, whatever you like. Help yourself!