Buckwheat krupenik with cottage cheese. Krupenik is a simple and very tasty dish. Recipes for preparing buckwheat krupenik with cottage cheese recipe

Krupenik is an interesting dish that can pleasantly diversify your daily menu. In fact, krupenik is a casserole made from cooked cereals (one might say porridge, sometimes cooked in milk) with the addition of other ingredients: eggs, cottage cheese, sour cream.

We'll tell you how to cook buckwheat krupenik with cottage cheese, the recipe is very simple, but such a dish is an excellent option for a healthy and nutritious breakfast, lunch or second course. In principle, such a casserole can even be considered dietary.

Buckwheat krupenik

Ingredients:

• buckwheat groats – 2 cups;
• water or milk – 3-4 glasses;
• chicken egg – 3-5 pcs.;
• – about 150-200 g;
• natural sour cream – 3-5 tbsp. spoon;
• a little butter to grease the pan.

Preparation

In a healthier version, pour the buckwheat in a cauldron with the specified amount of boiling water or hot milk, cover with a lid and wrap in a towel. While the buckwheat cools, it will be ready with all the nutrients retained. Alternatively, pour water over the buckwheat and, after boiling, simmer over low heat until tender, covered with a lid, stirring occasionally.

Now we prepare the actual krupenik. Add eggs and grated cottage cheese with sour cream to the cooked buckwheat. The mixture should not be too thick.

Grease a medium-depth mold from the inside with a piece of butter (silicone ones don’t need to be greased). Fill the mold with the buckwheat-curd-egg mixture and bake in an oven preheated to about 200 degrees C for about 25 minutes. Before cutting into portions, cool the krupenik slightly. Buckwheat krupenik is good served with meat gravy and/or mushrooms stewed in sour cream.

In a simplified version, you can prepare krupenik without cottage cheese and/or sour cream, using only eggs and buckwheat.

Buckwheat krupenik can also be prepared in a slow cooker.

Buckwheat krupenik in a slow cooker

Use the same ingredients as in the main recipe (above).

Preparation

First, cook the buckwheat, that is, fill it with water in the working bowl of the multicooker, place the bowl in the working position, close the lid and keep it in the heating mode until ready (in different models of multicookers this can happen at different times, read the instructions for the specific device). Next, all you have to do is move the buckwheat into a bowl, wash the working bowl, grease it with oil, prepare the initial mixture (see above), fill the bowl with the mixture and bake, again following the instructions in choosing the mode and time.

A traditional dish of Polish and Russian cuisine - buckwheat krupenik with cottage cheese - can be prepared for lunch or for dessert. It all depends on whether it contains sugar or not. This healthy and tasty buckwheat casserole is quite easy to prepare. You can use the remaining porridge cooked in milk or water as a basis. Krupenik with cottage cheese is best served with sour cream.

Ingredients

• buckwheat – 100 g
• cottage cheese – 150 g
• sour cream – 2 tbsp. l.
• egg – 1 pc.
• salt – 1 tsp.

This recipe can be used to make a casserole for lunch. In the dessert version of buckwheat, you will also need to add 100 g of granulated sugar.

How to cook buckwheat krupenik with cottage cheese

1. Buckwheat should be sorted out, poured into a colander and rinsed under running water. Porridge for krupenik should be boiled, so the cereal should be poured with cold water in a ratio of 1:2 and cooked over low heat under a tightly closed lid. Water can be replaced with the same amount of milk or meat broth.

2. If desired, water can be replaced with milk. The finished porridge must be poured into a mixing container.

3. Then you need to add cottage cheese to it. The less fatty it is, the more dietary the casserole will be.

4. Cottage cheese and buckwheat must be mixed thoroughly. To avoid any lumps, you can use a puree masher or immersion blender.

5. Add 1 spoon of thick sour cream, salt and egg to the resulting mass.

6. Buckwheat dough needs to be mixed thoroughly. The mixture can be paste-like or liquid, like pancake batter.

7. The baking dish must be covered with baking paper, greased with a thin layer of vegetable oil. If you use a silicone, shaped mold, then it should be greased with oil and sprinkled with breadcrumbs. If desired, you can prepare portioned krupenik by placing the buckwheat in small molds.

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.