Buckwheat krupenik with cottage cheese. Oven recipes with photos

General principles of cooking

The cereal is sorted, washed, boiled in boiling water, combined with cottage cheese, eggs, sugar, a small amount of salt, placed in a mold and baked.

Also used for cooking:

• sour cream;
• milk;
• fruits;
• nuts, dried fruits;
• butter;
• berries;
• cheese.

To decorate the product, jam, syrup, berries, and pieces of fruit are used.

What is a krupenik, and what can it be?

If you take into account the method of preparing krupenik, then it can well be called a casserole. It can be made from almost any cereal, but more often it is based on buckwheat or semolina.

The boiled cereal is combined with cottage cheese, eggs, greased with butter on top and sent to the oven. The gravy can be sour cream, yogurt, condensed milk, fruit and berry puree, or cheese, meat or cream sauce; in this case it will depend on what kind of casserole you are making - sweet or savory.

Today we will talk about krupenik, prepared on the basis of buckwheat. By the way, this dish is made from it in most cases. Why? Firstly, because buckwheat, due to its taste, goes well with many foods. So, you can add nuts, dried fruits, aromatic herbs, and other fillings and fillings to buckwheat groats. As a result, each of these casseroles will have its own original aroma and taste. And secondly, for the reason that buckwheat is one of the most healthy and surpasses other cereals in terms of vitamins and minerals. Thanks to the complex of biologically active components that is part of it, its use has a positive effect on the condition of blood vessels, blood circulation, cholesterol levels and health in general.

Classic oven recipe

Preparing a classic krupenik will take 60 minutes.

To prepare 5 servings of krupenik you will need:

• 1 tbsp. buckwheat;
• 200 g cottage cheese;
• 1.5 tbsp. l. white sugar;
• 2 eggs C0;
• 20 g butter;
• 2 tbsp. drinking water;
• 10 g breadcrumbs;
• 1/4 tsp. table salt.

Buckwheat krupenik with cottage cheese is prepared according to this recipe as follows:

1. Pour buckwheat into a colander, rinse under tap water, pour into a saucepan, add cold water, dissolve salt in it.

2. Bring the cereal to a boil, boil over low heat, remove from the stove and cool, draining the water. Break the eggs into a deep bowl, add white sugar and mix thoroughly.
3. Add cottage cheese to the egg mixture and stir well. Also add the cooled buckwheat to the mixture and mix again. Coat the pan with melted butter, sprinkle with breadcrumbs, and place a mixture of buckwheat and cottage cheese on top. Spread pieces of butter over the dough.
4. Send the form with the cereal to preheated to 180°C. After 40 min. Remove the krupenik from the oven and serve hot or chilled.

Cutlets

You can make buckwheat cutlets with cottage cheese from the same products. We need:

• A glass of buckwheat and the same amount of cottage cheese;
• A couple of tablespoons of flour and a little for breading;
• Salt - to taste;
• Oil for greasing the frying pan;
• Greens and favorite spices - to taste;
• one chicken egg.

Cottage cheese is needed without any sourness. Cook the buckwheat, but do not add oil. Add cottage cheese and spices to the hot porridge, and add herbs according to your mood. Break one egg. Knead the mixture well with your hands and add a tablespoon of flour. Forming cutlets. Fry both sides in vegetable oil and serve hot.

For children

Krupenik for children can be made in 40 minutes.

Basic set of products for preparing krupenik:

• 2 tbsp. buckwheat;
• 400 g low-fat cottage cheese;
• 4 tbsp. l. sour cream;
• 4 tbsp. l. white sugar;
• 3 tbsp. l. boiling water;
• 2 eggs C0;
• 4 tbsp. l. butter;
• 2 tbsp. l. coconut flakes;
• 1/4 tsp. table salt.

Buckwheat krupenik with cottage cheese (recipe suitable for children) is prepared as follows:

1. Pour buckwheat into a colander, rinse with cold water, pour into a saucepan, pour boiling water over it and leave until it swells for 1 hour. Drain the water from the buckwheat, transfer to a deep bowl, put butter in it, mix thoroughly and cool.
2. Add white sugar to the resulting mass, add cottage cheese, table salt, sour cream, beat in the eggs and mix thoroughly. Place the mixture in a sieve and hold over the sink until excess liquid drains.
3. Spread the mixture over the bottom of the greased pan, sprinkle with coconut flakes, and place in a preheated oven.

4. After 30 min. Remove the krupenik from the oven, cool it and take it to the table.

How to go on a diet

is indisputable, however, in order to properly start a diet with buckwheat, cottage cheese and vegetables, you need to learn how to cook cereals correctly. The evening before starting the diet, pour two glasses of boiling water over a glass of buckwheat and leave overnight, covered. In the morning, on an empty stomach, you should drink a glass of water without gases, and distribute buckwheat and cottage cheese (250-300 g) into 5 doses so that the last one is taken 2-3 hours before going to bed. Just during the day. Eat everything without sugar, salt, sauces and oil.

When buying buckwheat in a store, look for a product marked “kernel” rather than buying “prodel”. The first option is whole grain cereal with the maximum amount of microelements, and the second is crushed buckwheat. Try to look for buckwheat that is greenish-brown in color rather than dark brown.

With walnuts

Preparing krupenik with cottage cheese and nuts will take 70 minutes.

To prepare 4 servings of krupenik you will need:

• 500 g cottage cheese;
• 1.5 tbsp. buckwheat;
• 3 eggs C1;
• 1 tsp. walnuts;
• 1 tbsp. l. white sugar;
• 1/3 tsp. vanillin.

Algorithm for preparing krupeniki with cottage cheese and nuts:

1. Grind cottage cheese with eggs.

2. Pour white sugar, cinnamon, vanillin into the mixture and mix thoroughly. Peel the walnuts, finely chop or grind in a blender. Add nuts to the dough and mix thoroughly.
3. Rinse the buckwheat in a colander under tap water, place in boiling water and boil until ready. Drain the water from the buckwheat, add it to the dough and mix well. Coat the mold evenly with oil, using a brush, place the dough into it.
4. Bake the krupenik in an oven preheated to 180°C. After 40-45 minutes. remove from the oven, cool, cut into portions and bring to the table.

Exotic option

The dish prepared according to the proposed recipe turns out incredibly aromatic and has a rich taste.

Food basket

Cooking method

Puree the berries using a blender and place in a bowl. The sour taste of the berry sauce will complement the rich coconut aroma of the hot cereal.

With honey

You can prepare krupenik with cottage cheese and honey in 1 hour.

A set of products for preparing krupenik:

• 150 g buckwheat;
• 65 g of natural honey in liquid form;
• 150 g cottage cheese;
• 65 g sour cream;
• 1 egg C0;
• 1 tbsp. drinking water;
• 30 g butter;
• 1.5 tbsp. l. breadcrumbs;
• 1/4 tsp. table salt.

Sequence of preparation of krupenik with cottage cheese and honey:

1. Start preparing the buckwheat. Rinse the buckwheat in a colander, wait until all the liquid has drained from it, pour it into a clean pan, sprinkle with a little salt, add cold water and mix thoroughly. Place buckwheat on the stove, bring to a boil and boil until ready.

2. Place the cottage cheese in a separate bowl, mash it with a fork or puree it with an immersion blender. Combine crushed cottage cheese with sour cream. Add natural liquid honey to the curd mixture, mix well, add the egg and stir again. Take a glass or silicone mold, coat it with oil using a brush, sprinkle with breadcrumbs.
3. Transfer the boiled buckwheat into the curd mass, mix well and spread over the prepared pan using a spatula. Place pieces of butter on top of the base. Heat the oven to 180-190°C, place the cereal in it and bake for several minutes.

Place the baked krupenik on a flat dish, cut into equal pieces, decorate with sour cream or condensed milk and bring to the table.

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Cottage cheese – 156 kcal/100g
• Cottage cheese 10% fat – 156 kcal/100g
• Cottage cheese 18% fat – 226 kcal/100g
• Cottage cheese 20% fat – 233 kcal/100g
• Cottage cheese 40% fat – 466 kcal/100g
• Cottage cheese “Vitalinia” – 64 kcal/100g
• Cottage cheese “morning” (“danone”) without sugar – 91 kcal/100g
• Soft dietary cottage cheese – 170 kcal/100g
• Low-fat cottage cheese – 75 kcal/100g
• Cottage cheese with sour cream – 260 kcal/100g
• Fruit cottage cheese – 147 kcal/100g
• Buckwheat – 313 kcal/100g
• Buckwheat (whole grain) – 335 kcal/100g
• Boiled buckwheat – 163 kcal/100g
• Light buckwheat flour – 347 kcal/100g
• Dark buckwheat flour – 333 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Salt – 0 kcal/100g
• Vanilla sugar – 379 kcal/100g

Calorie content of foods: Buckwheat, Cottage cheese, Sugar, Eggs, Butter, Salt, Vanilla sugar

With dried cranberries

Preparing krupenik with cottage cheese and dried cranberries will take 1 hour.

Buckwheat krupenik with cottage cheese and dried cranberries.

To prepare 6 servings of krupenik you need to take:

• cottage cheese – 400 g;
• buckwheat – 200 g;
• eggs C0 – 2 pcs.;
• dried cranberries – 1 handful;
• butter – 1 tbsp. l.;
• table salt – 1/4 tsp;
• white sugar – 2 tbsp. l.

Buckwheat krupenik with cottage cheese (recipe supplemented with dried cranberries) is prepared as follows:

1. In a blender, mix eggs, cottage cheese, white sugar and table salt. Sort out the buckwheat, rinse under tap water, dry, pour into the ingredients crushed in a blender and mix.
2. Add dried cranberries to the resulting mass and mix with a spoon. Brush the pan evenly with melted butter using a silicone brush. Fill the mold with the mixture and spread the pieces of remaining butter on top.
3. Preheat the oven to 180°C, place the cereal in it and bake for 40-45 minutes. Remove from the oven using an oven mitt, remove from the pan, cool, divide into portions and place on the table.

With persimmon

Krupenik with cottage cheese and persimmons can be made in 2 hours.

The products are designed to prepare 6 servings of krupenik:

Instructions for preparing krupenik with cottage cheese and persimmons:

1. Clean the buckwheat from debris, pour into a colander, rinse under cold water, pour into a saucepan or saucepan, add chilled water, place on the stove and cook for 15 minutes. after the water boils. The ratio of buckwheat and water should be 1:2.
2. Drain the water from the buckwheat and mix it with the cottage cheese. Pour warm water over the dried apricots, leave until they swell for 30 minutes, remove the water, transfer to a kitchen board and cut into small pieces. Add chopped dried apricots to the curd and buckwheat mixture and mix well.

3. Wash the dried apricots, remove the peel and seeds, rub through a large grater, add to the dough and mix thoroughly. Beat eggs into a deep bowl, add milk and mix well with a fork. Cover the mixture with the finished filling and mix thoroughly.
4. Add white sugar to the base for the krupenik, stir and spread with a spatula over the bottom of the pan, greased with butter. Preheat the oven to 180°C, place the cereal in it and cook for 30-35 minutes. Remove the krupenik from the oven, cool, cut into portions and take to the table, top with honey, sour cream or condensed milk.

Krupenik in the food menu - history of the dish's creation

Krupenik is a dish known to us since the times of Ancient Rus'. It was prepared on the basis of cereals. In those days, crops such as wheat, buckwheat, oats, millet and barley were grown. They served as the basis for the casserole.

Then rice was added to the food menu, but more often they made kutya from it, adding milk, honey and dried fruits to the cereal. They began to cook krupeniki with it much later.

This is interesting!

India and Thailand are considered the birthplace of rice. It first appeared in Europe under Alexander the Great, who brought it from Asia, but then this cereal was not appreciated, since other cereal crops were popular. Europeans were able to get acquainted with it again only during the late Middle Ages.

Rice appeared in Russia by order of Peter the Great. It was then called “Saracen wheat” or “Saracen grain”; the modern name came into use much later: around the end of the 19th century.

Nowadays, krupenik is made from almost any grain. Often, porridge left over from the evening is used to prepare it.

It can either become a hearty breakfast or afternoon snack, or complement a lunch or evening meal menu. The dish is served in any form: hot, warm or cold.

The cooking technology is simple.

• Porridge is cooked in water, milk or broth, such as mushroom or meat. The cereal can also simply be boiled in water until tender.
• Vegetables are first fried or boiled. If they have skins (peppers, tomatoes), then they must be removed; this process is facilitated by preliminary blanching.
• Mushrooms are either boiled or fried. Meat is also taken boiled or fried.
• The fruits are peeled and simply cut into pieces.
• Dried fruits are soaked in hot water for a quarter of an hour, then washed and dried on a towel.
• The baking dish is greased with butter and sprinkled with breadcrumbs. In some cases, it is also lined with special paper.
• Krupenik is prepared at a temperature of 180 - 200 degrees for about 15 - 30 minutes, while the time varies depending on the preliminary preparation of the products used for the casserole.

With banana

Krupenik can be made with cottage cheese and banana in 40 minutes.

To prepare this version of krupenik you will need:

• boiled buckwheat – 200 g;
• ripe banana – 1 pc.;
• cottage cheese – 200 g;
• natural honey – 20 g;
• egg C0 – 1 pc.;
• chopped cinnamon – 1/4 tsp.

Stages of preparing krupenik with cottage cheese and banana:

1. Remove the peel from the banana, mash in a bowl with a fork or grind in a blender. Divide the egg into white and yolk, beat the white with a whisk, pour into the chopped banana and mix well.
2. Place the cottage cheese in a sieve, rub through it, mix with cinnamon and boiled buckwheat.

3. Distribute the mixture into a greased pan and place in a preheated oven at 180°C.
4. After 20-25 minutes. Remove the krupenik from the oven, cool slightly, divide into portions with a knife, place on plates, pour over fruit or berry jam and bring to the table.

With prunes

Preparing krupenik with cottage cheese and prunes will take 50 minutes.

Products for preparing krupenik:

• cottage cheese – 250 g;
• buckwheat – 100 g;
• prunes – 100 g;
• eggs C0 – 2 pcs.;
• white sugar – 50 g;
• butter – 40 g;
• table salt – 1/4 tsp.

Instructions for preparing krupenik with cottage cheese and prunes:

1. Sort out the buckwheat, rinse under tap water in a colander, pour into a saucepan, add chilled water, place on the stove and cook until tender, bringing to a boil. Line the bottom of the mold with baking paper and turn on the oven to preheat to 180°C.
2. Rinse the prunes, dry and chop into small pieces. Beat the eggs into a deep bowl, add white sugar, table salt and mix thoroughly with a whisk or mixer. Add cottage cheese, boiled cereal, chopped prunes to the egg mixture and mix well.
3. Fill the mold with the mixture, place pieces of butter on top, place in the oven at 180°C and cook for 35-40 minutes. Cool the prepared krupenik, garnish with berries and bring to the table.

Krupenik as a dessert delicious recipes

Cereal casserole can also be sweet. Berries, fruits and cottage cheese are used here as additives, and this krupenik is served with fresh or pureed berries, any jam, canned fruit or condensed milk. Such dishes can be included in children's food menus, and they are also an ideal dessert for those on a diet.

Krupenik of oat flakes with nuts

Cook porridge from half a liter of milk and 200 g of oatmeal. Season with 100 g butter, cool.

Add 40 g of sugar, 30 g of cocoa powder, vanillin on the tip of a knife, mashed egg yolks (3 pcs.) and 100 g of chopped walnuts. Mix everything and add the whites whipped into an elastic foam (3 pcs.). Mix again until smooth. Place in pan and bake until done.

Millet croup with fruits

Cook millet porridge from 200 g of cereal and 600 ml of milk.

Add a beaten egg to the cooled millet, add sugar and salt to taste, mix everything well.

Place half of the porridge in the mold, place fruit on it (finely chopped 300 g of bananas and the same amount of pears), then cover them with the remaining porridge. Pour a mixture of 2 beaten eggs and 30 g of sour cream on top. Bake in the oven until done.

Rice krupenik with cottage cheese and apples

Cook rice porridge from 200 g of cereal, 0.5 liters of water and 400 ml of milk.

Combine cooled rice with 300 g of mashed cottage cheese and vanilla. Beat 3 eggs with 3 tablespoons of sugar and add to the curd-rice mixture, add 100 g of raisins and diced apples (300 g), mix everything well.

Place in a mold, then pour in a mixture of sour cream and eggs. Bake in the oven until done.

On a note!

Sweet krupeniki are most often made from millet, rice and semolina. In addition to fruits, vegetables (usually pumpkin and carrots) and dried fruits (dried apricots, raisins and prunes) can also be used as filling.

Cereal casserole is a dish that both adults and children can appreciate. The variety is amazing: it is a nutritious main dish, a light dessert, and also a decoration for any holiday table. Include krupenik in your food menu and you will be guaranteed praise from your family and friends!

With cheese

To prepare krupenik with cheese and cottage cheese, you will need to allocate about 50 minutes. The finished krupenik is enough for 6 servings.

It is necessary to prepare the following set of products:

• 1 tbsp. buckwheat;
• 300 g cottage cheese;
• 3 tbsp. l. granulated sugar;
• 60 g sour cream;
• 2 large eggs;
• 100 g cheese;
• 1/2 tsp. table salt;
• 10 g butter;
• 1 tbsp. l. breadcrumbs.

Buckwheat krupenik with cottage cheese (the recipe is supplemented with cheese) is prepared according to these instructions:

1. Break large eggs into a bowl and beat them with a mixer until a white mass forms.

2. Add a little salt while whisking. Pour sour cream into the beaten egg and mix the ingredients again until smooth.
3. Pour 2 tbsp into the pan. water, pour in the buckwheat and place on the stove. Cook the cereal until the moisture is completely absorbed. If the grains remain hard, add a little more water and cook until soft. After cooking, cool the cereal and place it in a bowl with the egg mixture along with the cottage cheese. Mix all the contents of the bowl.
4. Grind the cheese on a large-mesh grater and mix it with the buckwheat mass. Turn on and preheat the oven to 180°C. Grease a baking dish with oil, sprinkle the bottom and walls with breadcrumbs and lay out the buckwheat mixture. Place the pan in the oven and bake the krupenik for 30 – 35 minutes. After baking, leave the krupenik in the oven, with the door slightly open, for another 10 minutes.

You can serve the krupenik by garnishing it with whipped cream, sour cream or condensed milk.

Buckwheat casserole with mushrooms

For the casserole recipe you will need:

• buckwheat – 1 cup
• mushrooms (champignons) – 500g
• onion – 1 pc. (more possible)
• egg – 1 pc.
• sour cream – 125g
• butter – 3 tbsp. l.
• vegetable oil for greasing the mold
• salt - to taste
• ground black pepper - to taste.

Casserole recipe:

1. First, prepare the crumbly buckwheat porridge. To make the porridge crumbly, you need to boil 1 cup of well-washed buckwheat in 2 cups of water. Set the finished porridge aside for a while.
2. Peel the onion and chop into cubes. Onions make buckwheat casserole juicier, so it will be better if you take 2 onions.
3. Wash the mushrooms and cut into slices. Fry the onions and mushrooms in butter until light golden brown, about 5-7 minutes.
4. In a separate bowl, prepare the filling for the casserole. To do this, mix sour cream and egg together, add salt and pepper to taste.
5. Combine all the ingredients for the buckwheat casserole - porridge, vegetables and sour cream and egg filling - into a single mass, mixing well.
6. Place the finished mixture in a baking dish greased with vegetable oil and place in an oven preheated to 180C for 10-15 minutes. Divide the finished buckwheat casserole into portions and serve immediately before it cools, seasoning it generously with sour cream. Bon appetit!

Dietary

To prepare a dietary cereal, you need to allocate at least 50 minutes. The ingredients are enough for about 6 – 8 servings of the dish.

To create a krupenik you will need to take this food set:

• 725 g crushed buckwheat (prodel);
• 600 g milk;
• 860 g cottage cheese;
• 1.5 tsp. table salt;
• 100 g granulated sugar;
• 3 eggs;
• 40 g sour cream.

You can prepare dietary krupenik from buckwheat and cottage cheese according to these instructions:

1. Rinse crushed buckwheat in cool water. Pour 600 g of water and milk into a saucepan, place on the stove and bring the liquid to a boil. Pour crushed buckwheat into a boiling mixture of milk and water and cook until moisture is absorbed, stirring occasionally.
2. Cool the finished porridge to approximately 60 °C. Grind the cottage cheese using a sieve and send it to the crushed buckwheat, also add table salt and granulated sugar and add 2 eggs. Mix the mixture well until a single mass is obtained.
3. Prepare a baking sheet by greasing it with vegetable oil. Spread the buckwheat mixture and smooth it out. The thickness of the grain should be no more than 3 cm.

4. Break the remaining egg into a bowl, pour in the sour cream and beat the mixture with a fork. Using a silicone brush, grease the croup with the sour cream and egg mixture and place the baking sheet in the oven, heated to 185 °C. Bake the krupenik for approximately 30 minutes. Before serving, cool the dish slightly and cut into portions.

Krupenik can be served with low-fat sour cream or sour cream and garlic sauce.

Nutritional and energy value:

With apple and raisins

It will take approximately 60 minutes to prepare krupenik with cottage cheese, apple and raisins. There should be enough ingredients for 6 servings.

You need to take the following set of ingredients:

• 1 tbsp. buckwheat;
• 200 g of cottage cheese with 9% fat content;
• 2 medium eggs;
• 3 tbsp. l. sour cream;
• 2 apples;
• 1 tbsp. l. granulated sugar;
• 70 g raisins;
• 3 tsp. lemon juice;
• 10 g vanilla sugar;
• 1/2 tsp. table salt;
• 50 g butter;
• 1 tsp. ground cinnamon.

Buckwheat krupenik with cottage cheese (recipe supplemented with apple and raisins) is prepared according to this scheme:

1. Rinse the cereal by pouring it onto a sieve and placing it under running water. Sort the buckwheat and remove the black grains. Pour into a saucepan, pour boiling water in a ratio of 1:2, add 1/2 tsp. salt and put on fire. Cook the cereal until tender for 15 minutes.
2. Mix soft cottage cheese with buckwheat, after cooling the cereal after cooking.

3. Pour warm water over the raisins and leave for 15 – 20 minutes. After time, drain the water and dry the raisins with a napkin. Remove the butter from the refrigerator and heat it at room temperature until soft.
4. Peel the apples using a knife or vegetable peeler and grate them using a fine-mesh grater. Add the resulting applesauce to the curd mixture and stir.
5. Break the eggs into a clean container, pour in sour cream, add regular and vanilla sugar. Beat the ingredients with a fork until smooth, add lemon juice, add cinnamon and beat the mixture again using a mixer until a slight foam is obtained.
6. Add soft butter to the buckwheat mass, add 50 g of raisins and pour in the sour cream mixture. Mix the entire composition well until smooth and place the dough in a springform pan with a diameter of 20 cm, having previously covered the bottom and walls with parchment. Place the krupenik in the oven, heated to 200°C, and bake for at least 20 minutes. After baking, cool the krupenik and garnish with the remaining raisins.

To decorate the krupenik, you can use powdered sugar, lemon zest or other citrus fruits. You can serve the casserole with berry sauces, jam, honey or jam with sour cream.

Recipe Buckwheat porridge with cottage cheese

Add salt, sugar and washed buckwheat to boiling water.

Cook until all the water is absorbed.

Add milk and bring to a boil. Cottage cheese can be added along with milk and bring to a boil. Add butter and leave for 15-20 minutes. for swelling.

But I add raw cottage cheese to the plate on top of the porridge (since I cook the cottage cheese myself)

I recently read a story about cottage cheese and the idea came to tell it to my daughter by slightly adapting the porridge I cooked today to suit her. My daughter really liked the story, and I had an empty plate after eating porridge.

Mom, I don’t want to eat this disgusting porridge! – my daughter grumbled. And it’s not disgusting at all, but tasty and tender,” said my mother. – And she’s also very useful. Buckwheat with cottage cheese contains a lot of iron, vitamins, calcium, phosphorus, iodine, fiber, magnesium and strengthens the immune system. All these magic words contained in the porridge will help you not get sick, you will have strong bones, teeth and nails and very long beautiful hair, like a princess. “Yes, but I still don’t want porridge, and even with white blots,” said the daughter. It would be better to eat some chocolate. It's magically delicious! “Oh, so you want magic,” the mother said, gently pressing her daughter’s head to her. “Then close your eyes and don’t peek, but wait for me to tell you that you can open them.” - Mommy, can you do miracles? “Now you’ll see everything for yourself.” The girl obediently closed her eyes and patiently waited for a miracle. “Now open your eyes and look very carefully,” my mother said in the voice of a sorceress. The girl opened her eyes... and saw the same plate of porridge. - Mommy, where is the miracle? I do not see him! - Look more carefully, open your eyes wider and look without stopping. The girl opened her eyes diligently, but again nothing happened. She was about to tell her mother that she couldn’t see anything, when suddenly... The spoon turned into a beautiful fairy in a silver, airy dress embroidered with fancy silk patterns. She fluttered over the plate of porridge and lightly touched it with a glowing magic wand in one place or another. And immediately, where the magic wand touched, snow slides appeared, palaces made of milky-white stone, children in white downy hats and shaggy fur coats rode on sleds made of ice. And right in the middle stood the luxurious Snow Queen with a large number of multi-colored boxes. The kids rolled up to the Snow Queen straight from the slide and froze in anticipation. Have you eaten magic porridge today? – asked the Snow Queen. - Yes! - the kids shouted in unison. And then they shouted out at random: “It’s so tasty and tender!” - He is simply fabulous! And I asked for more! – shouted the smallest and most ruddy baby. “This way I’ll grow up faster and become strong!” - And I really love porridge! It is useful for both adults and children. - Well, okay, well done! Receive gifts! – with these words, the Snow Queen began handing out colorful boxes to the children. The children received gifts and rushed up the hill again with joyful laughter. Only one girl sadly stood aside and did not approach the Snow Queen. My daughter recognized herself in this girl. - Why don’t you come for the gift? – the Snow Queen asked affectionately. “I didn’t eat my porridge today,” the girl answered honestly. - But why? – the Snow Queen was surprised. “I just didn’t understand that it was healthy and didn’t believe my mother that it was tasty.” - Now, after listening to other children, do you believe that the porridge is magical and can work miracles? – asked the Snow Queen. - Yes! – the girl answered passionately. - Now I will always eat porridge without any whims. “Then here’s a gift for you,” said the Snow Queen, handing her a beautiful box. This is for your honesty. Here lies the magic wand. Once you touch something with it, it becomes magical. Even the least favorite food becomes delicious. I hope you believe in miracles? - Now I believe! – the girl answered, impatiently untying the elegant bow of the box. The girl blinked her eyes, and at that very moment she saw the same plate of porridge in front of her. Still the same, but not quite. Now it contained an incredibly tasty magical porridge with snowballs.. The girl worked hard with her spoon, and a minute later the plate was empty. “Mommy, you are a real sorceress,” my daughter whispered in admiration. - I very love you …. And porridge.

With dried apricots and dates

You should allocate 1 hour for preparing krupenik with dried apricots and dates. The ingredients are enough for 5 - 6 servings of ready-made krupenik.

You need to prepare the following set of components according to the list:

• 130 g buckwheat;
• 200 g cottage cheese with 5% fat content;
• 3 tbsp. l. granulated sugar;
• 2 large eggs;
• 2 tbsp. l. sour cream 15% fat;
• 2 apples;
• 7 pcs. dried apricots;
• 10 dates;
• 1 tsp. butter.

Cooking krupenik with cottage cheese, dried apricots and dates consists of the following steps:

1. Wash the buckwheat, sorting and removing black grains. Pour boiling water over the washed buckwheat in a ratio of 1:2 and place on the fire. Boil buckwheat for 15 minutes.
2. Place the cottage cheese in a deep bowl and mash it with a fork. Add ready-made and cooled buckwheat to the cottage cheese, beat in 2 eggs and mix well until smooth.
3. Wash the apples, peel them with a knife or vegetable peeler, cut them in half and remove the seeds.

4. Grind the apples using a large mesh grater and place in a bowl. Add granulated sugar, add sour cream and mix again.
5. Rinse the dates and dried apricots and soak them in warm water for 15 minutes. After the specified time, drain the water, dry the dried fruits and cut into small pieces, removing the seeds from the dates. Add chopped dried fruits to the remaining ingredients and mix.
6. Grease a baking dish with butter, spoon out the resulting mixture and smooth it out with a spatula and place in an oven heated to 180°C. Bake the krupenik for at least 35 – 40 minutes. Cool the finished krupenik, cut into portions directly in the mold and place on plates.