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Krupenyk
Krupenyk (крупеник): baked buckwheat pudding with cottage cheese, eggs and butter
Think of krupenyk as the farmhouse cousin of a soufflé: cooked buckwheat is folded with crumbly cottage cheese, eggs and melted butter, then baked until the top puffs and turns a speckled brown. Families in the Kyiv and Chernihiv countryside made it for Sunday breakfasts and for the days after a christening, when the dairy was full of fresh cheese. It cuts into soft, moist squares that taste nutty and gently tangy, and it is eaten warm with cold sour cream, or with a little honey for those who like it sweet. Tvorog and other cottage cheeses are usually made without animal rennet, but check the label if you are cooking for strict vegetarians. Watch out for dry, crumbly krupenyk: it comes from baking buckwheat that was already firm, so cook the groats until fully soft. Chef's tip: push the cottage cheese through a sieve first; the pudding sets silky instead of grainy.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 7 oz buckwheatwhole groats, rinsed
- 2 cups water
- 1 tsp salt
- 14 oz cottage cheese (tvorog)full-fat, pressed through a sieve
- 3 eggs
- 5 ½ oz sour creamplus extra to serve
- 1 ¾ oz buttermelted, plus extra for the dish
- 1 tbsp sugar
To serve
- 5 ½ oz sour cream (optional)
- 2 tbsp honey (optional)
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Method
0/7 doneStep 2: Heat the oven to 350°F (325°F fan). Brush a 20 × 25 cm baking dish generously with butter.
2 minStep 3: Beat 3 eggs with 1 tbsp sugar and the rest of the ½ tsp salt until frothy, then whisk in 5 ½ oz sour cream and most of the melted 1 ⅜ oz butter.
3 minStep 4: Fold the sieved 14 oz cottage cheese (tvorog) and the warm buckwheat into the egg mixture until evenly mixed and loose, like a thick batter.
3 minStep 5: Spread it in the dish, smooth the top and drizzle with the remaining ⅓ oz butter.
2 minStep 6: Bake for 35–40 minutes, until puffed, deep golden on top and a knife pushed into the middle comes out clean.
38 minStep 7: Rest for 10 minutes so it firms up, then cut into squares and serve warm with 5 ½ oz sour cream or 2 tbsp honey.
10 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 17 g
- Carbs
- 30 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krupenyk take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sour cream?
- Greek yoghurt, same amount.
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