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The sweet krupenik combines nutty buckwheat with fluffy farmers cheese. It tastes absolutely delicious, is filling, and is perfect for breakfast or dessert. You can easily make this forgotten classic of Russian cuisine at home with just a few ingredients. You’ll find a detailed buckwheat and tvorog casserole recipe with the exact quantities and step-by-step instructions below.
What is Krupenik?
Krupenik is a traditional dish of Russian cuisine. It is a sweet or savory casserole made from porridge and the farmers cheese tvorog. The porridge is made from buckwheat, or less commonly from semolina, millet, rice, or barley.
The name “krupenik” comes from the word “krupa”, which translates from Russian as “grain”. It derives from its main ingredient.
In the Soviet Union, krupenik, along with pirozhki, was a staple on the menus of many nursery school, school, and work cafeterias. Today, it has almost fallen into obscurity.
Perfect for Using Up Leftover Porridge
This krupenik recipe is perfect for using up leftover porridge you might have in the fridge and don’t want to eat anymore. It doesn’t necessarily have to be made from buckwheat. You can use porridge made from any grain, even if it was cooked in milk.
Savory Buckwheat and Tvorog Casserole
You can also make the krupenik savory. To do this, omit the sugar and vanilla from my recipe. Instead, season the buckwheat and tvorog casserole with more salt and any other spices of your choice.
How to Serve and Store Krupenik
The sweet buckwheat krupenik is perfect for breakfast or dessert. It tastes delicious both warm and cold. You can enjoy it on its own, with fresh fruits, jam, fruit sauce, yogurt, sour cream, or sweetened condensed milk.
If you’ve prepared the krupenik as a savory dish, it makes for a healthy and filling main meal. It pairs perfectly with a spicy sauce, such as the cauliflower sauce, gravy, or khrenovina.
This Buckwheat and Tvorog Casserole is
- moist,
- nutty,
- fluffy,
- moderately sweet,
- optional savory version,
- incredibly delicious,
- aromatic,
- filling,
- easy to prepare,
- perfect for breakfast or dessert, alongside the tvorog zapekanka,
- a traditional Russian dish.
How to Make Krupenik: Tips and Tricks
- You can cook the buckwheat the day before.
- Instead of buckwheat, you can cook another grain or pseudocereal and use it in the recipe. You might also have some leftover porridge at home that you can use for this.
- You can adjust the amount of sugar to taste.
- You can also enhance the buckwheat tvorog mixture with dried fruits of your choice.
- The specified baking time may vary. Don’t bake the krupenik longer than necessary, or it might taste dry. It’s done when it’s still very soft, and a wooden skewer comes out with moist crumbs when tested.
- Once cooled, the krupenik firms up and is easy to cut.
- You can also make a savory version of this buckwheat and tvorog casserole. Read more about that above in the text.
Did you make the krupenik using this recipe? I look forward to seeing your results, your star rating, and your comment below about how it turned out and how it tasted.
Try these sweet casserole recipes too:
- Rice quark casserole with apples – sweet recipe without flour
- Sweet pumpkin semolina casserole with orange – eggless recipe
- Sütlac – baked Turkish rice pudding with cinnamon
Krupenik with Buckwheat
Equipment
- approx. 11″ x 7″ (28 cm x 19 cm) casserole dish
Ingredients
- 180 g buckwheat (approx. 500 g cooked buckwheat)
- 360 ml water for cooking the buckwheat
- a little salt for cooking the buckwheat
- 400 g farmer's cheese (tvorog)
- 2 eggs + 1 egg white
- 80 g sugar
- 1/4 tsp ground vanilla bean
- 180 g sour cream
- unsalted butter for greasing the casserole dish
- breadcrumbs for dusting the casserole dish
for brushing
- 1 tbsp sour cream
- 1 egg yolk
Instructions
- Cook buckwheat in salted water for about 10 minutes, or according to the package instructions, until done, then let it cool slightly.
- Grease the casserole dish with butter and sprinkle it with breadcrumbs, tapping off any excess.
- Mash farmers cheese with a fork or a hand blender.
- Whisk eggs and egg white with sugar and vanilla.
- Add the farmers cheese and sour cream and mix it all together.
- Add the cooked buckwheat and stir it in.
- Pour the buckwheat and tvorog mixture into the casserole dish and smooth it out.
- Mix 1 tablespoon of sour cream with egg yolk, then spread the mixture evenly and thinly over the casserole, for example, using a tablespoon.
- Bake the krupenik in a preheated oven at 356 °F (180 °C) for about 25 minutes, let it cool slightly, and serve.
Notes
- You can cook the buckwheat the day before.
- Instead of buckwheat, you can cook another grain or pseudocereal and use it in the recipe. You might also have some leftover porridge at home that you can use for this.
- You can adjust the amount of sugar to taste.
- You can also enhance the buckwheat tvorog mixture with dried fruits of your choice.
- The specified baking time may vary. Don’t bake the krupenik longer than necessary, or it might taste dry. It’s done when it’s still very soft, and a wooden skewer comes out with moist crumbs when tested.
- Once cooled, the krupenik firms up and is easy to cut.
- You can also make a savory version of this buckwheat and tvorog casserole. Read more about that above in the text.
- Note the detailed tips and tricks for making the krupenik at the top of the post.
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