/ Recipe Buckwheat zrazy with cottage cheese

Recipe Buckwheat zrazy with cottage cheese

  • Sour Cream - 150 Grams
  • Cottage cheese - 250 Grams
  • Milk - 500 Milliliters
  • Eggs - 2 pieces
  • Buckwheat - 200 Grams
  • Butter - 30 Grams
  • Sugar - 60 Grams
  • Salt - 0.5 teaspoons

1. Mix cottage cheese with one tablespoon of sugar and break the egg there. Until a homogeneous mass is obtained, we thoroughly grind everything. It is desirable that the liquid is not too liquid, since zrazy will be difficult to mold. 2. Pour the milk into a saucepan and bring it to a boil, then add the butter and pour buckwheat. Cook until cooked buckwheat is completely cooked. 3. When the buckwheat is cooked, add the egg, the remaining spoonful of sugar and a little salt. We mix everything well (we should have a mass similar to dough). 4. From the mass that we got, we make small cakes. We put the hands and the cutting surface with flour, so that the resulting dough does not stick. (It is better to use buckwheat flour for this). 5. We put cottage cheese stuffing in the middle of each flat cake and form zrazy. I must say that this requires a certain skill, especially with a liquid filling. 6. Then, for about twenty to thirty minutes, cook ready zrazy for a couple (as they can be if desired and fry). We serve zrazy with sour cream.

Servings: 6

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