25
I make Krupnik with buckwheat, wheat, or millet porridge.
It’s made like a casserole: I mix the porridge with eggs, grated cheese, sour cream (a thicker, tangier Eastern European-style sour cream), and butter.
I serve Krupnik with sour cream or with milk.
For 500 g of porridge, use 2-3 eggs, 250 g of cheese, 300 g of sour cream, 100 g of butter, and sugar to taste.
