Rinse thoroughly and sift the buckwheat grains. Then pour them together with the salt into a pot of boiling water and cook until ready. In this case, we need 3/4 cup of water, for one part of groats, three parts of liquid.

While the buckwheat porridge is cooking (it will take about 20 minutes), let's take care of the other ingredients. Mash the cottage cheese (we have it in granules) with a fork. Separately, beat (not too hard) the egg with the sugar.

Mix the cottage cheese with the yogurt and the sweet egg mixture.

Cool the cooked buckwheat porridge until it is lukewarm. To speed up the process, you can spread it on a flat plate in a thin layer. Then mix the buckwheat with the cottage cheese mixture.

Grease a baking pan (metal, glass, or silicone) with a little butter and sprinkle with breadcrumbs.

Place the dough inside.

Spread thin slices of butter on top. Then place the filled baking pan in an oven preheated to 180 °C for 35-40 minutes.

Remove the buckwheat pudding from the oven and let it cool slightly, leaving it on the table.

Then carefully remove it from the baking pan and cut it into portions. Serve our delicious dish warm.