Sift and sort out buckwheat, pour it on a frying pan by a layer 3—4 cm thick and fry to the light brown colour stirring periodically. Boil some water, add salt, buckwheat, stir and cook to readiness periodically stirring. Place a pan into a steam bath or into an oven. Add some curd, sugar, eggs and butter in the prepared viscid porridge. Lay out the prepared mixture on a frying pan smeared with fat and coated with breadcrumbs. Smooth a surface, smear it with a mixture of eggs and sour cream, sprinkle it with the melted butter, for formation of golden crust, and bake it in the oven.
Serve the hot buckwheat pudding on a frying pan and cold. Cut it in pieces and lay it out on a shallow plate. A cold buckwheat pudding can be served to the liquid first dishes, a hot one can be eaten with sour cream.
Buckwheat pudding can be round or in a form of a brick. In Russian cuisine any baked dish in the form of a high cylinder made of dough or porridge is called round loaf.
