Krupica – Traditional Breakfast Porridge

Krupica (also known as a Cream of Wheat or Semolina Porridge) is a delicious breakfast porridge, a morning staple, and a widely enjoyed breakfast choice (and often a quick & easy dinner as well) in most households back home. I and most kids in Slovakia were served Krupica far earlier than we even knew how to walk or talk. Oh, and I can’t think of any better meal than this to let us fly through childhood. Krupica can be served sweet or savory, but usually, it’s a sweet version that’s smell would wake us up on early dark winter mornings. This was a good reason to wake up – and quickly, as cold Krupica is far from a delicious and warm bowl of goodness

Krupica with Raspberry Sauce and Dark Chocolate

To make Krupica, you only need five basic ingredients but you can really make a good porridge with only two essential ones – Krupica which is a semolina flour and milk (traditionally it was always cow milk but plant-based versions of milk are welcome here as well). My version of Krupica, as you’ll find below in the recipe, is cooked with a little bit of butter and sugar – and I wouldn’t do it any other way. The best thing about this breakfast meal is that similarly to a classic porridge (like the one made with oats), you can taste & flavor it with whatever you like. Traditionally, we serve Krupica with a slice of butter placed right in the center of hot porridge that slowly melts on a hot surface and a generous amount of coarse sugar sprinkled on top (sugar must be coarse to feel the “crunch” under your teeth). A common addition is a little bit of cinnamon. 

This very basic version of Krupica is already delicious and doesn’t need anything else to it. Still, if you like to play around and experiment with flavors & combinations or simply if you have some other yummy ingredients around, the Krupica will taste amazing with additional toppings as well. Below are some of my favorite combinations:

  • Slice of Butter + Coarse Sugar + Cinnamon
  • Slice of Butter + Cocoa Powder + Cinnamon
  • Plum Butter + Cinnamon
  • Cooked Raspberries + Dark Chocolate Chunks
  • Dark Chocolate Chunks + Cocoa Nibs + Coconut Flakes
  • Cooked Apples on Butter + Cinnamon + Sugar
  • Raspberry/ Apricot Jam + Poppy Seeds
  • Bananas + Chocolate + Almond Butter

The perfect consistency of Krupica is really just what you find perfect. I like my Krupica pretty liquid and thin, with a consistency similar to a creamy soup. Others prefer thicker, scoopable consistency which I personally really don’t like. If you follow my recipe you’ll get a nice & creamy, yet not too thick bowl of porridge. Remember, even though it might seem like your porridge is not thick enough, be patient and resist adding more semolina flour. As Krupica cools down it thickens significantly – semolina flour will slowly absorb more milk and swell what will result in a creamy meal


INGREDIENTS

(one portion)

30-40g Semolina Flour

300g Whole Milk

1/2 Tablespoon Butter

1 Tablespoon Sugar

A Pinch of Salt


METHOD

1. In a small saucepan bring to boil 300g of Milk with a 1/2 Tablespoon of Butter and a pinch of Salt. Once boiling, add 1 Tablespoon of Sugar and whisk/ mix to dissolve

2. Lower the heat to medium or low (milk should be still simmering) and start adding, little by little, Semolina Flour while whisking continuously as you’re adding. Let the whole mixture simmer for a minute then take off the heat and let the porridge sit for approximately 5 minutes in a saucepan, stirring once or twice. The porridge will thicken-up as it cools down and as semolina is absorbing more milk and swelling

3. Transfer your porridge into a serving bowl and top with a slice of butter, sugar & cinnamon or with a topping of your preference (you can get inspired by my favorite toppings listed above). Eat hot – Krupica will thicken and cool down pretty quickly so you don’t want to wait for too long

Dobrú chuť,
Lenka

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