Old-Fashioned Kurnik with Fine Buckwheat Groats and Chicken
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt butter (dough)
- glass rum
- funt wheat flour (dough)
- chicken
- stakan fine buckwheat groats
- eggs
- funt butter (kasha)
- dill
- egg for glaze
Instructions
- Make rich/crumbly dough, round shape as in No. 1390; boil and bone a fresh chicken.
- Make buckwheat kasha (rubbed with egg, dried, briefly baked) and mix with chopped eggs and greens.
- Layer kasha, chicken, kasha on the dough; pour strong broth into the center before baking.
- Cover with a vented lid, glaze with egg, and bake.