Kasha from Smolensk Groats
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan Smolensk groats (fine buckwheat groats)
- butylki water or bouillon
- funt butter
- ложечка salt
Instructions
- Boil 3 bottles water or bouillon; add groats (¾ glass thin / 1 glass+2 tbsp medium / 1½ glass thick).
- Boil ~5 min stirring; off the heat add butter (none if on bouillon), salt, and beat 5 min.
- For the thick version, turn out and douse with browned butter. Serve at breakfast or, halved, with cutlets.