Stiff Buckwheat Kasha, Steamed
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt buckwheat groats
- funt butter
- ложечка salt
- cold water
Instructions
- Cover 1½ funt groats with cold water; add melted butter and salt.
- Steam in a water bath, covered, ≥3 hours, topping up the boiling water.
- Serve the reddish, crumbly kasha with shchi.