Pirog with Firm Buckwheat Kasha
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt buckwheat groats
- funt Finnish butter
- hard-boiled eggs
- dozen salakushka (small Baltic herring)
- dried mushrooms
- green onion
Instructions
- Boil a firm buckwheat kasha (best made the day before) with butter and chopped eggs.
- Optionally add small herring, or boiled mushrooms and green onion; fill pirog or pirozhki.