Buckwheat Salnik with Eggs
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt / 4¼ stakans coarse buckwheat groats
- штук hard-boiled eggs
- funt butter
- mutton or veal caul
Instructions
- Rinse groats, brew with boiling water, and mix with chopped hard-boiled eggs, salt, and butter.
- Pack into a caul-lined pan and bake 1 hour; turn out.