Stiff Crumbly Smolensk-Groat Kasha for Zrazy
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan Smolensk groats
- штук egg
- stakan water or bouillon
- funt butter
- ложечка salt
Instructions
- Rub 1 glass groats with 1 egg, dry, and sieve.
- Boil 1¼ glass water/bouillon with butter and salt; add groats and cook over high then low heat, covered.
- Bake ~20 min, cool slightly, and use to stuff zrazy.