Thin Kasha from Fine Buckwheat Groats
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan fine buckwheat groats
- butylki / 9 stakans water or bouillon
- ложки butter
- browned butter or rendered pork fat with cracklings
Instructions
- Boil water or bouillon (thin: ¾ glass groats to 3 bottles; medium: ¾ to 2¼; thick: 1 to 2).
- Cook as usual with salt and butter.
- Beat with butter; douse the thick version with browned butter or pork fat with cracklings.