Pirog with Smolensk or Fine Buckwheat Kasha and Mushrooms

Ingredients

• dried mushrooms
• onion / carrot / parsley / celery
• grains English pepper (allspice)
• stakan Smolensk or buckwheat groats
• funt Finnish butter
• hard-boiled eggs
• stakan mushroom broth

Instructions

1. Boil dried mushrooms with aromatics; chop, and strain 2 1/2 stakan broth.
2. Boil broth with butter, stir in groats, break up lumps, add mushrooms (and eggs on a meat day), salt, and bake 1/2 hour.
3. Fill pirog or pirozhki with the kasha.