Smolensk-Groat Kasha with Hazel Grouse
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- штук hazel grouse (ryabchik)
- stakan Smolensk groats
- stakans water
- ложки butter
- pepper
Instructions
- Fry 2 hazel grouse lightly; bone, pound the meat, and sieve it. Boil the bones in 7–8 glasses water; strain to 6 glasses stock.
- Boil the 6 glasses stock ~5 min, add ⅔ glass groats, and toward the end stir in the sieved grouse.
- Beat, boil once, season, and serve with butter alongside.