RUSSIAN KASHA
Schi and kasha is the meal of Russian
"Kasha" - or buckwheat porridge - is a traditional Russian dish. It has been cooked by Russians throughout many centuries and is still cooked in Russia nowadays. Below you may find a good recipe of buckwheat kasha with mushrooms and onions.
Russian Kasha with Mushrooms & Onions
This recipe can be prepared as a vegetarian dish (with dairy) by replacing the beef stock with vegetable stock. There are some non-dairy sour creams on the market,if you want the dish to be vegan as well.
Ingredients
- 1 cup kasha (roasted buckwheat groats)
- 1 egg, lightly beaten
- 5 tablespoons unsalted butter
- 1 large onion, minced
- 2 scallions, finely chopped, white part only
- 1 clove garlic, minced
- 2 cups beef stock (Editor: Use vegetable stock if preferred)
- Salt and freshly ground pepper to taste
- 1/2 pound fresh mushrooms, chopped
- 3 tablespoons chopped parsley
- 2 tablespoons sour cream
Method
- In a small bowl, mix together the kasha and egg.
- Transfer to a dry skillet and stir gently over medium heat until the grains separate and the mixture is dry, 3 to 4 minutes.
- In a 2 1/2-quart saucepan, heat 3 tablespoons of the butter over medium-low heat.
- Add the onion, scallions, and garlic and sauté until soft, about 3 minutes.
- Add the kasha and stock to the onion mixture, season with salt and pepper, cover, and simmer until the kasha is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons butter in a small skillet.
- Add the mushrooms and sauté until the mushrooms are tender and all the liquid has evaporated.
- When the kasha is tender, stir in the cooked mushrooms, parsley, and sour cream.
- Transfer to a warm serving bowl.
Copyright "The Everything Pasta Cookbook" edited by Jane Resnick
