Russian · breakfast
Russian Buckwheat Kasha with Bacon and Mushrooms A hearty Russian buckwheat porridge with caramelized onions, crispy bacon, pan-fried mushrooms, and soft-boiled eggs, finished with sour cream and fresh dill.
total 1 hr
prep 30 min
cook 30 min
servings 2 Original recipe on grantourismotravels.com
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Back to 2 servings 1 cup buckwheat groats 0.5 tsp butter 2 cup water, boiled 100 g bacon lardons 1 tbsp olive oil, extra virgin 1 large onion, roughly chopped 100 g mushrooms, thickly sliced 0.5 tsp sea salt or to taste 0.5 tsp cracked black pepper or to taste 0.5 tsp star anise, ground 0.5 tsp fish sauce, good quality 2 eggs, soft-boiled, halved 1 gherkin, finely diced 2 tbsp sour cream 2 tbsp dill, fresh, roughly chopped
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1 Step 1: If using roasted buckwheat groats, rinse them in a fine mesh strainer under running water until the water runs clear. If not roasted, pan-roast the groats in a dry pan over low heat until golden brown.2 Step 2: Transfer the buckwheat to a pot with a glass lid. Add the butter and stir to coat the grains. Increase heat to high, add the boiling water, and stir until the water reaches a rolling boil. Cover with the lid, reduce heat to medium-low, and cook for 20 minutes or until the water has evaporated. Do not remove the lid during this time.3 Step 3: Once the water has evaporated, remove the pot from the heat and let the buckwheat sit for another 10 minutes.4 Step 4: While the buckwheat cooks, fry the bacon lardons in a fry pan until crunchy, then transfer to a dish. Fry the onion in the bacon fat over low heat, adding the olive oil and a little butter if needed, until slowly caramelised, then transfer to a dish. Finally, fry the mushrooms over high heat in the same pan with the bacon-onion juices, adding a little more olive oil or butter if needed, then set aside while you soft-boil the eggs.5 Step 5: Remove the lid from the cooked buckwheat, fluff with a fork, and stir in the salt, pepper, star anise, fish sauce, and half of the mushrooms, bacon, and onion. Combine well.6 Step 6: Divide the buckwheat kasha between two bowls. Arrange the remaining half of the mushrooms, bacon, and onion on top, along with the soft-boiled egg halves and diced gherkin.7 Step 7: Add a dollop of sour cream to each bowl, garnish with fresh dill, and serve with black tea and lemon for breakfast or lunch, or shots of vodka if this is dinner.getsaucepan.com/r/5ac1f056-a3f9-49da-8d05-aaf7035feda8 · Original: https://grantourismotravels.com/russian-buckwheat-kasha-recipe/
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