📝 About This Recipe
This rustic yet elegant dish elevates the humble Russian buckwheat kasha to a centerpiece fit for a Tsar. Toasted, nutty groats are simmered with earthy wild mushrooms and caramelized onions, then served inside a hollowed-out, crusty rye loaf that absorbs the savory juices. It is a hearty, soulful celebration of Slavic forest flavors and the ultimate comfort food for a cold winter's evening.
🥗 Ingredients
The Bread Bowl
- 2 small loaves Round Rye or Pumpernickel Bread (approx. 6 inches in diameter)
- 2 tablespoons Unsalted Butter (melted for brushing)
- 1 clove Garlic (halved)
The Kasha
- 1 cup Buckwheat Groats (toasted/roasted variety, often labeled 'Kasha')
- 1 large Egg (lightly beaten)
- 2 cups Beef or Vegetable Broth (hot)
- 1/2 cup Dried Porcini Mushrooms (rehydrated in hot water and chopped)
- 1 cup Fresh Cremini Mushrooms (thinly sliced)
- 1 large Yellow Onion (finely diced)
- 3 tablespoons Unsalted Butter (for sautéing)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish and Serving
- 1/2 cup Sour Cream (Smetana) (full fat)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 Hard-boiled Egg (grated or finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Prepare the bread bowls by cutting a circle out of the top of each rye loaf and scooping out the bread inside, leaving a 1-inch thick wall.
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2
Brush the inside of the bread bowls with melted butter and rub with the cut side of a garlic clove. Place the bowls and their 'lids' on a baking sheet and toast in the oven for 10 minutes until crisp.
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3
In a small bowl, mix the dry buckwheat groats with the beaten egg until every grain is thoroughly coated. This is a traditional Russian secret to ensure fluffy, separate grains.
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4
Place the egg-coated buckwheat in a dry heavy-bottomed skillet or Dutch oven over medium heat. Stir constantly for 2-3 minutes until the egg dries and the grains smell nutty and separate easily.
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5
In a separate large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onions and sauté until golden brown and caramelized, about 8-10 minutes.
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6
Add the sliced cremini and chopped rehydrated porcini mushrooms to the onions. Cook until the mushrooms have released their moisture and turned deep brown.
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7
Pour the hot broth over the toasted buckwheat groats in the Dutch oven. Add the mushroom and onion mixture, salt, and pepper. Stir once to combine.
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8
Bring to a boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 18-20 minutes without lifting the lid.
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9
Once the liquid is fully absorbed and the kasha is tender, remove from heat. Add the remaining tablespoon of butter on top, cover again, and let it steam for 5 minutes.
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10
Fluff the kasha gently with a fork. It should be moist but the grains should remain distinct and not mushy.
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11
Spoon the hot kasha generously into the toasted bread bowls, piling it high.
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12
Top each bowl with a dollop of sour cream, a sprinkle of fresh dill, and the grated hard-boiled egg. Serve immediately while the bread is crunchy.
💡 Chef's Tips
Always use the egg-coating method; it prevents the buckwheat from turning into a porridge-like mush. If you can't find porcini, dried shiitake mushrooms offer a similar earthy depth. Don't throw away the bread you scooped out—toast the cubes for croutons or use them for dipping into the sour cream. For a vegan version, skip the egg coating (just toast the groats dry) and use olive oil and vegetable broth.
🍽️ Serving Suggestions
Serve with a side of chilled lacto-fermented pickles (Ogurtzy) to cut through the richness. A small glass of chilled premium vodka is the traditional accompaniment for this hearty fare. Pair with a hot cup of black tea served with a spoonful of cherry preserves on the side. Add a side of beet salad (Vinegret) for a vibrant color contrast on the table.