📝 About This Recipe
A cornerstone of Russian comfort food, this hearty kasha transforms humble buckwheat into a luxurious feast using the traditional technique of 'shkvarki.' The nuttiness of toasted groats marries perfectly with the smoky, salty crunch of rendered pork fat and caramelized onions. This dish is a soul-warming journey to a rustic dacha kitchen, offering a complex depth of flavor that proves why buckwheat is known as the 'Mother' of Russian grains.
🥗 Ingredients
The Grains
- 2 cups Raw Buckwheat Groats (Grechka) (preferably unroasted for better control of the toast)
- 4 cups Boiling Water (filtered)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 2 tablespoons Unsalted Butter (cold, cubed)
The Cracklings (Shkvarki) and Aromatics
- 250 grams Pork Belly or Pork Fatback (Salo) (chilled, cut into 1/2-cm cubes)
- 2 large Yellow Onions (finely diced)
- 2 pieces Garlic Cloves (minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Sunflower Oil (only if pork is very lean)
Garnish and Finishing
- 1/4 cup Fresh Dill (finely chopped)
- 2 stalks Green Onions (thinly sliced)
- 4 tablespoons Sour Cream (Smetana) (for serving)
👨🍳 Instructions
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1
Rinse the buckwheat groats thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
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2
Place a heavy-bottomed pot or Dutch oven over medium heat. Add the wet buckwheat and toast it, stirring constantly, for 3-5 minutes until the water evaporates and the grains smell nutty and fragrant.
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3
Carefully pour 4 cups of boiling water over the toasted buckwheat. Add 1 teaspoon of salt and the cold butter cubes.
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4
Bring to a vigorous boil, then immediately reduce the heat to the lowest possible setting. Cover with a tight-fitting lid.
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5
Simmer undisturbed for 18-20 minutes. Do not lift the lid; the steam is essential for the fluffy texture.
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6
While the buckwheat cooks, prepare the shkvarki. Place the cubed pork belly in a cold wide skillet.
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7
Turn the heat to medium-low. Allow the fat to render out slowly, stirring occasionally. This should take about 12-15 minutes until the pieces are golden-brown and crispy.
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8
Use a slotted spoon to remove the crispy cracklings to a paper towel-lined plate, leaving the rendered liquid fat in the pan.
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9
Increase the heat to medium. Add the diced onions to the pork fat. Sauté for 8-10 minutes until they reach a deep amber, caramelized color.
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10
Add the minced garlic and black pepper to the onions. Cook for just 60 seconds until fragrant, then remove the skillet from the heat.
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11
Check the buckwheat: once the water is fully absorbed and the grains are tender, turn off the heat. Keep it covered for another 5 minutes to 'rest'.
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12
Fluff the buckwheat gently with a fork. Fold in the caramelized onion mixture and half of the crispy cracklings.
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13
Taste and adjust seasoning with more salt or pepper if necessary.
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14
Portion the kasha into warm bowls. Top each serving with the remaining crunchy shkvarki, fresh dill, and green onions.
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15
Serve immediately with a generous dollop of cold sour cream on the side.
💡 Chef's Tips
For the fluffiest results, never stir the buckwheat while it is simmering; stirring breaks the grains and makes them mushy. If you can't find pork fatback, thick-cut pancetta or high-quality smoked bacon makes an excellent substitute for the shkvarki. To achieve a 'royal' texture, wrap the pot in a thick towel after cooking and let it sit for 20 minutes to finish steaming. Always toast the groats before boiling; this seals the grain and prevents a porridge-like consistency. If the pork doesn't render enough fat, don't hesitate to add a tablespoon of sunflower oil or lard to properly caramelize the onions.
🍽️ Serving Suggestions
Serve with a side of fermented pickles (ogurtsi) to cut through the richness of the pork fat. Pair with a glass of chilled Kvass or a shot of ice-cold premium vodka for an authentic Russian experience. Accompany with a simple salad of sliced tomatoes and cucumbers dressed in unrefined sunflower oil. This dish works beautifully as a side for Beef Stroganoff or roasted forest mushrooms. A dollop of spicy Russian mustard on the side adds a lovely heat that complements the earthy grains.