For the stuffing

  • 1 chicken
  • glasses buckwheat groats
  • 5 eggs
  • ¼ lb butter
  • dill
  • 1 egg to paint the dough

For the dough

  • ½ lb butter
  • 1 wineglass rum
  • 1 lb flour


Prepare a rich or short dough, make a round pirog, and fill with the following stuffing.

Boil a fresh chicken in a small quantity of salted water. [After it has cooked], remove it from the pot and cut it into pieces, as for soup. Mix glasses fine buckwheat with 1 egg, let it dry, and rub through a sieve. Bring to a boil glasses water with 2 spoons butter, scatter on the buckwheat briskly, stirring constantly to prevent lumps from forming, and boil about 5 minutes. Place briefly in the oven to dry out slightly. Mix with 4–5 finely chopped hard-boiled eggs and greens and add salt. Place half the kasha on a flat circle of dough, add pieces of boned chicken, cover with the remaining stuffing, and sprinkle the top with dill. Before setting it in the oven, pour strong chicken broth into the middle. Cover with another small flat round of dough, pinch the edges together, paint with egg, and immediately put into the oven. Serve instead of pâté or pirog.

Serve the remaining chicken bouillon the next day for breakfast.