3086 Fluffy kasha made with mushroom bouillon

Name: Fluffy kasha made with mushroom bouillon (Kasha razsypchataja na gribnom bul’one)
Cuisine: Russia
Ingredients: 2 glasses Smolensk buckwheat, or rice; 5–10 dried mushrooms; 2 glasses Smolensk buckwheat, or rice; 3–4 spoons Finnish butter, or ½ glass olive or sunflower seed oil; salt; 3–4 spoons Finnish butter, or ½ glass olive or sunflower seed oil; 3–4 spoons Finnish butter, or ½ glass olive or sunflower seed oil; 5–6 allspice berries; 3–4 spoons Finnish butter, or ½ glass olive or sunflower seed oil; ½ parsley root; 1 carrot; 1 onion; ½ celery root; ½ leek

Kasha razsypchataja na gribnom bul’one

Preparation info

Difficulty
Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

2 glasses Smolensk buckwheat, or rice
5–10 dried mushrooms
salt

Europe
Russia
Vegan
Gluten-free
Eastern Europe

Method

Wash 5–10 dried mushrooms in hot water and boil in water with salt, root vegetables, and spices. Remove and finely chop the mushrooms. Strain the bouillon. Pour 2½ glasses of this bouillon into a saucepan, add ¼ glass