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Recipes with buckwheat

3 recipes that use buckwheat, with photos, step-by-step instructions and cook times. The quickest, Mushroom stroganoff, takes 30 minutes. It is most often cooked with butter, dill and mushrooms.

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Krupenyk

Think of krupenyk as the farmhouse cousin of a soufflé: cooked buckwheat is folded with crumbly cottage cheese, eggs and melted butter, then baked until the top puffs and turns a speckled brown. Families in the Kyiv and Chernihiv countryside made it for Sunday breakfasts and for the days after a christening, when the dairy was full of fresh cheese. It cuts into soft, moist squares that taste nutty and gently tangy, and it is eaten warm with cold sour cream, or with a little honey for those who like it sweet. Tvorog and other cottage cheeses are usually made without animal rennet, but check the label if you are cooking for strict vegetarians. Watch out for dry, crumbly krupenyk: it comes from baking buckwheat that was already firm, so cook the groats until fully soft. Chef's tip: push the cottage cheese through a sieve first; the pudding sets silky instead of grainy.

70 minUkrainianVegetarianGluten free
by KrazyBadal 0 views

Kasha with mushrooms

Buckwheat, hrechka, is the grain Ukrainians grow up on: cooked loose and fluffy, it turns up as a weekday side in Kharkiv kitchens, in student dorms in Lviv and on every school canteen tray. Cooked with fried mushrooms, onion and carrot it becomes a filling meal of its own, and in autumn it is made with wild mushrooms picked in the Polissia forests. It is naturally gluten free and, with no butter, vegan. Chef's tip: dry-toast the grains until they smell nutty and crackle; it gives the kasha its deep flavour and keeps each grain separate.

35 minUkrainianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Mushroom stroganoff

Beef stroganoff was named after the aristocratic Stroganov family of St Petersburg in the nineteenth century, and the original is strips of beef in a sauce of smetana and mustard. In Russian homes today the meatless version, made with forest mushrooms in autumn and button mushrooms the rest of the year, is just as common, especially during Orthodox fasts and on weeknights. It differs from Hungarian paprikás: no paprika, a gentle mustard edge, and a sauce that should stay pale and creamy. Serve it on fluffy buckwheat or mashed potatoes. Chef's tip: stir the smetana in off the boil; bubbling it hard makes it split into grainy curds.

30 minRussianVegetarian
by KrazyBadal 0 views

Goes well with buckwheat