“Mouthwatering Russian Breakfast: Kasha Varenyaya with Smoked Salmon & Dill Cream Sauce”

Allergens

Dairy (sour cream)

Ingredients

• 1. 2 cups buckwheat groats 2. 4 cups water 3. Salt, to taste 4. 1/2 lb smoked salmon, thinly sliced 5. 1 cup sour cream 6. 1/4 cup chopped fresh dill 7. 2 tbsp lemon juice 8. Black pepper, to taste 9. 2 tbsp butter 10. 1 medium onion, finely chopped 11. 2 cloves garlic, minced

Instructions

1. Rinse the buckwheat groats under cold water until the water runs clear.
2. In a saucepan, combine the rinsed buckwheat groats with water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the groats are tender and have absorbed all the water. Remove from heat and let stand for 5 minutes.
3. In a small bowl, mix together sour cream, chopped dill, lemon juice, salt, and pepper to taste. Set aside.
4. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 5 minutes.
5. Fluff the cooked buckwheat groats with a fork and combine with the sautéed onions and garlic.
6. To serve, divide the Kasha Varenyaya among six plates, placing a generous portion of smoked salmon over each dish. Spoon the dill cream sauce over the salmon and Kasha.

Chef’s Insight

The key to this recipe is finding high-quality smoked salmon, as it significantly enhances the overall taste and texture of the dish.

Notes

This recipe is well-suited for a brunch or light dinner.