Russian-style Buckwheat Porridge with Mushrooms and Sour Cream

Ingredients

In this Russian adaptation, we substitute rice with buckwheat, a staple grain in Russian cuisine. The dish is enriched with mushrooms, which are widely used in Russian cooking, and topped with sour cream, a beloved ingredient in many Russian dishes. These modifications infuse the dish with the distinct flavors and textures of Russian cuisine. We alse have the original recipe for Chao kuai, so you can check it out.

• 1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain.
2. 2.
   In a saucepan, bring the vegetable broth to a boil. Add the rinsed buckwheat groats and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
3. 3.
   In a separate skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and any liquid has evaporated.
5. 5.
   Sprinkle the paprika, salt, and pepper over the mushroom mixture. Stir well to combine.
6. 6.
   Once the buckwheat is cooked, fluff it with a fork and transfer it to the skillet with the mushrooms. Mix well to combine all the ingredients.
7. 7.
   Serve the buckwheat porridge with a dollop of sour cream on top. Garnish with fresh parsley.

Treat your ingredients with care...

• Buckwheat groats — Rinse the buckwheat groats thoroughly before cooking to remove any bitterness.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. Slice them evenly to ensure even cooking.
• Sour cream — Opt for full-fat sour cream to achieve a rich and creamy taste.

Tips & Tricks

• For a richer flavor, sauté the buckwheat groats in the skillet with the mushrooms before cooking them in vegetable broth.
• Add a splash of lemon juice to the sour cream for a tangier taste.
• Garnish the dish with toasted pine nuts or sunflower seeds for added crunch.
• Experiment with different mushroom varieties like cremini or shiitake for unique flavors.
• Serve the porridge with a side of pickles or sauerkraut to complement the flavors.

Serving advice

Serve the Russian-style Buckwheat Porridge with Mushrooms and Sour Cream hot as a main course for a comforting and satisfying meal. Pair it with a fresh green salad or steamed vegetables for a well-rounded plate.

Presentation advice

Present the dish in a shallow bowl, allowing the creamy sour cream to stand out against the dark buckwheat and mushrooms. Garnish with a sprig of fresh parsley for a pop of color.