Belarusian-style Kavut

Ingredients

In the original Turkish Kavut, cracked wheat is used as the main ingredient, while in the Belarusian-style Kavut, buckwheat takes its place. The original Turkish version often includes meat or meat broth, whereas the Belarusian adaptation focuses on the flavors of mushrooms and herbs. The use of dill and parsley is also specific to the Belarusian version, adding a fresh and vibrant element to the dish. We alse have the original recipe for Kavut, 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 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon butter 1 tablespoon butter
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain well.
2. 2.
   In a large saucepan, heat the vegetable oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
5. 5.
   Stir in the buckwheat groats and cook for a few minutes, stirring constantly.
6. 6.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
7. 7.
   Remove the pan from heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the buckwheat with a fork and season with dried dill, dried parsley, salt, and pepper. Adjust the seasoning according to your taste.
9. 9.
   Serve the Belarusian-style Kavut hot as a main course or a side dish.

Treat your ingredients with care...

• Buckwheat groats — Rinse the buckwheat groats thoroughly under cold water to remove any bitterness before cooking.
• Mushrooms — Use fresh mushrooms of your choice, such as button mushrooms or cremini mushrooms, for the best flavor and texture.

Tips & Tricks

• For a richer flavor, you can sauté the buckwheat groats in the vegetable oil and butter before adding the onions and garlic.
• Feel free to add other vegetables like carrots or peas to the dish for added color and nutrition.
• Serve the Belarusian-style Kavut with a dollop of sour cream or yogurt for a creamy and tangy twist.
• Leftovers can be refrigerated and reheated the next day. Add a splash of vegetable broth or water while reheating to maintain the desired consistency.
• Experiment with different herbs and spices to customize the flavors according to your preference.

Serving advice

Serve the Belarusian-style Kavut hot as a main course, accompanied by a fresh salad or pickles. It can also be served as a side dish alongside roasted meats or grilled vegetables.

Presentation advice

Garnish the Belarusian-style Kavut with a sprinkle of fresh dill or parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the flavors and textures to shine.