Shulbato with Mushroom and Dill Sauce

Ingredients

• 1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 9g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water to remove any impurities.
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 groats are tender and the liquid is absorbed.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, 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.
   Reduce the heat to low and stir in the sour cream and chopped dill. Cook for an additional 2-3 minutes, until the sauce is heated through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the cooked buckwheat groats in a bowl and top with the creamy mushroom and dill sauce.

Treat your ingredients with care...

• Buckwheat groats — Rinse the 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 — Choose a high-quality sour cream for a creamy and rich sauce.

Tips & Tricks

• For a vegan version, substitute the sour cream with a plant-based alternative like cashew cream or coconut cream.
• Add a squeeze of lemon juice to the sauce for a tangy twist.
• Garnish with additional fresh dill for extra flavor and presentation.
• Serve with a side of pickles for a traditional Russian touch.
• Leftovers can be refrigerated and reheated the next day for a quick and delicious meal.

Serving advice

Serve the Shulbato with Mushroom and Dill Sauce as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

To enhance the presentation, spoon the creamy mushroom and dill sauce generously over the buckwheat groats. Garnish with a sprig of fresh dill and serve in a shallow bowl for an elegant touch.