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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Kasha:
1 cup fine or medium buckwheat groats
1 lg. egg
2 cups water or stock
1 tbsp. oil
1 tsp. salt
Soup:
1 tbsp. oil
2 lg. onions
1 qt. lean meat stock
1 lb. sauerkraut
1 teasoon ground pepper
2 cups cooked buckwheat kasha
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Directions:
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FOR THE KASHA: Mix buckwheat with beaten egg. In a heated 2 quart pot, cook buckwheat, stirring with a wooden spoon, 3 to 4 minutes until grains separate and there are no lumps. Do not scorch. Bring water or stock to a boil. Pour boiling water or stock into buckwheat and stir well. Reduce heat to low, cover, and cook 20 minutes. Stir in oil and salt.
FOR THE SOUP: Heat oil in a heavy pot, cook chopped onions until clear, and add stock, sauerkraut (rinsed and squeezed out if a milder taste is preferred), and pepper. Bring to a boil and simmer for 30 minutes. Add cooked kasha, taste, and add more pepper as desired.
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Comments from olga
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This kapusniak is very simple to make and yet provides much nutrition plenty of fiber, and few calories. It is tasty, keeps and freezes well.
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