No. 1399 — Smolensk or Fine Buckwheat Groat Pie with Mushrooms
English historical translation of Molokhovets recipe No. 1399 from the 1901 Russian cookbook, retaining original methods and measures.
Wash six dried mushrooms, scald and boil until tender in fresh salted water with root vegetables and spices. Remove and mince the mushrooms, then strain the stock.
Measure 2½ glasses of the broth, add ¼ Russian pound of butter and bring to the boil. Quickly stir in two glasses of Smolensk or fine buckwheat groats.
On a non-fasting day, the groats may first be rubbed with two eggs, dried and sifted.
Stir briskly on the stove for several minutes, break up all lumps, add the mushrooms and, on a non-fasting day, two or three finely chopped hard-boiled eggs.
Salt, put into the oven for half an hour and use the resulting kasha to fill a pie or smaller pies. For small pies half the quantity suffices.
To provide
6 dried mushrooms and 1 onion 1 carrot and ½ parsley root ⅓ celery root and 10–12 allspice berries | 2 glasses of Smolensk or buckwheat groats ⅓ glass of vegetable oil or ¼ Russian pound of butter Optional 2–3 eggs; pastry ingredients separately |