Kasha

• 16 ounces of vegetable broth
• 1 Large egg
• 1 Cup Buckwheat groats
• Pat of butter
• Salt
• Freshly ground pepper

• Pour the broth into a large sauce pot.
• Place the sauce pot on the stove and turn the burner to high.
• Bring the broth to a rolling boil.
• Crack the egg into a bowl while you are waiting for the broth to boil.
• Beat the egg with a wire whisk until it is slightly frothy.
• Place the buckwheat groats in a large frying pot.
• Cook the groats over low heat, stirring constantly.
• Cook the groats until they are dry and golden.
• Do not leave the kasha unattended, as it can burn easily.
• Dump the browned kasha into the boiling vegetable broth.
• Add the pat of butter and a pinch of salt.
• Reduce the heat on the burner to medium or medium-high.
• Let the kasha come to a simmer.
• Put a lid on the pot and simmer the cereal for 10 minutes.
• Remove the kasha from the burner.
• Let the cereal sit covered for 5 minutes.
• Sprinkle freshly ground pepper and salt over individual servings of the kasha.

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Holubtsi	Deruny
Pampushky	Okroshka
Kutya	Rozsolnyk
Chicken Kiev	Kasha