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Smolenskaya Kasha
Sweet Rice Kasha
Monastery Rice

Smolenskaya Kasha

1 1/2 glasses buckwheat
4 glasses water
2 onion bulbs
2 parsnip roots
green parsley to taste
1/2 Tsp black powder pepper
1/2 glass sour cream
2 Tbsp butter
1 Tsp salt

Boil the water; add finely chopped parsnip roots, the whole onion bulb and salt and boil for 5 min more. Then add the buckwheat and simmer it, occasionally stirring, till the grain is very soft. Then turn the gas off, remove the onion bulb. Add pepper, parsley, sour cream and butter and cover the pot. In 15 min it is ready.

Sweet Rice Kasha

1 1/2 glasses rice
2 glasses water
2 glasses milk
2 Tbsp sugar
1/2 Tsp canella or anise
3-4 Tbsp butter

Rinse the rice, put it into boiling water and cover the saucepan tight. Boil on heavy fire for 10 min, then on middle fire for 5-6 min. Turn the gas off, wrap the saucepan in a warm blanket and leave for 15-20 min. Then put the rice into another dish, pour in hot milk and let it soak in without heating. Sweeten the kasha with sugar, spices and butter and heat it for 3-4 min in the oven or on the water bath.

Monastery Rice

Old recipe
200 g rice
2 onion bulbs
2 Tbsp oil
2 carrots
1 Tbsp tomato pulp
dried curled celery, dill, black pepper powder and salt to taste

Rinse the rice seven times, pour in boiling water (1:2), boil for 10 min and then strain off the water through a colander. Fry finely chopped onion in vegetable oil to golden color; add boiled and grated carrot and tomato pulp and mix. Put the rice into the pan and flavor it with greens, pepper and salt to taste. Serve while hot.

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