Buckwheat Holubtsi Filling

2 cups medium buckwheat groats (kasha)

1 egg

4 to 5 Tbsps. fat

1 tsp. salt

4 cups boiling soup stock or water.

Pick over the groats and put into a shallow pan. Mix in the egg very thoroughly. Dry the mixture in a moderate oven (350 F.) stirring frequently, until the kernels are separated and very dry. If desired, the groats may be very lightly browned. Do not scorch. Put the groats into a pot; add the fat, salt, and boiling soup stock or water. Bring to a brisk boil and cook until the surface water is absorbed. Season to taste. Cover and bake the buckwheat groats in a moderate oven (375 F.) for about 30 minutes. Use this filling with cabbage or beet greens.

When the whole buckwheat groats are used, omit the egg. Mix the groats with the fat and brown very lightly in a moderate oven (350 F.) stirring frequently. Lightly toasted buckwheat has a nut-like flavour. Avoid deep browning or scorching. Add the salt about 7- ½ to 8 cups boiling soup stock or water. Bring to a brisk boil. Cover and place the buckwheat in a moderate oven, (375 F.) for about 45 minutes, or until all the liquid is absorbed and the kernels are partially cooked.

Variations of Buckwheat Filling

Add one or more of the following to the buckwheat filling: diced onion lightly browned in fat, I cup diced cooked meat, 1 cup, or more diced cooked mushrooms. If mushroom stock is available, use it as part of the liquid in preparing the filling.