Entree: Ukraine – Carpathian Ukraine – Гуцульська каша ➤ Hutsulska kasha (Hearty Carpathian mixed-grain porridge cooked with mushrooms and smoked pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 cup (170 g) buckwheat groats
- 1/2 cup (85 g) millet
- 3 cups (720 ml) chicken or vegetable broth
- 8 oz (225 g) smoked pork shoulder, diced
- 4 oz (115 g) bacon, chopped
- 8 oz (225 g) mushrooms, sliced
- 1 large onion, diced
- 2 tbsp (30 g) butter
- 2 tbsp (30 ml) sunflower oil or neutral oil
- 2 cloves garlic, minced
- 1 tsp (2 g) caraway seeds, crushed
- 1/2 cup (120 ml) sour cream
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh dill or parsley

Instructions

1. Rinse the buckwheat groats and millet under cold water until water runs clear; drain.
2. In a medium saucepan, bring the broth to a simmer. Add the buckwheat and millet, a pinch of salt, reduce heat to low, cover, and cook gently until grains are tender and liquid is absorbed, about 20–25 minutes. Remove from heat and let sit covered for 5 minutes.
3. While the grains cook, heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Add the diced smoked pork and chopped bacon; render fat and brown the pieces until lightly crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving fat in the pan.
4. Add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter to the skillet. Sauté the diced onion until translucent, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 6–8 minutes. Stir in the minced garlic and caraway seeds and cook 1 minute more.
5. Return the browned smoked pork and bacon to the skillet with the mushroom mixture; stir to combine and warm through.
6. Fold the cooked buckwheat and millet into the skillet with the pork and mushrooms. Stir in the sour cream, adjust salt and pepper to taste, and heat gently until everything is well combined and creamy, 2–3 minutes.
7. Sprinkle chopped fresh dill or parsley over the top and serve hot as a hearty entree for 4.