Ingredients:

For the Kasha:

• 1 cup toasted buckwheat groats (kasha)

• 2 cups vegetable broth or mushroom broth

• 1 tbsp sunflower oil or unsalted butter

• 1 small yellow onion, finely chopped

• 1 clove garlic, minced

• 1 cup wild mushrooms (chanterelles or porcini), sliced

• Salt and black pepper to taste

For the Dill Cream Sauce:

• 1/2 cup sour cream (Smetana, if available)

• 1 tbsp fresh dill, finely chopped

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• Salt to taste

To Garnish:

• Fresh dill sprigs

• Pickled cucumber slices (optional)

• Toasted sunflower seeds or walnuts (optional)

Instructions:

1. Sauté the Aromatics:

   • Place your Nutri-Stahl 3 Qt Pot over medium heat.

   • Add the sunflower oil or butter. Once heated, sauté the onions until translucent (about 4 minutes).

   • Add garlic and wild mushrooms. Cook for another 5–6 minutes until mushrooms are tender and slightly golden. Season with salt and pepper.

2. Cook the Kasha:

   • Stir in the buckwheat groats to coat with the mushroom mixture.

   • Add the vegetable or mushroom broth and bring to a gentle boil.

   • Reduce to a low simmer, cover with the lid, and let it cook for 15–18 minutes until the buckwheat is tender and liquid is absorbed.

3. Make the Dill Cream Sauce (while kasha cooks):

   • In a small bowl, whisk together sour cream, dill, mustard, lemon juice, and salt. Set aside.

4. Assemble and Serve:

   • Once the kasha is ready, fluff it with a fork.

   • Serve hot in shallow bowls, topped with a generous dollop of dill cream sauce.

   • Garnish with fresh dill, pickled cucumber slices, and toasted seeds or nuts for texture.