Buckwheat with Kefir
Cold kefir poured over cooled buckwheat with green onion and dill — the Lithuanian evening plate.
20 min
2 servings
Difficulty 1/5
Supper
Prep 5 min · Cook 15 min
Two ingredients, one rule: the buckwheat has to be cool before the kefir goes on. Everything else is seasoning.
Per serving
255
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Buckwheat, cooked
300 grams
Kefir
400 milliliters
Green Onion / Spring Onion
2 stalks (30 grams)
Dill
4 sprigs (8 grams)
Salt
to taste
Black Pepper
to taste
Steps
Rinse the buckwheat and boil it in salted water until the grains are soft but still separate, about 15 minutes. Leftover buckwheat from the day before is better here than fresh.
15 min
Let the buckwheat cool to room temperature. Hot buckwheat splits the kefir into curds and whey the moment they meet.
20 min
Divide the buckwheat between two bowls, pour the cold kefir over it and season.
2 min
Scatter the chopped green onion and dill over the top.
1 min
Serving suggestion
Eat it straight away, while the kefir is still cold and the bowl still separates into layers.
Storage
Keep the cooked buckwheat up to three days in the fridge and pour the kefir on only at the table.
Notes
The 20 minutes of cooling count as resting, so they are not part of the cooking time.
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