Kaska with Schtschi

Name: Kaska with Schtschi
Yield: 4
Ingredients: optional A little edelsüss paprika; 0.25 tsp Freshly ground black pepper; 1 pinch Freshly grated nutmeg; 1 pinch Crushed caraway; 1 Onion; 1 pinch Ground coriander; 1 tbsp Herbal broth powder; 1 l Unsalted beef broth; 150 g Cottage cheese; 150 g Kaska (roasted buckwheat) or all buckwheat kernels; 2 tbsp Fresh chopped parsley; 300 g Cabbage, trimmed weight; 50 g Butter

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Kaska with Schtschi

	optional	A little edelsüss paprika
0.25	tsp	Freshly ground black pepper
1	pinch	Freshly grated nutmeg
1	pinch	Crushed caraway
1		Onion
1	pinch	Ground coriander
1	tbsp	Herbal broth powder
1	l	Unsalted beef broth
150	g	Cottage cheese
150	g	Kaska (roasted buckwheat) or all buckwheat kernels
2	tbsp	Fresh chopped parsley
300	g	Cabbage, trimmed weight
50	g	Butter

Instructions for Kaska with Schtschi

To prepare the Kaska with Schtschi recipe, please follow these instructions:

If finished kaska is not to get, toasting whole buckwheat grain on a dry pan, until golden and fragrant. Cabbage chop into fine strips. Onion peeled and chopped. Melt the butter in a large saucepan, sauté the onion and transparent. Kålstrimlerne granted by, and all for low heat and sauté, stirring for about 5 minutes until the cabbage has become transparent. Kaska, broth and bouillon powder, plus, and everything is cooked in just under 15 minutes, covered. The right season with nutmeg, coriander, caraway, a bit of pepper and, if necessary, a little extra bouillon powder. The Court served, and hytteosten be allocated upstairs in small blobs. The parsley sprinkled over, a little ground pepper all over the place, and a little paprika may be sprinkled over cheese dabs.

Tips:
Preparation: 50 minutes. 1 serving: ca. 1200kJ/290 kcal-10 g protein 13 g fat-33 g carbohydrate

Kaska with Schtschi

Ingredients for Kaska with Schtschi

Instructions for Kaska with Schtschi

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