Dragomirov’s porridge – loved by the last Russian emperor

By Katjaon

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Dragomirovskaya kasha is no ordinary porridge, even though it is made from fairly simple ingredients. It is one of the most delicious savory dishes with buckwheat. It is not without reason that the Russian Tsar Nicholas II loved it so much and ate it almost every day. You can find a detailed Dragomirov’s porridge recipe with the exact quantities and step-by-step instructions below.

Dragomirov’s porridge recipe

What is Dragomirov’s porridge?

Dragomirovskaya kasha is a hearty dish of Russian cuisine made from buckwheat and mushrooms. What makes it special is the way it is prepared and served.

For the Dragomirov’s porridge, boiled buckwheat and mushrooms cooked in cream are layered in a bowl. Then it is turned out onto a plate and served as a dome-shaped cake.

It is not known who invented the recipe for Dragomirovskaya kasha. It was named in honor of the famous Russian general Mikhail Ivanovich Dragomirov. “Kasha” translates from Russian as “porridge”.

The last Russian emperor, Nicholas II, loved Dragomirov’s porridge. It was allegedly served to him almost daily at the dinner table. In addition, Dragomirovskaya kasha, along with Guryevskaya kasha, used to be on the menu in Russian restaurants.

Homemade Dragomirovskaya kasha

A classic combination with a difference

Buckwheat and mushrooms are a popular combination in Russian cuisine, which you may already know from my recipe for the buckwheat with mushrooms. No wonder, because it tastes irresistibly delicious.

Dragomirovskaya kasha also contains this duo. However, it differs in terms of preparation and therefore taste.

Cream is added to the fried mushrooms in the Dragomirov’s porridge recipe. This creates a kind of sauce. In addition, buckwheat and mushrooms are not simply mixed together, but alternately layered.

Hearty dish from buckwheat and mushrooms

How to serve Dragomirovskaya kasha

Dragomirov’s porridge is served warm as a main meal, just like the pirog with white cabbage, or as a side dish. It is also ideal for breakfast. It is cut like a cake and served in pieces.

A sauce made from dried mushrooms is often prepared and poured over the dish before serving. Fresh herbs also go well with it.

Buckwheat porridge with mushrooms

The Dragomirov’s porridge is

  • hearty,
  • spicy,
  • juicy,
  • nutty,
  • creamy,
  • incredibly tasty,
  • aromatic,
  • healthy,
  • filling,
  • vegetarian,
  • quick and easy to prepare,
  • ideal as a breakfast or main meal,
  • emperor Nicholas II’s favorite dish,
  • an old classic of Russian cuisine.

Hearty porridge from Russian cuisine

How to make Dragomirov’s porridge: tips and tricks

  • To help the dish keep its shape, the buckwheat should be slightly overcooked. Cook it for about 5 minutes longer than indicated on the packet instructions.
  • You can use other mushrooms instead of button mushrooms.
  • Press the layers down well in the bowl so that the porridge does not fall apart when you turn it over.
  • You can also serve the dish directly in the bowl in which it was layered.

Did you make the Dragomirov’s porridge using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.

Try out these other hearty Russian recipes:

Dragomirov’s porridge recipe

Dragomirov’s porridge

Dragomirovskaya kasha is no ordinary porridge, even though it is made from fairly simple ingredients. It is one of the most delicious savory dishes with buckwheat. It is not without reason that the Russian Tsar Nicholas II loved it so much and ate it almost every day. Use this recipe to make your own Dragomirov’s porridge.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Breakfast, Main Course, Side Dish
Cuisine Russian
Servings 4

Ingredients
  

  • 150 g buckwheat
  • 300 ml water for cooking buckwheat
  • 1 onion medium
  • 1 carrot medium
  • 600 g button mushrooms
  • 4 - 5 stalks of parsley with leaves
  • 60 g butter
  • 160 g cream
  • salt to taste
  • black pepper to taste
  • butter to grease the bowl

Instructions
 

  • Boil buckwheat in salted water for 15 minutes or 5 minutes longer than indicated on your package instructions and let it soak on the hot stove for about 15 minutes.
  • Peel and chop onion. Cut carrot into small pieces. Chop mushrooms very finely. Finely chop parsley.
  • Melt butter in a large frying pan, add the carrots and onion and fry for approx. 5 minutes until golden yellow.
  • Add the mushrooms, season with a little salt and fry over a high heat, stirring, for about 10 minutes until the liquid is released and then evaporates.
  • Pour in cream and cook for approx. 1 minute while stirring.
  • Add the parsley, season with salt and black pepper, stir thoroughly and remove from the heat.
  • Grease a medium-sized bowl with butter.
  • Pour 1/3 of the warm buckwheat into the bowl and press it down. Spread half of the warm mushrooms evenly over the buckwheat and press them down too. Place 1/2 of the remaining buckwheat on top and press down. Spread the remaining mushrooms on top and press them down too. Place the last portion of buckwheat on top and press down again.
  • Place a flat plate on top of the bowl with the layered buckwheat and carefully turn it out onto the plate.
  • Serve the Dragomirov’s porridge warm.

Notes

  • To help the dish keep its shape, the buckwheat should be slightly overcooked. Cook it for about 5 minutes longer than indicated on the packet instructions.
  • You can use other mushrooms instead of button mushrooms.
  • Press the layers down well in the bowl so that the porridge does not fall apart when you turn it over.
  • You can also serve the dish directly in the bowl in which it was layered.
  • See the detailed tips and tricks for making the Dragomirov’s porridge at the top of the article.

If you are using Pinterest, you can pin the following picture:

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