Chop the onion.

Core, seed, and chop the bell pepper.

Mince the garlic.

Rinse, stem, and thinly slice the mushroom caps.

Heat the olive oil in a medium-size heavy saucepan over medium heat.

Add the onion and bell pepper; stir-fry for a minute.

Cover the pan and simmer until the onion and pepper are tender (8-10 minutes).

In a large saucepan, mix the buckwheat with the egg until each grain is coated.

Break up any clumps of kasha.

When the onion and pepper are soft, add the garlic and mushrooms and sauté for 30 seconds.

Cover and simmer for 5 minutes, then add the caraway seeds and broth.

Bring to a boil.

Place the pan with the kasha over medium-high heat.

Flatten, stir, and chop the egg-coated kasha until the egg has dried and the kernels are hot and mostly separate (3-4 minutes).

Gently ladle the boiling liquid, mushrooms, and other solids into the kasha.

Bring the liquid back to a simmer, cover tightly, and simmer until tender (about 10 minutes).

Cut the ham into 1/2-inch cubes.

Mince the dill (if using).

Remove the kasha from the heat, stir in the ham.

Let the dish stand covered for 10 minutes to heat the ham through.

Season the dish with salt and pepper.

Top with sour cream and sprinkle with dill.