Kasha (Russian Porridge)
One of the most prominent sayings about Russian cuisine roughly translates as “Shschi and kasha are our food”. And they have been for generations! Even now, kasha (known as buckwheat groats) is one of the most popular dishes in Russian cuisine.
Kasha can be made either savory or sweet. The savory option is very versatile, fit for any meal of the day. The salty buckwheat mixed with butter makes an especially delicious combination with fried mushrooms and onions. Sweet Russian porridge is made with milk, butter, raisins (or any dried fruit you love, like prunes or apricots) and a generous drizzle of honey or sugar.
Kasha (Russian Porridge)
Buckwheat isn't just versatile and tasty but good for you too! It's gluten free since the groats are seeds not grains, packed with vitamins, minerals and all the essential amino acids your body needs to stay healthy. It's also been shown to lower unhealthy cholesterol thanks to its fiber content so you may want to include this amazing recipe in your regular meal plan!
Ingredients
For savory porridge:
- 1 cup buckwheat groats
- 1 ¾ cups water
- 2 tbsp butter
- 1/2 tsp salt
For sweet porridge:
- 1 cup buckwheat groats
- 2 tsp honey or sugar
- 2 tbsp butter
- 2 cups water
- 2 ½ cups milk
- raisins (optional)
Instructions
For the savory version:
- Prepare the buckwheat by rinsing and draining the grains at least twice. Leave the drain completely in a colander before continuing.
- If the grain isn't pre-roasted, you might want to roast them for a better flavor. Simply place the the buckwheat in a dry frying pan, and toast for a few minutes until the grains turn golden in color.
- In a saucepan combine the buckwheat, water, butter and salt and bring to a simmer.
- Cover the pan and cook on low heat for about 20 minutes. Once it's cooked through you can take it off the heat and add another tablespoon of butter and adjust the seasoning.
For the sweet version:
- Soak the raisins (if using) in a little hot water for 15 minutes then drain away the water.
- Place the toasted buckwheat groats in a pan with 2 cups of boiling water and 1 tablespoon of butter. Bring to a simmer, and cook for about 15-20 minutes, until cooked through.
- Add in the milk, honey or sugar, raisins and a pinch of salt and heat everything through.
- Take off the heat and stir in the remaining tablespoon of butter. Divide between 2 bowls and enjoy!
Enjoy!
Notes
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