Buckwheat Kasha

Buckwheat Kasha

Buckwheat kasha is made of buckwheat groats and is one of the most well-known Russian dishes. Along with schi (a traditional Russian cabbage soup), this dish has not changed at all since the old times and continues to remain very popular to this day.

Oxana Putan
Servings: 2-4
1 cup buckwheat groats
2.5 cups water
1 teaspoon salt
2oz butter
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Buckwheat kasha is made of buckwheat groats and is one of the most well-known Russian dishes. Along with schi (a traditional Russian cabbage soup), this dish has not changed at all since the old times and continues to remain very popular to this day.

Amazingly enough, dishes made with buckwheat groats are not as popular outside of Russia, although buckwheat is extremely good for dieters as well as in some health conditions (diabetes, for example). This Russian kasha is such a delicious source of complex carbohydrates.

Cooking it is very simple.

Measure 1 cup of buckwheat groats and put in a small to medium pot. Pour cold water over it and cleanse the groats – just stir the contents of the pot with a whisk and pour the dirty water out.  

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Then pour 2.5 cups of water into the pot with the cleansed buckwheat. Make sure to measure both buckwheat and water with the same cup. Place the pot on the stove and add salt.

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Cook over medium heat until the buckwheat rises over the water level, then take it off the stove.  

Add butter into the pot, cover and let it sit for 10-15 minutes.

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During this time buckwheat will absorb the remaining water and turn into a fluffy kasha. Stir before serving.

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This is an excellent accompaniment for meat dishes – burgers, beef stroganoff, et cetera.

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