Hrechana Kasha (Buckwheat Porridge with Milk)

Name: Hrechana Kasha (Buckwheat Porridge with Milk)
Yield: 4
Cuisine: Ukraine
Ingredients: Whole buckwheat groats (kasha), rinsed — 200 g (1 cup); Water — 400 ml (1 2/3 cups); Whole milk — 250 ml (1 cup); Unsalted butter — 20 g (1 1/2 tbsp); Fine salt — 1/2 tsp; Honey or sugar, to serve — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Whole buckwheat groats (kasha), rinsed — 200 g (1 cup)
Water — 400 ml (1 2/3 cups)
Whole milk — 250 ml (1 cup)
Unsalted butter — 20 g (1 1/2 tbsp)
Fine salt — 1/2 tsp
Honey or sugar, to serve — 2 tbsp

Method

Rinse the buckwheat groats under cold water until the water runs clear.
Bring the water to a boil in a saucepan, add the salt and buckwheat, then reduce to a low simmer.
Cover and cook for 12-15 minutes, until the water is absorbed and the groats are tender.
Stir in the milk and butter, and simmer gently for a further 3-4 minutes until creamy.
Spoon into bowls and drizzle with honey or sugar to serve.

Introduction: Buckwheat has been a staple grain in Ukraine for centuries, prized for growing well in poor soil and harsh climates.

Cultural Background: Buckwheat has been a staple grain in Ukraine for centuries, prized for growing well in poor soil and harsh climates. A warm bowl of buckwheat kasha with milk and butter is a classic start to the day, especially in rural households, and is often the first solid food given to children.

Tips: Toasting the dry groats in a dry pan for 2 minutes before boiling deepens the nutty flavour. Keep the lid on while simmering to trap steam and cook the grains evenly.

Variations: Swap milk for water throughout to keep it vegan and dairy-free. Stir through sautéed onions and mushrooms for a savoury version suited to lunch. Vegetarian as written. Fully vegan when made with plant milk and vegan butter; noted as an authentic variation above.

Storage: Refrigerate in a sealed container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of milk or water to loosen it, over low heat for 5 minutes.

FAQs:

Q: Do I need to soak the buckwheat first?

A: No soaking is required, though rinsing well removes excess starch.

Q: Can I make this vegan?

A: Yes, replace the milk with oat or soy milk and use a plant-based butter or oil.