Kasha Grechnevaya
The Quirky Foodster Team
Ingredients
- Buckwheat groats — 170 g (6 oz)
- Water — 480 ml (16 fl oz)
- Butter — 1 tbsp
- Salt — to taste
- Milk, to serve (optional)
Method
- Rinse the buckwheat groats under cold water.
- Toast the groats in a dry saucepan over medium heat for 2–3 minutes until fragrant.
- Add the water and salt, and bring to a boil.
- Cover and reduce to low heat, cooking for 15–18 minutes until the water is absorbed and the groats are tender.
- Stir in the butter.
- Serve warm, with a splash of milk if desired.
Introduction: Simple, nutty buckwheat porridge, a wholesome and beloved Russian breakfast staple.
Cultural Background: Buckwheat porridge (grechka) holds a deeply cherished place in Russian daily life, its simple, nourishing character making it a staple breakfast and side dish found in nearly every household.
Tips: Toasting the groats briefly before adding liquid deepens their nutty flavour. Avoid lifting the lid too often while cooking, as this lets steam escape and can affect the texture.
Variations: Serve with a fried egg on top for a heartier breakfast. Sweeten with a little sugar and milk for a dessert-like version.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently with a splash of water or milk, stirring, until warmed through.
FAQs:
Q: Is buckwheat a grain?
A: Technically a seed, not a true grain, though it's used similarly to other grains in cooking and is naturally gluten-free.
Q: Is kasha eaten sweet or savoury?
A: Both — it can be a plain, savoury side dish or sweetened with milk and sugar for a breakfast porridge.
- Buckwheat groats — 170 g (6 oz)
- Water — 480 ml (16 fl oz)
- Butter — 1 tbsp
- Salt — to taste
- Milk, to serve (optional)
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