Kasha is a traditional dish made from toasted buckwheat groats, enjoyed for generations across Eastern Europe and parts of Central and Eastern Europe. Despite its name, buckwheat is not wheat but a naturally gluten-free seed with a distinctive nutty flavor.
Cooked slowly in water or broth, the groats become tender while maintaining their characteristic texture. A pat of butter adds richness, while fresh parsley and a simple sprinkle of salt let the earthy flavor of the buckwheat remain the star.
Warm, uncomplicated, and filling, kasha can be served for breakfast or as a savory side alongside vegetables, mushrooms, or other favorite dishes.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Traditional Kasha Buckwheat Porridge
Make this traditional kasha in just 25 minutes with toasted buckwheat groats, butter, and fresh parsley. A simple, comforting porridge perfect for breakfast or a savory side dish.
Ingredients
Equipment
https://www.amazon.com/Bellemain-Micro-perforated-Stainless-5-quart-Colander-Dishwasher/dp/B00O97D0DO?tag=kpublishing-20&ref_=as_li_ss_tl&linkCode=sl1&linkId=9bd91e6605fc8c4f02f03f1f3fc20b8f
strainer
small soup pot
Cooking Instructions
- Place the buckwheat groats in a fine-mesh strainer and rinse briefly under cool water, then drain well.
- Bring the water or vegetable broth to a boil in a medium saucepan.
- Add the buckwheat groats and 1/2 teaspoon salt.
- Stir once, then reduce the heat to low.
- Cover the saucepan and simmer gently for 15-18 minutes, or until the liquid has been absorbed and the buckwheat is tender.
- Remove the saucepan from the heat and leave it covered for 5 minutes.
- Add 1 tablespoon butter and gently fluff the kasha with a fork.
- Divide the warm buckwheat porridge among serving bowls.
- Top each serving with a small pat of the remaining butter.
- Garnish generously with fresh parsley and finish with a light sprinkle of salt and black pepper if desired.
Nutrition
Notes
Toasted buckwheat groats provide the distinctive nutty flavor traditionally associated with kasha.
Avoid excessive stirring while the buckwheat cooks, which can make the texture softer and more porridge-like.
For richer flavor, cook the kasha in vegetable broth instead of water.
Add sautéed mushrooms and onions for a heartier savory variation.
For a naturally gluten-free dish, verify that the packaged buckwheat is certified gluten-free if cross-contact is a concern.
Avoid excessive stirring while the buckwheat cooks, which can make the texture softer and more porridge-like.
For richer flavor, cook the kasha in vegetable broth instead of water.
Add sautéed mushrooms and onions for a heartier savory variation.
For a naturally gluten-free dish, verify that the packaged buckwheat is certified gluten-free if cross-contact is a concern.