Eastern European Kasha Recipe

Kasha is a grain that is particularly popular in Eastern Europe, usually made from buckwheat groats. The buckwheat is first toasted then cooked in water or broth until they are tender. They are flavored before eating.

Kasha is used in numerous ways. It is eaten as a main meal when served as a breakfast cereal, topped with hot milk, yogurt, honey and a variety of nuts and berries. It is also served as a side dish and can be used for stuffing meat. It is widely consumed and eaten with meat or added to a variety of dishes like soup. Kasha varnishkes is another savory variation made with buckwheat groats and wheat pasta.

It is popular in Russia and in Eastern European countries including Belarus, Poland, Lithuania, Czech Republic, Slovakia, Slovenia, Ukraine, Moldova and Romania. While Kasha is widely made from buckwheat, around the world it may be made from other grain such as barley and oats.

Origin and Significance

Kasha is believed to have originated from Russia where kasha refers to not just porridge but any dish, sweet or savory that is made primarily of any cereal or grain. In Russia, kasha also known as grechnevaya.

Kasha has a long history in Eastern European and Russian cuisine. It has been a dietary staple for centuries, providing a valuable source of nutrition in the cold climate. Buckwheat the main ingredient in kasha is well-suited to those regions because it’s hardy and can thrive in less-than-ideal growing conditions.

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Kasha Recipe

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Kasha is a grain that is particularly popular in Eastern Europe. It is usually made from buckwheat groats.

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Ingredients

• Buckwheat groats, roasted - ¾ cup
• Egg - 1
• Chicken stock or vegetable broth - 2 cups
• Onion (small) - 3
• Butter - 2 Tbsp
• Olive oil - 1 Tbsp
• Brown mushrooms - 8.8 oz
• Fine salt - to taste
• Black pepper - to taste
• Dill - 1 bunch
• Parsley - to taste

Instructions

1. In a big bowl, beat the egg lightly.
2. Add the buckwheat and mix well.
3. Heat a nonstick pan.
4. Cook the egg and buckwheat mixture for about 3-4 minutes until all the corns are dry and separated.
5. In the meantime, slice the onions thinly.
6. Remove the buckwheat from the heat and transfer it to a small saucepan.
7. Add the chicken stock or vegetable broth and bring to a boil.
8. Turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.
9. Heat 1 tablespoon of the butter with the oil in the pan and cook the onions on low heat for about 15 minutes or until they are very soft and deeply golden, stir constantly.
10. Clean the mushrooms and slice them.
11. When the onions are cooked, add the mushrooms and continue cooking until they release their juices and the juices then evaporate.
12. Adjust the taste with salt and pepper.
13. Add the buckwheat to the pan and stir well to mix.
14. Stir in the second tablespoon of butter.
15. Chop the dill and the parsley and add them to the pan. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 467mgCarbohydrates: 20gFiber: 3gSugar: 6gProtein: 7g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.