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Brief Overview
Kasha is one of those dishes that quietly anchors a culture. In Russia, it is more than just porridge. It is food that feels like home, shaped by harsh winters and long family traditions. Humble in appearance, kasha offers comfort with every spoonful.
It is made from roasted buckwheat groats, boiled until tender, often dressed simply with butter, milk, or salt. The result is a dish that is earthy, nutty, and filling, served at breakfast, lunch, or even as a side to meat and mushrooms.
Across Russia, kasha speaks softly but stays with you. It brings warmth and satiety, with a flavour that is grounded and honest. This is not flashy food. It is food that lasts and food that matters.
What Is Kasha?
Kasha refers to any kind of porridge in Russian, but buckwheat kasha is the most iconic. It starts with toasted buckwheat groats that are simmered in water or milk until they swell and soften, forming a loose, grainy porridge.
Some make it rich with butter and sugar for a hearty breakfast. Others keep it plain with salt and serve it alongside savoury dishes. Either way, the grains retain their shape and give a pleasant chew without turning mushy.
It is this balance of texture and flavour that sets kasha apart from other porridges. Light yet substantial, mild yet distinctive, it suits a wide range of palates and meals, making it a staple across all ages.
Ingredients and Taste
Kasha uses just two ingredients: buckwheat and water. Salt or butter is often added, but it remains a dish that thrives on minimalism. The buckwheat is usually toasted before cooking, deepening its flavour.
Once prepared, kasha has a nutty, roasted aroma with a savoury backbone. The grains remain separate but tender, creating a texture that is soft without being mushy. It has an earthy richness that pairs well with almost anything.
Sweet versions use milk and sugar, occasionally fruit or honey. Savoury kasha may include fried onions, mushrooms, or a soft-boiled egg. Its adaptability is what makes it so enduring, able to nourish without tiring the palate.
A Taste of History
Kasha is one of Russia’s oldest and most culturally ingrained foods. Its roots stretch deep into Slavic history, long before potatoes or wheat were common. Buckwheat grew well in poor soil and harsh climates, making it a reliable crop.
It became the cornerstone of peasant diets, offering warmth and nourishment through long winters. Over time, it gained ritual importance too, served at weddings, funerals, and religious holidays. It was both daily food and symbolic gesture.
In Soviet times, kasha remained vital. It was affordable, healthy, and easy to make in large quantities. Schools and canteens served it by the bowlful. At home, it became a taste of stability and familiarity during uncertain times.
Today, kasha still holds a respected place in Russian kitchens. Modern cooks might add roasted vegetables or use it as a base for salads, but the heart of the dish remains the same. It is grain cooked slowly, served simply, and eaten gratefully.
How to make Kasha
Kasha is a staple of Russian cuisine, prized for its earthy flavour and wholesome simplicity. Whether served savoury or sweet, it offers comfort in every spoonful. Expect tender yet toothsome buckwheat grains infused with buttery warmth. See the recipe card at the bottom for printable directions
Ingredients
For the porridge
- 200g roasted buckwheat groats (whole, not crushed)
- 500ml water
- 1 tsp salt
- 2 tbsp unsalted butter
Optional additions (sweet or savoury)
- For savoury: sautéed mushrooms, caramelised onions, chopped dill
- For sweet: milk, honey, or dried fruits like raisins or apricots
Cooking Instructions
Step 1: Rinse the buckwheat
To begin, place the buckwheat groats in a sieve and rinse under cold running water. Stir gently with your hand to remove dust and broken grains. Allow to drain fully. Move on to toasting.
Step 2: Toast the buckwheat
In a dry pan over medium heat, toast the groats for 3–5 minutes, stirring often, until they smell nutty and start to darken slightly. This enhances both aroma and texture. Proceed to boiling water.
Step 3: Boil the water
In a medium saucepan, bring 500ml of water to a boil. Add the salt once boiling begins. Keep the heat on high for the next step.
Step 4: Add buckwheat to boiling water
Carefully pour the toasted buckwheat into the boiling water. Stir once to prevent clumping. Wait until the water returns to a gentle boil, then transition to simmering.
Step 5: Simmer the kasha
Reduce the heat to low, cover the saucepan tightly with a lid, and simmer undisturbed for 15–18 minutes. Avoid stirring to maintain a light, fluffy texture. Check readiness next.
Step 6: Check for doneness
After 15 minutes, check if the water has been fully absorbed and the grains are tender. If needed, cook for 2–3 more minutes. Once done, remove from heat. Continue with resting.
Step 7: Let it rest
Remove the lid and cover the saucepan with a clean tea towel for 5 minutes. This absorbs excess moisture and finishes the steaming process. Prepare to add butter.
Step 8: Stir in the butter
Gently fluff the kasha with a fork. Add the butter and fold through while warm, allowing it to melt evenly into the grains. Transition to optional toppings.
Step 9: Add toppings (optional)
Add your choice of savoury or sweet toppings now. For breakfast, a splash of milk and spoon of honey work beautifully. For lunch, try sautéed mushrooms and onions. Proceed to serving.
Final step: Serve warm
Serve the kasha warm as a main or side dish. Garnish with fresh herbs, dried fruit, or a knob of butter depending on your variation. For visual appeal, use wide bowls and keep the toppings centred.
Variations and substitutions
- Use vegetable stock instead of water for deeper savoury flavour.
- Add a splash of milk at the end for a creamier consistency.
- Substitute butter with ghee for a richer, nuttier aroma.
- Mix in toasted sunflower seeds for crunch and texture.
Cooking Tips for Perfect Kasha
- Always rinse and toast the buckwheat before boiling to avoid mushiness.
- Do not stir while simmering; it will break the grains and affect texture.
- Let it rest covered off heat for five minutes to fluff naturally.
- Use a fork, not a spoon, when mixing to keep the grains separate.
Russian Kasha (Buckwheat Porridge)
Ingredients
For the porridge
- 200 g roasted buckwheat groats whole, not crushed
- 500 ml water
- 1 tsp salt
- 2 tbsp unsalted butter
- Optional additions sweet or savoury
For savoury: sautéed mushrooms, caramelised onions, chopped dill
- For sweet: milk honey, or dried fruits like raisins or apricots
Instructions
- To begin, place the buckwheat groats in a sieve and rinse under cold running water. Stir gently with your hand to remove dust and broken grains. Allow to drain fully. Move on to toasting.
- In a dry pan over medium heat, toast the groats for 3–5 minutes, stirring often, until they smell nutty and start to darken slightly. This enhances both aroma and texture. Proceed to boiling water.
- In a medium saucepan, bring 500ml of water to a boil. Add the salt once boiling begins. Keep the heat on high for the next step.
- Carefully pour the toasted buckwheat into the boiling water. Stir once to prevent clumping. Wait until the water returns to a gentle boil, then transition to simmering.
- Reduce the heat to low, cover the saucepan tightly with a lid, and simmer undisturbed for 15–18 minutes. Avoid stirring to maintain a light, fluffy texture. Check readiness next.
- After 15 minutes, check if the water has been fully absorbed and the grains are tender. If needed, cook for 2–3 more minutes. Once done, remove from heat. Continue with resting.
- Remove the lid and cover the saucepan with a clean tea towel for 5 minutes. This absorbs excess moisture and finishes the steaming process. Prepare to add butter.
- Gently fluff the kasha with a fork. Add the butter and fold through while warm, allowing it to melt evenly into the grains. Transition to optional toppings.
- Add your choice of savoury or sweet toppings now. For breakfast, a splash of milk and spoon of honey work beautifully. For lunch, try sautéed mushrooms and onions. Proceed to serving.
- Serve the kasha warm as a main or side dish. Garnish with fresh herbs, dried fruit, or a knob of butter depending on your variation. For visual appeal, use wide bowls and keep the toppings centred.
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