Russian Buckwheat Kasha Bowl

About This Recipe

Kasha, in Russian cooking, most often refers to buckwheat groats (grechka) cooked into a fluffy, nutty side or main dish, a staple so central to Russian home cooking that the saying kasha is our mother reflects just how essential it is to the national diet. Toasting the raw groats in a dry pan or with a little butter before adding liquid is the key technique -- it deepens the buckwheat's naturally earthy flavor and helps the grains stay separate and fluffy rather than turning gluey. Sautéed mushrooms and onion are one of the most common toppings for kasha, cooked until deeply browned so their savory flavor can stand up to the buckwheat's assertive, slightly bitter edge. A finish of fresh dill and a spoonful of sour cream is traditional, softening the earthiness with a touch of herbal brightness and tang. Served as a hearty, meatless main or a side to roasted meats, this bowl reflects buckwheat's long-standing place at the center of Russian home cooking, valued for being filling, inexpensive and deeply comforting.

Ingredients

Serves 4

• 1.5 cupsbuckwheat groats (kasha)(rinsed)
• 3 tbspbutter(divided)
• 3 cupsvegetable or chicken stock
• 1 tspfine sea salt(divided)
• 300 gcremini mushrooms(sliced)
• 1onion(diced)
• 2 clovesgarlic(minced)
• 0.25 cupfresh dill(chopped)
• 0.5 cupsour cream(for serving)
• 0.5 tspblack pepper

Instructions

1. 1

   Toast the buckwheat

   Heat 1 tablespoon butter in a saucepan over medium heat. Add buckwheat groats and toast, stirring, until fragrant and slightly darker, about 3 minutes.

   Toasting the raw groats before adding liquid deepens their nutty flavor and is the step most home cooks skip but shouldn't.

2. 2

   Simmer the kasha

   Add stock and half the salt to the toasted buckwheat. Bring to a boil, cover, reduce heat to low, and simmer 15 to 18 minutes until the liquid is absorbed and the groats are tender but still separate.

3. 3

   Sauté the mushrooms

   While the kasha cooks, heat remaining butter in a skillet over medium-high heat. Cook mushrooms undisturbed for 3 to 4 minutes until browned on one side, then stir and continue cooking until deeply golden, about 5 more minutes.

4. 4

   Add onion and garlic

   Add onion to the mushrooms and cook until softened, about 5 minutes, then add garlic and cook 1 more minute. Season with remaining salt and pepper.

5. 5

   Combine and serve

   Fluff the kasha with a fork and divide among bowls. Top with the mushroom mixture, a sprinkle of dill, and a dollop of sour cream.

Variations

• •

  With sausage: add sliced smoked kielbasa to the mushroom mixture for a heartier, non-vegetarian version.

• •

  Egg-topped: some traditional versions mix cooked kasha with beaten egg before toasting, giving each grain a light golden coating.

• •

  Vegan version: use olive oil instead of butter and skip the sour cream, or substitute a plant-based version.

Storage

Refrigerate up to 4 days in an airtight container. Reheat with a splash of water or stock on the stovetop or in the microwave to loosen the grains.

Frequently Asked Questions