ReceptnaptárBuckwheat kasha with butter and onion (grechnevaya kasha)
Buckwheat kasha is the most important side-dish porridge of Russian cooking, eaten with everything from meat to fish. Nutty, earthy in aroma, filling and nutritious. The butter and onion version is the simple, classic solution.
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Method
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- Pick over the buckwheat and toast it in a dry pan for 3 minutes.
- Bring the water to the boil with the salt and add the buckwheat.
- Cover and cook over low heat for 15 minutes until the water is absorbed.
- Remove from the heat, cover with a towel and rest for 10 minutes.
- Fry the onion in oil until golden.
- Mix the butter and onion into the kasha and serve with sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Toast the buckwheat before cooking for a nuttier flavour.
- Do not stir while cooking so it stays crumbly.
- Resting softens it in the steam.
Frequently asked questions
Is it gluten-free?
Buckwheat is naturally gluten-free, but cross-contamination can occur.
Why rest it?
So it finishes in the remaining steam, crumbly and soft.
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