John Myers
Ingredients for 4 servings:
- 1 cup buckwheat
- 1 bay leaf
- 1 pinch of sea salt
- 500 ml water
- 1 tsp butter
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes
There are two ways to prepare kasha.
For the first version, bring the water to a boil in a pot. Place the buckwheat in a bowl and rinse it several times with cold, clean water. Only then add it to the pot with the other ingredients. Bring to a boil for 10 minutes and then simmer over low heat for about 15 minutes. Do not stir again and let it simmer until the water is absorbed. The kasha must still have a very low residual moisture content. For the second version, place the buckwheat in a pan without rinsing it first and roast it without any other ingredients until it begins to crackle and hiss and a very aromatic aroma spreads. Then prepare as in version 1. In Russia, this dish is served with grilled or roasted beef and/or with sour cream made from tovrog (cottage cheese). A sweet version is also very popular. Before serving, sugar, jam, honey, cocoa, etc., along with milk, curd, or fruits such as cherries and raspberries, are added to the kasha. It can be enjoyed hot or cold. This is a typical Russian recipe. The dish is one of those that can be eaten every day and is very quick and easy to prepare.
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