David's Recipe for Kasha

Buckwheat kasha is a classic side dish of Eastern European Jews. If literature can be believed, Russian and Polish peasants also liked it.

Side Dish, Jewish

  • 2 cups buckwheat groats. These come broken into different sizes, from whole to fine, and are sometimes marked "toasted", or something similar. All of these differences are matters of personal preference.
  • 6 cups boiling water
  • 1 beaten egg
  1. Put the buckwheat in a pot and heat over high heat.
  2. While constantly stirring, add the egg. Keep stirring constantly. The groats will stick to each other at first, and gradually become separate once again.
  3. If the buckwheat was not bought toasted, or if you like a more toasted flavor, keep stirring until it browns slightly.
  4. Add the water, reduce to a simmer, and cook covered for 20 minutes.
  5. Turn off the heat, and let sit for another 10 minutes before removing the cover.
  6. Serve with a savory sauce such as that from braised meats.




 
  
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