Russian Kasha Recipe

Russian Kasha Recipes

Ingredients :

50 g butter

450 g buckwheat

900 ml stock or water


Method :
  1. Melt the butter in a thick pan and stir in the buckwheat.
  2. Cook for about 5 minutes over low heat, stirring all the time, until the buckwheat looks golden.
  3. Add the boiling stock or water and salt.
  4. Cover and bake at 180C/350F/Gas 4 for 1 hour.
  5. Check the dish occasionally to see that the buckwheat does not burn, and add a little more liquid if necessary.
  6. When cooked, it should be tender, with the liquid completely absorbed.

Note :

Buckwheat is a staple of the Russian kitchen and this dish may be served by itself or as an accompaniment to meat or fish. Minced meat or mushrooms cooked in butter may be folded into the cooked cereal, and soured cream is often added.

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