Name: Kasha (Roasted Buckwheat) Salad with Kielbasa
Yield: Light Lunch for 4
Cuisine: Russia
Ingredients: 1 level tsp strong-ish mustard; juice and grated zest of ½ lime; handful of fresh flat-leaf parsley, chopped; 1 U-shaped Polish-style smoked sausage, sliced into 5 mm/¼ in.rounds; big bunch of fresh dill, chopped (or use 1–2 tbsp dried dill); 2 sticks of celery, chopped; 1 bunch of spring onions (scallion(s)), chopped; 2 garlic cloves, chopped; 450 ml/15 fl oz. scant 2 cups vegetable stock; 250 g/9 oz/1½ cups kasha; salt and a pinch of sugar; 100 ml/3½ fl oz. scant ½ cup sour cream; ½ tsp.mild curry powder; 1 nice eating apple

Preparation info

Light Lunch for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Kasha is roasted (or toasted) buckwheat*. So far so good. What is odd about buckwheat is that it is not actually a type of wheat at all, but rather a cousin of the rhubarb family. It gets treated as a grain, however, hence its inclusion in this chapter. It is healthy stuff, and so it is much beloved by the gluten intolerant, not to mention swathes of Eastern Europe and Russia, where is it more or less a national carbohydrate institution.

You can use whole (unroasted) buckwheat (whic