Ewa Michalik

Buckwheat Kasha

Kasza gryczana

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Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
The Food and Cooking of Poland: Traditions, Ingredients, Tastes and Techniques in Over 60 Classic Recipe
The Food and Cooking of Poland

By Ewa Michalik

Published 2008

  • About

Kasha has been eaten in Poland and other eastern European countries for centuries as a staple accompaniment to all kinds of roasts and stews, although it also tastes fabulous simply served with standard or soured milk.

Ingredients

  • 300 g/11 oz/1½ cups buckwheat
  • 500

Method

  1. Put the buckwheat in a large, heavy pan and add the water, salt and oil or lard.

  2. Bring to the boil and cook over a low heat for about 20 minutes, or until the buckwheat has absorbed all the water and the grains are soft.