A Long time ago, kasha was ceremonial meal, often cooked for weddings and royal feasts. Very soon kasha became a common meal in Russia. It could be easily cooked to feed many people at once, and, because kasha is very versatile product and could be cooked using all types of ingredients, it became very popular among villagers. What can be better on cold winter day than a bowl of hot borsch with garlic, plate of buckwheat kasha and big piece of still warm rye bread! Interestingly, hundreds years ago because of lack of sophisticated milling equipment villagers used what we call now "whole grains" as kasha main ingredient. So many old Russian kasha recipes can be called whole grain recipes as long as whole grains are used for cooking. Kasha was loved by Russian nobles too - there are many recipes which include ingredients not easy found in Russia 300 years ago. Such kashas also require longer and more complicated cooking processes.. This is a recipe for the most basic buckwheat kasha porridge which can be eaten as a warming breakfast dish.


  • 1 cup buckwheat groats (kasha)
  • 2 cups water
  • 1 tablespoon butter
  • pinch of salt
Tip: Wash buckwheat grains in a sieve under running water before cooking and sort out the bad grains.


  1. Heat buckwheat in a nonstick skillet over low heat stirring constantly for about 1-2 minutes or until golden.
  2. Pour over boiling water, add salt and butter. Cover and cook, without stirring, for about 15 minutes or until water is absorbed and grans ar tender.
  3. Fluff with a fork; remove from heat and let stand for 3 minutes before serving. Serve kasha with warmed milk.
  4. A knob of butter and some sugar sprinkled over.