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  Grechnevaya Kasha


1 cup of coarse buckwheat groats
1 egg
1 teaspoon of salt
8 tablespoons of butter
2 to 3 cups of boiling water
2 cups of finely chopped onions
1/2 pound of fresh mushrooms, finely chopped

In a mixing bowl, toss the buckwheat and egg together with a large wooden spoon until the grains are thoroughly coated. Transfer to an ungreased, 10- to 12-inch skillet (preferably one with a nonstick surface) and cook uncovered over moderate heat, stirring constantly, until the buckwheat is lightly toasted and dry. Watch carefully for any sign of burning and regulate the heat accordingly. Add the salt, 3 tablespoons of butter and 2 cups of boiling water. Stir thoroughly, cover the pan tightly, and reduce the heat to low. Simmer, stirring occasionally, for about 20 minutes. If at this point the buckwheat is not yet tender and seems dry, stir in the additional cup of boiling water and cook covered 10 minutes longer, or until the water is absorbed and the grains are separate and fluffy. Remove the pan from the heat, remove the cover, and let the buckwheat rest undisturbed for about 10 minutes. Meanwhile, melt 3 tablespoons of butter in a heavy 10- to 12-inch skillet over high heat. Add the chopped onions, lower the heat to moderate, and, stirring frequently, fry for 3 or 4 minutes, or until the onions are soft and pale gold. Stir the onions into the buckwheat and melt the remaining 2 tablespoons of butter in the skillet over high heat. Drop in the mushrooms, reduce the heat to moderate, and cook 2 or 3 minutes, stirring frequently. Then raise the heat to high and cook the mushrooms briskly, uncovered, until all the liquid has evaporated. Add the mushrooms to the buckwheat and onions and toss together. Taste for seasoning. Buckwheat may be cooked in advance and reheated, covered, in a preheated oven 200 oven for 20 minutes or so. Or, it may be steamed by placing the cooked kasha in a colander and setting the colander over a deep pot filled with 1 inch of water. Drape the colander with a towel, bring the water to a boil and steam the kasha for about 10 minutes, or until it is heated through

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