📝 About This Recipe
Pshennaya Kasha is the soul of the Russian breakfast table, a vibrant, sun-colored porridge that has sustained generations through long winters. This version marries nutty, protein-rich millet with the gentle sweetness of roasted pumpkin and creamy whole milk, creating a texture that is both fluffy and comforting. Finished with a generous 'well' of melting butter, it is a rustic masterpiece that celebrates the simple harmony of grains and earth.
🥗 Ingredients
The Grains
- 1 cup Millet (Psheno) (hulled yellow millet, thoroughly rinsed)
- 2 cups Boiling water (for the initial par-boiling)
The Pumpkin Base
- 400 grams Pumpkin (peeled, deseeded, and cut into 1/2 inch cubes)
- 2.5 cups Whole Milk (room temperature; use high fat for best results)
- 1/2 teaspoon Fine Sea Salt (to balance the sweetness)
- 2-3 tablespoons Cane Sugar (adjust based on the sweetness of the pumpkin)
The Finish and Garnish
- 4 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1/4 teaspoon Cinnamon (optional, for a modern aromatic touch)
- 1 tablespoon Honey (for drizzling at the end)
- 1 handful Pumpkin Seeds (toasted for crunch)
👨🍳 Instructions
-
1
Begin by rinsing the millet in a fine-mesh sieve under cold running water. Continue rinsing until the water runs completely clear; this removes the natural saponins that can cause bitterness.
-
2
Place the rinsed millet in a small bowl and pour boiling water over it. Let it soak for 5 minutes, then drain. This 'blanching' step ensures a creamy interior and removes any lingering bitter notes.
-
3
Prepare your pumpkin by peeling the tough skin and removing the seeds. Dice the flesh into uniform 1/2-inch cubes so they cook evenly and partially break down into the porridge.
-
4
In a heavy-bottomed pot (ideally a Dutch oven or a traditional Russian 'kazan'), combine the diced pumpkin and 1/2 cup of water. Simmer over medium heat for 10 minutes until the pumpkin begins to soften.
-
5
Add the par-boiled millet to the pot with the pumpkin. Stir gently to combine the grains with the softening squash.
-
6
Pour in the 2.5 cups of whole milk, add the sea salt, and the sugar. Bring the mixture to a very gentle boil, stirring occasionally to prevent the milk from scorching on the bottom.
-
7
Once boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
-
8
Simmer for 25-30 minutes. Do not open the lid frequently; the steam is essential for fluffing the millet. The porridge is ready when the milk is absorbed and the millet is tender.
-
9
Turn off the heat. Add half of the butter (2 tablespoons) to the pot and stir vigorously. This will break down some of the pumpkin cubes, turning the porridge a beautiful orange hue.
-
10
For the most authentic texture, wrap the covered pot in a thick towel and let it 'rest' for 15 minutes. This Russian technique, called 'tomlenie', allows the grains to fully swell and soften.
-
11
Taste the kasha. If you prefer it sweeter, stir in a touch more sugar or the optional cinnamon.
-
12
Spoon the warm porridge into deep bowls. Create a small indentation in the center of each serving.
-
13
Place a pat of the remaining butter in each indentation, drizzle with a little honey, and scatter toasted pumpkin seeds on top for texture.
💡 Chef's Tips
Always rinse millet with boiling water at least once to ensure there is zero bitterness in the final dish. For a richer flavor, you can roast the pumpkin cubes in the oven with a little butter before adding them to the milk. If the porridge becomes too thick during the resting phase, simply stir in a splash of hot milk to reach your desired consistency. Use a heavy-bottomed pot; millet is notorious for sticking and burning if the heat distribution is uneven. Traditionalists say 'You can't spoil kasha with butter'—don't be afraid to be generous with the final garnish.
🍽️ Serving Suggestions
Serve alongside a glass of hot black tea with lemon for a classic Russian breakfast experience. Pair with a side of farmer's cheese (Tvorog) for added protein and a tangy contrast. A dollop of sour cream on top can add a lovely richness and acidity to balance the sweetness. Serve with a few slices of dark rye bread lightly toasted with honey. In autumn, garnish with fresh pomegranate arils for a burst of tart juice and color.