📝 About This Recipe
Artek is a nostalgic Russian classic, named after the famous Soviet youth camp where this hearty kasha was a breakfast staple. Made from finely crushed durum wheat, it offers a smoother, more refined texture than traditional bulgur, resulting in a porridge that is exceptionally creamy yet satisfyingly substantial. This version elevates the humble grain with a touch of vanilla and a golden butter finish, creating a comforting bowl that tastes like a warm hug from a Russian grandmother.
🥗 Ingredients
The Grains
- 1 cup Artek Wheat Groats (finely crushed wheat, distinct from coarse bulgur)
- 1/2 teaspoon Fine Sea Salt
Cooking Liquids
- 2 cups Filtered Water (for the initial simmer)
- 2 cups Whole Milk (full fat provides the best creaminess)
Flavor Accents
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1/2 teaspoon Vanilla Extract (optional, for a modern aromatic twist)
Optional Toppings
- 1/2 cup Fresh Berries (raspberries or blueberries)
- 1 tablespoon Honey (for drizzling)
- 2 tablespoons Toasted Walnuts (roughly chopped)
👨🍳 Instructions
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1
Place the Artek wheat groats in a fine-mesh sieve and rinse under cold running water for 30 seconds to remove excess surface starch; drain well.
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2
In a heavy-bottomed medium saucepan or a traditional Dutch oven, combine the rinsed wheat groats and 2 cups of filtered water.
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3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and skim off any foam that rises to the surface.
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4
Cover the pot tightly and simmer for about 10 minutes, or until the water is mostly absorbed and the grains have begun to soften.
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5
While the wheat simmers, gently warm the milk in a separate small pan or in the microwave until it is steaming but not boiling.
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6
Pour the warm milk into the wheat mixture, stirring constantly with a wooden spoon to prevent any clumps from forming.
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7
Stir in the salt and sugar. Increase the heat slightly to bring the mixture back to a very gentle simmer.
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8
Cook uncovered for another 15 minutes, stirring frequently. This frequent stirring is the secret to releasing the starches and achieving a velvety texture.
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9
Check the consistency; the kasha should be thick but still pourable. If it looks too dry, add an extra splash of warm milk.
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10
Remove the pot from the heat. Stir in the vanilla extract and 2 tablespoons of the butter, allowing it to melt into the grains.
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11
Cover the pot with the lid and then wrap the entire pot in a thick kitchen towel. Let it 'rest' for 10 minutes. This 'prevanie' (steaming) step is essential for the perfect fluffiness.
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12
Give the porridge a final vigorous stir. Spoon into warm bowls and top each with a small pat of the remaining butter.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure the milk doesn't scorch at the bottom during the long simmer. If you cannot find 'Artek' specific wheat, look for 'Fine Ground Wheat' or 'Couscous-grade Wheat,' but avoid instant varieties. The 'towel wrap' method is a traditional Russian technique that allows the grain to finish swelling without direct heat, ensuring it's tender but not mushy. For a savory version, omit the sugar and vanilla, and serve with sautéed mushrooms and onions instead of fruit. Leftover Artek thickens significantly; reheat it with an extra splash of milk to restore its creamy consistency.
🍽️ Serving Suggestions
Serve with a side of 'Syrniki' (Russian cheese pancakes) for a decadent weekend brunch. Pair with a glass of warm 'Kisel' (a thickened fruit drink) or a strong black tea with lemon. Top with a dollop of apricot jam or preserved cherries for an authentic Moscow-style breakfast. Add a sprinkle of cinnamon and a handful of golden raisins during the final resting stage for extra depth. Serve alongside soft-boiled eggs for a balanced sweet-and-savory morning meal.