📝 About This Recipe
In Russia, kasha is more than just breakfast; it is a cultural cornerstone, famously celebrated in the proverb 'Kasha is our mother.' This Ovsyanaya Kasha is a velvety, slow-cooked oatmeal that balances the rustic heartiness of whole grains with the luxurious silkiness of simmered milk. Infused with a hint of vanilla and finished with a golden pool of melting butter, it offers a comforting warmth that has fueled generations through cold Slavic winters.
🥗 Ingredients
The Grain Base
- 1 cup Old-fashioned rolled oats (do not use instant oats for this texture)
- 2 cups Whole milk (for maximum creaminess)
- 1 cup Filtered water
- 1/4 teaspoon Fine sea salt (essential for balancing the sweetness)
Flavors and Aromatics
- 2 tablespoons Unsalted butter (high-quality European style preferred)
- 1-2 tablespoons Cane sugar or Honey (adjust to taste)
- 1/2 teaspoon Vanilla extract (optional but recommended)
- 1/4 teaspoon Ground cinnamon (for a warm undertone)
Traditional Toppings
- 1/2 cup Fresh raspberries or blueberries
- 2 tablespoons Walnuts or Almonds (lightly toasted and crushed)
- 1 tablespoon Extra honey (for drizzling)
- 1 tablespoon Golden raisins (soaked in warm water for 5 minutes)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the 1 cup of filtered water and the 1/4 teaspoon of sea salt. Bring to a boil over medium-high heat.
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2
Once the water is boiling, add the rolled oats. Stir briefly to ensure all oats are submerged and reduce the heat to medium-low.
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3
Simmer the oats in the water for about 3-5 minutes, or until most of the water has been absorbed. This 'pre-cook' helps soften the husk of the oat.
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4
Pour in the 2 cups of whole milk slowly, stirring constantly to release the starches which creates the signature creamy Russian texture.
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5
Add the sugar or honey and the ground cinnamon. Stir well to incorporate.
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6
Reduce the heat to the lowest setting. Cover the pot with a lid, but leave it slightly ajar to prevent the milk from boiling over.
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7
Cook for 12-15 minutes, stirring every few minutes. Use a wooden spoon to scrape the bottom of the pan to ensure no sticking or scorching occurs.
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8
When the kasha has reached a thick, porridge-like consistency but still has a slight movement to it, stir in the vanilla extract.
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9
Turn off the heat entirely. Add 1 tablespoon of the butter into the pot and stir until melted and glossy.
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10
Cover the pot completely with the lid and let the kasha 'rest' for 5 minutes. This is a crucial Russian technique called 'tomlyenie' (languishing) which perfects the texture.
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11
While the kasha rests, quickly toast your walnuts in a dry pan over medium heat for 2 minutes until fragrant.
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12
Spoon the warm kasha into deep bowls. The consistency should be soft and flowing, not a solid block.
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13
Top each bowl with the remaining butter, allowing it to melt into a golden pool in the center.
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14
Garnish with fresh berries, toasted walnuts, and a final drizzle of honey if desired.
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15
Serve immediately while steaming hot, encouraging guests to mix the toppings into the creamy oats.
💡 Chef's Tips
For an even deeper flavor, toast the dry oats in the saucepan for 2 minutes before adding water. Always use a mix of milk and water; 100% milk can burn too easily, while 100% water lacks the traditional richness. If the kasha becomes too thick during the resting phase, simply stir in a splash of warm milk to loosen it. Avoid using steel-cut oats for this specific recipe as they require much longer cooking times and a different liquid ratio. For a vegan version, use oat milk and coconut oil or vegan butter to maintain the creamy profile.
🍽️ Serving Suggestions
Serve with a glass of hot black tea with lemon, the quintessential Russian breakfast pairing. A side of 'Tvorog' (Russian farmer's cheese) adds a wonderful protein boost and tangy contrast. Pair with a small plate of sliced black bread and mild cheese for a full continental-style spread. Top with a spoonful of 'Varenye' (Russian fruit preserves) instead of fresh berries for a more traditional winter version.