📝 About This Recipe
Yachnevaya Kasha is a cornerstone of the Russian soul, a rustic and deeply nourishing porridge made from crushed barley grits rather than the whole pearl grain. Unlike its more common counterparts, this 'Yachka' offers a unique, creamy texture with a delightful nutty finish that has warmed Siberian winters for centuries. This version elevates the humble grain with the earthy depth of forest mushrooms and the golden richness of browned butter, creating a dish that is as sophisticated as it is comforting.
🥗 Ingredients
The Grains
- 1 cup Barley Grits (Yachnevaya Krupa) (rinsed thoroughly in cold water until clear)
- 2 cups Water (filtered)
- 1 cup Whole Milk (warmed; adds essential creaminess)
- 1 teaspoon Kosher Salt (or to taste)
The Savory Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 medium Yellow Onion (finely diced)
- 8 ounces Cremini or Porcini Mushrooms (cleaned and thinly sliced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish and Finishing
- 1/4 cup Fresh Dill (finely chopped)
- 4 tablespoons Sour Cream (Smetana) (for dolloping)
- 1 tablespoon Sunflower Oil (unrefined for authentic aroma)
👨🍳 Instructions
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1
Begin by rinsing the barley grits in a fine-mesh sieve under cold running water. Agitate the grains with your fingers until the water runs completely clear to remove excess starch.
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2
In a heavy-bottomed pot or a traditional Dutch oven, toast the damp grits over medium heat for 3-4 minutes, stirring constantly, until they smell nutty and the moisture has evaporated.
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3
Carefully pour the 2 cups of water and the salt into the pot. Bring the mixture to a rolling boil.
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4
Once boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and simmer for 20 minutes without lifting the lid.
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5
While the grains simmer, prepare the savory base. In a large skillet, melt the butter over medium-high heat until it begins to foam and turn slightly golden.
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6
Add the diced onions to the skillet. Sauté for 5-7 minutes until soft and translucent with caramelized edges.
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7
Increase the heat and add the sliced mushrooms. Cook undisturbed for 3 minutes to develop a deep brown crust, then stir and cook for another 4 minutes.
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8
Stir in the minced garlic and black pepper, cooking for just 60 seconds until fragrant, then remove the skillet from the heat.
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9
Check the kasha; the water should be mostly absorbed. Pour in the warmed milk and stir gently to combine.
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10
Cover the pot again and continue to cook on low heat for another 10-15 minutes. The kasha should be thick, creamy, and the grains tender but not mushy.
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11
Fold the sautéed mushroom and onion mixture into the porridge, reserving a spoonful for garnish if desired.
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12
Turn off the heat. Place a clean kitchen towel over the pot, then replace the lid. Let the kasha 'rest' for 10 minutes; this Russian technique (tomlenie) allows the grains to fully swell and soften.
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13
Give the kasha a final fluff with a fork. Taste and adjust seasoning with more salt or butter if needed.
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14
Spoon the porridge into warm bowls. Top with a dollop of sour cream, a drizzle of unrefined sunflower oil, and a generous sprinkle of fresh dill.
💡 Chef's Tips
Always rinse the grits; failing to do so will result in a gummy, sticky texture rather than distinct, creamy grains. For a vegan version, substitute the butter with unrefined sunflower oil and the milk with a creamy oat milk. If the kasha looks too dry toward the end of cooking, add a splash more warm milk or water; it should have the consistency of a thick risotto. The 'resting' period under a towel is the secret to the perfect texture—don't skip it! Use a heavy-bottomed cast iron pot if possible to ensure even heat distribution and prevent scorching.
🍽️ Serving Suggestions
Serve alongside a plate of salty pickles (ogurtsi) to cut through the richness of the butter. Pair with a glass of chilled Kvass or a hot cup of black tea with lemon. This makes an excellent side dish for Braised Beef Short Ribs or Roasted Chicken. For a traditional breakfast, serve it plain with just a large knob of butter and a spoonful of honey or jam. Accompany with a side of dark rye bread spread with a bit of salted lard (salo).