📝 About This Recipe
A cornerstone of Russian soul food, this Kasha s Myasom transforms humble toasted buckwheat into a luxurious, savory masterpiece. Slow-simmered beef chuck and caramelized root vegetables infuse every grain with deep, umami richness, creating a texture that is simultaneously fluffy and hearty. It is a timeless 'one-pot' comfort dish that reflects the warmth of a traditional Russian hearth, perfect for cold evenings and family gatherings.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Beef Chuck or Pork Shoulder (cut into 1-inch cubes)
- 2 medium Yellow Onion (finely diced)
- 1 large Carrot (grated or cut into small matchsticks)
- 3 cloves Garlic (minced)
- 3 tablespoons Sunflower Oil (or any neutral high-heat oil)
- 2 tablespoons Unsalted Butter (for browning)
The Grains and Liquid
- 2 cups Toasted Buckwheat Groats (Grechka) (ensure they are the dark brown toasted variety)
- 4 cups Beef Broth (low sodium preferred)
- 2 pieces Bay Leaves
- 4-5 pieces Whole Black Peppercorns
- 1.5 teaspoons Sea Salt (adjust to taste)
Finishing Touches
- 1/2 cup Fresh Dill (finely chopped)
- 2 tablespoons Unsalted Butter (to stir in at the end)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and prevents the meat from steaming.
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2
In a heavy-bottomed Dutch oven or deep cast-iron skillet, heat the sunflower oil over medium-high heat until shimmering.
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3
Add the beef in batches, searing until a deep brown crust forms on all sides, about 8-10 minutes total. Remove the meat and set aside on a plate.
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4
Lower the heat to medium and add 2 tablespoons of butter to the same pot. Stir in the diced onions, scraping the bottom of the pot to release the flavorful browned bits (fond).
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5
Sauté the onions for 6-8 minutes until golden and translucent. Add the grated carrots and continue cooking for another 5 minutes until soft.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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7
Return the seared beef and any accumulated juices back into the pot. Pour in 1 cup of the beef broth, cover, and simmer on low for 20 minutes to tenderize the meat before adding the grains.
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8
While the meat simmers, rinse the buckwheat groats in a fine-mesh sieve under cold water until the water runs clear. Drain well.
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9
Optional but recommended: Toast the damp buckwheat in a dry skillet over medium heat for 3-4 minutes until it smells nutty and the grains are dry.
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10
Add the buckwheat groats to the pot with the meat and vegetables. Pour in the remaining 3 cups of beef broth.
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11
Add the bay leaves and peppercorns. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest possible setting.
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12
Cover with a tight-fitting lid. Simmer for 20-25 minutes without lifting the lid. The steam is essential for the grains to hydrate properly.
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13
Turn off the heat. Remove the lid, place the remaining 2 tablespoons of butter on top of the kasha, and quickly replace the lid. Let it rest for 10-15 minutes.
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14
Discard the bay leaves. Use a fork to gently fluff the kasha, incorporating the melted butter and mixing the meat and vegetables evenly throughout the grains.
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15
Stir in the fresh dill and serve immediately while steaming hot.
💡 Chef's Tips
Always use 'Grechka' (toasted buckwheat) rather than raw green buckwheat for that authentic nutty flavor. If the lid isn't perfectly tight, place a clean kitchen towel between the pot and the lid to trap all the steam. Do not over-stir the kasha while it cooks; you want distinct, fluffy grains, not a mushy porridge. For a deeper flavor, you can substitute half of the beef broth with a dry red wine or mushroom stock. If using pork instead of beef, use pork shoulder (butt) as it remains tender during the simmering process.
🍽️ Serving Suggestions
Serve with a side of fermented pickles (ogurtsi) or sauerkraut to cut through the richness. A dollop of cold sour cream (smetana) on top adds a beautiful creamy contrast. Pair with a glass of chilled Kvass or a robust black tea with lemon. Serve alongside a fresh 'Shopska' or tomato and cucumber salad with sunflower oil dressing. For a truly traditional experience, serve in individual clay pots.