📝 About This Recipe
Mannaya Kasha is the quintessential Soviet-era breakfast, a smooth and creamy semolina porridge that evokes deep nostalgia in every Russian household. This refined version transforms humble grains into a luxurious, velvet-textured cream using a precise milk-to-grain ratio and a touch of vanilla. It is a warm, comforting hug in a bowl, perfectly balanced between delicate sweetness and a rich, buttery finish.
🥗 Ingredients
The Porridge Base
- 4 tablespoons Semolina (Fine) (look for 'Farina' or fine wheat semolina)
- 2 cups Whole Milk (full fat provides the best creamy texture)
- 1/4 cup Cold Water (used to prevent the milk from scorching)
- 1-2 tablespoons Granulated Sugar (adjust to your preferred sweetness)
- 1/4 teaspoon Salt (fine sea salt to balance the flavors)
- 2 tablespoons Unsalted Butter (high quality European-style butter recommended)
- 1/2 teaspoon Vanilla Extract (optional, for a modern aromatic twist)
Classic Toppings
- 1/2 cup Fresh Berries (raspberries or blueberries work beautifully)
- 2 tablespoons Strawberry Jam (a traditional Russian accompaniment (Varenie))
- 1 tablespoon Toasted Walnuts (crushed for added texture)
- 1 teaspoon Honey (for drizzling)
- 1 pinch Ground Cinnamon (optional garnish)
👨🍳 Instructions
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1
Rinse a heavy-bottomed saucepan with cold water and leave about 1/4 cup of water at the bottom; this creates a steam barrier that prevents the milk from sticking and scorching.
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2
Pour the 2 cups of whole milk into the saucepan and set it over medium heat.
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3
Heat the milk until small bubbles begin to form around the edges (approximately 80°C/175°F), but do not let it reach a full, rolling boil yet.
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4
While the milk is heating, measure out your semolina into a small dry bowl to ensure a smooth, continuous pour later.
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5
Add the sugar and salt to the warming milk, stirring gently with a whisk until dissolved.
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6
This is the critical step: Turn the heat down to low. Begin whisking the milk vigorously in a circular motion to create a small vortex.
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7
Slowly rain the semolina into the center of the vortex in a very thin, steady stream. Do not dump it in all at once, as this causes the dreaded 'kashnye komki' (lumps).
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8
Continue whisking constantly for 2-3 minutes as the mixture begins to thicken. It should start to resemble a light custard.
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9
Switch from a whisk to a wooden spoon or silicone spatula. Simmer on the lowest possible heat for another 5 minutes, stirring frequently to ensure the bottom doesn't catch.
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10
Remove the saucepan from the heat. The kasha will still look slightly runny, but it will thicken significantly as it rests.
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11
Stir in the vanilla extract and one tablespoon of the butter until fully incorporated and glossy.
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12
Cover the pot with a tight-fitting lid and let it stand for 5 minutes. This 'steaming' phase allows the semolina grains to fully hydrate and soften.
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13
Give the porridge one final, vigorous stir to fluff it up, then ladle into warm bowls.
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14
Top each bowl with the remaining pat of butter, allowing it to melt into a golden pool in the center.
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15
Garnish with your choice of jam, fresh berries, or nuts and serve immediately while hot.
💡 Chef's Tips
To avoid lumps, always use a whisk when adding the grain and pour as slowly as possible. If the porridge becomes too thick during the resting phase, simply stir in a splash of hot milk to reach your desired consistency. For a richer, more dessert-like flavor, you can substitute 1/4 cup of the milk with heavy cream. Always use a heavy-bottomed pot; semolina is very sensitive to heat and can burn easily on thin cookware. If you have leftovers, this kasha sets firmly in the fridge; you can slice it, dredge it in flour, and pan-fry it in butter the next day for a delicious treat.
🍽️ Serving Suggestions
Serve with a hot cup of black tea with lemon, the traditional Russian pairing. Add a side of 'Syrniki' (cheese pancakes) for a truly decadent Slavic breakfast spread. A dollop of apricot or strawberry 'Varenie' (preserves) adds the perfect nostalgic touch. For a savory twist, omit the sugar and vanilla, and top with a soft-poached egg and chives. Pair with a glass of chilled Ryazhenka (baked milk) to complement the creamy textures.