📝 About This Recipe
More than just a side dish, Grechnevaya Kasha is the soulful backbone of Russian home cooking, often referred to as the 'Mother' of all porridges. This recipe focuses on the 'rassypchataya' (fluffy and separate) style, where each grain of toasted buckwheat is tender yet distinct, boasting a deep, nutty aroma. Enriched with golden sautéed onions, earthy mushrooms, and a generous amount of butter, it is a nutritional powerhouse that tastes like a warm embrace on a cold Siberian night.
🥗 Ingredients
The Grains
- 1 cup Roasted Buckwheat Groats (Kasha) (Look for the dark brown 'yadritsa' variety)
- 2 cups Filtered Water (Boiling hot)
- 1/2 teaspoon Fine Sea Salt (Adjust to taste)
- 1 tablespoon Unsalted Butter (For the initial simmering stage)
The Savory Base
- 3 tablespoons Unsalted Butter (High quality, European style preferred)
- 1 medium Yellow Onion (Finely diced)
- 8 ounces Cremini or Porcini Mushrooms (Cleaned and sliced thinly)
- 1 tablespoon Sunflower Oil (Or any neutral oil with a high smoke point)
- 1/4 teaspoon Black Pepper (Freshly cracked)
Finishing Touches
- 1/4 cup Fresh Dill (Finely chopped)
- 1 Hard-boiled Egg (Grated or finely chopped for traditional garnish)
👨🍳 Instructions
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1
Begin by sorting through the dry buckwheat groats to remove any small stones or debris, then rinse the grains thoroughly in a fine-mesh sieve under cold running water until the water runs clear.
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2
Place a dry, heavy-bottomed saucepan or Dutch oven over medium heat. Add the rinsed and drained buckwheat to the hot pan.
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3
Toast the buckwheat for 3-5 minutes, stirring constantly. You are looking for the grains to dry out completely and emit a potent, nutty fragrance. This step ensures the grains stay separate and don't turn into mush.
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4
Carefully pour in the 2 cups of boiling water. Be cautious, as it will steam vigorously. Add the salt and 1 tablespoon of butter.
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5
Bring the mixture back to a boil, then immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
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6
Simmer undisturbed for 15-18 minutes. Do not lift the lid or stir the grains, as the steam is essential for the texture.
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7
While the buckwheat cooks, heat the sunflower oil and 1 tablespoon of butter in a separate skillet over medium-high heat.
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8
Add the diced onions to the skillet and sauté for 5-7 minutes until they become translucent and start to turn a golden amber color.
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9
Add the sliced mushrooms to the onions. Increase the heat slightly and cook until the mushrooms have released their moisture and browned beautifully, about 8 minutes.
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10
Once the buckwheat has absorbed all the water, turn off the heat. Place a clean kitchen towel over the pot, then put the lid back on. Let it sit for 10 minutes to 'steam-finish'.
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11
Remove the lid and fluff the buckwheat gently with a fork. You should see individual, tender grains.
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12
Fold the sautéed onion and mushroom mixture into the buckwheat. Add the remaining 2 tablespoons of butter and the freshly cracked black pepper.
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13
Gently stir in half of the fresh dill, being careful not to mash the grains.
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14
Transfer to a warm serving bowl and garnish with the chopped hard-boiled egg and the remaining fresh dill.
💡 Chef's Tips
Always use the 1:2 ratio of buckwheat to water for the perfect 'fluffy' texture. If your buckwheat isn't pre-roasted (it will look green/tan instead of reddish-brown), toast it longer in the dry pan until it achieves a deep copper color. Never stir the buckwheat while it is simmering, as this breaks the grains and releases starches, making it sticky. For an even richer flavor, substitute the boiling water with a high-quality beef or mushroom stock. Leftover kasha makes an incredible breakfast; simply reheat it in a pan with a splash of milk and a drizzle of honey.
🍽️ Serving Suggestions
Serve as a hearty main course with a side of fermented pickles or sauerkraut to cut through the richness. Pair as a side dish with Beef Stroganoff or Russian-style meatballs (Kotleti). Enjoy it 'village style' by pouring cold milk over a warm bowl of the plain cooked grains. Serve alongside a glass of chilled Kvass or a hot cup of black tea with lemon.