kasha

This Knishes recipe uses kasha (buckwheat) which is the authentic way it was made in the Shtetl in Eastern Europe before the Holocaust.

Kasha Knishes

½ cup Colavita Extra Virgin Olive Oil

Vinegar

Water

Flour

Sugar

Baking Powder

Salt

extra virgin olive oil,

onion, diced

kasha (also known as Buckwheat)

salt

pepper

water

potatoes (from about 2 medium potatoes)

Сервирайте най-вкусната пилешка каша с препечена филийка и туршия. Добър апетит!

Най-вкусната пилешка каша

за пържене

на вкус

Сваряваме  пилешките бутчета . Накъсваме месото, а бульона запазваме. 

В тиган загряваме олио и запържваме 5 с.л. брашно до златисто. Добавяме 1 с.л. червен пипер, запържваме и него (внимавайте, да не загори). 

Добавяме постепенно от бульона (около 800 мл), като бъркаме непрекъснато до получаване на гладка каша. 

Овкусяваме със сол, добавяме накъсаното месо и варим 10 минути на слаб огън. Периодично бъркаме, да не залепне. 

Махаме от котлона  вкусната пилешка каша , добавяме 2 настъргани скилидки чесън и разбъркваме. 

Сервираме  най-вкусната пилешка каша  с препечена филийка и  туршия . 

 Източник:  Maia Ivanova - Кулинарна Мрежа

This buckwheat with creamy mushrooms is my take on the traditional Eastern European duo.

Buckwheat Kasha with Creamy Mushrooms

extra virgin olive oil

buckwheat groats* (see note below)

fine sea salt

mushrooms,

yellow onion,

fine sea salt and black pepper

all-purpose flour

vegetable broth*

oat milk*

dill,

Buckwheat

Heat the oil in a small pot over medium heat. Add the buckwheat and stir to coat. If your buckwheat was pre-roasted, toast it for about a minute; if it was not, toast until it’s slightly darker in color and smells nutty, about 4 minutes.

Add the salt. Hover a lid over the pot and carefully add the boiling water (it may sputter). Reduce the heat to low, cover the pot tightly with the lid, and cook until all the water is absorbed, 15 to 20 minutes (do not stir during cooking). Then turn the heat off and let the pot stand covered for 10 minutes more (still not stirring).

Mushrooms

Meanwhile, make the sauce. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions, salt, and pepper. Cook, stirring occasionally, until the vegetables are golden brown, 12 to 15 minutes.

Stir the flour into the vegetables and cook for 30 seconds. Then add the broth and milk. Bring to a simmer and cook until the sauce thickens, 3 to 5 minutes.

Taste and adjust the seasonings if needed. Serve the buckwheat topped with the mushrooms and dill.

I must admit, I really loved eating kasha as a kid! Your recipe is excellent. Thank you!

Buckwheat Kasha is a Ukrainian comfort food, and when you add ground beef to it, it becomes a simple but hearty meal all cooked in one dish. Buckwheat is a gluten-free plant seed loaded with nutrients. Move over &#39;hamburger helper&#39;, a healthier cousin has come to town!

Buckwheat Kasha with Beef

(185 grams) kasha (toasted buckwheat groats*)

red onion (diced (1½ cups))

carrot

celery (~1 stalk, cut in small ¼" (.5cm) dice)

garlic (minced)

lb (454 gramsms) lean ground beef

marjoram

thyme

bay leaf

(420 milliliters) water

butter

*If using raw, untoasted buckwheat groats, I recommend to toast them first for a fuller flavour (see notes below), however you can use them untoasted if you wish.

Rinse the buckwheat groats in a strainer under running water, then drain them well.

Heat 1 tablespoon of the oil in a large skillet or dutch oven with a tight fitting lid (or use foil when it's time to cover it) over medium heat. Add the drained buckwheat kasha and cook them until they are dry, stirring constantly. This only takes a minute or two. Remove the kasha to a bowl and set aside (this step ensures the buckwheat doesn't get mushy when cooked).

Heat the remaining 2 tablespoons of oil in the skillet. Cook the onion, carrot, and celery for five minutes, until they are translucent. Add the garlic and the ground beef and cook until the meat is no longer pink, breaking up large chunks as it cooks (about 10 minutes).

Add the marjoram, thyme, bay leaf, salt, and pepper and stir to combine. Spread the reserved buckwheat evenly over the top of the hot meat and vegetable mixture. Pour the water over the buckwheat and do not stir. Bring the skillet to a boil, then lower the heat, cover with a lid or tin foil, and simmer the buckwheat kasha for 15 minutes without uncovering. Remove the pot from the heat, and dot the top with the butter.

Cover again and leave it to steam for 10 minutes to absorb the remaining water. Stir gently to fluff the buckwheat grains.

Serve with a dollop of sour cream or ketchup on top. Steamed vegetables and a salad make good side dishes to go with your buckwheat kasha.

I've made this recipe many times, it's great to batch cook for quick microwave lunches at work. It's also very versatile, I will often change it up by adding Indian spices or just a little mild curry powder.
The one thing I always do is add a beef stock cube to the water to boost the beef flavour.

I am so glad you liked the recipe! 😍 Thanks so much for your feedback - the mushrooms sound like a delicious addition, too! Buckwheat is such an overlooked grain, delicious and nutritious. The stuff I had in my childhood was definitely more mushy, too. We love it this way. Yay for all of us buckwheat lovers! 🙌

We made it literally word for word. I'm so glad for your word for word instructions. The only difference we did was sauteed some mushrooms separately and added them at the end. Your recipe is perfect. I even had to roast my groats in the oven prior because mine weren't. But that first step of sealing them I know helped. The buckwheat I ate of my youth was definitely more gelatinous. That first step helped much!

Thanks so much for stopping in to comment. I'm really glad you liked it - there's something so comforting about a simple dish like this that's stood the test of time. Yes, soaking would probably make it even better. I like your idea of making a Biryani with a touch of Asian spice - that would take it in a whole delicious new direction.

I just loved this in it's simplest form, it was so nice and I can see how it would have been a basic comfort food. I would say that soaking the buckwheat overnight before toasting/drying in a wok or skillet helps to keep a nice texture.

I'm going to next take a few liberties with it and add to the basic recipe to make a Kasha/Biryani, a bit of Asian spice never goes amiss.

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Top 4 kasha recipes from across the web

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