~52 cal · 0g protein · 0g carbs · 6g fat (estimated, per serving)
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Fluffy buckwheat porridge with butter
🇷🇺 Moscow
Kasha — and above all grechnevaya kasha, buckwheat — is the everyday porridge at the heart of the Russian table, so fundamental it stands in the language for "food" itself. Toasted buckwheat groats are simmered until tender and fluffy, then finished simply with a knob of butter (or milk and sugar) for breakfast.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 cup buckwheat groats (grechka)
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2 cups water
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1 tsp salt
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2 tbsp butter (to finish)
Instructions
1
Toast the buckwheat in a dry pan until fragrant and nutty.
2
Add the salted water and bring to a boil.
3
Cover and simmer on low until the water is absorbed and the grains are fluffy, about 15 minutes.
4
Rest off the heat 5 minutes, then fluff.
5
Stir in the butter (or plant butter) and serve, sweet with milk or savory.
Moscow tradition.
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🌏 While it simmers — know your destination
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Moscow. Capital of sour cream, dill, and long winters.
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Russia. A continent of comfort food built for the cold.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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