One of the most prominent statements about Russian cuisine can be roughly translated as “Shschi and kasha are our food”. And it really is: Russians love any kind of groats eaten for every meal of the day. Kasha is considered one of the most popular dishes in Russian cuisine, known since time immemorial.
For breakfast, kasha, or buckwheat groats, is boiled with milk or water and eaten plain or with a spoonful of varenye or butter. For lunch or dinner, buckwheat is the go-to option as it is very versatile. Kasha is also gluten-free and a great source of protein, fiber and energy. Try mixing boiled buckwheat with fried mushrooms and onions: the combination of the caramel-like onions, juicy mushrooms and nutritious buckwheat is one to remember.
Rinse and drain the buckwheat well.
In a medium saucepan, combine the buckwheat with 1¾ cups of water, 1 tablespoon of butter, and ½ teaspoon of salt.
Bring to a boil, cover with a tight-fitting lid and simmer on low for 18-20 minutes. As with rice, you should hear a hissing sound as it cooks that will soften when it’s done. Stir in 1 tablespoon of butter if desired.