Entree: Belarus – Central Culinary Region – Каша ➤ Kasha (Buckwheat porridge cooked with butter and sautéed onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 1 cup (170 g) buckwheat groats, toasted if possible
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 4 slices smoked bacon, approx. 4 oz (115 g) total, chopped
- 1 medium onion (about 6 oz/170 g), finely chopped
- 8 oz (225 g) mushrooms, sliced (optional)
- 3 cups (720 ml) water or low-sodium broth
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1/4 cup (15 g) chopped fresh dill or parsley
- 2 tbsp (30 ml) sour cream for serving (optional)

Instructions

1. Rinse the buckwheat groats in a fine mesh sieve and drain. In a dry skillet over medium heat, toast the groats, stirring, until fragrant and lightly browned, 4–6 minutes; remove from heat.
2. In a large heavy pot, heat the vegetable oil and 1 tbsp butter over medium heat. Add the chopped bacon and cook until fat renders and edges brown, about 5–7 minutes. Add the chopped onion and cook until soft and translucent, 5–6 minutes. If using mushrooms, add and sauté until they release liquid and brown, 4–5 minutes.
3. Add the toasted buckwheat to the pot and stir to coat with fat and aromatics. Pour in the water or broth, bring to a simmer, cover, and reduce heat to low. Cook until liquid is absorbed and groats are tender, about 12–15 minutes.
4. Remove from heat, stir in remaining 1 tbsp butter, salt, and pepper. Let stand covered for 5 minutes to steam and finish.
5. Fluff the kasha with a fork, stir in chopped dill or parsley, adjust seasoning, and serve hot topped with a dollop of sour cream if desired.