Buckwheat Kasha

Beth Renzetti


This traditional Russian dish is made from buckwheat groats, a very nutty-flavored grain. You may find this grain in bulk in Russian or Jewish markets. It is simple to prepare, and you will find yourself serving it often in the place of rice or potatoes.

I combine this with cooked mini bow ties and a couple of large onions chopped & caramelized to make Kasha Varniskas. Oh my how delicious - absolute comfort food! I have also used beef broth or vegetable broth with equal success.


★★★★★ 3 votes

4-6 (yield 3 cups)
5 Min
25 Min
Stove Top


  • 2 c
    chicken stock (or beef or vegetable)
  • 1 tsp
  • 1 tsp
    freshly ground black pepper
  • 2 Tbsp
  • 1 c
    kasha buckwheat groats, medium grain
  • 1
    egg, beaten

How to Make Buckwheat Kasha


  1. Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
  2. In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
  3. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
  4. Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
  5. Stir and fluff with fork and serve.

Printable Recipe Card

About Buckwheat Kasha

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Eastern European
Dietary Needs: Low Fat Dairy Free
Other Tags: Quick & Easy Healthy

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