Kósa

Kása is a term used in several Central and Eastern European languages to denote porridge, a dish made by simmering cereal grains in water or milk until they soften and thicken. The exact grain varies by region and tradition; common bases include oats, millet, barley, buckwheat groats, cornmeal, and rice. Preparation typically starts by rinsing or soaking the grain, then cooking it slowly in liquid with a pinch of salt; sweet versions may be seasoned with sugar or honey and cinnamon, while savory versions may include butter, cheese, or meat.

The texture of kása can range from smooth and creamy to hearty and chunky, depending on the grain and cooking time. Oat-based porridge is a common breakfast in many places, while millet and barley porridge appear as side dishes or comfort foods in Central European cuisines. Buckwheat groats are known in some traditions as kasha and have a distinct nutty flavor. Cornmeal porridge appears in various cultures as mush or polenta, and rice porridge is found worldwide, such as congee in East Asia.

Kása exemplifies a versatile staple that adapts to regional ingredients and tastes, serving as a base for both sweet toppings—fruit, honey, or cinnamon—and savory accompaniments like butter, cheese, or salted meats. The term is closely related to cognate words in neighboring languages, all broadly referring to boiled grain dishes or porridges. See also porridge, congee, polenta, and kasza.