kasha

Kasha is a dish based on buckwheat groats that have been toasted, or roasted, to develop a nutty flavor. In English, kasha most often refers to roasted buckwheat groats prepared as a porridge or side dish; in many Slavic languages, the word kasha simply means porridge, and other grains prepared as porridge can also be called kasha depending on context.

Buckwheat groats, after toasting, are cooked in water or stock until tender. They can be served as a plain porridge with butter, salt, and sometimes milk or sugar, or used as a savory dish with onions, mushrooms, or vegetables. A well-known preparation is kasha varnishkes, a combination of cooked buckwheat groats with bow-tie pasta and onions, common in Ashkenazi Jewish cuisine.

Kasha commonly refers to buckwheat, though the term in some regions may be used for other toasted cereals. Buckwheat is gluten-free, naturally, and is a good source of plant-based protein, fiber, and minerals such as magnesium and manganese. It is a pseudocereal, not a true grain, and is prominent in Russian, Ukrainian, Polish, and other Central and Eastern European cuisines, as well as Jewish and Israeli cooking.

Availability: In markets outside traditional regions, kasha is typically sold as toasted buckwheat groats labeled “kasha” or “toasted buckwheat.” Cooking times vary by groat size but generally require 15–25 minutes of simmering, often with a grain-to-liquid ratio around 1:2 or 1:3.