Buckwheat Kasha

Buckwheat Kasha

1 cup buckwheat groats, 2 cups water, salt.

Sort out buckwheat groats, remove flour dust, slightly dry on a pan stirring frequently and drop the groats into a pot, add salt, pour in water, cover and boil in the oven until ready. Kasha should be crispy and have a red-brownish tinge. It is best eaten with milk, oil and seasoned with fried onions. Another method of cooking the kasha is as follows: wash the groats changing water seven times, pour in cold water and bring to a boil.

Drain off the liquid and pour boiling water over the groats again, add salt and, if desired, a dint of sugar. Cover the pot and bring the kasha to complete readiness in the oven. This kasha has a tender taste, light colour and subtle fragrance. It is served with honey, milk or butter.

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