Kasha

For centuries, kasha has occupied a central place in the daily diet of Slavic peoples, long before the word came to apply, by extension, to any simmered grain. In Russian, Ukrainian, and Belarusian countryside, it often constituted the very foundation of the peasant meal, alongside bread, when meat remained scarce. Buckwheat, a hardy grain thriving on poor soil, established itself as the grain of choice in northern and central regions, while millet, barley, or oats dominated elsewhere depending on local harvests. An old Russian saying aptly summarizes this dish's place in the collective imagination: "Кашу маслом не испортишь" — you cannot spoil kasha with butter, a sign of its status as a nourishing and comforting dish, never too rich. It accompanied both ordinary days and major family occasions, weaving a continuous thread between generations.

• 250 g buckwheat groats (traditional toasted kasha)
• 500 ml water or whole milk
• 1 pinch of salt
• 20 g butter
• 1 tablespoon sunflower oil (optional, for toasting the grains)
• 1 onion (optional, for a savory version accompanying a main dish)

1. Rinse the buckwheat groats in clear water until the water runs clean.
2. Heat a dry skillet and lightly toast the grains for a few minutes, stirring, to revive their aroma.
3. Bring the water or milk to a boil in a pot with a pinch of salt.
4. Pour the grains into the boiling liquid, reduce heat, and cover immediately.
5. Simmer gently, without stirring, until the liquid is completely absorbed, approximately twenty minutes.
6. Remove from heat and let the covered pot rest, wrapped in a cloth, for an additional ten minutes.
7. Incorporate the butter by stirring gently before serving piping hot.

Buckwheat kasha reveals a toasted and slightly earthy fragrance, inherited from the roasting of the grains before cooking. Its texture is soft yet remains granular, with each grain retaining a certain firmness, far from smooth porridge. The melted butter added at the end of cooking brings a roundness that softens the rustic and slightly bitter character typical of buckwheat.