Buckwheat has always been a popular grain in Russia. It was brought in 7th century from Greece and soon became extremely popular. Buckwheat was new and unknown grain in Russia, so it was called “Greek grain” or shortly “grechka”. It’s not a surprise why buckwheat was very beloved in old Russia: peasants called it “mother”, they grown it in a large amounts, so it was cheap and affordable grain. Moreover, it’s cooked quickly and has a high nutritional value – a plate of buckwheat kasha (porridge) for breakfast can keep you full for a long time. Buckwheat porridge was a favorite meal not only among peasants, it was also cooked for upper classes but with plenty of butter or sour cream.
Nowadays, there are lots of recipes with buckwheat, it’s cooked with milk and eaten for breakfast or as a side dish for meat like beefstroganov. Buckwheat porridge with fried onion and mushrooms is a popular dish in Russia, especially during the Great Lent when grains, vegetables and mushrooms become the main foods.
Hope all lovely bloggers partying at Fiesta Friday will like this Russian buckwheat porridge, it contains vitamins, healthy organic acids and oils! Enjoy! 🙂
Russian buckwheat kasha with mushrooms
During the Great Lent or for vegetarian option omit the butter or substitute it with any veg.oil
Ingredients
200ml buckwheat
400ml water
1 tsp butter
1 Tbsp sunflower or other veg.oil
1 large onion, chopped
200g mixed mushrooms (or 400g frozen), chopped
25-30g butter
salt, pepper to taste
fresh chopped parsley, optional
- Wash buckwheat, put it a thick-bottomed or iron-castle pan, fry on a low heat without any oil for 2-3 minutes. Add water and good pinch of salt. Bring it to boil on a medium heat, then reduce the heat to low, add a teaspoon butter and simmer for 17-20 minutes or until all water will be absorbed. Don’t stir buckwheat during the cooking. When it’s ready, take the pan off the heat, cover with lid and few kitchen towels, let it rest for 5-10 minutes.
- Meanwhile, heat the oil in a frying pan, add onion and fry for few minutes. Stir in mushrooms, season to taste and fry on a medium-high heat until mushrooms are ready.
- Stir the mushroom mixture and butter into buckwheat. Sprinkle with parsley, if desired. Serve warm as a main dish or side dish to chicken, stewed meat or sausages. Enjoy!
milkandbun 
I love buckwheat, and this looks very much like what my mom makes (and not only during Lent). Delicious!
Thank you, Darya! It’s homey dish, I love it, too! 🙂
I haven’t used buckwheat but I have seen some amazing recipes using it. This Kasha is one of them!
You should start making some dishes with it, it’s very healthy grain and tasty!
My early memories of kasha were overcooked and lacking taste when I was volunteering on a camp in Russia as a teenager. It put me off for years, but luckily I have had some tasty versions in recent years and this certainly looks like one I would try. Tasty! Thanks for sharing with Fiesta Friday!
To be honest, I can’t imagine non-tasty buckwheat. 🙂 It’s so difficult to spoil it, but I hope you will give it more chances! 🙂
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Beautiful photos as always. This look really good, Mila. 🙂
Thank you so much, Jhuls! 🙂 Have a lovely day!
Very interesting to know about buckwheat. I have made pancakes with it. I like this recipe and has all the ingredients I love. So it is time to try it.
Thank you so much for visiting and commenting! 🙂 I make blini (Russian crepes) with buckwheat flour, too, and love it! Haven’t post the recipe yet, but if you like pancakes – you may have a look below links/blini recipe:
https://milkandbun.com/2015/02/17/maslenitsa-butter-week-blini-recipe/
https://milkandbun.com/2014/03/02/pancake-pie/
Cheers,
Mila
This looks so wholesome and delicious! I bet the mushrooms give it great flavor.
Especially wild mushrooms! 🙂 Buckwheat is also tasty as is – with a knob of butter.
Yum! So interesting 🙂
Hi there! Thanks for stopped by! 🙂 Buckwheat is very common grain and dish in Russia. And plus – it’s healthy!
I love buckwheat but have never heard of buckwheat porridge, am intrigued 🙂
And how to you cook/eat it, Petra?
I coo it more like rice, simply boil it and usually add chopped vegetables, salt and pepper. This looks great 🙂
Looks hearty and delicious, love it 🙂
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