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Grechnevaya Kasha
Kasha ( Buckwheat Groats )
Grechnevaya Kasha
Besides cabbage soup, no food is more Russian than kasha. As one saying goes, 'Cabbage soup and kasha - that's our fare.' And this statement is made with affection rather than irony or scorn. (While in English the word 'kasha' refers to the cooked groats of buckwheat so closely associated with Russian cuisine, kasha in Russian applies to any grain cooked to porridge consistency.) The eating of kasha goes back many centuries. The early Slavic tribes used to boil their porridge with so much liquid it resembled soup. This practice gradually died out, and by the twelfth century the preparation of kasha had become so refined that it was considered fitting provender for feasts. In fact, the word kasha was used synonymously with the word 'feast' for a good two hundred years. Later, when the vast expanses of Siberia were first opened up for exploration in the sixteenth century, adventurers and traders carried with them huge sacks of buckwheat, since this hearty grain is easily prepared even under the most primitive conditions. At about the same time, the peasants began cooking kasha at home in their large Russian stoves, whose constantly falling temperatures ensured a perfect kasha, one that never burned, even when baked for long hours. Today the cooking process has been greatly simplified, and more often than not kasha is boiled on top of the range like rice. But it still tastes best when made in the traditional manner, baked in an earthenware pot in a moderate oven.
Ingredients
8 oz (225 g) kasha (coarse-cut buckwheat groats)
¾ pint (450 ml) boiling water
1 oz (30 g) butter
½ teaspoon salt
Details
Serves: 5
Method
In a large frying pan stir the kasha over medium high heat for about 5 minutes, until each grain begins to brown. Preheat the oven to180°C/350°F/Gas 4. Grease a 2 pint (1.2 litre) earthenware casserole with a lid. Put the kasha in the greased casserole and add the salt. Pour the boiling water over it. Dot with the butter, cover the casserole and bake for 45 minutes.
Variations:-
1. Place the grains in a large frying pan and crack 1 large egg over them, stirring well to coat each grain. Cook the kasha over medium high heat for about 5 minutes, or until all the moisture from the egg has evaporated. Then proceed as above.
2. Replace the boiling water with ¾ pint (450 ml) liquid in which dried mushrooms have soaked. Add the soaked dried mushrooms (or fresh ones, sauteed in a little butter) to the kasha before baking.
3. For a creamy consistency, boil 8 oz (225 g) kasha in ¾ pint (450 ml) water over high heat, uncovered, until the water is absorbed. Then stir in ¾ pint (450 ml) milk and cook the kasha slowly, covered, over low heat until done, about 20 minutes. This kind of kasha is often served as a breakfast porridge.
4. Add 1 tablespoon fresh snipped dill to the boiling water before pouring it over the kasha.
5. Add a little chopped onion which has been sauteed in butter to the kasha before baking it.
6. A good use for leftover kasha is to make croutons (grenki). Spread leftover kasha in a greased pan, levelling the top with a knife dipped in cold water. Place in the refrigerator and chill until firm. Then cut the kasha into cubes. Dredge the cubes in flour, egg yolks and breadcrumbs. Fry in plenty of butter until crisp and brown. These croutons taste quite good in shchi.
Note:- Kasha is available in fine, medium and coarse grades. For the best flavour and texture, always choose the coarse variety.
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