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samedi 5 octobre 2013

Kasha



When I decided to start this blog, one of my first ideas was to write an article about kasha. This dish is a Russians' favourite and it is made of a wonderful grain: buckwheat, or греча (grecha) in Russian.


Unlike what its name might suggest, buckwheat has nothing to do with wheat and, most importantly, it does NOT contain gluten!


Dry buckwheat can be found in most supermarkets in the starchy food compartment and is really easy to cook.


Traditionally, it comes in the form of small crushed grains that you boil the same way you would boil rice until tender. The Russians then eat it as it is or sometimes add a bit of meat stock. I personally find this way of cooking to be a touch plain and I like to spice it up with other ingredients.


The version I prepared last night turned out quite well and included mushrooms, onions and eggs. This version is rather simple and is called kasha kupecheskaya.

I added a bit of sour cream to keep it from being too dry.
What I really want to try (maybe next time) is cooking it with chicken, cream and mushrooms! (And a bit of melted cheese for the French side...)


Another use you can make of it is by making buckwheat pancakes with the grain's flour, as we do in France, and more specifically in Brittany. The buckwheat gives the pancakes a really nice original flavour which goes well with savoury ingredients.

Here you can find the buckwheat pancake recipe and lots of filling ideas!


My favourite type of filling will always be the "complète" with cheese, ham, mushrooms and an egg on top!


Buckwheat flour can be found in big supermarkets such as Ashan or Karusel, my favourite one.



If you have any ideas of recipes with buckwheat, you are welcome to post them in the comments!

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