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Loading...Toasted buckwheat groats simmered into a nutty, wholesome porridge is a beloved everyday staple across Russia. This version is finished with butter and topped with sautéed mushrooms and onions for a deeply savory, satisfying bowl. Serve for breakfast, lunch, or as a side alongside roasted meats.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 15 gFat
- 6 gSaturated Fat
- 54 gCarbs
- 8 gFiber
- 4 gSugar
- 12 gProtein
- 540 mgSodium
- 720 mgPotassium
- 55 mgCalcium
- 2.5 mgIron
- 6 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the kasha
- 1 1/2 cups toasted buckwheat groats (kasha)
- 3 cups low-sodium chicken broth or water
- 1 teaspoon fine sea salt
- 3 tablespoons unsalted butter
For the mushroom and onion topping
- 8 oz cremini mushrooms, wiped clean and sliced
- 1 large yellow onion, finely diced
- 2 tablespoons sunflower or vegetable oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill or parsley
Directions
- Rinse the buckwheat groats in cold water, drain well, and toast them in a dry heavy saucepan over medium heat for 2 to 3 minutes, stirring until fragrant and slightly darker; this deepens the nutty flavor.
- Pour in the broth or water, add the salt, and bring to a brisk boil. Stir once, then reduce the heat to low, cover tightly, and simmer gently for 15 minutes without lifting the lid.
- Meanwhile, heat the oil in a skillet over medium-high heat. Add the diced onion and cook for 4 to 5 minutes until translucent and lightly golden at the edges.
- Stir in the sliced mushrooms and cook for 6 to 8 minutes more, letting them release their moisture and then brown in the pan. Add the garlic and black pepper during the last minute, cooking just until fragrant.
- After 15 minutes, remove the porridge from the heat and let it rest, still covered, for 5 more minutes so the grains absorb any remaining liquid.
- Uncover and stir in the 3 tablespoons of butter with a fork, fluffing the groats until creamy and separated. Taste and adjust salt.
- Spoon the porridge into warm bowls and top generously with the mushroom and onion mixture. Finish with a scattering of fresh dill or parsley and serve hot.
Cook’s Notes
- Always use toasted buckwheat groats (often labeled kasha), not raw green groats, which stay grassy and lack the signature nutty aroma.
- For a creamier, sweeter breakfast kasha, swap the broth for whole milk and stir in an extra tablespoon of butter plus a drizzle of honey before serving.
- Top each bowl with a fried or jammy soft-boiled egg to turn this into a hearty, protein-rich meal the Russian way.
- Leftover porridge keeps refrigerated in an airtight container for up to 3 days; reheat with a splash of water or broth to loosen the grains.
- Rinse and dry-toast the groats even on the box directions skip this step; it is the single biggest upgrade for deeper flavor and prevents mushiness.
