Buckwheat Kasha Ukrainian Style

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A hearty Eastern European staple, Ukrainian-style buckwheat kasha is nutty toasted groats simmered until tender and finished with buttery sautéed onions and earthy mushrooms. It is a humble, deeply comforting dish enjoyed as a side or a meatless main across Ukraine. The toasted buckwheat gives the porridge its signature deep, slightly smoky flavor.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 44 gCarbs
• 7 gFiber
• 3 gSugar
• 13 gProtein
• 640 mgSodium
• 540 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the kasha

• 1 1/2 cups raw toasted buckwheat groats (kasha)
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1 teaspoon fine sea salt
• 2 tablespoons unsalted butter

For the mushroom and onion topping

• 8 ounces cremini or baby bella mushrooms, sliced
• 1 large yellow onion, finely diced
• 3 tablespoons sunflower oil or unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley

Optional garnish

• 2 large eggs, fried sunny-side up
• 4 tablespoons sour cream
• Extra chopped chives

Directions

1. Rinse the buckwheat groats under cool water, drain well, and pat dry. If using untoasted groats, toast them in a dry skillet over medium heat for 3-4 minutes, stirring, until fragrant and just golden.
2. Bring the broth and water to a boil in a medium saucepan over high heat. Add the salt, butter, and toasted buckwheat, stir once, and reduce the heat to low.
3. Cover and simmer gently for 15 minutes without lifting the lid, until the liquid is absorbed and the grains are tender with a slight bite. Remove from heat, keep covered, and let steam for 5 more minutes.
4. Meanwhile, heat the sunflower oil in a large skillet over medium-high heat. Add the diced onion and cook for 5-6 minutes until golden brown and softened.
5. Add the sliced mushrooms to the skillet in a single layer and cook undisturbed for 3 minutes to brown, then stir and cook 3-4 minutes more until all liquid evaporates and the mushrooms turn deep golden.
6. Stir the garlic, black pepper, dill, and parsley into the mushroom mixture and cook 30 seconds until fragrant. Season to taste with salt.
7. Fluff the rested buckwheat with a fork, breaking up any clumps. Fold the mushroom and onion mixture into the kasha or spoon it over the top.
8. Divide the kasha among four warm bowls. Top each portion with a fried egg, a spoonful of sour cream, and a sprinkle of chives, if using. Serve hot.

Cook’s Notes

• Always use toasted buckwheat groats (labeled "kasha") for the deep, nutty flavor; raw green groats need the dry-toasting step first and will not have the same taste.
• For an authentic richer version, substitute schmaltz (rendered pork fat) for the butter and finish with crispy fried onions on top.
• A 1:2 ratio of grain to liquid (here 1.5 cups groats to 3 cups combined broth and water) gives a moist, spoonable porridge rather than dry and separate grains.
• Leftover kasha holds well in the refrigerator for up to 4 days; reheat with a splash of broth and a small pat of butter to restore creaminess.
• Stir in crumbled feta or bryndza at the table for a tangy Ukrainian-Hungarian twist, or top with sautéed smoked sausage for a heartier meal.

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