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Kasha – Grechka – Buckwheat

What is most commonly referred to as kasha in America are buckwheat groats. Though there are many different kinds of kashas (porridge) in Russia, grechnevaya kasha (or just grechka) is definitely the most popular. It has a unique nutty flavor that is hard to describe in comparison to other grains.

Preparation is relatively simple. Wash, pot, water to cover, cook until all the water evaporates. However, baking in a water bath produces the best results.

So again.

-Place the buckwheat in a pot or pan


-Wash the grains in cold water and leave enough water in the end to just cover the buckwheat, add some salt. 


Place the covered buckwheat  in a water bath (ideally you use a casserole dish and a larger aluminum pan) making sure that the surrounding water level is above  the buckwheat.


Bake in an oven at 350 F for apprximately an hour. Don’t open the pot and don’t stir. When done, the grains have to be soft and lose, not sticking to the sides of the pot. Serve with butter. 



  1. […] Serve the goulash over pasta, rice, or buckwheat kasha. […]

  2. Anna says:

    I remember eating buckwheat kasha for breakfast. In those cases, it’s cooked in milk, with some butter. Your recipe sounds really easy and something I’m sure to try.

  3. suresh says:

    I used grechka first time and i liked it very much. I expect to recieve other veg recipies of russian food.

  4. Nata says:

    buckwheat is good to serve with sauteed onion on top.
    But I never know how much dry buckwheat i am supposed to add per serving. Can you help me with that?

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