Cozy nights are just around the corner, and there’s no better way to warm up than with a hearty bowl of kasha. For those who may not be familiar, kasha is a type of buckwheat groat that’s been a staple in Eastern European cuisine for centuries. Its nutty flavor and chewy texture make it a versatile ingredient that can be used in a wide range of dishes, from savory main courses to sweet breakfast treats.
In this article, we’ll be exploring 18 delicious kasha recipes that are sure to become new favorites in your household. From comforting bowls of pilaf to creative twists on traditional dishes, these recipes showcase the incredible versatility of kasha and its ability to elevate even the most mundane meals into something truly special.
Savory Mushroom and Kasha Pilaf
A hearty and flavorful pilaf that combines sautéed mushrooms with toasted buckwheat groats, aromatic spices, and a hint of lemon. This comforting side dish is perfect for accompanying roasted meats or as a vegetarian main course.
Ingredients:
– 1 cup kasha (toasted buckwheat groats)
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Rinse the kasha in a fine-mesh strainer and soak it in water for at least 4 hours or overnight.
2. Drain and toast the kasha in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 5 minutes).
3. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes.
4. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown (about 10 minutes).
5. Stir in the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
6. Add the toasted kasha, water, and lemon juice to the saucepan. Bring to a boil, then reduce the heat to low and simmer, covered, until the liquid is absorbed and the kasha is tender (about 20 minutes).
Classic Kasha Varnishkes
Classic Kasha Varnishkes Recipe
Kasha varnishkes is a beloved Jewish dish that combines the flavors of buckwheat groats, mushrooms, and egg noodles. This comforting recipe is a staple in many Eastern European households.
Ingredients:
– 1 cup kasha (buckwheat groats)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz egg noodles
– 2 tablespoons butter
Instructions:
1. Cook kasha according to package instructions using 2 cups of water. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Stir in paprika, salt, and pepper. Cook for an additional minute.
5. Cook egg noodles according to package instructions. Drain and set aside.
6. Combine cooked kasha, mushroom mixture, and noodles in a large serving dish. Dot with butter and serve hot.
Cooking Time: 30-40 minutes
Kasha with Caramelized Onions and Herbs
A twist on traditional Russian kasha, this recipe adds sweet and savory caramelized onions to the mix, along with fresh herbs for a bright and flavorful dish.
Ingredients:
– 1 cup of kasha (buckwheat groats)
– 2 large onions, thinly sliced
– 2 tablespoons of olive oil
– 1 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of chopped fresh dill
– 2 cloves of garlic, minced
– 2 cups of water or vegetable broth
Instructions:
1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
3. Add the salt, black pepper, parsley, dill, and garlic to the pan and stir to combine.
4. Add the kasha to the pan and stir to coat with the onion mixture.
5. Gradually add the water or broth to the pan, stirring constantly, until the kasha is cooked and creamy.
6. Serve hot, garnished with additional parsley and dill if desired.
Cooking Time: 30-40 minutes
Sweet Apple Cinnamon Kasha Breakfast Bowl
Start your day with a warm and comforting breakfast bowl that combines the nutty flavor of kasha (buckwheat groats) with the sweetness of apples and cinnamon.
Ingredients:
– 1 cup kasha
– 2 cups water or milk
– 1/2 teaspoon salt
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/2 apple, diced (such as Gala or Fuji)
– Chopped walnuts or pecans for garnish (optional)
Instructions:
1. Rinse the kasha in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the water or milk to a boil. Add the kasha and salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the kasha is tender and creamy.
3. Fluff the cooked kasha with a fork. Stir in the honey and cinnamon until well combined.
4. In a small bowl, mix together the diced apple and a pinch of cinnamon.
5. Divide the cooked kasha among bowls. Top each bowl with the apple mixture and garnish with chopped nuts if desired.
Cooking Time: 25 minutes
Kasha-Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty goodness of kasha with the sweetness of bell peppers. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup kasha (buckwheat groats)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, kasha, paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
4. Stuff each bell pepper with the kasha mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30-40 minutes or until the bell peppers are tender.
Cooking Time: 45-50 minutes
Kasha and Lentil Soup
This hearty soup is a staple of Eastern European cuisine, made with kasha (buckwheat groats) and lentils for a nutritious and filling meal.
Ingredients:
– 1 cup kasha (buckwheat groats)
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Rinse the kasha in a fine-mesh strainer under cold water, then drain well.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rinsed kasha, lentils, vegetable broth, and thyme to the pot. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the kasha is tender, about 30-40 minutes.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Garlic Butter Kasha with Roasted Vegetables
This hearty dish combines the nutty flavor of buckwheat groats (kasha) with the richness of garlic butter and the natural sweetness of roasted vegetables. Perfect for a cozy dinner or brunch.
Ingredients:
– 1 cup kasha
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as Brussels sprouts, carrots, sweet potatoes, and red onions)
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook kasha according to package instructions.
3. In a small skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
4. Toss mixed vegetables with salt, pepper, and roasted vegetable oil or olive oil. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and caramelized.
5. In a large bowl, combine cooked kasha, garlic butter mixture, and roasted vegetables. Mix well to combine.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: approximately 30-40 minutes
Kasha Porridge with Honey and Nuts
Kasha, a traditional Russian dish made from buckwheat groats, is elevated to new heights by the addition of sweet honey and crunchy nuts. This comforting porridge is perfect for a cozy morning or afternoon treat.
Ingredients:
– 1 cup kasha (roasted buckwheat groats)
– 4 cups water
– 2 tablespoons honey
– 1/4 cup chopped walnuts
– Pinch of salt
Instructions:
1. Rinse the kasha and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the kasha, then place it in a medium saucepan with 4 cups of fresh water.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the kasha is tender.
4. Stir in honey and salt to taste.
5. Top with chopped walnuts and serve warm.
Cooking Time: 25 minutes
Spicy Kasha and Chickpea Stew
This hearty stew combines the nutty flavor of kasha (buckwheat groats) with the creamy texture of chickpeas, all wrapped up in a spicy blanket. Perfect for a cozy night in.
Ingredients:
– 1 cup kasha
– 2 cups water
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14 oz)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for extra heat
Instructions:
1. Rinse kasha and soak in water for at least 30 minutes. Drain and set aside.
2. In a large pot, sauté onion, garlic, and bell pepper until softened.
3. Add chickpeas, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Add soaked kasha, diced tomatoes, and enough water to cover the mixture. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until kasha is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 40-50 minutes
Kasha Salad with Cucumber and Dill
This Kasha Salad is a light and flavorful take on the traditional Russian buckwheat groats dish. The addition of cucumber, dill, and lemon juice gives it a bright and refreshing twist perfect for hot summer days.
Ingredients:
– 1 cup kasha (toasted buckwheat groats)
– 2 cups water
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Instructions:
1. Rinse the kasha in a fine-mesh strainer and soak it in water for at least 30 minutes.
2. Drain and rinse the kasha again, then cook according to package instructions or by simmering in 2 cups of water for about 15-20 minutes, or until the groats are tender.
3. In a large bowl, combine the cooked kasha, cucumber slices, chopped dill, and lemon juice.
4. Season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Kasha and Beef Stuffed Cabbage Rolls
A hearty and flavorful twist on traditional stuffed cabbage rolls, this recipe combines the earthy taste of kasha (buckwheat groats) with tender beef and crunchy cabbage.
Ingredients:
• 1 medium-sized head of cabbage
• 1 cup cooked kasha
• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the tough outer leaves from the cabbage head and blanch it in boiling water for 5 minutes.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent. Add the garlic and cook for an additional minute.
4. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Season with paprika, salt, and pepper.
5. Stir in the cooked kasha and mix well.
6. Remove the cabbage from the boiling water and let cool slightly. Cut out the center of each leaf to create a pocket, leaving the stem intact.
7. Stuff each cabbage leaf with the beef-kasha mixture, rolling tightly and securing with toothpicks if needed.
8. Place the stuffed cabbage rolls in a large baking dish, seam-side down. Cover with aluminum foil and bake for 45 minutes.
Cooking Time: 45 minutes
Creamy Kasha with Spinach and Feta
A warm and comforting side dish that combines the nutty flavor of kasha (buckwheat groats) with the creaminess of feta cheese and the earthiness of spinach.
Ingredients:
– 1 cup kasha
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 package frozen chopped spinach, thawed and drained
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Rinse the kasha and soak it in water or broth for at least 8 hours or overnight.
2. Drain and rinse the kasha again, then heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Stir in the cooked kasha, spinach, and feta cheese. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, or until the flavors are well combined and the kasha is creamy.
Cooking Time: 20-25 minutes
Kasha Pancakes with Maple Syrup
Start your day off right with these fluffy and nutritious kasha pancakes, infused with the rich flavor of buckwheat groats. Pair them with a drizzle of pure maple syrup for a sweet and satisfying breakfast.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup kasha (roasted buckwheat groats)
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, oats, kasha, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and a pinch of salt.
3. Add wet ingredients to dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil if necessary.
5. Drop 1/4 cupfuls of the batter onto the pan and cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Kasha and Kale Stir-Fry
This hearty stir-fry combines the nutty flavor of kasha (buckwheat groats) with the earthy taste of kale, all wrapped up in a savory and satisfying dish.
Ingredients:
– 1 cup kasha
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and discarded
– Salt and pepper to taste
Instructions:
1. Cook the kasha according to package instructions using the recommended water or broth ratio.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the kale leaves to the skillet, stirring occasionally, until wilted and tender, about 5-7 minutes.
5. Stir in the cooked kasha and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Smoked Salmon and Kasha Blini
Experience the rich flavors of Eastern Europe with this simple yet elegant recipe combining smoked salmon, buckwheat groats, and tangy cream cheese. Perfect for a sophisticated brunch or appetizer.
Ingredients:
– 1 cup kasha (buckwheat groats)
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup cream cheese, softened
– 1 tablespoon lemon juice
– 2 tablespoons chopped fresh dill
– 6-8 blini (Russian-style crepes)
– Smoked salmon, thinly sliced
Instructions:
1. Cook kasha according to package instructions with sugar and salt. Mix in melted butter.
2. In a separate bowl, combine cream cheese, lemon juice, and chopped dill.
3. Assemble blini by spreading a small amount of the cream cheese mixture on each crepe, followed by a spoonful of cooked kasha and a slice or two of smoked salmon.
4. Serve immediately, garnished with additional fresh dill if desired.
Cooking Time: 20-25 minutes (including cooking time for kasha)
Kasha Chocolate Chip Cookies
Kasha, a type of buckwheat groat, adds a nutty flavor and interesting texture to these chewy chocolate chip cookies. Perfect for satisfying your sweet tooth or as a unique treat to share with friends.
Ingredients:
- 1 cup kasha
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
- Add kasha and the flour mixture to the wet ingredients; mix until just combined.
- Stir in chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes or until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Kasha and Butternut Squash Risotto
A hearty and comforting dish that combines the nutty flavors of kasha with the sweetness of roasted butternut squash.
Ingredients:
– 1 cup kasha (buckwheat groats)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium butternut squash, peeled and cubed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the kasha and cook, stirring constantly, for 1-2 minutes or until fragrant.
5. Add 1 cup of warmed broth to the saucepan and stir until absorbed. Repeat this process, adding the broth in 1-cup increments, and waiting for it to be absorbed before adding more. This should take about 20-25 minutes or until the kasha is tender.
6. While the kasha is cooking, roast the butternut squash cubes on a baking sheet with olive oil, salt, and pepper for about 30-40 minutes, or until tender.
7. Stir in the roasted squash and Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: About 45-50 minutes
Kasha Granola with Dried Fruits
Nourish your body and satisfy your cravings with this wholesome granola recipe, perfect for snacking or as a topping for yogurt or oatmeal. The addition of kasha (roasted buckwheat groats) provides a nutty flavor and extra crunch.
Ingredients:
– 2 cups rolled oats
– 1 cup kasha (roasted buckwheat groats)
– 1/2 cup mixed dried fruits (cranberries, raisins, cherries)
– 1/4 cup maple syrup
– 1/4 cup honey
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oats, kasha, and dried fruits.
3. In a separate bowl, combine maple syrup, honey, brown sugar, cinnamon, and salt. Stir until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet.
6. Bake for 25-30 minutes, stirring every 10 minutes, until lightly toasted and fragrant.
7. Remove from oven and let cool completely. If desired, add chopped nuts and stir to combine.
Cooking Time: 25-30 minutes
Summary
Cozy up with these 18 delicious kasha recipes! From savory pilafs and hearty soups to sweet breakfast bowls and decadent cookies, this collection has something for everyone. Try classic dishes like kasha varnishkes or kasha-stuffed bell peppers, or get creative with recipes like garlic butter kasha with roasted vegetables or smoky salmon and kasha blini. Whether you’re in the mood for comfort food or a sweet treat, these kasha recipes are sure to satisfy your cravings.