More About Our Russian Kasha

Kasha is a porridge commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general, and can be made from any cereal, especially buckwheat, wheat, barley, oats, and rye. It is one of the oldest known dishes in the Slavic cuisines of the Eastern European cuisine, at least a thousand years old.
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Russian Buckwheat Kasha
A Little Bit of Kasha History
In Russian Buckwheat Kasha is called "Grechnevaya Kasha". Long time ago, kasha was ceremonial meal, often cooked for wedding and royal feasts. In XII - XIV centuries kasha was equivalent to a word "feast". In old annals it was mentioned that the great Russian "knaz" Alexander Nevsky in 1239 organized the great feast, "kasha", in Toropetz and later in Novgorod.

Very soon kasha became a common meal in Russia. It could be easily cooked to feed many people at once, and, because kasha is very versatile product and can be cooked using all types of ingredients, it became very popular among villagers.
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Health Benefits of Buckwheat
The protein found in buckwheat contains the eight essential amino acids.
Buckwheat is rich in B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese.
Buckwheat is a good oil source of Alpha-Linolenic Acid, which is one of the two essential fatty acids we must have to be healthy.
Buckwheat is high in fiber. A single cup of cooked buckwheat groats contains over 4 grams of dietary fiber.
Buckwheat contains a rich supply of flavonoids.
Buckwheat lowers glucose levels and is beneficial for managing diabetes.
Buckwheat has been found to lower blood pressure and reduce cholesterol.
Buckwheat is a fruit seed and is a gluten-free alternative to grains.More about kasha from Buckwheathealth >>

According to a legend, there is a savvy spirit living in the buckwheat, that's why buckwheat kasha is an ideal breakfast before exams.

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  1. I had a really fluffy white hot cereal cooked like a kasha in siberia. it was served with butter and powdered sugar. it does not look like any of these you know what kind it was? or if it was something else? it was served with a lunch of local foods and on the train for breakfasts. I would love to know what the grain was.

  2. Hi Gale, sounds like you're talking about semolina. What do you think?


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