Buckwheat Kasha recipe

Flora S.
Course Side Dish


  • 3 oz buckwheat
  • cup water
  • 2 tbsp butter


  • Fill 3/4 of a pot (pan) with buckwheat groats, add salt, butter.
  • Pour over boiling water up to the top. Stir in carefully. And put into the well heated oven for 3-4 hours.
  • One hour before finishing, cover the pot with a large pan and turn upside down.
  • A half an hour before serving, put wet fabric round in order that kasha falls off from the pot sides. Serve with cold baked milk or butter.

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