How To make Kasha Soup
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 ts Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut; pressed dry
1 1/2 ts Miso
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
How To make Kasha Soup's Videos
“Kasha” recipe aka Ukrainian Cereal
The childhood comfort food!
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Leek Recipes / Subtitled Recipes / asmr Recipes. turkish tasty recipes
How to Make Leek Soup?
A list of materials :
2 leeks
3 Tablespoons of olive oil
1 piece chopped onion
2 cloves of chopped garlic
1 piece cube diced carrot
1 piece cube diced potato
1 overfull tablespoon of flour
6 water glasses of cold water
1 water glass of bone broth
Salt
Black pepper
Juice of 1 lemon
1 overfull tablespoon of butter
1 overfull tablespoon of red powdered pepper
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How to cook Buckwheat - Vegetable Stir Fry - Russian Food - Жареная гречка
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I will show you how to cook Buckwheat and then to make vegetable buckwheat stir fry. This is such an easy recipe, and very adaptable. With a tasty sauce like this one, you can stir fry any combination of gluten-free supergrains and veggies and have success. It’s really so perfect, deliciously warming and comforting, while still so nurturing and nutritious – the ultimate comfort food! Of course there’s so much goodness in this too so you’ll feel wonderful and energy rich after eating! I’ve been eating this same dish for the last few years and still absolutely adore it.
Ingredients
For the sauce
1 tsp of lime juice
1 tbsp of soya sauce
1 tsp of honey
1 tbsp of water
For the stir fry
2 cloves of minced garlic
Half an onion
80 gr / 1/2 cup of uncooked buckwheat = 1.5 cups of cooked
1 egg
1/2 cup of frozen peas
1/2 cup frozen sweetcorn
1 grated carrot
Parsley
Broccoli
Salt & Pepper
Directions
Step 1: Add 1 cup of water into a pan, add buckwheat, let it reach the boiling point and then turn the heat off and leave it for 10 min.
Step 2: Make the sauce. Combine all the sauce ingredients in a small bowl.
Step 3: Heat your pan with some cooking spray or olive oil and add onion and garlic for 5 min, then add carrots, broccoli, sweetcorn, and green peas. Cook for 5 min more.
Step 4: Add buckwheat, mix well.
Step 5: Add your egg and mix well, then add the sauce, season and enjoy!
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Russian Pumpkin Spiced Kasha
Authentic Russian recipe for pumpkin kasha. Delicious home-made recipe for kasha with pumpkin.
Best Way To Make Buckwheat / Kasha At Home | High Protein And Fiber Recipe At Home buy #shorts
How To Make Buckwheat / Kasha At Home | High Protein And Fiber Recipe At Home
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How to Cook Buckwheat (Kasha Recipe)
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►INGREDIENTS:
1 cup roasted buckwheat groats
1 1/2 cups cold water
1/2 teaspoon salt
2 tablespoons butter
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►DIRECTIONS:
1. In a fine mesh sieve, rinse buckwheat with cold water, drain well and remove any debris.
2. In a medium pot, add rinsed buckwheat, water and salt. Cover, bring to a boil, reduce heat to low and simmer for 15 minutes or until all water has absorbed. Do not open the lid to take a peek!
3. After turn off heat and let buckwheat kasha stand for 10 minutes, without opening the lid and peeking inside.
4. Add butter, gently fluff kasha with a fork, stir and serve warm.
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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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