How To make Kasha Soup

Homemade Buckwheat flour recipe

Buckwheat flour cannot be so easy to find at the grocery store (or can be very expensive), that’s why making homemade buckwheat flour is easier and cheaper!!

Energizing and nutritious with a distinctive earthy flavor Buckwheat flour is an amazing ingredients for tons of recipes, from muffins and pancakes to salads and risotto. It’s naturally gluten free as it is NOT a cereal grain, but a fruit seed, related to rhubarb and sorrel.

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Kasha Varnishkes Soup

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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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“Kasha” recipe aka Ukrainian Cereal

The childhood comfort food!

Jewish Food: Kasha: Kasha Recipes: Kupecheskaya Russian Jewish Kasha Recipe

I have been taking requests for about six months now and doing mostly Asian and Italian cuisines as they are my fave cuisines. The fact is that I LOVE all food and that is why I cook. Last week one of my subbers made a request that I cook some Jewish food. To tell the truth I was stumped by the request because I have never cooked Jewish food. I mean I have eaten matzo ball soup and I make and eat chopped liver and I have eaten at Jewish deli's but I have never made Jewish food/cuisine. So I did some research and I came up with a traditional Jewish comfort food called Kasha! This week I am going to make the Russian Jewish version of this traditional Jewish comfort food. It is usually called Kasha Varnishkes but in Russian it's called Kupecheskaya. It is a version of Kasha made with onions, garlic, mushrooms and bowtie pasta with the addition of scrambled or crumbled hard boiled eggs. I will be using scrambled eggs as they soak up the flavors of this dish quite well. You can find the recipe below. Enjoy!

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Ingredients

1 Cup of Kasha.
2 Cups of chicken broth or water.
Water if cooking this vegetarian/vegan and chicken brother if not cooking vegetarian/vegan.
2 Tbsp oil or rendered chicken fat. Oil of cooking vegetarian/vegan and chicken fat if not.
1 Egg beaten to coat the kasha.
3 Eggs beaten to add to kasha before serving
1 Brown onion diced medium.
8 Ounces mushrooms roughly chopped.
2 Cloves of garlic per serving minced.
The Gribenes of the rendered chicken skin to add back into the kasha.
Salt and black pepper to taste.

Instructions

Cook some chicken skin on a low to medium heat until 4 Tbsp. fat has been rendered.
Remove the rendered fat and set aside and keep cooking chicken skin unit fully reduced.
Take the crunchy little bits of chicken skin from the fat and set aside.
Discard the remainder of the fat unless you have another use for it.
Cook at 1 to 2 cups of egg bowtie pasta or semolina farfalle pasta and set aside.
Saute' your onions, mushrooms and garlic until soft and lightly browned then set aside.
scramble 2 to 3 eggs in a bowl with a for and set aside.
In another bowl scramble/whisk an egg.
Add kasha to the single scrambled.whisked egg.
Stir and coat all the kasha with the scrambled/whisked egg.
In a skillet add the egg/kasha mixture and cook over medium high heat for 2 to 3 minutes.
You want the egg to dry to the kasha kernels and make sure they are separarate.
Reduce heat in skillet to low.
Heat 2 cups of chicken stock and add 2 Tbsp. of rendered chicken fat. Bring to boil.
Add pinch of salt and black pepper to season.
Now add the boiling liquid to the skillet with the kasha mixture in it and stir constantly.
Cover and reduce heat and simmer for 7 to 10 minutes.
Remove cover and add your onions, garlic and mushrooms and mix in well.
Now add your scrambled eggs and mix in well.
season with some salt and black pepper to taste.
Put cover back on skillet and allow to stand for another 5 to 10 minutes.
Serve your guests separately of put kasha in large bowl and serve family style.

Ultimate Winter Meal Recipe | Beef And Buckwheat Kasha W/ Momma Goonzquad

The best time of the year is upon us! Winter is cold, but it's a time to gather around the fire, have fun with family and friends, and go out of our way to make comfort-food-type meals like this Beef & Buckwheat Kasha. Join me as I walk you through the recipe step by step.


4 cups of buckwheat
8 cups of water
1 1/2 tablespoon of salt
1 tablespoon of pepper
1lb of shaved beef
3 carrots
2 onions
4 cloves

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