Kasha

Kasha is a term used in several Slavic languages to refer to a type of cereal dish, often made from buckwheat groats, but can also be made from other grains, and even legumes. The term is also used in American English to refer specifically to buckwheat groats that have been roasted, a traditional Eastern European dish.

Etymology

The word "kasha" is derived from the ancient Slavic word "kaša" which broadly means "porridge". It has been a common meal in Eastern Europe for centuries.

Preparation

Kasha is prepared by simmering the grains in water or milk, sometimes with added ingredients for flavor such as onions, mushrooms, or meat. The grains are often first roasted in a dry pan, which gives them a distinctive nutty flavor. The dish can be served as a side dish, or as a main course in its own right.

Varieties

There are many varieties of kasha, depending on the type of grain used and the method of preparation. Some of the most common include:

• Buckwheat kasha: This is the most traditional form of kasha, made from whole or cracked buckwheat groats. It has a distinctive nutty flavor and a slightly chewy texture.
• Millet kasha: Made from millet, this type of kasha has a lighter, more delicate flavor than buckwheat kasha. It is often served with milk and sugar as a breakfast dish.
• Barley kasha: Made from barley, this type of kasha has a hearty, robust flavor. It is often served as a side dish with meat or vegetables.

Cultural significance

Kasha has a significant place in Eastern European cuisine, particularly in Russia, Ukraine, and Poland. It is often served as a staple food, similar to the role of rice in Asian cuisines or potatoes in Western cuisines. In Russia, kasha is often associated with health and longevity, and is a common dish in hospital and school meals.

See also

• Porridge
• Buckwheat
• Eastern European cuisine