In the Rus kasha was always made in earthenware crockery.
4 oz buckwheat
2/3 c water
3 tbsp butter
measures conversion [+]
Fill 3/4 of a pot 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.
Olga's collectionRecipe category: Kashas