Buckwheat porridge (buckwheat kasha)

Buckwheat porridge is one of the most popular kashas in Russia. It is prepared in two ways: liquid with milk as an individual dish and fluffy as a side dish. In the second case, there are a lot of options to make this side dish piquant, in particular, cook buckwheat with fried onions, garlic, cracklings, bacon and melted butter.


  • Buckwheat groats - 1 cup
  • oyster mushrooms or champignons - 400 g
  • onion - 1 big bulb
  • garlic - 1 bulb
  • vegetable oil - 100 ml
  • ground paprika - 0,5 tsp.
  • salt

Preparation method (receipt)

Cover buckwheat groats wit 2.5 cups of boiling water, add salt, cover and cook on a low heat for 25 minutes. Peel garlic and slightly crush the cloves. Put the cloves in a small saucepan, cover with oil and simmer. Brown garlic, then put on a plate with a slotted spoon. Peel onions and slice into semi-circles. Remove the rigid ends of oyster stipes. Cut big caps into pieces, and leave small ones intact. Heat garlic oil in a frying pan and put onions. Fry under a high heat for 5 minutes, stirring frequently. Add oyster mushrooms and fry for another 5 minutes. Salt, sprinkle with paprika, stir and remove from fire. Mix mushrooms with onions, and garlic with buckwheat porridge and serve.

buckwheat groats oyster mushrooms champignons onion garlic vegetable oil paprika