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
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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Roza Makes Kasha Varnishkes
Listen to Roza's authentic Bessarabian Yiddish as she shows us how to make this delicious, healthful delicacy. With English subtitles.
Russian Buckwheat Kasha
VERY EASY AND SIMPLE TO MAKE. It's satisfying and tasty, and the health-boosting nutrients made this dish a keeper. At the Russian restaurant where I first had buckwheat kasha, they used butter but whenever I cook I often swap it out for olive oil. Hope you give it a try!
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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The Best (Maybe the Only) Kasha Varnishkes You've Ever Tasted!
Today I'm going to show you how to make one of my life-long favorite dishes: Kasha Varnishkas. It's a great gluten-free alternative to rice with a rich, nutty flavor and lots of nutrition. I cook mine with a few little twists that I think makes for the most delicious version of the dish. Sharing this recipe with you is proof I love every one of my viewers! You should share it with those you love, too!
Ingredients
1 box (2 cups) whole or coarse ground kasha
6 oz mini egg bow tie egg noodles
4 cups chicken broth or chicken stock
2 large eggs
1 large sweet onion
1 6-oz. jar of sliced mushrooms
1 stick unsalted butter (8 TBS)
Kosher salt
Instructions
Boil 3 quarts of salted water. Boil egg bows for 8 minutes and drain. Meanwhile,
In a bowl, add 2 beaten eggs to the dry kasha and mix well until all grains are coated. Set aside.
Chop onion coarsly.
Melt 3 TBS butter in a large, deep skillet or pot. Saute onions with a pinch of salt until they are translucent, about 4 minutes. Add mushrooms and continue to cook, stirring frequently, for about 3-4 minutes.
Move vegetables to the outer edge of the pan and melt another TBS of butter in the center. Add kasha to the center of the pan, making sure the grains are separated. Gently combine with onions and mushrooms and allow grains to toast on medium heat for about 2 minutes, until they become aromatic.
While the kasha is toasting, melt the remaining 4 TBS butter in the pot in which the noodles were boiled and add the drained egg bows back to the pot. Stir to coat and set aside.
Stir and separate the kasha grains. Add 4 cups of chicken broth or stock, and bring to a boil.
Allow to boil, stirring frequently, for about 1 minute, until grains soften slightly.
Reduce heat, cover, and simmer on low for 15 minutes.
Fluff grains. Add bow ties and fold together until evenly combined.
I like to eat kasha just as it is. It is also good as a cold leftover and it also reheats well. It's great combined with chicken or other vegetables. My dad likes to top his with beef gravy. Experiment and let me know what your experience was!
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Kasha Varnishkas with Farfalle Pasta:
Potato Knish:
Kasha Knish (with recipe):
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Russian Pumpkin Spiced Kasha
Authentic Russian recipe for pumpkin kasha. Delicious home-made recipe for kasha with pumpkin.