Kasha

Gretschnewaja kasha or buckwheat groats (Russian Гречневая каша; Polish Kasza gryczana; Ukrainian Гречана каша ) is a mash of Eastern European cuisine made ​​from buckwheat.

As a variant of the preparation, the groats are toasted, mixed with butter and hot water and cooked in the oven. Typical side dishes are sour and sweet cream and melted butter. A known variant of Smolensk Smolensk is the kasha, in which the base composition with eggs and milk is being prepared.

In Poland, Kasza gryczana is cooked in the open, in Russia in the closed pot. The grains are mixed with water in the ratio 1:2 and heated until the buckwheat has absorbed the water (similar to the preparation of risotto). At the end of the grits is melted with butter. This mass is served as a side dish with meat or used in the preparation of stuffed cabbage as the filling. Gladly, the cooked pulp is also with milk - eaten mixed - and depending on your taste sugar or salt.

In many Slavic languages ​​is denoted by the word kasha generally mush and grits. Gretschnewaja kasha is often just called kasha or Gretschka. In the German -speaking area, the Court made ​​famous by the stories of veterans of the two world wars and the supply by the Red Army after 1945.

Swell

• Hering's Dictionary of Food
• Bridget Jones: Polish cuisine, Cologne 1999, ISBN 3-89508-442-5
• Ulrike Bischoff: Polish cuisine: over 90 dishes. Könemann, Cologne 1997, ISBN 3-89508-442-5