kasha

This Knishes recipe uses kasha (buckwheat) which is the authentic way it was made in the Shtetl in Eastern Europe before the Holocaust.

Kasha Knishes

½ cup Colavita Extra Virgin Olive Oil

Vinegar

Water

Flour

Sugar

Baking Powder

Salt

extra virgin olive oil,

onion, diced

kasha (also known as Buckwheat)

salt

pepper

water

potatoes (from about 2 medium potatoes)

Сервирайте най-вкусната пилешка каша с препечена филийка и туршия. Добър апетит!

Най-вкусната пилешка каша

за пържене

на вкус

Сваряваме  пилешките бутчета . Накъсваме месото, а бульона запазваме. 

В тиган загряваме олио и запържваме 5 с.л. брашно до златисто. Добавяме 1 с.л. червен пипер, запържваме и него (внимавайте, да не загори). 

Добавяме постепенно от бульона (около 800 мл), като бъркаме непрекъснато до получаване на гладка каша. 

Овкусяваме със сол, добавяме накъсаното месо и варим 10 минути на слаб огън. Периодично бъркаме, да не залепне. 

Махаме от котлона  вкусната пилешка каша , добавяме 2 настъргани скилидки чесън и разбъркваме. 

Сервираме  най-вкусната пилешка каша  с препечена филийка и  туршия . 

 Източник:  Maia Ivanova - Кулинарна Мрежа

This buckwheat with creamy mushrooms is my take on the traditional Eastern European duo.

Buckwheat Kasha with Creamy Mushrooms

extra virgin olive oil

buckwheat groats* (see note below)

fine sea salt

mushrooms,

yellow onion,

fine sea salt and black pepper

all-purpose flour

vegetable broth*

oat milk*

dill,

Buckwheat

Heat the oil in a small pot over medium heat. Add the buckwheat and stir to coat. If your buckwheat was pre-roasted, toast it for about a minute; if it was not, toast until it’s slightly darker in color and smells nutty, about 4 minutes.

Add the salt. Hover a lid over the pot and carefully add the boiling water (it may sputter). Reduce the heat to low, cover the pot tightly with the lid, and cook until all the water is absorbed, 15 to 20 minutes (do not stir during cooking). Then turn the heat off and let the pot stand covered for 10 minutes more (still not stirring).

Mushrooms

Meanwhile, make the sauce. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions, salt, and pepper. Cook, stirring occasionally, until the vegetables are golden brown, 12 to 15 minutes.

Stir the flour into the vegetables and cook for 30 seconds. Then add the broth and milk. Bring to a simmer and cook until the sauce thickens, 3 to 5 minutes.

Taste and adjust the seasonings if needed. Serve the buckwheat topped with the mushrooms and dill.

I must admit, I really loved eating kasha as a kid! Your recipe is excellent. Thank you!

Top 3 kasha recipes from across the web

The most viewed kasha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kasha Knishes

Най-вкусната пилешка каша

Buckwheat Kasha with Creamy Mushroo...

Top 3 kasha recipes from across the web

The most viewed kasha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kasha Knishes

Най-вкусната пилешка каша

Buckwheat Kasha with Creamy Mushroo...

The most viewed kasha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine