What buckwheat is called in Ukraine
In Ukrainian, buckwheat is hrechka (grechka in Russian). The cooked grain is often called kasha, a word that in Slavic languages can mean any cooked porridge, whether made from buckwheat, millet, oats or semolina. In English, “kasha” has come to mean buckwheat in particular, usually toasted groats. So “grechka” in English is simply buckwheat, or buckwheat groats.
Despite the name, buckwheat is not related to wheat. It is the seed of a flowering plant, and it is naturally gluten free. If you are cooking for coeliac disease, check packaging for cross-contamination warnings.
Roasted vs unroasted groats
This is the biggest practical point:
- Roasted (dark brown): common in Ukraine and Russia. Nuttier flavour, and the grains tend to stay separate and fluffy.
- Unroasted (greenish-tan): more common in some Western stores. Milder, and tends to cook softer. It works well in soups and creamy porridges.
If you only have raw groats, you can toast them in a dry pan over medium heat, stirring, for a few minutes until fragrant before cooking.
Basic buckwheat kasha
Ingredients
- 1 cup roasted buckwheat groats
- 2 cups water or stock
- 1/2 teaspoon salt
- 1 tablespoon butter or oil
Method
- Rinse the groats in a fine sieve and pick out any debris.
- Bring the water and salt to a boil in a pot with a tight lid.
- Add the buckwheat, reduce the heat to low, cover, and cook for about 15 to 20 minutes without stirring, until the water is absorbed.
- Turn off the heat and leave covered for about 10 minutes.
- Add the butter and fluff with a fork.
A 1:2 ratio of groats to liquid is a reliable starting point. Packaging for different brands may vary, so adjust if needed.
Ukrainian-style buckwheat recipes
With mushrooms and onions
This is probably the best-known pairing. Sauté sliced onion in oil or butter until golden, add chopped mushrooms and cook until their liquid evaporates, then fold into hot kasha with salt, pepper and dill. A spoonful of sour cream makes it creamier.
With beef or other meat
Brown diced beef or ground meat with onion and carrot, add the rinsed buckwheat and hot water or stock, then cover and cook until the grain is tender. This one-pot comfort dish is common in home cooking.
Buckwheat soup
Add a handful of groats to a vegetable or chicken broth with potatoes, carrots and onion. The buckwheat thickens the broth and gives it an earthy flavour. Finish with fresh dill or parsley.
Buckwheat and meat patties
Cooked, cooled kasha can be mixed with sautéed onion, egg and sometimes minced meat, shaped into patties and pan-fried. This is a good way to use leftovers.
Sweet buckwheat porridge with milk
Simmer kasha in milk with a little sugar or honey and serve with butter, fruit or nuts. It is a familiar breakfast or children’s meal in many families.
How Slavic people eat buckwheat
Buckwheat is a pantry staple across the region. It is served as a side with meat and gravy, as a main with mushrooms, in soups, as stuffing for cabbage rolls and peppers, and as porridge. Many people remember it as a standard childhood meal, and at festive times it sits alongside the dishes in our Ukrainian Easter dinner guide. Buckwheat flour is also used far from Eastern Europe: in India it is the usual choice for fasting-day puris during Navratri (see Indian festivals and their traditional foods). Neighbouring cuisines use grains in similar ways, for instance in Lithuanian cooking, where barley and potatoes often fill the role.
Troubleshooting mushy or bitter kasha
- Mushy: too much water, too much stirring, or unroasted groats. Use a 1:2 ratio, leave it covered and avoid stirring.
- Bland: season the water well and toast the groats first.
- Bitter or dusty: rinse thoroughly, and check the age of the groats.
- Clumpy: fluff with a fork and add a little butter at the end.
Storage and leftovers
Keep uncooked groats in a cool, dry place in a sealed container. Store cooked kasha in the fridge in a covered container and eat within a few days. Reheat with a splash of water, or turn leftovers into patties or add to soup.