Kasha
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Kasha is a porridge commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general, and can be made from any cereal, especially buckwheat, wheat, barley, oats, and rye. It is one of the oldest known dishes in the Slavic cuisines of the Eastern European cuisine, at least a thousand years old.[1][2]
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[edit] Usage
The meaning of the word kasha in Slavic languages does not refer specifically to buckwheat groats, but a whole family of porridges (although buckwheat porridge was one of the earliest known examples of kasha).[3] This Slavic variety of porridge has been described as "infinitely flexible - served sweet or savoury, a meal unto itself, or as a side dish".[4]
The word "kasha" in modern American English is commonly restricted to roasted whole-grain buckwheat or buckwheat oats. It is a common filling for a knish.[5] This usage probably originated with Jewish immigrants, as did the form "kashi" (technically plural, literally translating into "porridges").[6]
In Russian, buckwheat groats are referred to as гречка "grechka", and the porridge made from this is known as гречневая каша "grechnevaya kasha".
[edit] Kasha in Slavic culture
A traditional Russian fairy tale speaks of a hungry soldier who promised to prepare kasha from an axe in order to coax food from a stingy but curious woman.[7]
The centrality of kasha in the traditional Eastern European diet is also commemorated in the Russian proverb "щи да каша — пища наша", literally "shchi and kasha are our food" and more loosely, "cabbage soup and porridge are all we need to live on."
[edit] Kasha in Jewish culture
As a Jewish example of "soul food", kasha is often served with onions and brown gravy and bow tie pasta, known as Kasha varnishkas. It is also a popular filling for knishes and is sometimes included in matzo ball soup.
[edit] Alternative spellings
The word can have various spellings, depending on the country of origin:
- каша (variously transliterated as kasha, kacha, casha) in Belarusian, Bulgarian, Russian and Ukrainian
- каша and kaša in Serbian
- kasza in Polish
- kaša in Croatian, Slovak, Slovenian,
- kaše, kašička (diminutive form) in Czech,
- kása in Hungarian
[edit] See also
[edit] References
- ^ Molokhovets, Elena. Classic Russian Cooking. Indiana University Press, 1998. Page 331.
- ^ [1]
- ^ [2]
- ^ Quoted from: Glenn Randall Mack, Asele Surina. Food Culture In Russia And Central Asia. Greenwood Press, 2005. ISBN 0313327734. Page 22.
- ^ http://www.jewish-food.org/recipes/knishkas.htm - Retrieved: May 30, 2007
- ^ Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. ISBN 0742543870. Page 42.
- ^ http://www.ncee.net/ei/lessons/_resourcesAtoZ/1-56183-618-4_03.pdf - Retrieved: May 30, 2007
[edit] External links
- Firm kasha How to make kasha that isn't sticky.
- Kasha Varnishkes recipe
- aboutkasha.com - Kasha recipes and cooking tips
