|Main ingredients||Cereal (buckwheat, wheat, barley, oats, millet or rye)|
|Cookbook: Kasha Media: Kasha|
In the English language, kasha is a term for the pseudocereal buckwheat. In Central and Eastern Europe, especially Russia and Ukraine, kasha is a dish made of any kind of grains boiled in water or milk, possibly with additives, i.e., a porridge.
The largest gross consumption per capita is in Russia, with 15 kg (33 lb) per year, and Ukraine, with 12 kg (26 lb) per year. The share of buckwheat in the total consumption of cereals in Russia is 20%.
The word generally refers to roasted whole-grain buckwheat of buckwheat groats. However, in Slavic Europe, it refers to porridge in general and can be made from buckwheat or any cereal wheat, barley, oats, millet and rye. At least 1,000 years old, kasha is one of the oldest known dishes in Central European and Eastern European cuisine.
In Russian, buckwheat is referred to formally as гречиха (grechikha) and buckwheat grain and buckwheat groats as гречневая крупа (grechnevaya krupa). Informally buckwheat grain and buckwheat groats are called гречка (grechka), and the porridge made from buckwheat groats is known as гречневая каша (grechnevaya kasha). In Polish, buckwheat porridge is referred to as kasza gryczana. Annual (2013) per capita consumption of groats in Poland is approx. 1.56 kg (3.4 lb) per year (130 g (4.6 oz) a month).
In Russian culture
Kasha is commemorated in the Russian saying "щи да каша – пища наша" (shchi da kasha – pishcha nasha) literally "shchi and kasha are our food" or, more loosely, "cabbage soup and porridge are our kind of food".
Kasha can be used at any meal, either as a dish in itself, or a side dish.
In Jewish culture
As an Ashkenazi-Jewish comfort food, kasha is often served with onions and brown gravy on top of bow tie pasta, known as Kashe varnishkes (or Kasha varnishkas). Kasha is a popular filling for knishes and is sometimes included in matzah-ball soup.
|Look up kasha in Wiktionary, the free dictionary.|
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- Molokhovets, Elena (1998). Classic Russian Cooking. Indiana University Press. p. 331.
- Biuletyn Informacyjny ARR 4/2013, Handel Wewnętrzny 4/2013 IBRKK
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