| Kasha | |
| Region: | Eastern Europe |
| Type: | Porridge, oatmeal |
| Main Ingredient: | Cereal (buckwheat, wheat, barley, oats, millet or rye) |
In English, kasha usually refers to the pseudocereal buckwheat or its culinary preparations. In Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the English definition of 'porridge', but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. Kasha is eaten widely in Belarus, the Czech Republic, Lithuania, Poland, Romania and Moldova, Russia, Slovakia, Slovenia, Kazakhstan, and Ukraine, where the term, besides buckwheat, can apply to wheat, barley, oats, millet, rye and even rice. Kasha has been an important element of Slavic diet for at least 1,000 years.[1]
This English-language usage probably originated with Jewish immigrants, as did the form Yiddish: קאַשי|rtl=yes kashi (literally translated as "porridges").[2]
As an Ashkenazi-Jewish comfort food, kasha is often served with onions and brown gravy on top of farfalle, known as kasha varnishkes.[3] Kasha is a popular filling for knishes[4] and is sometimes included in matzah-ball soup.
In Czech the cognate (in Czech pronounced as /kaʃɛ/) has a wider meaning that also encompasses mashed potato, pease pudding, etc.
In Polish, cooked buckwheat groats are referred to as Polish: kasza gryczana. can apply to many kinds of groats: millet, barley, pearl barley, oats, as well as porridge made from farina .[5] Bulgur can be also be referred to as a type of kasza in Polish .
As Polish blood sausage is prepared with buckwheat, barley or rice, it is called kaszanka (kasha sausage).
Annual per capita consumption of groats in Poland was approximately 1.56kg (03.44lb) per year in 2013.[6]
The largest gross buckwheat consumption per capita is in Russia, with 15kg (33lb) per year, followed by Ukraine, with 12kg (26lb) per year.[7] Buckweat comprises 20% of all cereal consumption in Russia.[8]
In Russian, buckwheat is referred to formally as Russian: гречиха, or colloquially as Russian: гречка . Buckwheat grain and buckwheat groats are known as Russian: гречневая крупа . Corresponding words in Yiddish are gretshkes/greytshkelach and retshkes/reytshkelach.
The most popular kasha recipe in Russia is that of crumbly cooked buckwheat seasoned with butter. Buckwheat kasha can be eaten at any time of the day, either as a separate dish or as a side dish. Other popular kasha recipes are made with millet, semolina (Russian: манная каша) and oatmeal. Cooked with milk and sugar, they are often seen as a breakfast staple, especially for children. Pearl barley porridge is less popular but also eaten. High quality tushonka can be used to season kasha as well, since tushonka is rich in flavor and full gravy-like jelly, but the jelly needs some heating to melt into kasha.
Kasha is one of the Russian national dishes, together with shchi. This fact is commemorated in the Russian saying, "Russian: щи да каша{{spaced ndash", which literally translates as "shchi and kasha are our food" or "cabbage soup and porridge are what we eat". The expression has an implied figurative meaning of "it is enough to eat those two meals to live" or "it doesn't matter what happens in Russia at large, we still live the same way."
Butter is often eaten with most kasha recipes, hence another Russian saying: "Russian: кашу маслом не испортишь", which translates to "you won't ruin kasha with butter".[9]