Russian Buckwheat Kasha with Porcini Mushrooms by Yelli 5.3 oz

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$ 4.95

Product Description

SKU RU-112

Kasha is the backbone of Russian cuisine.  Think of it as Russian porridge!  There are many different types of Kasha, but this one is made of buckwheat, porcini mushrooms and spices. With at least 1,000 years of history, kasha is one of the oldest known dishes in the Eastern European cuisine. It is no wonder that in Russia there is a saying, “щи да каша – пища наша” (shchi da kasha – pishcha nasha), literally means “cabbage soup and porridge are our kind of food.” Kasha can be enjoyed as a dish or side dish.

Instructions
Pour kasha in boiling, salted 12.3 fl oz water in a pot.  Use lid to cover the pot.  When kasha boils, reduce fire and let it cook for 10 minutes using medium low heat.  Further reduce fire to very low level and let it cook until all water is absorbed.  Do not remove the lid until kasha is fully cooked.  

 

  • Facts 5.3 oz. Product of Russia.
  • Ingredients Buckwheat groats, porcini mushrooms dried, dried herbs and vegetables (onion, green onion, carrot, garlic).

Kasha is the backbone of Russian cuisine.  Think of it as Russian porridge!  There are many different types of Kasha, but this one is made of buckwheat, porcini mushrooms and spices. With at least 1,000 years of history, kasha is one of the oldest known dishes in the Eastern European cuisine. It is no wonder that in Russia there is a saying, “щи да каша – пища наша” (shchi da kasha – pishcha nasha), literally means “cabbage soup and porridge are our kind of food.” Kasha can be enjoyed as a dish or side dish.

Instructions
Pour kasha in boiling, salted 12.3 fl oz water in a pot.  Use lid to cover the pot.  When kasha boils, reduce fire and let it cook for 10 minutes using medium low heat.  Further reduce fire to very low level and let it cook until all water is absorbed.  Do not remove the lid until kasha is fully cooked.  

 

  • Facts 5.3 oz. Product of Russia.
  • Ingredients Buckwheat groats, porcini mushrooms dried, dried herbs and vegetables (onion, green onion, carrot, garlic).
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