When talking about real Russian food kasha is the first thing that comes to mind. Long time ago, kasha was ceremonial meal, often cooked for wedding and royal feasts. In XII – XIV centuries kasha was equivalent to a word “feast”. In old annals it was mentioned that the great Russian “knaz” Alexander Nevsky in 1239 organized the great feast, “kasha”, in Toropetz and later in Novgorod.
Very soon kasha became a common meal in Russia. It could be easily cooked to feed many people at once, and, because kasha is very versatile product and can be cooked using all types of ingredients, it became very popular among villagers. What can be better on cold winter day than a bowl of hot borsch with garlic, plate of buckwheat kasha and big piece of still warm rye bread! Interestingly, hundreds years ago because of lack of sophisticated milling equipment villagers used what we call now “whole grains” as kasha main ingredient. So many old Russian kasha recipes can be called whole grain recipes as long as whole grains are used for cooking.
Kasha was loved by Russian nobles too – there are many recipes which include ingredients not easy found in Russia 300 years ago. Such kashas also require longer and more complicated cooking processes.
There are many authentic recipes exist. Possibly the most famous example of authentic Russian kasha is Guryevskaya kasha. The legend is saying that its name is related to Russian Minister of Finance Count Dimitry Guryev. This kasha can be even cooked during ancient Russian pegan holiday: Maslenitsa. Want to know about Maslenitsa?
Selected Authentic Kasha Recipes:
Classic Russian Buckwheat Kasha
Kasha Selyanskaya (Country Style)
Kasha Mamaliga (Authentic Moldova recipe)
Whole Grains Fact: In whole grains the bran is the hard outer shell that provides a rich source of fiber, trace minerals, phytochemicals and B vitamins. This is why food prepared according whole grain recipes is longer to cook. See more about whole grain facts and recipes. Leran more about whole grain facts and recipes.