Gretnevaya Kasha
Gretschnewaja kascha or buckwheat groats ( Russian гречневая каша ; Polish kasza gryczana ; Ukrainian гречана каша , hretschana kascha ) is a porridge of Eastern European cuisine made from buckwheat .
As a variant of the preparation, the grits are roasted, mixed with butter and hot water and cooked in the oven. Typical side dishes are sour and sweet cream and melted butter. A well-known variant from Smolensk is the Smolensk Kascha , in which the basic mixture is prepared with eggs and milk.
In Poland the Kasza gryczana is cooked in an open pot , in Russia in a closed pot. The grains are mixed with water in a ratio of 1: 2 and heated until the buckwheat has absorbed the water (similar to the preparation of risotto ). At the end, the grits are melted with butter. This mass is served as an accompaniment to meat dishes or used as a filling in the preparation of cabbage rolls. The cooked porridge is also eaten mixed with milk - and, depending on your taste, sugar or salt.
In many Slavic languages , the word kasha is used to denote porridge and grits. Gretschnewaja Kascha is often just called Kascha or Gretschka . In the German-speaking area, the court became known through the stories of those who participated in the two world wars and the supply by the Red Army after 1945.
In 2013, the per capita consumption of various types of porridge in Russia was 15 kg, Ukraine 12 kg, Poland 1.56 kg.
See also
swell
- Herring Lexicon of the Kitchen
- Bridget Jones: Polish cuisine , Cologne 1999, ISBN 3-89508-442-5
- Ulrike Bischoff: Polish cuisine: over 90 typical dishes . Könemann, Cologne 1997, ISBN 3-89508-442-5
