Kasha

We are presenting a recipe for mouthwatering baked beef. Tender juicy beef combined with a sauce has unique taste and aroma. Enjoy!

Cooking time —
Complication —

In recipe book

Kasha (or Russian porridge) is one of the most widespread dishes of Russian cuisine. Our meals are unimaginable without kasha. However, kasha is not just a meal but also a ceremonial dish. Some peoples of our country welcomed newborns with kasha called "Babkina" ("Grandma"s"). By all means kasha was cooked by bride and groom and was an obligatory part of a wedding ceremony, thus the expression "you won"t cook kasha with him (her)" meaning "you won"t get anywhere with him (her)". Kasha (kutia) was also eaten at a funereal repast. You can say that kasha accompanied a person along their course of life. For people of different income kasha was an ordinary meal. Nearly everyone knows the Russian saying "Shchi and kasha is our food". This is true, and has always been, perhaps. Kasha is nutritious and digests easily. It can be served for breakfast, lunch or dinner. Both children, and adults equally enjoy it.

Buckwheat Kasha

(for 4 portions)
1 cup buckwheat
2 1/2 cups water
50g butter
salt

Cooking:
Measure, sort out and fry buckwheat. Bring water to boil, add salt, butter, buckwheat, stir and cook at low heat on a cast-iron support. When the buckwheat absorbs the water, put the pot (cast iron pot) into the oven, and cook until ready. Serve the kasha with milk and butter.

Guryevskaya Kasha

(for 6 portions)
100g semolina
500ml milk
50g crushed walnuts
100g sugar
50g butter
1 egg
10 apricots
vanillin

Cooking
Bring milk to boil, add a little salt, stir in semolina and make viscous kasha. Chill down a little, and add yolks mixed with sugar, whisked egg whites, vanillin and walnuts fried in butter. Mix everything thoroughly. Pour cream into a shallow wide saucepan and put it in the oven preheated to 150 C to make cream skin. Transfer the skin to a dish as it appears. Put most of the kasha in a buttered frying pan. Put a layer of sliced and cored apricots over it, then a layer of cream skin, and continue alternating these layers depending on the amount of the skin you have. The top layer is kasha. Put the kasha in the oven and bake at 180 C until a golden crust appears. Sprinkle the prepared dish with crushed walnuts. The kasha is served with the sauce prepared as follows: grate apricots, mix them with sugar, add water and boil until it thickens.

Pearl Barley Kasha

(for 4 portions)
1 cup pearl barley
3 cups water
50g butter or lard
salt

Cooking
Measure and rinse pearl barley, add hot water and bring to boil. Drain the water, add hot salted water again, add fat, stir, and cover with a lid. Cook in the oven until the kasha is well stewed and completely absorbs the water. Stir again. If the kasha is cooked this way, it does not get viscous, burned or over-dried. Serve the kasha with milk, butter or lard cracklings with onions.

Pearl Barley Kasha with Meat

(for 4 portions)
1 cup pearl barley
2 cups water
150g pork
1 onion
salt
ground black pepper

Cooking
Slice high-fat pork fine and fry it with onions until brownish. Earlier, put pearl barley into cold water for 2-3 hours, then rinse thoroughly. Put the meat with onions in a cast-iron pot or pot, add water, salt and pepper, bring to boil, then add pearl barley and cover with a lid. Cook in the oven or Russian oven until ready.

Bon appetite!