Moscow Kasha (Buckwheat Porridge) 🌾

Méthode

1. 1

   Rub the groats between your palms over a sieve and rinse in hot water twice — remove the pale broken husks or the porridge turns gluey.

2. 2

   Toast the drained groats dry in the pot 2 minutes until the nutty smell lifts, then add water, salt and butter.

3. 3

   Simmer covered on the lowest heat 15 minutes without stirring; when the water is gone, turn off, wrap the pot in a towel and let it steam 10 more — this step is the kasha.

4. 4

   Fluff with a fork, bury a knob of butter in the middle, serve with fried onions, a soft egg, or glass of kefir the Muscovite way.