Monday, March 10, 2008

Poland. Cracow Kasha.

Poland a country of boundless forests, expansive fields of corn and rivers.Poland's specialty is kasza, groats. They are made from several different types of grain, barley, oats, millet, maize and buckwheat. Kasha is eaten at all levels of society, it can be found upon the tables of the wealthy as it can be upon the tables of poor. Buckwheat kasha from Cracow is well known as finest and most delicious.

Kasza krakowska.


  • 1 cup buckwheat groats
  • 1 cup pearl barley
  • salt
  • 1/2 cup (100 g ) butter
  • 300 g onions, peeled and well chopped
  • 5 cups bouillon (beef broth)
Wash the groats, then dry them in a skillet whilst stirring and brown slightly. Add salt, half the butter and most of the beef broth. Stir, cover and leave to cook for 20 minutes on a low heat. Remove from the heat and leave to stand.
Cook the pearl barley in a small saucepan in the remaining bouillon. drain and mix with the groats. Melt remaining half butter in a skillet and fry onions until they are transparent and stir into the kasha. Mix everything together well and season.

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