Persons: 2     Cost: $$$$     Level: easy     Time: 25-35min      Ingredients: can be harder to find kefir

The dish I prepared for you today is perfect, especially on late summer or autumn afternoons, when the day wanes and the air gets cooler. During this period, we all dream about something generous and rich – but nothing too heavy as winter is not yet here.

Let’s start with a bit of history 🙂

Kasha is one of the oldest and primal Slavic foods – and no, it’s not potatoes as one might think. This product gained its popularity thanks to the simplicity of its preparation and storage. Over the years, Slavs have cultivated the recipe, using many different types of grain, yielding various flavors and textures. The most popular variation is Millet, as it marries easily with sweet and salty dishes, making it very universal.

The easily adaptable flavor of Kasha has earned it an important place in Polish culinary history, usually as a side served with meat dishes. However, there was a period when Kasha was slightly forgotten. When Poland started opening its doors to various foreign goods, some of the local products, such as Kasha, were momentarily forgotten.

Luckily, as specialty food shops and bloggers began to pop up all around the world in search of intriguing, tasty and healthy recipes, Kasha again came back into grace. Today, this traditional Polish dish is gaining a presence in the worldwide arena.

While there is an amazing palette of variations of this gorgeous product, I would like to introduce you to my favorite: Buckwheat. What I love about this recipe is its slightly smokey flavor, richness in vitamins – B1, B2, P (good for the nervous system) – considerable amount of mineral salts such as calcium, phosphorus, magnesium, (boosts the immune system) as well as iron, nickel, cobalt, copper, zinc, boron and iodine. On top of all that, it’s a great source of protein and it’s recommended for all types of gluten-free diets. Basically, it’s a one of the best choices when we want to keep our figures and stay fit 😉

I hope you’re getting hungry!:)

#What you need

  • 1 bag of buckwheat or 1 glass of buckwheat
  • 300g smoked bacon
  • 1 yellow or white onion
  • 1 Kefir
  • Bunch of dill or parsley  
  • Fresh salt and pepper

#Step 1

Let’s start by preparing our buckwheat. If you’re using a prepared bag then just put it into cold water. If you have per glasses than the proportions are similar to yeast: 2 glasses of water to 1 glass of buckwheat. Cook over medium heat for around 20min, with the lid slightly open.

Drain the water. Now, there are two possible ways to proceed:

  1. if you are in hurry, you can add the Kasha as explained in step #3
  2. to achieve the best flavor, drain the water from the pot and re-cover with the lid and a towel for another 20mins. This process allows the Kasha to steam a bit longer, intensifying the taste.


#Step 2

Add few drops of olive oil into your pan. As the oil heats up, finely chop the smoked bacon and onion into cubes. Next do the same with the parsley or dill (parsley adds a stronger flavor).

To check if the pan is ready, place your hand roughly 5 cm above the frying pan, if it feels nice and hot, it’s ready. Slowly add the chopped bacon and cook for around 5-7min until slightly brown. Add the onion and cook until all ingredients are a nice golden brown.

(for the best outcome, cook on medium heat – level 7 on my induction stove)


#step 3

Take the Kasha and slowly add it into the pan and gently mix all ingredients. Next add the finely chopped parsley (or dill) and season with fresh salt and pepper. Cook for around 5min, so that all ingredients flavors fuse together. Don’t forget to stir from time to time.


#step 4

My favorite part is plating! I suggest serving the Kasha in a bowl, as it is much easier to eat this way. You can decorate with some parsley leaves or dill and serve with glass of kefir. I usually lightly season the kefir with some fresh pepper.

I highly recommend serving the Kasha with kefir. The explosion of flavors is so refreshing and tasty. I hope you will enjoy this dish as much as I do.

The dish can stand in the fridge around 1 day

Accessories used in the photos⇒ 

Plates: Coast, Habitat,

Look at me by Magda Pilaczyńska, Nowodka (Berlin),

Bowl: Collection texture, Merci (Paris),

Marble chopping board: Le BHV (Paris),

Flowers: Gypsophila