Kasha Soup Recipes

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• If you have Chicken Broth, use it. If not, place a few chicken drumsticks (or any other chicken pieces - chicken wings, chicken breast, chicken thighs) in a large pot with some whole black peppercorns, a few dry bay leaves, fill with water and cook for 35-45 minutes. Season to taste with salt. Strain the broth through a fine mesh sieve lined with a paper towel or a paper towel. Take the chicken meat off the bone, cut or shred into bite sized pieces, set aside to be add to the soup at the end.
• Heat the butter or oil in a large pot or dutch oven and add the chopped onion and grated carrots. Season with salt and ground black pepper to taste. Sauté the vegetables on medium heat for about 5 minutes until they are tender.
• Meanwhile, rehydrate the dry mushrooms by pouring boiling water over them and setting aside until they get soft. Wash them really well, add the mushrooms to the soup pot. Strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and add it to the soup along with the chicken broth. Bring the soup to a boil, season with salt, if it needs it. Reduce the heat to simmer, cover and cook for about 30 minutes.
• Meanwhile, prep the rest of the vegetables - peel and chop the potatoes, shred the cabbage and chop the fresh herbs.
• Add the potatoes, cabbage and sauerkraut to the broth. Add them to the soup and add water to the soup to make it the consistently that you like. Cook the soup at a simmer, covered, until the potatoes and cabbage are tender, another 30 - 45 minutes.
• Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.
• When the soup is cooked, garnish with fresh herbs and serve with a dollop of sour cream in each bowl.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

KASHA

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

BUCKWHEAT SOUP

Steps:

• In a large stock pot, add enough cold water to cover the bones along with bay leaves and peppercorns. Cover with lid half way and bring to a boil on medium heat. Reduce heat to low and cook for 1 hour, straining the foam occasionally (if any).
• Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, celery and carrots, saute for 5 minutes, stirring occasionally.
• Transfer to a pot along with potatoes, buckwheat, oregano, thyme, salt and pepper. Cover and bring to a boil on medium-high heat, then reduce heat to low and cook for 15 minutes.
• Add dill and serve hot hot with a slice of good bread.

KASHA TOMATO SOUP

Steps:

• Heat oil in a stockpot or large saucpan over medium heat.
• Add onions, carrots, and celery.
• Sautee until onions are translucent and begining to turn golden, about 10 minutes.
• Add tomatoes, bay leaves, and water/stock.
• Bring boil, then reduce to low heat, cover and simmer 40 minutes.
• Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
• Remove and discard bay leaves before serving.

KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY

Steps:

• 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
• 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
• 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
• 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
• 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.