Kasha is toasted buckwheat groats, a small, nutty-flavored grain product with a long history in the cuisines of Russia, Ukraine, and other Slavic countries. In Russian, "kasha" more broadly means any cooked grain porridge; the English culinary usage refers specifically to roasted buckwheat groats.
Buckwheat, the source of kasha, is not actually a cereal grain but the seed of a flowering plant related to rhubarb. It is gluten-free, making it a popular choice for those with dietary restrictions. The grains are harvested, roasted, and then hulled to create kasha kernels.
Major buckwheat-growing regions include Russia, China, and Canada.
In the kitchen, kasha is commonly prepared as a side dish, cooked in broth or simmered with onions and garlic. It also serves as a base for pilafs, stuffings, and breakfast porridges; it can be ground into flour for baked goods, and it appears in kasha varnishkes, a traditional Jewish dish of kasha and bowtie pasta.
Kasha's earthy, nutty notes pair well with mushrooms, caramelized onions, and fresh herbs like dill and parsley; with tangy sour cream or yogurt; or, for sweetness, with dried fruits such as apricots or cranberries.