Kasha

In today's article we are going to talk about Kasha, a topic that has sparked great interest over the years. Kasha is an issue that has captured the attention of many due to its relevance in today's society. It doesn't matter if you are an expert in the field or if you have barely heard of Kasha, this article will provide you with key information and help you better understand all aspects related to this topic. Along these lines, we will explore different aspects of Kasha, from its origin to its impact today, to give you a complete and detailed perspective on this important issue. Don't miss this opportunity to enter the exciting world of Kasha!
This article is about the food. For other uses, see Kasha (disambiguation).
Kasha
Buckwheat kasha
TypePorridge, oatmeal
Region or stateEastern Europe
Main ingredientsCereal (buckwheat, wheat, barley, oats, millet or rye)

In English, kasha usually[a][b][c] refers to the pseudocereal buckwheat or its culinary preparations. In Slavic languages, "kasha" means porridge or puré. In some varieties of Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. The word "kasha" is used in Belarus (каша), the Czech Republic (kaše), Lithuania (košė), Poland (kasza), Romania and Moldova (cașa), Russia (каша), Slovakia (kaša), Slovenia (kaša), Kazakhstan, and Ukraine (каша).

The English-language usage of kasha, which refers primarily to buckwheat, probably originated with Jewish immigrants, as did the form קאַשי kashi (literally translated as "porridges").[1]

In Ashkenazi Jewish culture

As an Ashkenazi-Jewish comfort food, kasha is often served with onions and brown gravy on top of farfalle, known as kasha varnishkes.[2] Kasha is a popular filling for knishes[3] and is sometimes included in matzah-ball soup.[citation needed]

In Poland

A woman grinding kasha, an 18th-century drawing by J.-P. Norblin

In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna).[4] Bulgur can be also be referred to as a type of kasza in Polish (kasza bulgur).

As Polish blood sausage is prepared with buckwheat, barley or rice, it is called kaszanka (kasha sausage).

Annual per capita consumption of groats in Poland was approximately 1.56 kg (3.4 lb) per year in 2013.[5]

In Russia

Buckwheat porridge made in oven

The largest gross buckwheat consumption per capita is in Russia, with 15 kg (33 lb) per year, followed by Ukraine, with 12 kg (26 lb) per year.[6] Buckwheat comprises 20% of all cereal consumption in Russia.[7]

In Russian, buckwheat is referred to formally as гречиха (grechi(k)ha), or colloquially as гречка (grechka), which gave rise to the Yiddish words gretshkes/greytshkelach and retshkes/reytshkelach.

Kasha is one of the Russian traditional dishes. Together with shchi it used to constitute staple foods for poorer people. This fact is commemorated in the Russian saying, "щи да каша – пища наша" (shchi da kasha – pishcha nasha), which literally translates as "shchi and kasha are our food".[8]

Butter is often eaten with most kasha recipes, hence another Russian saying: "кашу маслом не испортишь" (kashu maslom ne isportish), which translates to "you won't ruin kasha with butter".[9]

See also

Notes

  1. ^ Merriam-Webster's Dictionary definition: a porridge made usually from buckwheat groats, "Merriam-Webster's Dictionary". Retrieved 21 May 2020.
  2. ^ Oxford Dictionary definition: (in Russia and Poland) porridge made from cooked buckwheat or similar grain., "Lexico". Archived from the original on August 29, 2021. Retrieved 21 May 2020.
  3. ^ Collins Dictionary definition: dish originating in Eastern Europe, consisting of boiled or baked buckwheat, "Collins English Dictionary". Retrieved 21 May 2020.

References

  1. ^ Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. p. 42. ISBN 0-7425-4387-0.
  2. ^ "Le Cordon Jew". May 22, 2008. Archived from the original on 2015-03-25. Retrieved 2011-01-15.
  3. ^ "Archived copy". Archived from the original on 2007-04-21. Retrieved 2007-05-22.{{cite web}}: CS1 maint: archived copy as title (link). Retrieved May 30, 2007.
  4. ^ "Polish Food 101 ‒ Groats". Culture.pl. 9 April 2015. Retrieved 21 May 2020.
  5. ^ Biuletyn Informacyjny ARR 4/2013, Handel Wewnętrzny 4/2013 IBRKK
  6. ^ No 8 26 жовтня, 2007;
  7. ^ Russian Market of Buckwheat in 2009 - September 2010 Archived 2016-03-03 at the Wayback Machine
  8. ^ ПОЧЕМУ ГОВОРЯТ «ЩИ ДА КАША — ПИЩА НАША»?
  9. ^ "Nourish Your Language: Foodie Words Refashioned". Archived from the original on 2016-11-15. Retrieved 2017-01-31.
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