Comments on: Russian Food: «Слава гречке!» [Glory to Buckwheat!]

By: Inaseona

Inaseona — Tue, 30 Jun 2009 12:35:20 +0000

Now,i’m live in China,and i would like buckwheat…”’(

By: Martti Johannes Mäkelä

Martti Johannes Mäkelä — Mon, 29 Jun 2009 09:38:43 +0000

Thankyou Susanna for the most practical tip fitting my cottage menu perfectly. In finnish Buckwheat seems to be ‘Tattariryyni’ I spent a week with Kuzbass scouts making an expedition to Finland and Lappland. I was amazed to discover how portable, flexible and delicious the ‘cuisine of Russia’ can be. I am sure you have also tasted the wonderful fruit-squash(?) served hot or cold…

best greetings,

Martti

By: natasha

natasha — Sun, 28 Jun 2009 15:41:01 +0000

I find that the best way to cook “loose” buckwheat is in the rice cooker.
Rebecka, those must be “сушки” [sushki], sort of a small hard bagel.

By: Rebecka

Rebecka — Sun, 28 Jun 2009 10:51:42 +0000

Speak about timing! I just happened to glance in the right direction and see some Russian letters in the store (it was a bag of some sort of very hard, small, “donut” looking things, anyone know what those are?), and voilà what was standing next to it! http://littlang.blogspot.com/2009/06/aah.html

By: piuma

piuma — Sun, 28 Jun 2009 06:52:25 +0000

Thank you for your explanation,Tina. There was no cooking suggestion on the packet! I’ll try again

By: Tina

Tina — Sat, 27 Jun 2009 23:32:13 +0000

гречка is my favorite thing. My daughter is also a great fun of it.
We are Russians but we live in Britain.
British гречка is absolutely different from the one we eat in Russia. As it was mentioned above it is white and it is always hard( I tried different ways to cook it) and sticky.
When you cook Russian гречка pour water to the length of your second finger. Let the water evaporate then close the lid of the pot and let it steam for a while. When it is soft and fluffy then it is ready. The thing is if you want it very soft then cook it longer wait till the seeds crack. If it is like concrete as somebody mentioned then you did not have enough water and did not cook long enough.
One more thing to have more steam inside the pot I always wrap the lid ina tea towel and cook it extremely slow.

Bon appetite! Yummy!

By: Russian Speaker from Marz

Russian Speaker from Marz — Sat, 27 Jun 2009 09:04:53 +0000

Hey, don’t be unfair by implying that Grechka is a strictly Russian Federation thing. What about all the Grechka lovers in Kyrgyzstan, Uzbekistan, Ukraine–heck, practically the whole world!

By: Rebecka

Rebecka — Sat, 27 Jun 2009 07:11:35 +0000

You people clearly underestimate how shut off Norway is from the rest of the world! They don’t even have mandelmassa here, nor juice concentrate, and only one type of kefir. I know that it is available in Denmark since the Danish Bread Baking Lady recommended it for risotto on TV (Bullar av stål).

It’s odd, I always thought каша was just porridge, no matter what grain you used. And Richard, I also had it for the first time in Sarmara!

By: Official Russia | Russia: Buckwheat

Official Russia | Russia: Buckwheat — Sat, 27 Jun 2009 07:00:42 +0000

[...] Russian Blog posts an ode to buckwheat. [...]

By: Richard Haller

Richard Haller — Sat, 27 Jun 2009 05:21:30 +0000

I am one of those “love at first bite” people. I had it for the first, and alas, only (so far) time last July in Samara in the flat of a relative of a friend. The word they used to describe it was “каша” which I mistakenly thought was “buckwheat”. I susequently concluded that it actually means something like “hot cereal”, a generic term.

Now I know what to call it to ensure I don’t get oatmeal instead, “гречка”! Мне нравится гречка! Hopefully I will be able to have some again when I am in Russia in September.