Buckwheat Porridge (Hrečnievaja Kasha)

Name: Buckwheat Porridge (Hrečnievaja Kasha)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Belarus
Ingredients: 2 cups (340 g) toasted buckwheat groats (grechka), rinsed; 4 cups (960 ml) water; 1 teaspoon fine sea salt; 3 tablespoons (42 g) unsalted butter, plus more for serving

Грэчневая каша Hrečnievaja kashaSay it: hrech-NYE-va-ya KAH-shah

By the Passport Plate editors. Published November 10, 2026.

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When a spoonful of this buckwheat porridge reaches the table, it delivers a warm, nutty chew with earthy depth that instantly comforts and fills. The simple technique of simmering toasted groats in salted water and finishing with butter creates fluffy grains that stand up well to hearty toppings, making it an everyday essential across Belarusian meals.

Buckwheat Porridge (Hrečnievaja Kasha)

Грэчневая каша, Hrečnievaja kasha

Pronounced hrech-NYE-va-ya KAH-shah

Serves: 6
Prep: 5 min
Cook: 25 min
Total: 30 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

6 servings

2 cups (340 g)340 g (2 cups) toasted buckwheat groats (grechka), rinsed
4 cups (960 ml)960 ml (4 cups) water
1 teaspoon fine sea salt
3 tablespoons (42 g)42 g (3 tablespoons) unsalted butter, plus more for serving

Method

Add the rinsed buckwheat groats to a sturdy pot or small Dutch oven. Should the groats still appear pale rather than toasted, warm them over medium heat while stirring frequently until they take on a deeper shade and release a toasted aroma, about 3–5 minutes.
Add the water along with the salt. Raise the heat to high and bring the liquid to a rolling boil, then immediately lower to a gentle simmer, seal with a snug lid, and allow the grains to cook without stirring or peeking until all liquid disappears and the texture offers a tender yet firm center, roughly 15–18 minutes.
Take the pot off the burner. Scatter small pieces of butter across the top, replace the cover, and rest the mixture for 10 minutes to permit final steaming that separates each kernel into light, airy bites.
Use a fork to lightly separate the grains, adjust seasoning if needed, and present immediately while hot, passing additional butter at the table.

Regional variant: Buckwheat with cracklings (Hrečnievaja kasha sa škvarkami)

Dice 4 oz (115 g) pork fatback or bacon into small cubes and fry over medium heat until they turn golden and crunchy. Lift the cracklings out with a slotted spoon, then cook 1 chopped onion in the leftover fat until softened. Stir both the cracklings and onion through the finished buckwheat, add freshly ground black pepper, and present as a substantial main course or robust side.

Cook's notes

To intensify the overall taste, swap the plain water for the same volume of broth made from meat or mushrooms while cutting back on salt if the liquid already contains seasoning.
Keep the lid closed throughout the simmering stage because the captured steam separates the kernels and produces the desired light, distinct texture.
Any remaining porridge may be formed into small cakes and crisped in a buttered skillet to create a fast follow-up dish the next day.

Serve with

Serve alongside braised meats, pork sausages, or mushroom gravy; a glass of cold milk or kefir is a traditional accompaniment.

Make ahead and storage

Refrigerate in an airtight container up to 3 days; reheat with a little water and butter, fluffing with a fork.

Buckwheat Porridge (Hrečnievaja Kasha)