Kasha is a good breakfast or side dish, it is often served with meat dishes or simply with milk and sugar..

The use of buckwheat in the impressive composition of healthy substances. There is a lot of zinc, potassium and phosphorus. Moreover, it is rich in calcium, iron and iodine. My favorite side dish in our diet has the properties to restore capillaries It is recommended to use at pressures and vascular disease, thrombosis, rheumatism and arthrosis.

Use buckwheat used by doctors for the treatment of hemorrhoids and multiple sclerosis. It is a good tool for the treatment of cirrhosis. Due to its ability to activate neurotransmitters of pleasure it can eliminate depression, calm the nervous system in crisis situations, it helps insomnia. Besides cereal stimulates cerebral activity.

The people have long known the benefits of buckwheat porridge for respiratory diseases. In the treatment of bronchitis drink a decoction of unground grain. By the way, it prevents the penetration of grits into our body radiation. A beneficial effect on our material, which is rich in unground – tryptophan. It activates cell regeneration and prevents the development of metastases. The product is often recommended for cancer prevention.

Ingredients for preparation Ancient Buckwheat Kasha:

Directions In the Rus kasha was always made in earthenware crockery.

  • 100 g buckwheat
  • 2/3 c water
  • 25 g butter


  • Fill 3/4 of a pot with buckwheat groats, add salt, butter. Pour over boiling water up to the top.
  • Stir in carefully.
  • And put into the well heated oven for 3-4 hours.
  • One hour before finishing, cover the pot with a large pan and turn upside down.
  • A half an hour before serving, put wet fabric round in order that kasha falls off from the pot sides.
  • Serve with cold baked milk or butter.