By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
732 cal · 20 min
Buckwheat Porridge Kasha
Recipe GLPR1fd098faa35a47
A warm, comforting Eastern European breakfast cereal made from roasted buckwheat groats simmered until tender, then enriched with butter, honey, and milk. This creamy porridge is naturally gluten-free and can be served plain or topped with fresh fruit and additional honey for sweetness.
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Ingredients
1 cup roasted buckwheat groats
2 cups boiling water
1 tablespoon butter
½ teaspoon salt
1 tablespoon butter
2 teaspoons honey
2-3 cups milk
Directions
Rinse the roasted buckwheat groats under cool water in a fine-mesh strainer, stirring gently to remove any dust or debris, similar to rinsing rice. In a medium saucepan, combine the drained buckwheat, 1 tablespoon of butter, and 2 cups of boiling water. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the saucepan with a lid and simmer for about 15 minutes, or until the buckwheat grains are tender and have absorbed most of the water. Stir in the salt, remaining 1 tablespoon of butter, and honey.
Pour the milk into the cooked buckwheat and stir gently. Return the saucepan to medium heat and warm the mixture through, stirring occasionally, for about 2-3 minutes, until the porridge reaches your desired consistency. Transfer to serving bowls and serve warm, optionally drizzled with additional honey and topped with fresh fruit.
Comments
Buckwheat groats are widely stocked at Harris Teeter, Food Lion, ALDI, and Kroger, so no special trip required for the core ingredient. The total cost per serving lands around $1.50–$2.00 when using store-brand butter and honey, making this genuinely cheap. The stated 20 minutes is honest if you begin with toasted groats; if using raw ones, add 5 minutes of soaking. This is a straightforward weeknight breakfast that reheats adequately in a microwave, though it thickens considerably overnight and works better as a same-morning dish.
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