Traditional Russian Food: Mannaya Kasha (Farina Porridge)

The word ‘kasha’ in English was borrowed from the Russian language to name buckwheat groats, but in fact ‘kasha’ in Russian means any hot cereal normally eaten for breakfast. I like buckwheat, millet, oats, rice kasha and my favorite one is mannaya kasha (farina porrige/manka).

Mannaya kasha is creamy when it’s hot but it can become a pudding when it cools. And when it’s cold it can be cut into square pieces/cakes with some syrup poured on top or jam on the side and then it can be served as a dessert.

Mannaya Kasha Porridge

Ingredients:

½ cup of dry farina cereal

2 cups of water

½ cup of almond/soy milk

½ teaspoon of sea salt

I place ½ cup of dry farina cereal in a saucepan and pour 1 cup of cold water, mix it very well, then add another cup of cold water, stir again and put it to cook on medium fire. I stir continuously to avoid any clumping and watch it growing thicker, and thinker. I cook stirring for about 7 min. When it is ready I add ½ cup of almond or soy milk, and sea salt, mix well, turn off the burner and leave it on stove covered with a lid.

After it cools in a few minutes I serve it in a bowl plain or with some coconut oil or any other choice of oil, or garnish with seeds or nut butter.

The remaining mannaya kasha I save for dessert. For a fancier look it can be cooled in a container of a specific shape, or can be put in the fridge in the same saucepan. When it is time to have a dessert the container is turned upside down and the kasha is on the plate in a desired shape. It can be cut into pieces or served whole with maple syrup for example.