The Best Russian Porridge Dishes and How They Are Made - Wander Russia 2025 Guide

Porridge, or kasha as it is called in Russian, is a beloved staple in Russian cuisine, deeply rooted in the country’s culinary traditions. It’s more than just a simple breakfast dish; kasha has been a source of comfort and nourishment for generations, served in many variations throughout Russia’s regions. Whether made from buckwheat, oats, or rice, these hearty porridges are versatile and can be enjoyed sweet or savory, depending on the meal. Here’s a look at the best Russian porridge dishes and how they are made, offering you a taste of Russia’s rich food heritage.

1. Kasha (Каша) – The Classic Russian Porridge

The term kasha generally refers to any porridge made from grains, and it’s one of the oldest and most traditional dishes in Russia. While there are many types of kasha, the most commonly used grains in Russian kasha are buckwheat, oats, rice, and semolina.

How to Make Classic Kasha:

1. Ingredients:
   • 1 cup of grain (buckwheat, oats, rice, or semolina)
   • 2 cups of water or milk (for creamier porridge)
   • A pinch of salt
   • Butter (optional for richness)
   • Sugar, honey, or fruit for sweet variations (optional)
2. Instructions:
   • Buckwheat Kasha: Rinse 1 cup of buckwheat under cold water. In a pot, bring 2 cups of water or milk to a boil. Add the buckwheat, a pinch of salt, and lower the heat. Simmer for about 10-15 minutes, stirring occasionally until the grains are tender and the liquid has been absorbed. Stir in a knob of butter for a richer taste.
   • Rice Kasha: For rice, rinse the rice thoroughly. Bring water or milk to a boil, add rice and a pinch of salt, and cook on low heat for 15-20 minutes until soft. A dollop of butter or a spoonful of sugar can be added for a sweeter variation.
   • Oats or Semolina Kasha: Prepare similarly by boiling water or milk, adding the oats or semolina, and cooking until thickened to your desired consistency.

Serving:

Kasha can be served as a hearty breakfast or a comforting side dish. Top with fresh fruit, honey, or jam for a sweet version, or serve with sour cream and pickles for a savory twist.

2. Buckwheat Kasha (Гречневая каша)

Buckwheat kasha is perhaps the most iconic and well-loved porridge in Russia. It’s nutritious, filling, and has a slightly nutty flavor, making it a popular choice for breakfast or as a side dish to a main meal. This dish is often paired with meats, stews, or vegetables.

How to Make Buckwheat Kasha:

1. Ingredients:
   • 1 cup of buckwheat
   • 2 cups of water or broth (for more flavor)
   • A pinch of salt
   • 1 tablespoon of butter or vegetable oil
2. Instructions:
   • Rinse the buckwheat under cold water. In a medium-sized pot, bring the water or broth to a boil.
   • Add the buckwheat and salt. Lower the heat and let it simmer for 10-15 minutes, until the buckwheat is soft and the liquid is absorbed.
   • Once cooked, fluff with a fork and stir in a bit of butter or oil to add richness.

Serving:

Buckwheat kasha is typically served alongside a variety of dishes, such as fried eggs, beef stew, or sausage. It can also be enjoyed as a vegetarian meal, paired with sautéed vegetables or mushrooms.

3. Semolina Porridge (Манная каша)

Semolina porridge is a comforting dish often associated with childhood in Russia. Made from semolina flour (which comes from durum wheat), this smooth and creamy porridge is a popular breakfast choice.

How to Make Semolina Porridge:

1. Ingredients:
   • 1/2 cup of semolina flour
   • 2 cups of milk or water
   • A pinch of salt
   • Sugar or honey to taste
   • A knob of butter (optional)
2. Instructions:
   • In a saucepan, bring the milk or water to a boil.
   • Gradually whisk in the semolina flour, stirring continuously to avoid lumps. Cook over low heat for 5-7 minutes, until the porridge thickens and becomes smooth.
   • Add salt and sugar (to taste) and stir in butter for extra creaminess.

Serving:

Semolina porridge is often served sweetened with a little sugar, honey, or jam. You can also top it with fresh fruit, berries, or a sprinkle of cinnamon for added flavor. In some regions, it is served savory, paired with cheese or sour cream.

4. Oatmeal Porridge (Овсянка)

Oatmeal, or ovsyanka, is a healthy and filling breakfast option in Russia, known for its rich, creamy texture and ability to keep you full for hours. This dish is made using whole oats or oat flakes and is often paired with milk or yogurt for a creamier consistency.

How to Make Oatmeal Porridge:

1. Ingredients:
   • 1 cup of rolled oats or whole oats
   • 2 cups of milk or water
   • A pinch of salt
   • Sugar, honey, or fruit for sweetness (optional)
2. Instructions:
   • Bring the milk or water to a boil in a saucepan.
   • Stir in the oats and reduce the heat to low. Cook for 5-10 minutes, stirring occasionally until the oats are soft and the porridge has thickened.
   • Add salt, sugar, or honey to taste.

Serving:

Oatmeal can be served plain or topped with fresh fruit, nuts, or a drizzle of honey for a sweet option. It’s a perfect breakfast choice, especially in colder months, as it’s both warming and nutritious.

5. Rice Porridge (Рисовая каша)

Rice porridge is another classic Russian dish, made with either water or milk. This dish is usually served sweet but can also be made savory, depending on personal preference.

How to Make Rice Porridge:

1. Ingredients:
   • 1 cup of rice
   • 2 cups of milk or water
   • A pinch of salt
   • Sugar, honey, or fruit (optional for sweet variation)
   • A little butter (optional)
2. Instructions:
   • Rinse the rice under cold water. In a saucepan, bring the milk or water to a boil.
   • Add the rice, salt, and sugar (if using), and simmer on low heat for about 15-20 minutes, stirring occasionally until the rice is tender and the liquid is absorbed.
   • Stir in butter for a creamy finish.

Serving:

Rice porridge is typically served sweetened, often with a sprinkle of cinnamon, fresh berries, or a spoonful of jam. It can also be served with savory toppings such as sautéed mushrooms or cheese.

6. Buckwheat with Milk (Гречка с молоком)

While buckwheat kasha is most commonly served savory, in Russia, it’s also a popular dish when served with milk for breakfast or as a dessert.

How to Make Buckwheat with Milk:

1. Ingredients:
   • 1 cup of buckwheat
   • 2 cups of milk
   • A pinch of salt
   • Sugar to taste
2. Instructions:
   • Rinse the buckwheat, then cook it in boiling water for 10-15 minutes, just like regular buckwheat kasha.
   • Once it’s cooked, pour the milk over the buckwheat, add sugar and salt, and cook for an additional 5-7 minutes, allowing the milk to be absorbed by the buckwheat.

Serving:

Buckwheat with milk is typically served as a warm, comforting breakfast. It can be sweetened with sugar or honey, and sometimes topped with cinnamon or fresh fruit for a delicious start to the day.

Conclusion

Russian porridge dishes are a reflection of the country’s hearty and comforting food traditions. From kasha made with buckwheat to creamy semolina and oatmeal, these porridges offer a variety of textures and flavors. Whether you prefer them sweet or savory, these traditional Russian dishes are perfect for breakfast or as a satisfying side dish. By incorporating these delicious porridges into your diet, you can experience a true taste of Russia’s rich culinary history.