Best 2 Kasha Soup Recipes

Kasha soup, a traditional dish with a rich history, is a hearty and flavorful soup that is enjoyed by people of all ages. Originating from Eastern Europe, kasha soup has become a staple in many cultures, with variations found across the globe. Whether it's the classic combination of kasha, vegetables, and broth, or the more adventurous takes that incorporate different meats, spices, and herbs, kasha soup offers a comforting and versatile meal that is perfect for any occasion.

Let's cook with our recipes!

KASHA TOMATO SOUP

Kasha Tomato Soup image

Kasha is another name for buckwheat groats, which are very healthy and full of nutrients. They have sort of a smokey flavor, which pairs very well with the tomatoes in this recipe to make a deep, satisfying soup. Recipe attributed to "Lean and Luscious" by Bobbie Hinman and Millie Snyder.

Provided by Roosie

Categories Grains

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
2 cups onions, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 (32 ounce) can tomatoes, chopped, undrained
2 bay leaves
salt and pepper, to taste
4 1/2 cups water or 4 1/2 cups vegetable stock
1/2 cup dried kasha, uncooked

Steps:

Heat oil in a stockpot or large saucpan over medium heat.
Add onions, carrots, and celery.
Sautee until onions are translucent and begining to turn golden, about 10 minutes.
Add tomatoes, bay leaves, and water/stock.
Bring boil, then reduce to low heat, cover and simmer 40 minutes.
Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
Remove and discard bay leaves before serving.

KASHA SOUP

Kasha Soup image

Number Of Ingredients 14

Ingredients

1 (3") piece kombu
4 cups water
1 cup onion diced
1/2 cup carrot diced
1/2 cup cabbage green, shredded
1/2 cup potato diced
1/2 cup mushrooms sliced
1 tablespoon sesame oil plain
2 teaspoons garlic powder
1 teaspoon basil dried
1/2 cup kasha
1/2 cup frozen lima beans
1/2 cup sauerkraut pressed dry
1 1/2 teaspoons miso

Steps:

Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.

Nutrition Facts : Nutritional Facts Serves

Tips:

Soak the kasha: Soaking the kasha before cooking helps to soften it and reduce the cooking time. You can soak the kasha in water for 30 minutes to an hour, or overnight in the refrigerator.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even beef broth. If you're using a store-bought broth, be sure to choose one that is low in sodium.
Add vegetables: Vegetables add flavor, texture, and nutrients to the soup. You can add any type of vegetables you like, but some popular choices include carrots, celery, onions, and potatoes.
Season the soup: Be sure to season the soup to taste with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
Serve with a garnish: A garnish can help to add a pop of color and flavor to the soup. Some popular garnishes for kasha soup include fresh parsley, dill, or chives.

Conclusion:

Kasha soup is a delicious and nutritious soup that is perfect for a cold day. It is also a very versatile soup, so you can easily customize it to your own taste. With a few simple tips, you can make a delicious kasha soup that your whole family will enjoy.