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Fluffy cooked buckwheat with butter on top.


Sava's Kitchen
This classic Ukrainian toasted buckwheat groats cooked in water until soft and fluffy, served with some butter and salt as a healthy gluten-free dish. These buckwheat groats
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Servings 4


  • 1 cup buckwheat groats toasted, "kasha" type
  • 2 cup water
  • 1 teaspoon butter for serving
  • 1 pinch salt for serving


  • Sort, rinse and drain 1 cup of buckwheat.
  • Combine 1 cup of groats, 2 cups of water and salt in a medium-size saucepan with the lid. Bring it to boil, turn the heat on low and cook for about 15-20 min until the grains are soft but not mushy and the water is fully absorbed.
  • Turn off the heat, let it rest for 10 minuted covered. Fluff with the fork, add some butter, and serve hot as your favorite and healthy side dish.


  1. If you desire more savory buckwheat, you can use broth instead of water.
  2. To make it cook even faster, boil your water in a tea pot first. Poor it over the groats and cook until done.
  3. Use Ukrainian or Russian Roasted buckwheat brands. It cooks to perfection, tastes better and is not mushy.  I buy mine on Amazon or in Easter European stores.
Keyword buckwheat, glutenfree, kasha, recipe
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