Kasha Tomato Soup Recipes

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KASHA



Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories     breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

  • Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
  • Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
  • Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
  • Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

KASHA



Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  • Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

KASHA AND BEEF SUPPER



Kasha and Beef Supper image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Supper ready in 25 minutes! Try hearty beef in a new way - a delicious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

2 cups Progresso™ beef broth (from 32 oz carton)
1 cup uncooked kasha (roasted buckwheat groats)
1/2 pound extra-lean ground beef
1 medium stalk celery, sliced (1/2 cup)
4 medium green onions, sliced (1/4 cup)
1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/4 teaspoon pepper

Steps:

  • Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
  • Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 4 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

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

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 STUFFED TOMATOES WITH ROMESCO SAUCE



Kasha Stuffed Tomatoes with Romesco Sauce image

Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.

Provided by Amber411

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h1m

Yield 6

Number Of Ingredients 21

6 large beefsteak tomatoes
1 tablespoon olive oil
1 pinch salt and ground black pepper to taste
1 cup kasha (roasted buckwheat groats)
2 eggs, lightly beaten
1 tablespoon olive oil
½ large red onion, diced
1 teaspoon minced garlic
2 cups vegetable broth
2 ears fresh corn, kernels cut off
1 tablespoon chili powder, or more to taste
1 tablespoon ground cumin, or more to taste
1 cup shredded Monterey Jack cheese, divided
¼ cup toasted almonds
1 slice sandwich bread, toasted
1 (12 ounce) jar roasted red peppers
2 tablespoons extra-virgin olive oil
1 ½ tablespoons sherry vinegar
1 large clove garlic, minced
½ teaspoon sea salt
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
  • Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
  • Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
  • Mix kasha and eggs together in a bowl.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
  • Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
  • Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
  • Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.3 g, Cholesterol 71.3 mg, Fat 21.7 g, Fiber 8.1 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 712.3 mg, Sugar 9.7 g

KASHA VEGETABLE CASSEROLE



Kasha Vegetable Casserole image

Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nuutty, full flavor of kasha.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/3-1 1/2 cups chicken broth or 1 1/3-1 1/2 cups water
2/3 cup dried kasha or 2/3 cup buckwheat groats, rinsed and drained
2 tablespoons margarine or 2 tablespoons butter
1 1/2 cups broccoli florets
1 large onion, chopped
1 cup summer squash (yellow) or 1 cup zucchini, diced
1 cup carrot, peeled, chopped (2 medium)
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ricotta cheese
1 egg, slightly beaten
1 cup monterey jack cheese or 1 cup mozzarella cheese, shredded

Steps:

  • In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
  • Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
  • In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.

KASHA WITH MUSHROOMS



Kasha With Mushrooms image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 cup whole or coarse grain buckwheat groats (kasha)
1 egg white
2 cups diced mushrooms, preferably shiitake
1 1/2 cups well-seasoned beef or chicken stock
1 1/2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper to taste

Steps:

  • Mix the groats with the egg white in a heavy quart-and-a-half saucepan. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
  • Add the mushrooms and stock. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 266 milligrams, Sugar 2 grams

KASHA SOUP



Kasha Soup image

Number Of Ingredients 14

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

KASHA SOUP



Kasha Soup image

Number Of Ingredients 14

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

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