Buckwheat porridge is a great garnish to steak, chicken, cutlets and all sorts of sausages. Some also like it on its own with some milk poured on top. Some people also like their buckwheat porridge with soy sauce.

Always rinse the buckwheat with cold water pouring out some small debris that will be floating on top.

Buckwheat porridge, no-cook recipe (overnight):
Soak your buckwheat in double the volume of hot boiling water in a food flask (thermos), cover and let sit for 6 hours or overnight. Before serving, add salt and butter to taste, mix.

Buckwheat porridge on the stove (30 minutes):
Cover the buckwheat with double the volume of cold water in the pot and put it on the stove. As soon as the water starts boiling turn down the gas and cover the pot with the lid. Don’t mix the buckwheat! Let cook for 15 minutes. By that time the water should have evaporated. Now turn off the gas and let the buckwheat porridge sit for another 15 minutes. Then salt your buckwheat porridge, mix it and serve.
The real Soviet era babushka’s way to make buckwheat "kasha is": after 15 minutes of boiling, to wrap the pot in a couple of blankets and let it sit for a couple of hours in the warmth (they were trying to mimic the effect of the traditional Russian oven). This would make the buckwheat porridge really soft and fluffy. Needless to say, this old folks way you should start cooking in advance.

Put the buckwheat in the container and add 3 times volume of water. Cover and cook for 5 min at 600 W. Let sit in the MW covered for another 5 minutes. Then add salt, butter and mix.

Buckwheat in the crock pot, 2 hours:
Put the buckwheat and twice the volume of boiling water into the crock pot, cover with the lid and keep on ‘keep warm’ regime for a couple of hours. When ready to serve, add salt, butter and mix.

TIPS:
If you have a left over buckwheat porridge warm it up by frying with butter in a pan to make it crispier. Some people actually prefer their buckwheat porridge this way.

Enjoy!