Pohlebka with Buckwheat

This is like a vegetable stew with buckwheat.  Buckwheat is also known as kasha.


Pohlebka with Buckwheat



  • 1 tablespoon safflower oil
  • 1 medium onion, chopped
  • 2 tablespoons garlic, minced
  • 4 cups chicken broth or vegetable broth
  • 2 large potatoes, peeled and diced
  • 2 large carrot, peeled and diced
  • salt
  • freshly ground black pepper
  • 1/2 cup buckwheat (dry)
  • 1 cup fresh chopped parsley or dill



In a large saucepan or Dutch oven, heat oil over medium heat.  Add onions and saute until they start to soften, about 5 minutes.  Add garlic and stir for 30 seconds.

Add broth, potatoes, and carrots and bring to a boil.  Reduce heat to a simmer and cook until the potatoes are nearly cooked through, about 10 minutes.  Stir in buckwheat and return to a boil.  Season with salt and pepper.

Cover and let stand for 15 minutes to allow buckwheat to cook and the flavors to meld.

Serve with a garnish of parsley or dill.

Serves 4.


2 thoughts on “Pohlebka with Buckwheat

  1. This was delicious! I have cooked plain kasha before, and didn’t really care for it. But the veggies, and particularly the parsley really added a nice flavor, so the kasha wasn’t overpowering. It was a lovely, filling meal. For the Culinary Quest 2014.

    Liked by 1 person

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