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Yachnevaya Kasha

A comforting Russian porridge made from finely crushed barley groats simmered in milk and water. It cooks up creamy, delicate, and is finished with a knob of butter.

30 minEasyServes 4240 cal/serving

RussianBreakfastStovetopVegetarianHigh FiberHalal-friendlyKosher-styleNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

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Ingredients

  • 1 cup crushed barley groats
  • 2 cups water
  • 2 cups whole milk
  • 1/2 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 3 tbsp unsalted butter, sliced

Instructions

  1. 1

    Toast 1 cup crushed barley groats in a dry saucepan over medium heat for 2 to 3 minutes until fragrant.

  2. 2

    Pour in 2 cups water and 2 cups whole milk, then stir in 1/2 tsp fine sea salt and 1 tbsp granulated sugar.

  3. 3

    Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until tender.

  4. 4

    Stir in 3 tbsp sliced unsalted butter, cover the pot, and let rest off heat for 5 minutes before serving.

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Questions

What is Yachnevaya Kasha?

A comforting Russian porridge made from finely crushed barley groats simmered in milk and water. It cooks up creamy, delicate, and is finished with a knob of butter. This reference files it under Russian breakfast: made on the stovetop, rated easy and about 30 minutes start to finish.

How much time should I plan for Yachnevaya Kasha?

As written, 30 minutes: 5 of prep and 25 of cooking. The longest single stretch is step 3 (20 minutes): "Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until tender."

Is Yachnevaya Kasha vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups whole milk and 3 tbsp unsalted butter, sliced. For fully plant-based entries, see the vegan breakfast collection.

How many calories are in Yachnevaya Kasha?

One serving (the recipe makes 4) is about 240 calories, with 6 g protein, 36 g carbohydrate and 8 g fat, plus 5 g fiber and 310 mg sodium. The figures are estimates computed from the ingredient list.

How long does Yachnevaya Kasha keep?

Refrigerate what is left of Yachnevaya Kasha within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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