🇵🇱 Poland · Food
Kasza Gryczana with Bacon
By eatmundo · August 4, 2026
🇵🇱 PLA robust, earthy Polish staple. The nuttiness of roasted buckwheat pairs beautifully with smoky, crispy bacon and deeply flavored porcini mushrooms.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 300g buckwheat groats under cold water until the water runs clear.
- 2
In a medium pot, bring 600ml of salted water to a boil, stir in the buckwheat, reduce heat to low, cover, and simmer for 15 minutes without stirring.
- 3
Soak 15g dried porcini in warm water for 15 minutes, then drain and chop finely.
- 4
In a large frying pan, cook 150g diced bacon over medium heat until the fat renders and the bacon is crispy.
- 5
Add 2 finely chopped onions to the bacon fat and sauté until golden brown, about 7 minutes.
- 6
Stir the cooked buckwheat, chopped porcini, and 30g butter into the onion and bacon mixture.
- 7
Season with salt and 1/2 tsp black pepper, tossing gently for 3-4 minutes so the flavors meld.
- 8
Serve hot as a hearty side dish or a simple, filling main course.
Frequently Asked Questions
Can I use smoked sausage?+
Yes, Kielbasa sausage is a very popular and delicious substitute for bacon in this recipe.
How do I avoid mushy buckwheat?+
Never stir the buckwheat while it is boiling; keep the heat low and use exactly 2 parts water to 1 part groats.
Is there a vegetarian version?+
Simply omit the bacon and increase the butter and mushroom quantity for a delicious vegetarian version.
What is the best type of buckwheat?+
Roasted buckwheat (kaszę gryczaną paloną) is the most traditional choice for this savory dish.
🇵🇱 PLMundo Match
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